About

Caviar Classic is a small London based caviar company, owned and run by Darren Pedersen.

We pride ourselves in offering an amazing product straight from the supplier.

We believe that a satisfied customer is our biggest asset therefore all our products are of the highest standard. Hence we do try to ship the product off to you as soon as you have ordered it, normally within 2 working days.

All our products are sustainably farmed and guaranteed to live up to the highest standards.

The History of Caviar

From as far back as the 1300’s the British Monarchy declared that caviar was for royalty only and therefore not for consumption of common folk.

The word “caviar” comes from the Persian word “Khav-Yar”, meaning “cake of strength/cake of power”. In Persia caviar had many medicinal uses. It was the Chinese though that started salting caviar for consumption. The Ancient Greeks were the first to mention caviar as the “The eggs of Sturgeon” and were the main attraction at many banquets, heralded with trumpets and fanfare.

But no doubt it was the Russian Tzars that made caviar a luxury above all foods. Caviar was fished nearly into extinction, due to its expansion into all cultures across the world as a luxury food that was mainly for Royalty and wealthy individuals. To be able to eat caviar was a sign of high status.

Another reason for caviar being fished to extinction was that the egg-bearing females didn’t actually mature in the wild until they were between 12-18 years old. Many of the larger Sturgeon species could reach 60-70 years of age and weigh over a tonne. The bigger the species the later they mature, hence the Beluga Sturgeon (Huso Huso) could reach well over 5-6 metres and the biggest ever caught weighed over 1500 kg.

There is one other Beluga Sturgeon that lives in Freshwater, called “Huso Dauricus” River Beluga. Originally found in the Amur River Basin and weighing over 1000 kilo and a length of over 5 meter, this was the world’s largest freshwater predator.

Now most Sturgeon types are farmed sustainably and though still very expensive has become a lot more affordable.

Like very good wines of the world, many types of Sturgeon have been cross-bred to bring out more positive traits of the Sturgeon. This is the case of one of the successful examples of this. The cross of Huso Dauricus and Acipencer Schrenkii, also known as the Amur Sturgeon. The shiny grey-green colour, hard shell that pops in your mouth and large size is the reason that this Caviar type is becoming one of the most popular in the world.

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