Caviar Calculator
How much caviar do I need? We recommend 15g to 25g per guest. Find out how much caviar you need and the recommended format based on the number guests and your preferred experience.
Caviar Delivery in Canada
Ordering fresh caviar online is only worth it if it arrives in perfect condition.
Every order from CaviarHub ships fast in thermal packaging with gel packs designed to maintain refrigeration temperatures throughout transit — whether you're in Vancouver, Calgary, Toronto, or Halifax.
CaviarHub makes it easy to enjoy premium, authentic, and fresh caviar anywhere in Canada with fast, careful, and refrigerated delivery. Free delivery over $199.
- Orders placed before 4:00 PM on Monday–Thursday ship same day
- Next-day delivery to major Canadian cities
- 1-3 days to remote and northern communities
- All orders arrive sealed and chilled, ready to refrigerate or serve
Need your order for a specific date? Let us know, we'll make it happen.
- Ship your order to a location where it can be received and refrigerated as soon as possible
- Avoid ordering at the last minute — sealed tins can be refrigerated for up to 3 months, so you can order ahead with confidence
- Order earlier in the week to allow sufficient time for delivery in case of unforeseen delays
- Keep a close eye on your tracking number so you know when to expect your caviar
How much does caviar cost in Canada?
In Canada, the price of caviar depends on the type, origin, and quality.
High-quality products will range from $90 for smaller 30g formats to over $3,000 for larger 500g tins.
CaviarHub offers a full range of products, from entry-level types to rare and premium varieties.
Entry-level products, such as Siberian Caviar and White Sturgeon, start around $90 for smaller 30g formats, while premium and rare products, such as Beluga, Kaluga, and Osetra, start around $140 for 30g formats.
Whether you're an expert or planning your first experience, CaviarHub has the perfect tin for any occasion.
Caviar is expensive because it requires large investments to farm and 5 to 20 years for sturgeon to mature and produce eggs. For more information visit Why is Caviar so Expensive?
High-quality caviars will have the following characteristics:
- Nice pearls
- Very fresh
- Light or no smell
- Properly refrigerated
- Species clearly labelled
- Ingredients: caviar and salt only
- Malossol style - no preservatives
Trusted and well-reviewed local and online stores will typically have high-quality caviar.
Frequently Asked Questions About Caviar
Looking to learn more about caviar before choosing the perfect tin? Below are answers to some of the most common questions about sturgeon caviar, including its taste, origins, and how to serve it.Caviar is the unfertilized and salt-cured eggs of the sturgeon fish. To learn more visit What is Caviar?
There are roughly 27 species of sturgeon globally, with about 10 commonly farmed for caviar production. The most popular types of sturgeon caviar include:
- Beluga
- Ossetra
- Siberian
- White Sturgeon
- Kaluga
- Sevruga
- Almas
- Lake Sturgeon
There are also hybrid caviars, which come from crossbreeding 2 different species.
The best place to buy caviar in Canada is from an online caviar boutique or fish and seafood retailers. Learn more in our guide on where to buy caviar in Canada.
Caviar typically has a lightly salty, buttery flavour with a delicate texture.
Depending on the species, flavour notes can range from nutty and earthy to briny and oceanic while texture can range from creamy to firm.
Learn more in our guide on what caviar tastes like.
No. Caviar comes in many different shades of black, grey, brown, green, white, and golden yellow depending on the species.
Some fish eggs such as salmon roe and trout roe are brightly coloured and are often referred to as red caviar. Explore our selection of fish roe and red caviar.
Caviar needs to be refrigerated between -2º and 2º (28 to 36 Fahrenheit) to maintain freshness, flavour and texture.
Sealed tins can be stored until the expiration date while opened should be enjoyed within 72 hours. For more information, visit our Guide to Storing Caviar.
Caviar is best served using a mother of pearl caviar spoon while chilled on ice.
Malossol is a Russian term meaning "little salt." It refers to a traditional curing method where only a small amount of salt (typically 3–5%) is used to preserve the roe, allowing the natural flavour of the caviar to shine through. Most premium caviars — including all of ours — are prepared malossol-style.
Beware of caviars that are borax (sodium tetraborate) cured or cured with very high levels of salt.
Caviar has Persian roots and traveled through Turkish, Italian, and French before entering English.
Germanic and Nordic countries kept the K (kaviar), while Romance languages used C (caviar).
"Cavier" is a common phonetic spelling in English; however, you spell it, it's the same prized delicacy.
