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Caviar FAQ

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Some say money can’t buy happiness, but they aren’t buying caviar!

Caviar is one of the most luxurious and decadent foods in the world. True caviar is defined as salted, unfertilized sturgeon fish eggs. Caviar is harvested from mature sturgeon then cured with salt to enhance the flavor and increase the shelf-life of the finished product. It may take five to fifteen years for a sturgeon to reach maturity and begin to produce eggs. However, older sturgeon produce a more refined flavor profile, supple texture, and coveted color. The combination of sturgeon scarcity and extensive time to maturity make caviar a prized delicacy that is hand sorted and selected by expert caviar connoisseurs.

Definition of caviar: "salted, unfertilized fish eggs from the sturgeon family (acipenseridae)"

Malossol is a Russian word that means “little salt.” This describes the delicate salting process that caviar must undergo to highlight its natural flavor and cure the product to better preserve it. An added salt content of 3-5% is usually ideal for accentuating the essence of caviar and its intrinsically dynamic flavor. Malossol is considered the highest quality method of preserving caviar.

Caviar has a dynamic flavor that is unique to the species of fish and an insurmountable number of environmental influencers. Caviar harvested from the same fish species in different parts of the world may have distinctly different characteristics. Like a fine bottle of wine may vary from year-to-year, so too does caviar vary in harvest and seasonality. The more you try caviar, the more you will begin to appreciate even the subtle nuances in its flavor variation. You will often see its flavor described as breath of the sea, hints of brine, velvety and nutty, or buttery sweet, coating your tongue and filling your nose. We would recommend sampling a range of caviar types to truly understand its panorama of flavor.

The best way to preserve the quality of your caviar is to keep it unopened and refrigerated until consumption. A container of our malossol caviar will usually maintain its quality up to 3 weeks when unopened and refrigerated at 26-34⁰F. Once opened, caviar should be consumed within 3-7 days to enjoy the intended quality.

Fine caviar can be relished by itself or with other foods. If you are enjoying your caviar by the spoonful: please remember to not use any silverware as this will impart a metallic taste into each bite. Instead use crystal, bone, or mother-of-pearl utensils and serveware - view our selection of caviar serveware

Should you prefer to enjoy your caviar with accoutrement: the simplest way is to gently spread caviar over unsalted crackers or lightly buttered dry toast. The traditional Russian way is to prepare blinis with crème fraiche and garnish with caviar. The list of possibilities is long as caviar pairs extremely well with sour cream and crème fraiche, fresh herbs such as scallions, dill, chives, watercress, chervil, and horseradish, chopped onions, deviled eggs, latkes, fried potatoes, waffles, and many other seafoods including raw oysters, scallops, smoked salmon, lobster, and crab.

Your favorite champagne, spumante, or vodka make an excellent accompaniment to caviar as these beverages clear the palate, allowing you to fully experience the flavor. However you choose to enjoy it, caviar is best served when you want to savor the moment as much as your food. We invite you to share your favorite recipes and experiences with us as you partake in this culinary delight!

Ancient European royalty viewed caviar as an aristocratic delicacy to adorn upper society banquets and worshiped it as a magical indulgence. This “Jewel of the Sea” has remained a symbol of love and wealth throughout the centuries with many claimed health benefits, including enhanced physical recovery, anti-aging, and increased sexual libido and stamina. With the power of today’s technology we now know that caviar is densely packed with nourishing vitamins, minerals, protein, and Omega fats. View any of our caviar pages for nutritional information!

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