For most of human history, producing caviar meant killing the fish. The sturgeon — an ancient, slow-maturing creature that can live well over a century — was sacrificed at the moment of harvest, her eggs removed in a single operation from which she would never recover. Today, there is a better way. At London Caviar House, our Classic caviar variety is produced entirely using the humane milking method — a breakthrough in sustainable aquaculture that allows the finest caviar to be harvested without harming the fish.

The Method Explained

What Is Classic Caviar?

Classic caviar is the name we use for our range of black sturgeon caviar produced via the no-kill milking method. The term “Classic” refers to the caviar varieties themselves — Beluga, Osetra (Russian Sturgeon), Sterlet and Bester — while the designation signals that these products have been harvested without sacrificing the fish.

This distinguishes them from our Premium caviar range, which uses the traditional harvesting method. Both ranges are produced on the same CITES-certified farms, using the same breeds of sturgeon raised to the same standards of care and feeding. The difference lies exclusively in what happens at the moment of harvest.

Classic caviar is available in a range of sizes, from 28g tasting tins to 100g and 250g formats, across all four sturgeon varieties.

How It Works

How Does the Humane Milking Method Work?

The humane milking method — also referred to as no-kill caviar production or sustainable caviar harvesting — is a technique developed by European aquaculture scientists over several decades. The process takes its name from dairy farming: just as a cow is milked without being harmed, a female sturgeon can have her eggs gently extracted while remaining alive.

Monitoring and maturity assessment

Female sturgeon are closely monitored by experienced aquaculture specialists throughout their maturation period, which lasts between 8 and 25 years depending on the species. The readiness of the eggs is assessed regularly using ultrasound and hormonal analysis to identify the precise moment of optimal maturity — the same narrow window that traditional producers have always targeted.

The extraction procedure

When the eggs are ready, the fish is briefly and carefully sedated using approved veterinary methods. She is then gently massaged to encourage the release of her eggs, which are collected and processed immediately. The entire procedure takes only a short time, and the sturgeon fully recovers from the sedation within hours. She is then returned to her tank, where she continues to live, feed and — crucially — produce eggs again in future seasons.

A single female sturgeon can produce caviar multiple times over her lifespan, rather than being sacrificed for a single harvest. For a species that may live 100 years or more, the long-term productivity of this approach is remarkable.

— London Caviar House

Classic vs Premium

Classic vs Premium: What Is the Actual Difference?

This is the question we are asked most often, and the answer is straightforward: the difference is exclusively in the harvesting method. Everything else — the species, the farm, the feed, the water quality, the maturation period — is identical.

Both Classic and Premium caviar at London Caviar House come from the same partner farms. The Beluga in our Classic range and the Beluga in our Premium range are raised side by side in the same tanks, fed the same diet and monitored by the same specialists. The only moment at which their journeys diverge is the harvest itself.

For buyers who are choosing between the two ranges for culinary reasons alone, both represent an outstanding product. For buyers who place value on ethical sourcing, environmental responsibility or animal welfare, Classic caviar offers something that cannot be found elsewhere: premium black caviar of the highest quality, produced without the death of the fish.

Taste & Quality

Does No-Kill Caviar Taste Different?

This is perhaps the most practically important question for the serious caviar buyer. The answer, based on extensive blind tastings conducted by producers, chefs and independent assessors, is: no meaningful difference in flavour or quality can be detected between Classic (milked) and Premium (traditionally harvested) caviar from the same farms and species.

The flavour of caviar is determined by genetics (the species and individual fish), diet, water quality, the salinity used in processing (malossol — lightly salted — being the universal standard at our farms), and the age and maturity of the eggs at harvest. None of these variables differ between Classic and Premium production.

Some producers and tasters have noted that milked caviar may have a marginally fresher, cleaner character — a hypothesis attributed to the fact that fish harvested under the stress of slaughter may release cortisol and other stress hormones at the moment of death, which could theoretically affect the eggs. Whether perceptible to the casual diner is debatable; what is not debatable is that no taster has ever identified milked caviar as inferior to traditionally harvested caviar in a properly conducted blind tasting.

Conservation

The Environmental Case for Classic Caviar

The conservation context for all sturgeon caviar is sobering. Of the 27 known sturgeon species, the majority are classified as Endangered or Critically Endangered by the International Union for Conservation of Nature (IUCN). The Beluga sturgeon — source of the world’s most prized caviar — is listed as Critically Endangered. The population of wild Caspian Beluga has declined by an estimated 90 percent since the mid-twentieth century, driven primarily by commercial fishing, poaching, and the destruction of migratory river habitats by dams.

The response of the international community — prohibiting or severely restricting wild sturgeon harvest under CITES, and requiring full certification for any legal caviar trade — has been important. But it addresses the symptom rather than the structural challenge: as long as producing caviar requires killing the fish, there is an inherent tension between luxury food production and the long-term survival of the species.

The milking method addresses this tension directly. Because each female sturgeon survives to produce multiple harvests, the method reduces the total number of fish required to produce any given volume of caviar. On a farm of fixed size, this translates to either greater productivity from the same population or the ability to maintain a larger, more genetically diverse breeding stock — both of which support the long-term viability of the operation and, indirectly, the conservation of the species.

The Range

Which Varieties Are Available in the Classic Range?

Our Classic range covers the four main sturgeon varieties available at London Caviar House, each with its own distinct character.

Classic Beluga

The world’s most prestigious caviar. Large, pale-grey eggs with a delicate, creamy flavour and a long, elegant finish. Available in 28g, 50g, 100g and 250g.

Classic Osetra (Russian Sturgeon)

Medium-sized, firm pearls with a complex, nutty character and golden-grey colour. Often described as having notes of the sea and walnut. The most popular everyday choice among serious caviar buyers. Available in 28g, 50g, 100g and 250g.

Classic Sterlet

Small, dark, exquisitely delicate pearls. Historically the caviar reserved for the Russian imperial court, Sterlet has a refined, subtle flavour that rewards a slow, attentive tasting. Available in 28g, 50g, 100g and 250g.

Classic Bester

A Beluga-Sterlet hybrid that combines the larger egg size of Beluga with the finesse and delicacy of Sterlet. A remarkable variety that sits between Beluga and Osetra in both price and character. Available in 28g, 50g, 100g and 250g.

Each variety is also available as a 2+1 set of 28g tins — Beluga, Osetra, Sterlet and Bester — the ideal way to discover which suits your palate before committing to a larger tin.

Certification

Is Classic Caviar Legally Certified?

Yes. Classic caviar produced via the milking method carries exactly the same CITES certification as traditionally harvested caviar. CITES certification is a requirement of international law for any legal caviar trade — it documents the species, farm of origin, country of production, harvest date and weight, providing full traceability at every step of the supply chain.

There is no legal or regulatory distinction between milked and traditionally harvested caviar under CITES. Both are produced by licensed farms operating under the same international framework. The milking method is an ethical and practical advancement within that framework, not a departure from it.

London Caviar House sources all Classic caviar from farms holding full and current CITES certification. Our primary partner, Aquatir, is one of Eastern Europe’s most respected sturgeon aquaculture operations, with decades of experience and an international reputation for quality and responsible production. You can read more about Aquatir and our sourcing approach here.

Who It’s For

Who Is Classic Caviar For?

Classic caviar is for anyone who wants to enjoy premium black caviar — but it will resonate particularly strongly with certain buyers.

If you care about animal welfare and sustainable food production, Classic caviar allows you to enjoy one of the world’s finest ingredients with complete peace of mind. The fish that produced your caviar is alive, well and will produce again. This is a meaningful distinction.

If you are buying caviar as a gift — for a client, a host, a partner or a family member — Classic caviar adds a layer of narrative that Premium cannot offer. It is not just extraordinary caviar; it is extraordinary caviar produced without harm to the animal. That story resonates increasingly with recipients who care about the provenance and ethics of what they receive.

If you are a restaurateur, private chef or caterer looking for a premium caviar that reflects your own commitment to responsible sourcing, Classic caviar is the natural choice. And if you are simply a lover of exceptional food who wants the finest black caviar available — Classic gives you exactly that, alongside the knowledge that your choice supports a more sustainable model for the future of caviar production.

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Experience Classic Caviar for Yourself

The best way to understand Classic caviar is to taste it. Browse our full Classic caviar range — including Beluga, Osetra, Sterlet and Bester in multiple sizes — or start with one of our 28g sets, such as Beluga or Osetra, to explore a single variety before committing to a larger tin.

All orders are packed in temperature-controlled, insulated packaging and delivered with next-day service to addresses throughout the UK. For delivery information, bulk orders or any questions about our Classic range, please contact us — we are always delighted to help.