Caviar can only come from sturgeon. There are 27 different types of sturgeon in the world, many of their origins like clones from grapes started from its more native source... more on that later... see our blog.
All eggs from any other fish would be called roe.
An unopened tin stored under ice packs in the coldest part of your refrigerator lasts 4 weeks.
Paddlefish roe and salmon roe as it is frozen at harvest and defrosted upon packing, lasts 1 week properly stored in the refrigerator.
Trout Roe as it is pasteurized lasts 4 weeks properly refrigerated.
Water farmers are not able to source caviar from the harvested fish until at least 6 1/2 years and can go upwards of 18 years dependent on the type of sturgeon. It's a labor intensive process to care for the fish for that long and in some cases if the opprtunity is missed, it could mean another 2 years before seeing some eggs.
Also, caviar grading is a factor. The higher the mm or size of the egg, the more money it can fetch. Like wine, smaller productions call for a higher price due to its uniqueness. Careful who is saying its a small production. We source only from producers with 6 tons or less and only from farms that are willing to harvest the fish close to when we are selling you our product.
An unopened tin stored under ice packs in the coldest part of your refrigerator lasts 2-4 weeks.
We use bubble wrap to protect the caviar containers from damage and packed in insulated boxes with gel ice to keep the product under temperature for up to 48 hours.
Orders received by 3:00 PM Eastern Standard Time, Monday through Thursday, are processed and shipped the next day unless a later ship date is requested.
We do not ship overseas, sturgeon and paddlefish caviar are protected species and require CITES documentation to export but can refer wholesale accounts desiring bulk orders. Please inquire firstname.lastname@example.org
** Currently, standard Overnight AK and HI shipping is $100. AK and HI Saturday delivery is and added $65.
No, overnight priority is the fastest option and best choice as caviar is a perishable product.
You don't have to do anything. We will contact the shipping company to let you know when it will be delivered.
Contact us and we will send you a return label if necessary. If product is perishable, re-freeze the gel ice and send it back in the original insulated box. If the product was ordered by customer's mistake then shipping will not be refunded.
Currently, standard Overnight AK and HI shipping is $100. AK and HI Saturday delivery is and added $65.
Malossol Is a Russlan word that Ilterally translates to "little sar. When used to describe caviar, it refers to the idyllic salting process used to increase the shelf ide of the highly perishable fish roe. With our products, most caviar and roe regardless of quality, are cured to the model of the malossol process. There are three common ways in which caviar is initially processed to increase Its shelf ilfe. The highest quality method is the malossol process. Car ar that would typically be cured as malossol, but Is second in quality due to overly ripe, soft or damaged eggs typically becomes pressed caviar. A step down from that Is the semi-preserved or 'salted" caviar which contains a much higher salt content to Increase the product's shelf stabfity. Pasteurized caviar keeps for significantly longer than non-pasteurized cavlar but the taste and texture can be negatively affected. Lastly, a trick In the trade permissible In the EU and not accepted in the US but is utilized is addlno Borax to caviar. We are committed to borax free caviar that is.
There are three common ways in which caviar is initially processed to increase its shelf life. The highest quality method is the malossol process. Caviar that would typically be cured as malossol, but is second in quality due to overly ripe, soft or damaged eggs typically becomes pressed caviar. A step down from that is the semi-preserved or “salted” caviar which contains a much higher salt content to increase the product’s shelf stableness. Pasteurized caviar keeps for significantly longer than non-pasteurized caviar but the taste and texture can be negatively affected.