In partnership with International House of Caviar
The Caviar Collection
Beluga, Osietra, Sevruga and Siberian, from Caviar Giaveri in Northern Italy, alongside salmon and trout roe for everyday service. Tins from a 10 g taste to a full kilo, shipped cold anywhere in Canada.
- Sturgeon & roe
- CITES certified
- Cold-chain shipped
Where it comes from
One of the world's serious caviar houses
Caviar Giaveri has farmed sturgeon in the Veneto for over forty years, raising Russian-origin stock in cold spring water and producing the Beluga, Osietra, Sevruga, Siberian, Sterlet and White Sturgeon tins in this collection. Everything here is farmed, CITES certified and traceable to the pond it came from - no wild Caspian stock, ever.
The Collection
Choose Your Tin
All prices in CAD. Pick a size, add it to your order, then send the form below - we confirm availability and your delivery date before invoicing. Buying for a restaurant or an event? Ask about volume pricing.
Sturgeon Caviar
The true caviars — Beluga, Osietra, Kaluga, Sevruga, Siberian and White Sturgeon, in tins from a 10 g taste to a full kilo.
SignatureImperial Beluga
Caviar Giaveri · Veneto, Italy
The benchmark against which every other caviar is measured. Large, pearl-grey grains with a silken shell that yields rather than pops, and a long, buttery finish that carries almost no salt. Farmed by Giaveri in Northern Italy, where Huso huso is raised for close to two decades before a single tin is filled.
Serve with: On its own, from a mother-of-pearl spoon. Nothing else needed.
Huso huso
SignatureSignature Reserve Persian Beluga
Diamond Grade · Caspian tradition
Our most exclusive tin. Persian Beluga carries a fuller, more mineral character than its Italian cousin, with slate-toned grains and a finish that holds for a remarkably long time. Produced in very small lots and allocated by the tin.
Serve with: Serve solo, chilled over ice, with chilled vodka or a bone-dry Champagne.
Huso huso
PremiumBeluga-Siberian Hybrid
Caviar Giaveri · Veneto, Italy
A cross that takes the generous grain size of Beluga and pairs it with the cleaner, nuttier profile of Siberian sturgeon. Firm beads, dark chocolate to charcoal in colour, and a creamy mid-palate. The most approachable way into large-grain caviar.
Serve with: Blini, creme fraiche, and a squeeze of nothing at all.
Huso huso × Acipenser baerii
PremiumPersian Osietra
Caviar Giaveri · Veneto, Italy
Acipenser persicus is close to vanished in the wild, which makes this a genuinely rare tin. Medium-large amber to bronze grains with a distinct hazelnut note and a clean marine finish. Released in limited quantity each season.
Serve with: Warm blini, or a soft-scrambled egg served back in the shell.
Acipenser persicus
PremiumClassic Osietra
Caviar Giaveri · Veneto, Italy
The connoisseur's everyday choice, and the tin we recommend most often. Firm medium grains ranging from deep brown to olive-gold, with a nutty, faintly briny character that stays balanced from first spoon to last.
Serve with: Blini and creme fraiche, or folded through warm buttered pasta off the heat.
Acipenser gueldenstaedtii
PremiumRoyal Osietra Golden
Gourmet House · Selected farms
Selected for colour as much as flavour. Medium to large firm grains in a striking golden-amber, with the classic Osietra nuttiness and a bright, clean close. A caviar that earns its place on a serving board before anyone tastes it.
Serve with: Simple toast points and unsalted butter — let the colour lead.
Acipenser gueldenstaedtii
PremiumImperial Sevruga
Caviar Giaveri · Veneto, Italy
The most intense of the classic three. Smaller, darker grains and a pronounced, almost saline sea character that stands up to being served alongside other food rather than alone. For people who find Beluga too gentle.
Serve with: Excellent with potato, egg, and anything sour-cream based.
Acipenser stellatus
ClassicSiberian Sturgeon
Caviar Giaveri · Veneto, Italy
Russian-lineage sturgeon raised in the cold water of Northern Italy. Dark, firm, medium grains with a dry nutty profile and a notably clean finish. The best-balanced tin in the collection for the price.
Serve with: Blini, crisp potato rosti, or a plain omelette.
Acipenser baerii
ClassicDeluxe White Sturgeon
Caviar Giaveri · Veneto, Italy
Our entry point into true sturgeon caviar, and a genuinely good one. Medium grey-brown grains, mild and buttery with a gentle marine note. The tin to open when you are introducing someone to caviar for the first time.
Serve with: Blini and creme fraiche, or spooned over a baked potato.
Acipenser transmontanus
ClassicGolden Sterlet
Caviar Giaveri · Veneto, Italy
The Sterlet is the smallest of the original Caspian sturgeons and yields a correspondingly delicate grain — fine, pale gold, and unusually soft, with a light, almost sweet finish. A specialist tin worth knowing.
Serve with: Best on something plain and warm: blini, brioche, or soft egg.
Acipenser ruthenus
Salmon, Trout & Roe
Everyday roe for garnish, canapes and volume service — vivid on the plate and priced to use generously.
RoeSmoked Steelhead Roe
Naturally cured · Sustainably farmed
Naturally cured and lightly smoked, which gives it a depth most roes do not have. Large amber grains with a rounded, savoury finish. A standout on a board.
Serve with: Cream cheese and bagel, or over warm potato with sour cream.
Oncorhynchus mykiss
RoeRainbow Trout Roe
Denmark · Denmark
Bright orange, glossy, and firm enough to pop cleanly. Close-farmed in Denmark and one of the most useful non-sturgeon roes in a kitchen — vivid on the plate and mild enough to use generously.
Serve with: Canapes, sushi, deviled eggs, or over cream cheese and cucumber.
Oncorhynchus mykiss
RoePink Salmon Roe
Canadian · Canada
Soft-shelled pea-sized grains around 5 mm, deep coral in colour, with a clean burst and a full salmon character. High in lean protein and omega-3. Canadian caught.
Serve with: Blini, rice bowls, or over smoked salmon and dill.
Oncorhynchus gorbuscha
RoeHerring & Mullet Roe
Spain · Spain
Small onyx-black grains about the size of couscous, glistening and firm. Imported from Spain and built for volume — the practical choice when you are feeding a room rather than a table.
Serve with: Canapes and party platters. Holds its look for hours.
Clupea harengus
RoeRed Lumpfish Roe
Iceland · Iceland
Icelandic lumpfish roe in a vivid red. Crisp, small-grained, and the most versatile garnish in the range at a price that lets you use it freely.
Serve with: Garnish for canapes, eggs, and seafood platters.
Cyclopterus lumpus
Preserved & Specialty
Cured and pressed roe for the kitchen — ingredients rather than spooning caviar.
SpecialtyTrikalinos Bottarga
Trikalinos · Greece
Grey mullet roe, salted and aged whole into a firm amber block. Centuries-old Mediterranean method. Shave it thin over hot pasta and it melts into the dish like a cured, oceanic parmesan.
Serve with: Shaved over spaghetti with olive oil, garlic and lemon.
Grey mullet roe
Place an Order
Submit Your Order
Tell us who you are and we'll take it from there. We confirm availability, your delivery date and shipping, then email your invoice with payment options. Nothing is charged until you approve it.
Ordering caviar alongside seafood? Add both - one order, one invoice, one shipment where the cold chain allows it.
Serving Caviar
Getting It Right
Four things worth knowing before you open the tin.
Serve it cold, serve it last
Keep the tin on ice and open it at the table. Caviar is at its best around 4°C - warm it in the hand and the grain softens and loses definition.
Never use metal
Silver and steel turn caviar metallic on contact. Use mother-of-pearl, bone or horn. A plain plastic spoon beats a silver one.
How much per person
Allow 15-20 g a head as a canape, 30 g as a proper course, and 50 g if caviar is the centre of the meal. A 250 g tin comfortably serves a table of eight.
Once it's open
An unopened tin keeps for weeks at 0-4°C. Once you break the seal, finish it inside two or three days - press the lid back down and keep it on the coldest shelf.
Ordering & Delivery
How Caviar Ships
Shipping across Canada. Questions before you order? Email info@northernseafoodcompany.com.
- Caviar is ordered in against your request rather than held in stock - allow 3-7 business days, and tell us your date if you are buying for an occasion.
- Every order ships cold-chain with gel packs and insulation. We do not ship caviar to arrive on a weekend.
- Availability and pricing move with the season and the exchange rate. We confirm both in writing before we invoice you.
- Restaurants, hotels and event caterers - ask us about volume pricing on 250 g tins and up.
- Orders cannot be cancelled once placed and entered into our fulfillment process.