There are several types of caviar, including Ossetra, Beluga, Sevruga, and various sturgeon hybrids. Each has distinct flavor profiles, textures, and colors.

The best caviar depends on personal preference. Ossetra is prized for its balanced flavor, while Beluga is known for its large, delicate eggs. Premium farmed caviar can rival wild varieties in quality.

Our caviar is sourced from ethical European farms in Belgium, Spain, and other regions known for sustainable sturgeon aquaculture.

We use insulated packaging and cold packs to ensure your caviar arrives at optimal temperature. Overnight shipping is recommended for peak freshness.

Store unopened caviar in the coldest part of your refrigerator (28–32°F). Once opened, keep it in its original tin, cover with plastic wrap, and consume within 2–3 days.

Unopened caviar typically lasts 4–6 weeks from the packing date when refrigerated. Opened caviar should be consumed within 2–3 days for best quality.

Serve caviar chilled on a bed of ice. Use mother-of-pearl, bone, or plastic spoons—never metal, as it can alter the flavor. Classic pairings include blinis, crème fraîche, and toast points.

Malossol means "little salt" in Russian. It refers to caviar cured with minimal salt (typically 3–5%), which preserves the natural flavor and texture of the roe.

Wild caviar comes from sturgeon in their natural habitat; farmed caviar is produced in controlled aquaculture environments. Quality farmed caviar offers consistent flavor, sustainability, and traceability.

For a tasting or appetizer, 30g (1 oz) per person is typical. For a more generous serving, plan for 50–60g (1.5–2 oz) per person.

When kept refrigerated at 28–32°F, unopened caviar typically has a shelf life of 4–6 weeks. Always check the "best before" or packing date on the tin.

Freezing is not recommended for premium caviar, as it can affect texture and flavor. Fresh caviar is best enjoyed refrigerated and consumed within its shelf life.