Frequently asked questions

Caviar is the roe of the sturgeon fish, prepared and delicately salted. There are more than twenty species of sturgeon, only a few of which yield the caviars we select. Each variety has its own pearl size, colour and aromatic profile.

Our caviars come from farms that respect the sturgeon species. Aquaculture helps to preserve wild populations, which are now protected, while ensuring consistent quality and complete traceability.

Our range brings together five varieties, among them the Beluga, the Oscietra, the Baeri, the Kaluga and the Qiandao. Each is distinguished by its sturgeon species, the size of its pearls and its aromas.

Beluga caviar, harvested from the Huso Huso sturgeon, is distinguished by its generous pearly-grey pearls and its very creamy texture, with delicate buttery notes. The Oscietra, from the Acipenser Gueldenstaedtii, delivers more melting, bronze-hued pearls and notes of hazelnut.

Firmer at first, the texture then slowly melts over the course of the tasting, releasing its briny notes and a touch of walnut. It is this precision that gives Baeri Prunier caviar its singularity.

Kaluga caviar, nicknamed the “Beluga of the rivers”, stands out for its large, generous amber-tinged pearls and its fine hold on the palate. Its more limited production makes it a rare caviar.

Qiandao caviar is born of a unique cross between two sturgeons of the Amur river, the Acipenser Schrenckii and the Huso Dauricus. A premium caviar, it offers generous pearls and a pronounced aromatic profile.

Almas is the rarest caviar produced anywhere in the world today. Its name means “diamond” in old Persian, echoing its pale, near-pearl colour. Caviar House was the first house to offer this white caviar, today sourced from farming. Its flavour is marked by great lightness and great delicacy.

Imperial is not a sturgeon species but a selection of Oscietra drawn from more mature sturgeon. Its bright, dark pearls, with brown hazelnut highlights, together with its delicate, complex aromas, make it a particularly refined caviar. It was Caviar House’s very first creation, in 1980.

For a first discovery, we recommend choosing a balanced caviar such as the Baeri, both briny and harmonious, or seek the melting character of the Oscietra and its hazelnut notes. Our team is here to guide you according to your taste.

A pioneer of French caviar, Prunier is the first house to have produced caviar in France, as early as 1921.
Its sturgeon are raised in Aquitaine, in the pure waters of the Isle, a tributary of the Dordogne, for seven to twelve years. The roe is then delicately salted by hand and left to mature, in keeping with this unique, artisanal expertise.
Note that all Baeri Prunier caviars are certified IGP Caviar d'Aquitaine, a European label guaranteeing controlled origin, regulated production and impeccable traceability.

Since 1950, Caviar House has selected the finest caviars around the world from farms that respect the sturgeon, located in Europe (France, Bulgaria) and also in Asia, in regions renowned for their expertise. You can find the country of origin of each caviar directly on its product page.

Our salmon come from the cold waters of Norway and Scotland. In both cases the species chosen is Salmo salar, a fine salmon prized for the delicacy and consistency of its flesh.

Our range is divided between Balik salmon, the Swiss house of excellence, and Caviar House salmon, the product of traditional French smoking.
Depending on your preferences, you can favour a firmer or more melting texture, a more or less pronounced taste and the format best suited to your tasting (whole, as a fillet, sliced or as a tartare).
For more information, we invite you to consult our guide bringing together our expert advice: how to choose your salmon?

Balik salmon offers flesh that is both firm and melting, with a delicate smoke. The Caviar House range, crafted by the French family house Le Borvo, stands out for its firm yet tender flesh and its delicate woody notes.

Caviar keeps between −2°C and +2°C, in the refrigerator. It is best to observe the date shown on the tin and to keep it well chilled until tasting.

Once the tin is open, caviar is best enjoyed within 24 hours. It then retains its freshness and the integrity of its aromas.

We advise against freezing caviar. Freezing alters the texture of the pearl and the finesse of its aromas.

Smoked salmon keeps in the refrigerator, between +2°C and +4°C, in its sealed original packaging. It is best to observe the date shown on the packaging and to keep it well chilled until tasting.

Once opened, smoked salmon is ideally enjoyed within 2 to 3 days. Protect the remaining flesh with cling film to preserve its tenderness. Our raw salmon preparations, such as the Sashimi Style or the tartares, should be eaten more quickly, within 24 hours of opening.

We advise against freezing smoked salmon, which alters the finesse of its texture and aromas. It is better kept in the refrigerator and enjoyed before the date shown.

Caviar reveals its aromas best between 8 and 9°C. Ideally, take the tin out of the refrigerator a few minutes before tasting.

A spoon of mother-of-pearl, horn or another natural material is preferable. Metal tends to alter the taste of caviar, so it is best avoided.

Caviar is best appreciated plain, to capture all its finesse.
It can also be enjoyed à la royale, on the back of the hand, between thumb and forefinger, or simply from the spoon.

We recommend:
15g for an aperitif bite, 30g for a starter, 50g to 75g for a main course.
The 125g formats are ideal for a tasting for four, and 250g for around six to eight.

Champagne is the classic pairing: its freshness and tension reveal caviar’s most subtle notes. Iced vodka, the historic pairing, or a dry, mineral white wine such as a Chablis or a Sancerre also go very well.

Yes. Caviar and smoked salmon make a particularly harmonious seafood pairing, where the brininess of the caviar enhances the melting texture of the salmon.

As soon as your order ships, you receive an email with your tracking number. You can also check the status of your order at any time under My Account, then Orders.

Our team prepares your order as quickly as possible. If you wish to change or cancel it, contact us as soon as you can: we will do our utmost, though we cannot guarantee it once preparation is under way.

Every order is shipped in refrigerated packaging that keeps your products chilled until delivery. On arrival, we recommend placing them in the refrigerator.

Contact us within 48 hours of receipt by email or via the contact form, enclosing a photo of the parcel and the products concerned. We will handle your request as quickly as possible.

Yes. During online payment, you can enter a different delivery address, for example to send the products in your order to the recipient of your choice.

Yes. When purchasing online, choose your preferred delivery date from the calendar provided.