Honest sourcing
Where our caviar actually comes from.
No mystique, no vague "imported" label — just farmed sturgeon, named by species.
Why farmed
Sturgeon take years to mature and most wild populations are protected or banned from harvest. Modern caviar farming lets us enjoy the real thing while taking pressure off wild fish — it's both the responsible choice and the consistent one.
Named by species, on purpose
Most brands tell you a country. We tell you the species — Kaluga Hybrid, Siberian (Baerii), Ossetra — because that's what actually shapes how the caviar tastes. Some of those names overlap (a Kaluga Hybrid is a cross), so we built a guide to keep it honest.
Farmed vs wild caviar
The short version of why we only sell farmed — side by side.
| Farmed caviar | Wild caviar | |
|---|---|---|
| Source | Sturgeon raised in managed aquaculture | Sturgeon caught from rivers and seas |
| Sustainability | Sustainable; eases pressure on wild stocks | Most species endangered; harvest largely banned |
| Legality | Legal and traceable | Restricted or illegal for most species |
| Consistency | Consistent flavour and supply year-round | Variable by catch and season |
| What we sell | Every Caviar Kitchen tin | Never |
Frequently asked
Is farmed caviar sustainable?
Yes — responsibly farmed sturgeon caviar is the sustainable choice. Wild sturgeon are endangered and most wild harvest is banned, so reputable caviar today comes from aquaculture, which takes pressure off wild populations.
Where does Caviar Kitchen caviar come from?
From farmed sturgeon, never wild-caught endangered fish. We name the species on every tin so you know exactly what you are eating.