Beluga

There’s nothing that shouts luxury and fancy quite like someone walking around with dressed blinis topped with a little Caviar. Would you know your Beluga from your Baerii, do you care?

Beluga Caviar is generally 3-4 times the price of other Caviars. Why?

The Beluga sturgeon are the largest freshwater fish in the world, capable of living over 100 years and taking 18 - 20 years to mature and produce eggs. They require huge seas to grow to maturity. Replicating that in captivity is challenging, not to mention, maintaining the water quality and the huge long-term investment which is eventually reflected in the cost of your Caviar.

The flavour profile of Beluga caviar is unmatched. The large eggs, 3-5 to 4mm dia, have a unique rich buttery texture, and delicate oceanic notes make it the most sought-after caviar in the world. Its luxurious taste and texture are key reasons why Beluga caviar cost remains high. Connoisseurs are willing to pay a premium for this indulgent experience, making it a status symbol in gourmet dining.

It isn’t just the time it takes to produce Beluga Caviar that have impacted its price. It’s also the fact that it is widely considered the finest type of Caviar. This is largely down to the roe that the fish produces. The Beluga Sturgeon produces large, delicate and soft eggs that have a light grey to black colour. The flavour profile has a much richer and buttery taste with a slightly nutty and creamy aftertaste, which makes it a more refined and popular taste for connoisseurs and beginners alike.

The process of harvesting Beluga caviar is a very labour-intensive process and requires a high level of expertise to carefully extract and handle the fragile caviar eggs. Each step, from harvesting to packaging, is done with precision to preserve the caviar’s pristine condition. This level of care and craftsmanship significantly contributes to the overall Beluga caviar price per gram.

After harvesting, the roe must be properly processed. This includes washing, salting, and grading the eggs based on size, colour, and texture, the optimum being 000. The salting process is critical as it preserves the roe and enhances flavour. Once processed, caviar is carefully packaged in vacuum packed sealed containers to reduce exposure to air and light, further preserving its freshness. The Caviar is then stored in a chiller for 1month to mature.

The grading of Beluga Caviar relates to its quality. Higher grades will often have firmer, larger eggs with a smoother flavour. Look for clear descriptions regarding the size, colour, and taste of the Caviar. A “high-quality” Beluga Caviar is typically characterized by large, shiny eggs with a rich flavour and a soft texture that burst in the mouth. This quality comes with rigorous selection and meticulous processing, factors that are quite labour-intensive. 

Each fish has an identification tag or chip which enables us to trace a tin of Caviar back to the Beluga which produced the eggs.  This number is also used in the breeding program, which enables us to trace back to the original fish which were caught from the Caspian sea in the 20th century.

The magnificent Beluga sturgeon has been known to grow to 4m and live to well over 100 years in it's natural habitat. Sadly that doesn't happen any more. However, the world is changing and like the Humpback whale 20 years ago, the Beluga and other sturgeon could make a come back?  The Beluga has been on the critically endangered list for many years now. 

Some countries like the USA have banned all imports of live Beluga and their Caviar entering the country.  However, there are groups and foundations being set up like: The Beluga Sturgeon Fish Rescue and protection fund, WWF, Traffic, UNEP, IUCN and more locally the Blue Marine Foundation here in the UK.

There are many breeders around the world who are breeding Beluga and growing them well past 20 years before (milking) stripping their eggs to release them as fry into seas which were native to the Beluga. There is a  growing trend amongst farmers to use "some" of the eggs to make Caviar. This is a win win situation.

The next goal is to get the Governments of countries where rivers like the Danube, which was a popular breeding ground for the Beluga, find a way round the dams, like special sturgeon canals that will enable the Beluga to continue it's  4 year journey up the river to its preferred breed ground.

The worst country for the slaughtering of Sturgeon including Beluga is China. They say that they have a sustainable operation. They kill a million then breed a million to replace them. I have my own view on that and i reckon if you're reading this that you would have a similar viewpoint to me.

Over 13 years in the industry has been enlightening. During this time, we've made some good friends and amazing connections. One of those connections is a huge Beluga sturgeon farm, who have agreed to adopt our (milking) ethical and truly sustainable Caviar production process. 

We have a 3 year deal to take a huge amount of Beluga Caviar starting in a few months. The quality will be outstanding and the prices will incredibly low, so low in fact even the Chinese will have a shock. We've branded this Caviar as AiC.  AiC stands for: Azerbaijan “induced” Caviar meaning we massage the eggs from the fish, just helping her spawn the eggs naturally.

This Caviar is made from eggs taken from 18–20 year old captive bred induced Beluga sturgeon, utilizing our ethical and truly sustainable process under the strict observation from KC Caviar team.

Beluga Caviar has never been so affordable, for example KC are offering a 25gm tin for less than £90! That’s incredible. This is due to a broader recognition that there is a greater demand for a quality Caviar at an affordable price. To bring this to fruition, or partners had to change some processes and incorporate the KC process including using natural sea salt and ensures that no preservatives were added and pasteurisation was not exercised.

This is a world deal breaker, bringing the best ethical and sustainable Caviar in the world, to the masses, without affecting traditional markets. We will supply in sizes from 25gm right up to 1Kg and you will be available to place your orders from November for delivery between *16th – 23rd December using the http://www.kccaviar.com website. Overnight delivery is standard along with “by-appointment”, click and collect from WF11 9LD.

To meet the requirements of EHA and CITES every tin of our Caviar has the following information: The type of food, ingredient list, Allergenic items in bold, the  % of each ingredient, use by date, net quantity in grams plus our address, storage instructions and a nutritional declaration plus any preservatives if added, which in the case of KC Caviar there are non!

In the case of Caviar from our  farm in Germany and Azerbaijan we show the fish name/number that provided the eggs to make that tin of KC Caviar 100% Ethical & truly Sustainable Caviar. However, you will see from the listings this Caviar is slightly more expensive that traditional.

All of the above is periodically checked by the APHA / CITES and the local EHO from the local Gov. authorities, in fact we had our CITES inspection in February this year.

To meet the continued demand for "traditional" Caviar. We have negotiated a deal for a small quantity with two  well-respected EU traditional farmers and their Caviar will be rebranded in the UK as Serendipity Caviar. This Caviar contains a preservative to increase shelf life.

To accommodate the  huge number of orders during the run up to Christmas 2025. We have agreed the services of 5, yes five over night couriers to ensure your Caviar arrives on time and in perfect condition.  We double wrap in insulated envelopes and include ice packs to cover the journey to your home, thereby ensuring your Caviar arrives in tip top condition.

When selecting your product at check-out you will be prompted to tick the packing box, which includes free lifetime membership to the KC Caviar Club and includes a £10 voucher off your next Caviar order. 

1. Club membership includes Caviar updates and special exclusive offers. 
2. Invites to the serendipity site.
3. Updates regarding the sturgeon preservation & education centre project.