FAQ

Caviar is the delicately salted roe of sturgeon. Each pearl carries a flavor all its own, from buttery and mild to rich and deeply savory.

But caviar is more than something to taste. It invites you to slow down, share a moment, and make an occasion of it. A small spoonful can turn an ordinary evening into a story you’ll remember.

Serve caviar well chilled, with the tin over ice. Begin with a small spoonful on its own so you can appreciate the texture and flavor of the pearls. A mother-of-pearl or horn spoon is a beautiful choice; avoid silver, which can affect the taste.

Then enjoy it with warm blinis and a little crème fraîche, or try it on a potato chip for a playful contrast. There is a ritual to caviar, but the pleasure is yours to make your own.

Start with the flavors you enjoy. If you’re new to caviar, choose a variety with a gentle brine and a creamy finish. Kaluga Hybrid is a lovely introduction: its generous pearls feel indulgent, while its flavor is approachable and easy to savor.

If you’re ready to explore, try Siberian caviar for a more pronounced taste of the sea, or Osietra for its rich, layered character and distinctive nutty notes. An experienced palate may enjoy tasting several varieties side by side, noticing how each one changes from the first pearl to the lingering finish.

There is no single “best” caviar. The pleasure is finding the one that feels like yours.

Empress Caviar is rooted in generations of caviar expertise and guided by a simple belief: the experience should be as memorable as the first taste.

We select caviar for its quality, character, and the pleasure it brings to the table. Whether you’re a chef choosing for your menu or opening your first tin at home, we’re here to help you find the right one, serve it beautifully, and enjoy every moment around it.

Because a tin of caviar is never just a tin of caviar. It’s the beginning of a story.

It depends on how you plan to serve it. For a few bites or as a finishing touch, allow 10–15 grams per person. For a tasting where caviar is the centerpiece, plan on 25–30 grams per person. If you’d like to serve it generously throughout an evening, allow 50 grams per person.

For two people sharing their first tin, 50 grams makes a lovely tasting. Hosting four? A 125-gram tin gives everyone room to linger over another spoonful.

Roe is the term for fish eggs. Caviar traditionally refers to roe from sturgeon that has been carefully salted and prepared for eating. So all caviar is roe, but not all roe is caviar.

Salmon and trout roe can be wonderful in their own right, with different flavors and textures. When you see “sturgeon caviar,” you know you’re choosing the delicacy at the heart of the caviar tradition.

Exceptional caviar takes time. Sturgeon can take many years to mature, and each harvest calls for careful handling, salting, and selection. Even within a single harvest, the pearls vary in size, texture, and flavor.

The price reflects that long journey and the care behind it. When you open a tin, you’re enjoying something years in the making, meant to be savored one spoonful at a time.

For us, sustainability begins long before a tin is opened. Our sturgeon are bred and raised on our own freshwater farms across Europe, where we can care for them throughout their lives. We oversee the journey from egg to egg: from the first eggs that begin a new generation of sturgeon to the caviar we prepare for your table.

That closeness to the process matters. It allows us to know where our caviar comes from, how the fish are raised, and how each harvest is handled. We believe something this beautiful should be made with patience, care, and respect for the sturgeon that make it possible.