Widely regarded as the world's most valuable caviar. Harvested between twelve and eighteen years of age — at the threshold where patience becomes flavour — the Kaluga's large, jet-black pearls deliver a nutty, savoury mouthfeel with deep umami notes of seaweed, a commanding yet subtle bitterness, and a finish that endures long after the last pearl has dissolved. This is caviar that demands no accompaniment. It asks only for your full attention.
Serve chilled at 2–4°C. Never use a metal spoon — mother-of-pearl or bone preserve the integrity of the pearls and add no competing flavour. Allow the tin to rest at room temperature for three minutes before opening. The Kaluga should be served alone on its first encounter. No blini, no crème fraîche — not yet.
The Kaluga sturgeon is one of the most ancient and prized species in the world. Maison Rocheval farms this exceptional species across 800 hectares of pristine spring-water territory — one of the few producers in the world to rear Kaluga in conditions this close to the fish's native environment.
Each fish is nurtured from hatching. Only those between twelve and eighteen years of age are considered for harvest — a standard far exceeding industry norms. The result is caviar of exceptional complexity that cannot be engineered or accelerated.
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