Black Caviar

The best caviar is commonly understood to be sturgeon caviar with the largest roe and the lightest color. This thinking is changing, though, as more people discover the delicious and less expensive alternatives to wild sturgeon that are available. Indeed, expensive caviar are not priced by taste, but rarity. The "best tasting caviar" is always up to personal experience.

Black Caviar

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Types Of Caviar

SIBERIAN

Acipenser baerii

Female Siberian Sturgeon mature after 5 or 6 years and provide a small to medium grain caviar that is predominantly dark brown to black in color offering great concentrated caviar flavor.

PRESSED

Caviar which is judged unsuitable to be served as whole-grain (or zernistaya) becomes the perfect candidate for Pressed Caviar. Through a gentle curing and pressing process, pressed caviar achieves a highly concentrated consistency, suitable for slicing and spreading. Historically known as payusnaya, pressed caviar provided the alternative to czarist ice-block storage in times before refrigeration.

BELUGA

Huso huso

The female beluga sturgeon takes up to twenty-five years to mature and produce eggs. Beluga caviar is the largest-grain caviar and varies in color from light to dark gray. These Beluga pearls are the most delicate and have a mild buttery flavor. Beluga was banned from further import to the United States, as of fall 2005. For those who prefer the inherent mild buttery richness of Beluga Malossol caviar, we suggest the extremely rare Platinum Osetra caviar.

OSETRA

Acipenser gueldenstaedtii

The female Osetra require up to ten years to produce eggs and offer medium-grain caviar of a light to dark brown color with golden highlights. These eggs are firmer in contrast to Beluga and have a nutty flavor. Golden Osetra caviar is a rare form of Osetra that is golden yellow in color and has abundantly rich flavor.

SEVRUGA

Acipenser stellatus

The female Sevruga sturgeon is generally smaller than the Osetra, maturing after 7 years and offers a small grain caviar that is light to dark grey and most flavorful. Sevruga Caviar was once the most plentiful of all Caspian Caviar.

STERLET

Acipenser ruthenus

Female Sterlet mature after five to seven years and produce a small-grain caviar. Sterlet caviar is light to dark gray in color and has a distinctively strong and intense flavor.

PACIFIC

Acipenser transmontanus

Most commonly indigenous to the Northern Pacific Coast, and most prevalent in the Snake, Sacramento, Columbia, and Willamette Rivers. The Pacific sturgeon is considered the largest of all the domestic sturgeon. The caviar derived from the transmontanus overall is medium to large in grain, light grey to black in complexion, and generally very mild in flavor.

SHOVELNOSE

Scaphirhynchus plantorhynchus

Also known as hackleback or sand sturgeon, shovelnose are the smallest domestic sturgeon, reaching upwards of about one meter and are mostly populated in the midwest of the United States. The shovelnose weigh up to twenty-five pounds, and the female begins to produce caviar around the age of seven, offering a small- to mid-sized, rich and flavorful sturgeon caviar.