What Does Caviar Taste Like

Fine caviar tastes nothing like the salt bombs of supermarket jars. Properly farmed, lightly salted and unpasteurised, it is closer to butter than to brine.

The first impression

The pearls break against the roof of the mouth with a gentle pop and release a wave of sweet cream and fresh butter. The salt arrives second and stays in the background, seasoning rather than shouting. Malossol, the style we follow, means little salt.

The middle

Then comes the sea, but the clean version of it, oyster water and cucumber skin rather than fish. Our Signature Kaluga adds walnut and a deep savoury warmth. The Kaluga Hybrid stays rounder and softer with a light nuttiness and a mild brine, which is why first tables often begin there.

The finish

Great caviar finishes long and clean with no fishiness at all. Fishiness means age or heat somewhere in the chain. Pearls that were never frozen and never pasteurised, kept cold farm to table, taste alive to the last.

Texture is half the pleasure

Large pearls, 3.2mm and beyond in mature Kaluga, roll distinctly on the tongue before they yield. That firm then melting progression is the sensation people fall for.

Taste it properly

Serve cold on mother of pearl and taste it alone first. Our full guide covers the method, how to serve caviar, and every KHAVIYAR tin arrives CITES certified, farm direct, freshly chilled and never frozen.