By Dr. I.J. Won, PhD In nature, the best caviar is produced about a month before spawning. Before that, the eggs are small and immature and, after that, they get soft, mushy, and inedible. The best caviar is defined in shape and has a slight pop in the mouth. Let me explain: All wild sturgeons […]
Our caviar tins freeze at around 18°F, so storing slightly above that temp is the best bet to maximize shelf life. We store ours at around 23°F. But most home fridges are at about 34° – 36°. To help lower the temp, you can put your tin on a bowl of ice in the fridge […]
Although vacuum sealing is the best way to preserve the quality of our caviar, the tins can occasionally be tricky to open. We recommend using a short-handled flathead screwdriver. We sell these in our shop, or you can pick one up at your local hardware store. They work better (and are less expensive) than fancy […]
Because it’s not from Russia or Ukraine! All sturgeon species from The Caspian Sea are critically endangered with a ban on fishing, hence caviar has not come from Russia in over 30 years. Almost all of the caviar distributed in the USA is currently from Chinese farms. Read this article in Aquaculture North America published […]
WHAT IS OSETRA? Of the 27 species of sturgeon, Osetra caviar is roe that comes specifically from the Russian Sturgeon (species acipenser gueldenstaedii), native to the Caspian Sea. Osetra caviar is known for it’s nutty, buttery flavor, and roe color ranging from deep umber to light amber and gold. Osetra caviar is particularly coveted for […]
Listen here: https://www.podcastone.com/episode/314-Best-Movie-Seats-Utensil-Wars-and-Caviar
• Mix whole or ground Caviar Cristaux with coarse salt grains and roll cocktail glass rim• Grind or sprinkle whole on pasta, pizza, salads, sushi, deviled eggs, baked potatoes, chowder and much more!• Sprinkle Caviar Cristaux 24K Gold on oysters on the half shell SEAFOOD PIZZA & PASTA • DEVILED EGGS • SUSHI • CHOWDER […]
Slow Fish is an international campaign and series of gatherings that bring together fish harvesters with chefs, youth, farmers, and seafood eaters. The goal is to turn the tide away from industrial seafood and toward the blue commons and seafood that is good, clean, and fair for all. Check out the website at https://slowfoodusa.org/slow-fish/
