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Caviar comes in a variety of types, from Beluga, Sterlet, and Ossetra to Kaluga and Sevruga. All of these types of caviar  offer a unique flavor profile. Caviar is usually served on its own, as a garnish, or as an accompaniment to other dishes. It can be served on blinis, toast points, or as part of a salad. When preparing caviar, it is important to serve it chilled or at room temperature, never heated. When serving caviar, it is important to use the right utensils. A mother of pearl or a bone spoon is the best choice for tasting, as metal spoons may alter the flavor of the caviar. It is also important to avoid using too much when serving, as a little goes a long way. Caviar should be stored in a cool place, preferably in a refrigerator. It should also be kept in an air-tight container and consumed within a couple of days. It is best to eat caviar as soon after opening as possible as the flavor and texture can change over time.


Caviar Selections and Characteristics

Caviar is a luxurious delicacy that comes from the roe of different types of fish. There are a variety of different types of caviar available, each with their own unique characteristics and flavors. Some of the most popular types of caviar include Beluga, Osetra, and Sevruga. Beluga caviar is the most expensive and prized type, with large, glossy black eggs that have a mild, delicate flavor. Osetra caviar is gray-gold in color and has a nutty, buttery flavor. Sevruga is smaller in size than Beluga and Osetra, and has a stronger, more intense flavor. Regardless of the type, all caviar is a delicious and luxurious treat.


The highest quality caviar is known for its unique flavor and texture. It is harvested from mature sturgeon in the Caspian Sea, which is known for its pristine, clean waters and rich biodiversity. The caviar is carefully cured and salted, then packed and shipped in the most secure manner to ensure it arrives at its destination in pristine condition. The result is a delicacy that is rich in flavor, creamy in texture and sure to tantalize the most sophisticated of palates. 

Image by Tyler Nix
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