Caviar prices in the UK vary enormously — from around £29 for a 30g tin of Royal Baerii to over £2,400 for a kilogram of Royal Beluga. Understanding what drives those differences helps you make a better choice, whether you are buying for yourself or as a gift.
Caviar prices at a glance — The Caviar Bar 2026
| Variety | 30g | 50g | 125g | 250g | 500g | 1kg |
|---|---|---|---|---|---|---|
| Royal Baerii | £29 | £48 | £120 | £238 | £475 | £948 |
| Oscietra | £37 | £61 | £152 | £303 | £605 | £1,208 |
| Imperial Caviar | £40 | £66 | £165 | £328 | £655 | £1,308 |
| Royal Kaluga | £46 | £76 | £190 | £378 | £755 | £1,508 |
| Royal Beluga | £74 | £124 | £309 | £616 | £1,230 | £2,458 |
What makes caviar expensive?
Species rarity
The primary driver of caviar price is the sturgeon species. Beluga (Huso huso) is the largest and slowest-maturing sturgeon — females take 18–20 years to produce roe for the first time. This extended farming cycle, combined with the relatively small yield per fish, makes Beluga caviar genuinely rare and correspondingly expensive. Baerii (Siberian sturgeon) matures in 7–9 years and produces a higher yield, which is why it is the most affordable premium sturgeon caviar.
Farm vs wild
Virtually all caviar sold legally in the UK today comes from regulated aquaculture farms rather than wild-caught sturgeon. Wild sturgeon populations are critically endangered and protected under CITES — commercial wild harvesting is effectively banned. High-quality farmed caviar is not a compromise; the best farms produce caviar that rivals or exceeds wild in quality and consistency.
CITES certification
All legal sturgeon caviar must carry CITES documentation confirming its origin and legality. This adds compliance cost but also gives buyers confidence in provenance. At The Caviar Bar, every tin is CITES traceable and documentation is available on request.
Grading and selection
Within each species, caviar is graded by bead size, colour consistency, firmness and flavour. The top-grade selection from a harvest — larger, firmer, more uniformly coloured pearls — commands a premium over standard grade. Our Imperial Caviar, for example, is a specific Kaluga Hybrid selection not available from other UK retailers.
Cold chain and freshness
Premium caviar is packed fresh and requires unbroken cold chain from farm to table. The logistics of maintaining temperature throughout production, storage and delivery adds meaningful cost, but it is what separates genuine premium caviar from shelf-stable alternatives.
Is cheaper caviar worth buying?
There is genuine caviar available below £20 — primarily lumpfish roe and some entry-level Siberian varieties. Lumpfish roe is not sturgeon caviar at all; it is fish roe that is dyed and salted to resemble caviar. Elsinore Black Lumpfish Caviar, widely sold in supermarkets, costs around £3 for 50g and tastes nothing like premium sturgeon caviar.
Among genuine sturgeon caviars, price reflects real differences in species, grade and freshness. A £29 tin of Royal Baerii from The Caviar Bar is a legitimately excellent product — fine pearls, clean mineral flavour, proper malossol cure. The jump to Oscietra at £37 for 30g brings a warmer, nuttier character. Beluga at £74 for 30g is categorically different again — the largest pearl, the longest finish, the deepest complexity.
How much do you need?
A useful guide to quantities and cost per occasion:
- Canapé for two — 15g is generous. A 30g tin covers two people comfortably.
- Starter for four — 50g tin, allowing around 12g per person.
- Centrepiece for six to eight — 125g, with accompaniments.
- Private dining or event supply — contact us for bulk pricing on 250g and above.
What is the best value caviar?
Value depends on context. For a first-time buyer, Royal Baerii at £29 for 30g is the clearest entry point — it is a complete, polished caviar experience at a price that does not require occasion. For gifting, Oscietra is the most widely appreciated across different palates. For a once-in-a-while indulgence or a significant gift, Royal Beluga is the definitive answer.
