Black caviar is the common name for authentic caviar, obtained exclusively from the unfertilised roe of fish belonging to the sturgeon family (Acipenseridae). Depending on the sturgeon species, the maturity of the roe and the maturation process, the pearls can range in colour from pearl grey and brown to deep black.

Today, most caviar is produced through sustainable aquaculture, preserving generations of craftsmanship while helping protect wild sturgeon populations.

Which fish does black caviar come from?

Authentic black caviar comes exclusively from sturgeon. The most prestigious species include Beluga (Huso huso), Ossetra (Acipenser gueldenstaedtii), and Baerii (Acipenser baerii).

Each species produces caviar with a unique identity. Pearl size, texture, colour and aromatic profile all vary according to the species, making every tasting experience distinctive.

How should black caviar be enjoyed?

Black caviar is best served chilled, ideally between 8 and 10°C (46–50°F), to preserve the full finesse of its flavours.

It is best enjoyed on its own using a mother-of-pearl, horn or wooden spoon, or accompanied by warm blinis, steamed potatoes or a touch of crème fraîche.

To fully appreciate its complexity, pair it with understated accompaniments such as a Brut Champagne or well-chilled vodka, which enhance the elegance of the caviar without overpowering its delicate flavours.

Not to be confused with finger lime or lumpfish caviar

Despite their names, finger lime (also known as caviar lime) and black lumpfish caviar have no connection to genuine sturgeon caviar.

Finger lime is an Australian citrus fruit whose tiny juice vesicles resemble caviar pearls.

Lumpfish caviar, on the other hand, consists of fish roe, often dyed black or red. Although widely enjoyed, it is not considered true caviar in the gastronomic sense.

Legally, only sturgeon roe may bear the designation "caviar."