Caviar is tender and fragile, so always be very gentle with it — lift while spooning out. If spreading, ease it softly. Serve with a non-silver spoon.
It is essential when serving caviar, the jars are removed from the refrigerator 10 to 15 minutes before serving and opened immediately before use.
It would be best if you did not cook caviar, or it will become tough. However, some dishes require adding caviar. In this case, you should always add it toward the end of the preparation or as a last-minute garnish.
Our recommended serving size per person is 0.5 to 1 oz. of caviar. There are 28 grams in an ounce.
Serve from a non-silver spoon. Silver will impart a metallic flavor to the granules. Caviar spoons are widely available in “Bone”, “Horn”, “Mother-of-Pearl” or even ceramic.
All the perishable caviar products come in vacuum-sealed containers. To ensure that the caviar remains fresh and uncontaminated for the duration of its trip to the customer, we seal our product containers very tightly.
Best methods for opening vacuum tins: rather than using your hands, a better tool would be a butter knife. Applying a little pressure under the lid's lip will break the seal and pop open your caviar tin quite easily.
Any metal object with a thin edge is perfect for applying leverage under the lid and separating it from the base. A coin such as a quarter, will work almost as well as a purpose-built caviar opener.
Good caviar has a creamy, nutty, slightly salted, distinguished and unique taste.
The most distinct aspect of caviar is its texture. The eggs “pop” on your tongue, and the rich taste oozes into your mouth giving one's taste buds an unforgettable experience, leaving a light maritime aftertaste flavor.
The ideal temperature for storing caviar is 28°-38°F| -2 +2 °C to preserve its optimal quality. The best way to achieve such a climate is to keep it on ice in your refrigerator.
You can store fresh caviar in your refrigerator for 2-4 weeks unopened.
Consume caviar within 2-3 days from the moment you open the tin.
Freezing of caviar is possible, but we strongly recommend against it. Freezing can toughen the roe membrane and alter the flavor. If you feel you will not be able to consume your caviar within the two weeks recommended or cannot refrigerate it properly, freezing is an option. If you freeze your caviar, the thawing process should begin early on the same day as you plan to serve.
We ship all caviar in a thermo-secure box with ice packs to preserve freshness. Our boxes can keep the required temperature inside for up to 3 days. But 99.9% of our customers get their orders overnight.
Once the shipment arrives, remove the tin from the box and store in the coldest part of your refrigerator, until ready to enjoy.
The color may vary from fish to fish even in the same species of sturgeon. From golden brown to dark olive.
Acipenser gueldenstaedtii, also known as the Russian or Diamond sturgeon has silver gray to dark greenish gray color of eggs.
Huso dauricus, Kaluga sturgeon also known as river Beluga has dark olive with golden amber hue color.
We source our caviar from the Far East region, a sustainable aqua farm based on the Amur river basin. Our company also supports the conservation of the wild sturgeon species together with the CITIES organization.
We recommend indulging in delicate caviars such as Kaluga sturgeon and Diamond osetra on blinis with a light dollop of crème fraîche or unsalted butter. Other roes, salmon or trout, have the texture to hold up to heat and apply wonderfully to sauces or topped on grilled fish.
The two most popular beverages paired with caviar are frozen vodka and Brut Champagne or sparkling wine. If you prefer you can also serve with a dry white wine.