About Caviar
Lets shed some light on this mysterious gift of nature
Past and Present
Caviar's luxurious history began with the ancient Greeks, but it became the ultimate symbol of status, reserved for Russian Tsars and the European elite. However, this high demand led to severe overfishing, critically endangering wild sturgeon populations. In response, the industry has undergone a critical transition to modern aquaculture. Today, the majority of premium caviar is sustainably sourced from responsibly managed farms, ensuring the delicacy's future and making it available to a wider, sophisticated audience. Nevertheless even under the best conditions, caviar cannot be harvested until the fish is at least 5 years old. As such, time and care required to produce caviar contribute to its lofty price.
What is considered Caviar?
Caviar's luxurious history began with the ancient Greeks, but it became the ultimate symbol of status, reserved for Russian Tsars and the European elite. However, this high demand led to severe overfishing, critically endangering wild sturgeon populations. In response, the industry has undergone a critical transition to modern aquaculture. Today, the majority of premium caviar is sustainably sourced from responsibly managed farms, ensuring the delicacy's future and making it available to a wider, sophisticated audience. Nevertheless even under the best conditions, caviar cannot be harvested until the fish is at least 5 years old. As such, time and care required to produce caviar contribute to its lofty price.
Selection and Storage
When purchasing caviar, always look for the highest quality from reputable, sustainable sources. It should be kept in an unbroken vacuum-sealed tin or jar and always be refrigerated. The ideal temperature for storage is between 28°F and 32°F (-2°C and 0°C), typically in the coldest part of your refrigerator. Some of the red flags to look for when choosing caviar: mushy or broken eggs, cloudy liquid, overly fishy smell (a slight hint of the ocean is ok), unusual ingredients (other then salt and roe). Caviar is highly perishable; once opened, it should be consumed within two to three days to ensure the best flavor, texture, and "pop." Serve it chilled, and use a mother-of-pearl, bone, or plastic spoon, as metal can alter the delicate flavor. Why does caviar come in metal tins then? All of our tins have special food grade coating to preserve caviar from contacting any outside elements
Our mission
Traditionally caviar has been reserved for the “elites”. However with improved conservation and farming methods, it is becoming more accessible. While the mystique of caviar remains, we believe that it belongs as a new staple of celebrations, healthy diet and friendly gatherings for sophisticated and adventurous crowds everywhere. If you appreciate finer things in life, have an open mind and a selective palate, we want to bring you our small but highly curated selection of finest caviars.
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