Aquatir Caviar Tasting at Home: Compare Four Sturgeon Varieties

A caviar tasting at home is a practical way to discover what you enjoy in black caviar: larger pearls, a gentle finish, a nutty note or a more delicate texture. Aquatir offers Beluga, Russian Sturgeon, Bester and Sterlet caviar. Comparing small portions side by side makes their differences easier to understand than tasting one tin on its own.

Four Aquatir varieties to compare

Aquatir Beluga caviar is described by the producer as having large pearls, approximately 3–4 mm, and a refined, buttery taste. Give it a simple presentation so that its texture remains the centre of attention.

Russian Sturgeon caviar, from Acipenser gueldenstaedtii, has medium pearls, approximately 2.5–3 mm. Aquatir describes a nutty character, creamy taste and delicate briny notes. Its colour can range from golden-brown to deep black.

Bester caviar comes from a hybrid of Beluga and Sterlet. The product description highlights glossy 2.5–3.5 mm pearls and a balanced, buttery profile with nutty notes. It deserves its own place in the tasting, rather than being treated as a substitute for another variety.

Sterlet caviar, from Acipenser ruthenus, has smaller pearls, approximately 2–2.5 mm. Aquatir describes its flavour as mild and creamy with a delicate texture. These are producer descriptions; individual batches and personal impressions can vary.

How much caviar do you need?

For four guests, one 30 g tin of each variety gives around 7.5 g per person per variety, or 30 g per guest in total. This is a tasting-menu calculation, not a compulsory serving size. For a smaller introduction, choose two varieties and keep the portions equal.

Set up a simple tasting table

1. Keep unopened tins refrigerated according to their labels. Prepare the table before opening them.
2. Use a separate clean spoon for each variety. Place the tins in a serving dish over ice, keeping meltwater away from the caviar.
3. Offer still water and a little plain bread. Try the caviar by itself before adding accompaniments.
4. Begin with the variety you perceive as mildest, then move through the others. A suggested starting point is Sterlet, Russian Sturgeon, Bester and Beluga, but there is no universal order.
5. Write down pearl size, firmness, salt impression and finish. Discuss your notes after everyone has tasted.

What to leave off the first tasting plate

Strong onion, sharp lemon juice, smoked ingredients and heavily seasoned crackers can make subtle differences harder to notice. Bring these accompaniments out later if you like them. A second round with a small spoonful of crème fraîche can show how the same caviar changes alongside a creamy ingredient.

Choose your favourite by occasion

The most enjoyable caviar is the one that suits your palate and menu. A delicate canapé, a generous tasting spoon and a potato dish each create a different experience. Explore the Aquatir caviar collection and compare the current product descriptions before ordering. For further table-setting ideas, read our guide to serving black caviar.