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ZwyerCaviar

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Code Size Price  
B1141 Classic 30g £87.95
B1142 Classic 50g £144.95
B1143 Classic 100g £284.95
B1144 Premier Cru 30g £119.95
B1145 Premier Cru 50g £199.95
B1146 Premier Cru 125g £499.95
B1147 Grand Cru 30g £139.95
B1148 Grand Cru 50g £224.95
B1149 Grand Cru 125g £549.95
B1152 Beluga 30g £199.95
B1153 Beluga 50g £349.95
B1154 Beluga 100g £699.95
  • Description
    • >Order by 10am for next day delivery> There are close to 30 species of sturgeon yet only three, Beluga, Oscietra and Sevruga, are generally known. In recent years due to shortages, quotas and all the shenanigans that have gone on in this secretive world the reputation of the once famed Caspian caviar is in retreat, like the wild sturgeon itself due to overfishing and heavy industrial pollution. The product inside the tin has not always matched the label and many different breeds are incorrectly labelled as a close match to the above three varieties.


      ZwyerCaviar is different. Unlike nearly all farmed sturgeon, which are bred in tank-type systems, their fish are raised almost 10 years in a natural reserve in the heart of Uruguay. The caviar is graded to reflect the breed of fish, quality, size of roe and method of salting. The Grand Cru is the first pick of the original Caspian Oscietra species. It is cured with the finest grade fleur-de-sel. The Premier Cru and Classic caviars are taken from a Baerii Siberian sturgeon. Forman's are now selling this caviar to leading chefs and restaurateurs. ZwyerCaviar is the future of caviar. The ethics are as good as the caviar itself.


      2012 sees us launching the first ever Zwyer Beluga Caviar, the finest of all.

  • Reviews
    • Feefo Cutomers Reviews: FeeFo Feedback
      Date Score Customer Comment F&F Response
      07-Jan-2012
      Product##

      Once again an excellent service & fine food. Turned Christmas into an extra special one...

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      No Comment
      01-Dec-2011
      Product##

      Very well packaged. Delivered on time and tasted fantastic. Thank you.

      Read More >
      No Comment

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