We are celebrating our 5th Birthday with a thank you.

Well,Honestly, our 5th Birthday was back in December, but we were so busy then that we didn’t really have to to do much about it. So we decided to have it again, at the beginning of May.

Like most of our ideas, this one is a bit whacky too. But we are just happy to have made it past our fifth Birthday, and hopefully, at least 5 more.

WE decided to stick with the “5” theme and call it FiveSquare: 5 days, in the 5th Month, 5 great deals for £5, from 5pm. That’s easy to remember. Try saying that quickly.

We are offering 5 of our most popular products for only £5. That’s between 40%- 85% off the normal price. This is just for our Birthday, and believe us, the £5 will cover the labour costs, and that’s all we want. We believe this is a way of saying thank you to all the lovely people that have supported us over the last five years and hopefully also show others what we can offer and for £5, you can’t go wrong there.

So come and check out the site and make our birthday week a load of fun. And if you want to meet us sometime,. then drop by our Caviar events at More Bar London. Last Tuesday of every month.

See you on the site.

Caviar classic Team.

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Caviar of the month, March: Freshwater Beluga Hybrid Caviar

This has to be the customer’s favourite caviar type. This Sturgeon can reach up to 160 years of age. This is a Hybrid of the Freshwater Beluga and the Amur Sturgeon. Matures much later and hence more expensive. We have many customers that believe thou that it’s worth that bit more to get a high grade quality product.2,4-2,8mm roe, a grey silver shimmer and a slightly harder shell that pops in your mouth with an amazingly creamy aftertaste. If you ever feel that you need to try a caviar for the first time, then Beluga is worth it. Give it a try, spoil yourself!!

 

Have you ever wondered why caviar costs what it does?

I often get asked “Why does caviar cost so much?”.

Caviar prices can vary from £200-300 per kilo all the way up to £5,0000 per kilo depending on the type of caviar.

Producing caviar is a long term investment and if your looking to produce a quality product then you need to expect to pump money into the business for at least 3-4 years before you get any financial gain from the production. Many producers go for the smaller sturgeon types that only take 2-4 years to mature, such as the Acipensar Baerii, also known as the Siberian Sturgeon. This is often known as a quick win product. The fish don’t take up as much space as the larger sturgeon types and mature a lot quicker. The larger sturgeon types such as The Asetra/Ossietra/Oscietra ( acipenser gueldenstaedtii) can take up to 6-8 years to produce a quality product.

Some producers take he first harvest where others can wait for the 2nd or even 3rd harvest. The longer you wait the better the product (bigger roe), but obviously most cost involved.

As Sturgeon are an endangered species in the wild most commercial caviar is now farmed. The amount of permits and other restrictions also helps to hike up the cost. As caviar is shipped and sold all over the world there is also large costs around shipping.shipped as quick as possible, chilled at all times and there are several permits you need to have in place in regards to export/import. This is all controlled by CITES (Convention on International Trade in Endangered Species). I have heard of several shipments of Beluga Caviar being destroyed for just the smallest mistake on the import/export permit, costing the importer many thousands of £/$/€.

The Chinese and Persians were some of the first to see Caviar for what it was, a delicacy. It was the Russian’s that turned it into an international delicacy and for many years it was only for Royalty. Any commoners caught in the act of fishing/consuming this sought after delicacy could expect a swift trial and certain death.

Then we come to the king of Caviar, Beluga (Huso Huso). From my personal point of view the Iranian Beluga is the best around. Steeped in tradition , its the Gucci of Caviar. And since most bans on import of Iranian products have been lifted the annual production has risen from about 20 tonnes to over 200 tonnes and growing. This has not helped lower the price, but quite the opposite. Many prices have gone up between 15-20%. A really good Beluga can take between 8-12 years to Harvest, and a due to the size of the fish you also need plenty of space. So, when you consider he cost of Caviar, ensure you think about what it takes to get this delicacy on to your pearl spoon/plate. Probably about 10 years and thousands of hours of work.

http://www.caviarclassic-london.com

 

Darren Pedersen

 

Caviar of the month.February: Superior Freshwater Beluga.

This is a less known Caviar, but from the feedback and tastings we have been doing over the last 8 months there is no doubt, this is a truly amazing caviar.

When we ell people that the Superior Freshwater Beluga Caviar is from China, many come with a slight frown. The General impression is hat the Chinese can’t really make proper caviar. But the truth is that a lot of the worlds best caviar comes from China nowadays. And it’s a lot more affordable than many of the European brands.

The Chinese farms were in many cases started up by Russians and Iranians, the water is great and there is plenty of space. Hence it’s a lot more cost-effective to produce it there.

I was a bit skeptical myself until I tried the Freshwater Beluga Hybrid, The Asetra/Oscietra and recently the Superior Freshwater Beluga. As I said in the headline, a stunner.

The roe size, the colour, the creamy aftertaste and he popping sensation on your tongue makes this caviar not only a winner but in many cases was more popular that the Iranian Beluga that we offer. That it is also about 30% cheaper than the Royal Iranian Beluga doesn’t hurt either.

So, go on, treat yourself to a winner of Caviar. We are offering 20% off all thru February. If you regret your purchase or don’t agree we are happy to refund the order. As long as you haven’t eaten it first.

You can buy it here https://www.caviarclassic-london.com/collections/caviar/products/10g-superior-freshwater-beluga-caviar

Darren Pedersen

Caviar Classic London

We are proud to be offering Gold Label Polanco Caviar

We search the globe for new and exciting products. and every now and then you come across a gem. “san Gregorio de Polanco”. Wow.

One of our newest caviar’s is more than just a gem, it’s a gastronomical adventure for the taste buds. These beads of heaven come from nearly 10 years of labour, sweat and without a doubt, lots of love from a small family enterprise in Uruguay. Farmed ON the Black River, they didn’t compromise on the smallest details. What do you do when you can’t source the feed locally? You make it yourself. That;s how specialised this small “artisan” family run business is.

I tasted the Caviar in the beginning of November, and my face just lit up. The popping sensation, the lingering creamy buzz on your tongue, and the look. This was a Baerii that thought it was a Beluga. I’m not going to argue with it. I fell in love straight away.

I’m going to write a lot more about this stunning little Caviar company soon, and can’t wait until our first order arrives in just over 2 weeks, middle of November.

It will be on pre-order on our website one of next days, so don’t miss out. Our first order is limited the first year. And we are offering a big pre-order discount, so what’s to think about. Grab your tin and get stuck in!!

Darren Pedersen

Director