Through our sister company, Exmoor Caviar we are very proud to be able to offer a selection of the finest caviars available.  Exmoor Caviar supplies into over 100 Michelin Stars throughout the UK. This is a true testament to the highest quality caviars supplied. Exmoor Caviar are incredibly proud to have Alex Dilling, The Black Swan, Brooklands, Umu,

Restaurant Sat Bains, Bibendum by Claude Bosi and many more as customers.

 

All tins of caviar are packed in our Central London facility under expert hand and eye so that only the finest caviars are sent to you. Caviar is packed into specially designed vacuum sealed tins to keep your caviar in the best possible condition for as long as possible. Each tin is packed to order and given a 3-month refrigerated shelf life from the day of repacking. Once open, we recommend using within 2-3 days.​​

​

We aim to be as transparent as possible, in an industry that hasn’t always has these credentials. We work very closely with CITES who control all sturgeon and caviar production. Producing top quality caviar is a costly thing these days. For example, the Huso Huso Sturgeon that produces Beluga Caviar takes minimum 18 years to mature. It is this growing time and care to the fish that gives caviar its cost so knowing which sturgeon produce which caviar is very important. All sturgeon species are given in our product pages as well as country of origin. A full CITES code must be on every tin of caviar and this code tells you all you need to know about what it is the tin.

 

A CITES code looks like this:

HUS/C/DE/2024/GB0011/I125-6

‘HUS’ denotes the species of sturgeon from which the caviar is produced from. 

‘C’ is for a cultivated sturgeon meaning it is farmed not wild. Some sister species of sturgeon like the American Hackleback may sometimes have ‘W’ for wild.

‘DE’ represents country of origin, in this case Germany. IR would be for Iran, CN for China and so on.

’2024’ shows the year of production