Quick answer
Caviar is made by carefully taking roe from sturgeon, rinsing and grading it, lightly salting it and packing it into tins that stay cold until served, and at Crown Caviars it starts from AED 525 for a 50g tin of Baeri.
The simplicity of a tin of caviar hides a careful, hands-on process. Here is how sturgeon roe becomes the delicate, glossy pearls you serve in Dubai and across the UAE.
Step 1: Choosing the roe
Everything starts with the sturgeon. The species, whether Baeri, Osetra, Kaluga or Beluga, sets the size, colour and flavour of the pearls before any work begins.
Roe is taken only when it is ready, because the maturity of the eggs affects how firm they are and how they taste.
Step 2: Rinsing and sieving
The roe is gently separated from its membrane and rinsed so that only clean, whole pearls remain. This is done by hand and with care, as the eggs are fragile and bruising spoils the texture.
Step 3: Light salting
A small amount of salt is added to season and preserve the roe. Lightly salted caviar is often described as malossol, meaning little salt, and it lets the natural, buttery flavour of the pearls come through.
The salting is what turns raw roe into caviar, so the skill lies in using just enough.
Step 4: Grading and packing
The finished caviar is graded by pearl size, colour, firmness and flavour, then packed into tins. See our caviar grades guide for how this shapes what you buy.
Because caviar is delicate, it is kept cold from tin to table. Every Crown Caviars order is dispatched refrigerated across Dubai, the UAE and the GCC, and tins start from AED 525 per 50g.
Caviar prices at Crown Caviars
| Caviar | From (50g) |
|---|---|
| Baeri | AED 525 |
| Russian Asetra | AED 575 |
| Imperial | AED 625 |
| Kaluga Beluga | AED 675 |
| Royal Beluga | AED 775 |
| Caspian Black Beluga | AED 850 |
| Caspian Gray Beluga | AED 950 |
| Caviar Hybrid | AED 1,100 |
| Golden Imperial | AED 1,250 |
Prices are VAT-inclusive, in AED. Caviar tins are also available in 125g, 250g, 500g and 1kg.
Frequently asked
How is caviar made?
Sturgeon roe is taken at the right moment, rinsed and sieved, lightly salted, graded and packed into tins, then kept cold until it is served.
What does malossol mean?
Malossol means lightly salted. It describes caviar cured with only a small amount of salt so the natural flavour of the roe stays in front.
Why must caviar stay refrigerated?
Caviar is delicate and lightly salted, so it needs to stay cold to keep its texture and flavour. Crown Caviars dispatches every order refrigerated.
How much does caviar cost in the UAE?
At Crown Caviars, caviar starts from AED 525 for a 50g tin of Baeri, with Caspian Black Beluga from AED 850 per 50g.