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Caring For Caviar


Caviar, which is in a class of its own, has very distinguishable characteristics, if excellence is your objective as it is at KD luxury Caviar.

It starts by way of the sturgeon, its diet, the water it swims in and who and how the delicate roe is handled when being processed that accumulates to the culmination of great caviar.
Handling this premium product demands the utmost care, clinical cleanliness and years of knowledge in processing roe into caviar.

We pride ourselves in using the latest aquatique and sustainable methods in the production of the best sturgeon caviar from our selected farms.

Air is caviar’s number one enemy. Ideally it is best to purchase containers in increments you will consume in a single sitting. Thus, you may want to consider a couple of smaller tins rather than one larger one. The slight cost difference buying this way is money well spent as the quality will not be jeopardised when intended for multiple experiences.

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Caspien Sea is endangered 

Today, the Caspian Sea sturgeon is an endangered species, making all wild caviar from the Caspian Sea illegal to be sold. KD Luxury only distributes fresh caviar from farmed facilities throughout the world. All products entering into the United Kingdom are carefully scrutinised with CITES documentation required to comply with (Convention on International Trade in Endangered Species).

In an on-going effort to protect this industry, KD Luxury prides its self on working with farmers all over the world in a mindful manner to protect the sustainability of the product for future generations.

Conserving Caviar

Caviar should be kept in the coldest part of your refrigerator and should never be frozen. It will remain optimal in the coldest part of your refrigerator unopened for 3 months and once opened for 3 days.

Allow refrigerated caviar to sit (unopened) at room temperature for 5-10 minutes prior to serving. Traditionally caviar is served in a two-piece service set, the top holding the delicate eggs and the bottom containing shaved ice. Using the bowl of your choice gently transfer the caviar from its tin and nestle the bowl over ice to remain chilled throughout your indulgence.

If you have purchased more than you are serving the remaining caviar should be softly spread flat, taking care to not break any of the eggs, and then covered with plastic wrap pressing down ever so gently on the top so there is no air space between the eggs and the wrap. The remaining caviar should be consumed within the following three days.
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