FAQ

As an aperitif or cocktail snack, count on at least 10g/person. For a meal, it's better to have 30g/guest. Either order a small tin per guest, or a single large tin to be placed in the middle of the table... and have everyone dip in with their own mother-of-pearl spoon. For 1 choose 30g. For 2, 50g will suffice. For 4 the 125g tin is ideal.

Aquitaine caviar comes from the Siberian sturgeon (Acipenser Baerii) and is more commonly known as Baeri. Its average-sized grains are nearly black in colour. Its adaptability makes it the largest species to be farmed.

CAVIAR PASSION has selected the very best farmed caviars for you. They are offered in the 'Selection' range: Beluga and Ossetra (from Asia) and the European Baeri (from France, Germany and Italy).

Aquitaine caviar comes from the Siberian sturgeon (Acipenser Baerii) and is more commonly known as Baeri. Its average-sized grains are nearly black in colour. Its adaptability makes it the largest species to be farmed.

The White sturgeon (Acipenser transmontanus) migrates between the great rivers of the American west coast and the Pacific Ocean. It produces a caviar with a taste that's close to Beluga. Since the adoption of the CITES protective measures, it is farmed in California and near Venice, Italy.

Caviar from sturgeons which grow in the Caspian Sea is called Russian. 90% of the world's caviar comes from there, bordered as it is by Russia, Azerbaijan, Turkmenistan, Iran and Kazakhstan, with the central Asian steppes to the north and the east. Iran alone provides the vast majority of the quantities.

Salmon eggs (whose scientific name is oncorhynchus keta) mostly come from the United States, especially Alaska and Washington State.

Premium Selection caviar is the product of cross-breeding two Siberian sturgeons: Acipenser (schrenckii) and Huso (dauricus) the most majestic of all the sturgeons. Over the last few years (to level off the fall in caviar reserves) caviar-lovers have succeeded in obtaining a farmed caviar whose taste and texture closely resembled Beluga.

Ideally caviar is eaten while it's on a bed of ice. It must be very cold. Caviar is eaten with a mother-of-pearl spoon... and never with metal forks or spoons since that alters the taste substantially. We also have some pretty mother-of-pearl serving platters on which to put your caviar. Otherwise, each guest carefully helps themselves directly from the tin. And that tin is only to be opened at the very last minute, just before eating. Allow 20g per guest.

You would usually have a dry alcohol with caviar, such as a pure or dry vodka (CAVIAR PASSION's Tsarskaya vodka for example) or a dry white wine. Champagne would also please your guests.

All our deliveries are carried out by FedEx Express so as to guarantee the best possible level of service and the freshness of the products on delivery. Delivery will be made within 24 hours for the vast majority of European destinations, and up to a maximum 48 hours. Information is available at all times on the delivery status of your package both online and by phone. Re-delivery if absent. To ensure the receipt of packages before the weekend, despatch of fresh products is carried out Monday - Thursday. Delivery charge €19 for all destinations.