Caviar & Roe: a 60-second guide to what's in our case

What we carry

1. 

   Royal White Sturgeon Caviar — Northern Divine (30g)

   Taste: Large glossy pearls, clean buttery finish.

   Serve: Serve chilled on its own or on blinis with crème fraîche. Use a mother-of-pearl, bone or plastic spoon (never metal); finish within a couple of days of opening.

   Farmed white sturgeon (Acipenser transmontanus) from Northern Divine Aquafarms, Sechelt, BC. Kept at 0–2.7°C.

2. 

   Mujjol Shikran Caviar Pearls (100g)

   Taste: Savory and delicate.

   Grey mullet roe pearls.

3. 

   Salmon Caviar (100g)

   Taste: Large juicy orange pearls, clean and mildly briny with a fresh salmon finish.

   Serve: Serve on blinis, over rice, or with eggs.

   Salmon roe (ikura), rich in omega-3.

4. 

   Black Lumpfish Roe — Quintessence (50g)

   Taste: Small firm black pearls, bold and briny.

   Serve: A classic garnish for canapés and seafood.

5. 

   Red Lumpfish Roe — Quintessence (50g)

   Taste: Small firm red pearls, mild and lightly salty.

Caviar types, explained

General information — not our stock list

Beluga

The largest eggs; soft, creamy and mild.

Osetra

Medium eggs; nutty, rich and complex.

Kaluga

Large eggs; smooth, buttery and mild.

Sevruga

Small eggs; bold, intense and briny.

White sturgeon

Medium-to-large eggs; clean and buttery.

Salmon roe

Large, bright orange eggs that pop; juicy and lightly briny.

How to enjoy it

• Keep refrigerated at 0–2.7°C.
• Serve chilled.
• Never use a metal spoon.
• Open only when you're ready to serve.