Summary for chef or sommelier: Premium caviar for fine dining requires a mix of species: Beluga 000/Imperial signature dish, versatile Osetra Imperial, Sevruga for canapés and volume. Wholesale prices May 2026: Sevruga 200-450 €/kg, Osetra Imperial 800-2,000 €/kg, Beluga 4,000-12,000 €/kg. CITES mandatory. Formats 30g (starter), 50g (service), 125-500g (banquet). Quantity: 5-15 g/individual plate. Bacalalo lead time: 24h with guaranteed cold chain.
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Caviar in fine dining: when and why
Caviar is the ultimate marker of gastronomic positioning. Three reasons to include it:
- Positioning: immediately communicates the establishment's level to the diner.
- High margin: with a well-calculated price, 50-70% margin on individual plates.
- Differentiation: few establishments can offer real Beluga with CITES — an absolute differentiator.
Uses in haute cuisine:
- Signature dish: caviar on tartar, on purée, on oyster.
- Appetizer: canapé, welcome blini, oyster with caviar.
- Sorbet/dessert: savory counterpoint in sweet dishes.
- Tasting plate: small portion with classic accompaniments.
- Event/wedding: caviar station with on-site chef, high impact.
Species for the menu: Beluga, Osetra, Sevruga
| Species | Grain | Color | Flavor profile | Ideal use |
|---|---|---|---|---|
| Beluga 000 (Huso huso) | 3-3.5 mm | Light gray to black | Buttery, deep | Ultimate signature dish |
| Beluga Imperial | 3-3.5 mm | Golden to very light gray | Refined, limited edition | Michelin signature |
| Osetra Imperial | 2.5-3 mm | Golden amber | Hazelnut, buttery | Versatile Michelin menu |
| Sevruga | 1.5-2 mm | Dark gray | Intense marine, salty | Canapé, sauce, volume |
| Starter pack / Baerii | 1.5-2 mm | Variable | True entry-level | Mid-range restaurant |
Signature Dish · Premium Iranian Beluga Caviar 000
Premium Quality Iranian Beluga Caviar 000
⭐ 4.9/5 · 24-48h refrigerated delivery · Mercat del Ninot Selection
125.00€
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Professional formats and CITES
HoReCa formats available:
- 30g: product introduction, menu testing.
- 50g: daily service, yields 4-8 dishes.
- 125g: small banquet, moderate free table.
- 250g: large banquet, volume event.
- 500g-1kg: catering, mass event, on-site presentation.
CITES mandatory: each tin must bear a label with origin code + species + batch. Without CITES, legal risk during inspection.
Indicative wholesale prices May 2026
Prices and references updated May 2026. Supermarket prices fluctuate weekly and by region. Verify before purchasing. Caliber, grammage, and origin data come from current labels — if you find any changes, please write to us to update.
| Product | Format price | Indicative €/kg |
|---|---|---|
| Sevruga 50g | 15-25 € | 300-500 €/kg |
| Sevruga 250g | 60-110 € | 240-440 €/kg |
| Osetra Imperial 50g | 50-110 € | 1,000-2,200 €/kg |
| Osetra Imperial 250g | 200-450 € | 800-1,800 €/kg |
| Beluga 000 50g | 230-380 € | 4,600-7,600 €/kg |
| Beluga 000 250g | 900-1,700 € | 3,600-6,800 €/kg |
| Beluga Imperial 30g | 250-400 € | 8,300-13,300 €/kg |
| Starter Pack | 60-100 € | Mix species |
| Russian Indulgence Pack | 120-180 € | Premium starter |
Limited Edition · Iranian Imperial Beluga Caviar 00
Iranian Imperial Beluga Caviar 00
⭐ 4.9/5 · 24-48h refrigerated delivery · Mercat del Ninot Selection
90.00€
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Best species according to signature dish
| Dish | Recommended species | Quantity |
|---|---|---|
| Tuna tartar with caviar | Osetra Imperial | 8-12 g/serving |
| Oyster with caviar | Beluga or Osetra Imperial | 4-6 g/oyster |
| Vichyssoise with caviar | Osetra or Sevruga | 5-8 g/plate |
| Blini with sour cream | Beluga 000 / Imperial | 5-10 g/blini |
| Baked potato with cream and caviar | Beluga or Osetra | 10-15 g/serving |
| Risotto with caviar (final service) | Osetra Imperial | 8-12 g/plate |
| Salty sorbet | Sevruga | 5-8 g/cup |
| Smoked salmon with caviar | Sevruga or Osetra | 3-5 g/slice |
| Volume canapé for event | Sevruga | 3-5 g/unit |
Versatile menu · Iranian Imperial Osetra Caviar
Iranian Imperial Osetra Caviar
⭐ 4.9/5 · 24-48h refrigerated delivery · Mercat del Ninot Selection
75.00€
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Quantities per serving and per event
| Service type | Caviar quantity |
|---|---|
| Individual fine dining plate | 5-15 g |
| Canapé / blini | 3-8 g/unit |
| Wedding 80 guests caviar station | 300-500 g total |
| Wedding 150 guests gala | 600 g - 1 kg total |
| Corporate gala 50 guests | 250-400 g |
| Restaurant tasting tapa | 10-15 g/diner |
| Free-standing tray event 100 people | 500 g - 1 kg depending on species |
Professional storage and handling
- Unopened: 0-4 °C, on a bed of ice. Shelf life 4-6 weeks.
- Opened: cover with cling film in contact, refrigerate 0-4 °C, consume within 48-72 h.
- Serving: Temper for 10 min at 12-14 °C. Preferably serve on a bed of ice.
- Spoon: Mother-of-pearl, bone, or plastic — never metal.
- Hygiene: Do not return touched caviar to the tin.
Suggested Wine Pairings for the Menu
- Brut Nature Champagne: An unbeatable classic. Saline acidity dialogues with caviar fat.
- Chilled Vodka: Russian tradition. Cleanses the palate.
- Brut Nature Cava: A good local alternative.
- Very Chilled Manzanilla: A daring Andalusian option.
- Young Albariño: If the dish includes fish.
- Daiginjo Sake: A modern fusion option.
- Avoid: Red wines with tannins, heavily oaked white wines, sweet wines.
HoReCa Logistics: Critical Cold Chain
- Continuous 0-4 °C transportation, certified.
- Delivery time: 24 h BCN for orders placed before 11:00 h.
- Receipt: Check temperature, batch, CITES, integrity. Signed delivery note.
- Storage: Coldest part of the refrigerator, ice bed if empty.
Events: Weddings, Galas, Presentations
- Book in advance: 2-3 weeks for >500g Beluga, 1-2 weeks Osetra/Sevruga.
- Coordinated delivery to the event location with cold chain maintained.
- Mother-of-pearl spoon included for large volumes.
- Consultation on quantities, species, and pairings.
- Starter or premium pack depending on the audience.
Canapé volume · Iranian Caspian Sevruga Caviar
Sevruga Caviar
⭐ 4.9/5 · Refrigerated 24-48h delivery · Mercat del Ninot selection
100.00€
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Mistakes in Professional Caviar Service
Mistake 1: Metal Spoon
Metal oxidizes and alters the flavor. Always use mother-of-pearl, bone, or plastic.
Mistake 2: Serving Directly from Extreme Cold
Temper for 10 min at 12-14 °C. The bouquet significantly improves.
Mistake 3: Pairing with Strong Flavors
Chopped onion, strong cheese, excessive lemon mask the nuances. Keep it neutral: blini, sour cream, butter.
Mistake 4: Serving Plate at Room Temperature
The plate should be cold, ideally on a bed of ice or pre-chilled.
Mistake 5: Buying without Verifiable CITES
Legal risk during inspection. Bacalalo verifies CITES per jar — always demand the label.
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Conclusion: Quick Sheet for Sommelier or Chef
- Mix species according to use: Beluga for signature dishes, Osetra for the menu, Sevruga for canapés.
- 50g format for daily service; 125-250g for banquets; 500g+ for large-volume events.
- CITES mandatory per batch.
- Quantity: 5-15 g/individual dish, 3-8 g/canapé.
- Handling: Mother-of-pearl spoon, temper, cold plate, neutral accompaniments.
- Pairing: Brut nature champagne, chilled vodka, brut nature cava.
For Michelin, premium events, or high-end catering, request a quote at /pages/profesionales-horeca. We exclusively work with Iranian caviar with verifiable CITES.
Luxury initiation · "Russian Whim" Box
"Russian Whim" Box · Luxury Initiation
⭐ 4.9/5 · Refrigerated 24-48h delivery · Mercat del Ninot selection
94.90€
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Assortment · Caviar Initiation Pack
"Caviar Initiation" Assortment
⭐ 4.9/5 · Refrigerated 24-48h delivery · Mercat del Ninot selection
119.90€
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Frequently Asked Questions
What caviar to use in a Michelin restaurant?
It depends on the positioning. Classic Michelin: Beluga 000 or Imperial for signature dishes; versatile Imperial Osetra; Sevruga for canapés. Premium Bib Gourmand: Osetra and Sevruga, occasionally Beluga for signature dishes. High-end cuisine without a star: Sevruga and Baerii for appetizers. Critical: verifiable CITES label.
How much does wholesale caviar cost for HoReCa?
Indicative wholesale prices for May 2026: Sevruga €200-450/kg; Imperial Osetra €800-2,000/kg; Beluga 000 €4,000-7,000/kg; Imperial Beluga €7,000-12,000/kg. Formats: 30g (appetizer), 50g (service), 125g (banquet), 500g+ (volume catering).
How much caviar to calculate per diner?
Fine dining service: 5-15 g/diner. Canapé/blini: 3-8 g/unit. Volume event: 2-5 g/diner per serving point. Tasting tapa: 10-15 g/diner. Calculate 1 50g tin for every 4-8 diners.
Is it legal to sell caviar in Spain?
Yes, with strict CITES regulation. Each tin must bear a CITES label with origin, species, batch, and country. Without CITES, it is not marketable. For restaurants, always demand a CITES label per batch — legal protection against inspection. Bacalalo exclusively works with verifiable CITES caviar.
Where does the best caviar come from?
The Iranian Caspian Sea remains the world's top reference for Beluga, Imperial Osetra, and Sevruga: historical tradition, Caspian salinity, process control, fishing age (12-18 year old sturgeons). Serious alternatives: Russia, Italy, France (Sologne), China.
Beluga vs Osetra: which to order?
Beluga: large pearls (3-3.5 mm), smooth buttery flavor. Signature dish, dessert with caviar, maximum impact. Imperial Osetra: medium pearls (2.5-3 mm), amber color, hazelnut flavor. More versatile, better value for money. Beluga for maximum impression; Osetra for regular use.
Which format is best for daily service?
Fine dining service: 50g tin yields 4-8 servings, consume within 2-3 days after opening. Banquet/event: 125g or 250g depending on diners. Volume catering: 500g or 1kg for consumption within 24-48 hours.
How is caviar served in a high-end restaurant?
1) Temper for 10 min at 12-14 °C. 2) Mother-of-pearl, bone, or plastic spoon — never metal. 3) Cold plate on ice. 4) Classic accompaniments: warm blini, sour cream, butter, chilled vodka, toasted bread. 5) Quantity: 5-15 g/serving.
What are the delivery times for restaurants?
Bacalalo delivers chilled caviar in 24 h for orders placed before 11:00 h. Critical cold chain 0-4 °C constant. For volumes >500g/month, dedicated route with buffer stock. For specific events >1kg of Beluga, specific management with coordinated delivery.
How to request caviar for an event?
For special events (weddings, galas, presentations), contact /pages/profesionales-horeca indicating: number of diners, type of service, species, date, and location. For volumes >1kg of Beluga, book 2-3 weeks in advance.
LG
Lalo González Rodríguez
Third generation of cod merchants at Mercat del Ninot (Barcelona) since 1990. Selects fish, cured products, and preserves for counter sales, online, and HoReCa channel. The experience shared here comes from daily decisions with real products.
