Caviar grades and types explained

How caviar is graded

There is no single international grading standard. Producers grade each batch by hand on the same core qualities:

• Bead size: the diameter of the pearls, usually measured in millimetres.
• Colour: from pale grey and silver through golden and amber to dark brown and black.
• Texture: how firm and separate the pearls are, and how cleanly they pop.
• Flavour and salinity: clean, rich, nutty, buttery or briny, and how much salt comes through.

What about grades like "000" or "Grade 1"?

Some producers use labels such as 000 or Royal for lighter-coloured, larger pearls, or Grade 1 and Grade 2 for top and second selections. These terms vary from one house to another, so compare the species, bead size and tasting notes rather than the label alone.

We grade every batch by hand for bead size, colour, flavour and salinity, and state the minimum bead size for each caviar.

The main types of caviar

The species of sturgeon sets the size, colour and character of the pearls. Our five caviars, from largest to smallest pearl:

• Royal Kaluga (Huso dauricus): 3.3 mm and above. Large, firm pearls with a mellow, buttery flavour.
• Royal Beluga (Huso huso): 3.1 mm and above. Large, soft pearls from pale silver to dark grey; rich and buttery.
• Imperial (Amur × Kaluga hybrid): 3.1 mm and above. Firm and glossy, with a clean oceanic taste.
• Oscietra (Acipenser gueldenstaedtii): 2.9 mm and above. Golden to dark brown, nutty and complex.
• Royal Baerii (Acipenser baerii): 2.6 mm and above. Smaller, smooth and mild; the most versatile.

Choosing caviar for a menu or shop

For a showpiece caviar service, the larger pearls of Royal Kaluga, Royal Beluga or Imperial make the strongest impression. For dishes, canapés and generous garnishes, Oscietra and Royal Baerii give excellent flavour and value. Retailers often stock a range across two or three types and several tin sizes.