Caviar Info & Nutrition

Simply put, caviar is any single salted fish roe or egg. In the United States, as long as the species of the fish precedes the word “caviar”, it is considered caviar.

Classic caviar service is simple and elegant. Ideally nestle the entire open tin or jar in a bed of crushed ice, with the lid alongside. Keep refrigerated until ready to serve.

Accompany caviar with toast, blini, or potatoes. Add a touch of crème fraiche, chopped hard boiled egg, and a snip of chive to garnish but nothing more to mask the intense and bewitching experience of eating caviar. Caviar’s traditional beverage partners are iced vodka or chilled brut champagne.

To maintain the pristine quality of your caviar, please refrigerate in the insulated bag provided with frozen gel ice. An unopened jar or tin may be kept in this manner for 10 days to 2 weeks. An opened jar or tin of caviar can be stored in the refrigerator, covered, for no longer than two or three days. Most varieties of caviar should be kept refrigerated in the coldest part of the refrigerator, never frozen, with the exception of domestic Golden Whitefish caviar and Salmon caviar, as they are best preserved frozen.

When purchasing fresh caviar, buy only as much as you plan to serve. We suggest half an ounce to an ounce of caviar per person.

Any spoon made from a natural resource (horn, wood, bone, mother-of pearl) can be used to serve caviar. Just beware of using sterling silver, as it oxidizes when it comes in contact with caviar, and will impart a metallic taste as well as discolor the silver.