All of our caviar ships fresh, overnight, securely sealed, and packed in insulated containers with ice packs. It’s designed to arrive cold and pristine, no matter the weather or distance. If anything doesn’t arrive in perfect condition, we’ll make it right.

Caviar preference is highly personal, just like with fine wine, different varieties offer distinct flavors and textures. Many love the nutty depth of Ossetra, while others prefer the rich, buttery notes of Kaluga-Hybrid. The best way to find your favorite? Explore different types and savor the experience.

Yes, authentic, sturgeon-derived caviar. We only offer true caviar, harvested from species like Ossetra and Kaluga, never imitation or fish roe substitutes. Every tin meets the highest international standards and is handled with the same care.

As a general guide:
– 15g per person for tastings or hors d’oeuvres
– 30g+ per person for more indulgent servings or center-stage moments
If you’re serving caviar traditionally, on blinis with crème fraîche, for example, plan on at least 30g for two people.

Caviar type refers to the specific sturgeon species from which the roe is harvested. To be considered true caviar, it must be sturgeon roe that is cured using minimal salt (under 5%). Hence the wording "malossal" caviar, simply translated to lightly salted in Russian. Each species produces unique caviar with distinct flavors, textures, and characteristics, similar to how different grape varieties create different wines. Whether you’re drawn to the boldness of Ossetra, or the indulgence of Kaluga, discovering caviar is a journey of taste exploration.

Caviar is carefully harvested from mature sturgeon when the roe reaches peak quality, anywhere from 5 to 20 years depending on the species. The eggs are gently cleaned, lightly salted using the traditional Malossol method, and placed into tins for a meticulous aging process that enhances flavor and texture.

Caviar prices vary widely based on the species, grade, and quantity. A small tin of premium sturgeon caviar will likley start at around $80 per ounce, while the most exclusive varieties can reach $700+ per ounce. Be cautious of caviar priced suspiciously low, it may not have been properly aged or could be of inferior quality.

Sealed and unopened caviar will last 4–6 weeks when properly chilled. Once opened it is best consumed within 2–3 days for best quality.

Caviar is naturally rich in omega-3 fatty acids, protein, B12, selenium, and antioxidants. It’s nutrient-dense and fits into many health-forward diets when enjoyed in moderation. Plus, it contains no carbs, no sugar, and no additives, just clean, natural indulgence.

Yes! To protect wild sturgeon populations, international regulations prohibit the sale of wild-caught caviar, making farm-raised caviar the gold standard. Sustainable farming practices not only help conserve sturgeon species but also often result in superior quality caviar due to controlled conditions. When choosing caviar, look for ethically sourced options from reputable producers.