Caviar BA?

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  • alistairNicoll

    I remember the first time I flew first class with Gulf in the 90s and the stewardess asking if “sir would like caviar or lobster “ to which I replied “sir would like both please” she did not bat an eyelid and I enjoyed both.
    The premium for first over business is so high that I do think the food has to be really special


    I will wait for Ryan Air ,Wiz Air etc etc to offer it as an amuse bouche then I can be……oh sorry, was I dreaming just now ?


    Don’t think I have ever had caviar on BA in 40 years. I did remarkably once have it on American Airlines when flying back from Dallas. The wheeled out an extraordinary ice sculpture from which it was served with vodka and all the accompaniments. Qatar dod a fine job on their F service too.

    Still, its hard to beat Cunard where I had it every night for week crossing to New York in QG. You have to ask but having done so it was provided to the entire table of 8 for the duration. Wonderful indulgence.


    Of course the sustainability issue has caused airlines to either stop caviar service or use different types/sources. The CX service is very nice, as is Lufthansa.
    Not sure if AF has it, but when Air Tahiti Nui had F, theirs was very glitzy – but of course their F only really was there for the President to travel….


    These days almost all of the worlds airlines source from China who produce one-third of the world’s caviar (thought to be abut 60 tons) and are now the largest producer. Most airlines are supplied by its biggest producer, Kaluga Queen who raises its sturgeon in its 221-square-mile man-made lake producing about 20 tons a year.
    The second largest producer is Italy (30 tons) followed by France (25 tons)
    The USA, Germany, Bulgaria, Poland and Israel, each produce between 3 and 10 tons of caviar a year.

    From Kaviari
    ‘Some of the world’s biggest producers have been keen to preserve local (or endemic) species through breeding. This is the case of France, which wanted to save the’Acipenser Sturio (European sturgeon), the United States with theAcipenser Transmontanus from the great American rivers (white sturgeon), from Italy with theAcipenser Naccarii (Adriatic sturgeon) or China with the Acipenser Schrenkii and theHuso Dauricusfrom the Amur River (Amur or Kaluga sturgeon). Bulgaria also breeds sturgeon, which used to live wild in the Danube.

    Some countries, on the other hand, have decided to farm sturgeon without any link to a local presence of the fish. This is the case of Uruguay, a country in the southern hemisphere, whereas the wild sturgeon lives exclusively in the northern hemisphere. Breeding operations have now been set up all over the world. And this is just the beginning, given the growth of this sector…’


    It’s interesting to see how farming of sturgeon is now becoming a big industry around the world. It can only lead to a more “mass produced” product driven by volumes and price, meaning quality will slowly be eroded.

    Prices for “traditional” caviar are through the roof, so cheaper alternatives are an inevitable outcome.

    Given the choice on board, I nearly always go for Balik if it is available. This has yet to be commercialised and so a high level of quality can be assured.


    I have had French and Italian caviar on CX, and availed of the sale of excess stock during Covid to buy some for a treat at home.

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    I remember many years ago, I think in the early 2000’s, that BA served a proper caviar service at Toronto Peason Airport in the Fist Class lounge dining area. They served it for many years after they stopped serving caviar in the Concorde room at Heathrow.


    There was dish in the LHR Concorde room on my last visit that included caviar. It was something like smoked trout, caviar & creme fraiche. My guess is it was probably looky likey caviar though.


    I had it on Concorde few times — with the steward saying “would you like frosted vodka with that, sir?” with the vodka bottle on the cart encased in a block of ice!


    I think Caviar on BA had better remain in your dreams. In-flight service in F on BA has degenerated so much with very young inexperienced staff that I doubt that they would know how to serve it…in any case it would probably turn out to be cod roe. BA are consistent at disappointing and frustrating it’s best customers.


    I flew with BA in F ex LHR a little earlier this month and would say it was probably the best BA F experience I’ve enjoyed in the past dozen years.
    Cabin crew who looked after me were excellent.
    There was a lobster starter, which felt a step up on recent food options.
    Pleasant Chablis and Sauternes as wine options.
    The A380 even managed to leave on time!

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