Caviar in Dubai — A Buyer's Guide (2026)

Sturgeon caviar vs salmon roe

True caviar is the salt-cured roe of sturgeon — Beluga, Osetra, Kaluga and Baerii among the prized varieties, distinguished by pearl size, colour and a clean, buttery finish.

Salmon roe (red caviar) — from wild chum and other Pacific salmon — is a different, larger, brighter pearl with a fresh saline pop. It is not a lesser product, but a different one: superb for breakfast service, canapés and volume garnish work where sturgeon caviar would be extravagant.

What drives caviar price

Species and grade first: Beluga and large-pearl Osetra sit at the top; Baerii and salmon roe are the accessible tiers. Pearl size, uniformity and firmness within a species set the grade.

Provenance and certification: CITES documentation is required for sturgeon caviar traded internationally — insist on it. Wild salmon roe should carry clear origin documentation.

Freshness and cold chain: caviar is held at 0–4°C and is time-sensitive; a documented chilled chain is non-negotiable at these values.

Serving caviar properly

Serve chilled, from a non-metallic (mother-of-pearl, bone or glass) spoon — metal taints the flavour. Present over ice.

Keep accompaniments restrained: blini, crème fraîche, or simply on its own. Let the roe lead.

Open only what will be used; reseal and keep at 0–4°C. Trade formats (1kg) suit banqueting; smaller presentations suit private service.

How to read a caviar tin

Every tin of legally traded sturgeon caviar carries a CITES label, and learning to read it is the single most useful skill a caviar buyer can have. It is the difference between buying a story and buying a traceable product.

The code identifies the species, whether the caviar is wild or farmed, the country of origin, the year of harvest or repackaging, and the processing plant and lot.

The species codes are worth knowing: HUS is Huso huso, beluga. GUE is Acipenser gueldenstaedtii, osetra. STE is Acipenser stellatus, sevruga. BAE is Acipenser baerii, Siberian sturgeon. A tin sold as osetra that carries BAE is Siberian sturgeon, whatever the front label says.

Source codes distinguish aquaculture from wild capture. Almost all legitimate caviar traded today is farmed, and that is a good thing — wild sturgeon populations are protected precisely because they were fished to the edge.

If there is no CITES code, do not buy it. In the UAE, legitimate importers hold the documentation and will show it.

Grain, colour and what grading actually measures

Grading assesses the egg itself: size, firmness, how cleanly the grains separate, colour uniformity, and the strength and cleanliness of the aroma.

Larger grain generally commands more, which is much of why beluga sits where it does. But grain size is a characteristic, not a verdict — a well-graded Siberian will out-eat a tired osetra.

Colour runs from near-black through grey to golden. Lighter and golden eggs are rarer and priced accordingly, though the relationship between colour and flavour is far weaker than the pricing suggests.

What matters more than any of it is freshness and salt. Malossol means lightly salted — traditionally under about five percent — and it is the mark of caviar good enough not to need preserving heavily. Heavy salt hides age.

The grain should pop, not smear. If it smears on the back of a spoon, it is past its best.

Storing caviar, and the mistakes that ruin it

Unopened caviar holds at 0 to −2°C — colder than a normal refrigerator setting, in the coldest part, and it should never be frozen. Freezing ruptures the grain and it turns to paste on thawing.

Once opened, it is a two-to-three day product. Press the surface flat, seal it, keep it cold, and do not let it sit out between services.

Never serve with a metal spoon. Silver and steel react with the eggs and impart a metallic edge — mother-of-pearl, bone or horn is the tradition, and there is a real reason for it.

Serve cold, straight from the tin, on ice. Bring it out at the moment it is eaten, not before.

Buying caviar in the UAE

Ask three questions and the market gets a great deal clearer: what species, what does the CITES code say, and when was it packed.

Buy against an occasion rather than holding stock. Caviar does not improve in a refrigerator, and a tin bought for a date is better than a tin bought in advance.

For a first serious purchase, Siberian or osetra in a 50g tin is the sensible entry — enough to serve two or three people properly, and enough to learn what you actually like before spending on beluga.

Expect temperature-controlled delivery. Caviar handed over at ambient temperature in a Dubai summer has already been damaged, whatever the label says.

Frequently asked

How do I know caviar is genuine?

Read the CITES code on the tin. It identifies species, wild or farmed, country of origin, year and processing lot. Species codes: HUS is beluga, GUE osetra, STE sevruga, BAE Siberian. A tin sold as osetra carrying BAE is Siberian sturgeon. No CITES code, no purchase.

What does malossol mean?

Lightly salted — traditionally under about five percent salt. It signals caviar of a quality that does not need heavy salting to preserve it. Heavy salt is often used to mask age.

Why should caviar not be served with a metal spoon?

Silver and steel react with the eggs and leave a metallic taste. Mother-of-pearl, bone or horn are used instead — it is a practical convention, not an affectation.

Can caviar be frozen?

No. Freezing ruptures the grain and the caviar turns to paste when it thaws. Hold unopened tins at 0 to −2°C in the coldest part of the refrigerator, and eat within two to three days once opened.

What is the best caviar to buy in Dubai?

The best caviar is the one matched to the occasion and budget: large-pearl Osetra or Beluga for a statement service, Baerii for everyday luxury, and wild salmon roe for breakfast, canapés and generous garnish. All should carry proper origin documentation.

How much caviar per person?

As a tasting, 10–15g per person; as a course, 30g or more. A 100g presentation comfortably serves a small table of canapés.

Is caviar available with same-day delivery in the UAE?

Yes — premium suppliers deliver chilled across Dubai and the wider UAE by appointment, temperature-logged from store to door.