Eurasian Sturgeon Caviar

Eurasian sturgeon caviar is harvested from the Black and Caspian seas, and from their tributary rivers. It ranks as one of the most highly prized and most expensive foods in the world, typically selling for more than $1,000 per pound. To differentiate wild Eurasian sturgeon caviar from other types, we refer to it as true caviar.

True caviar has a complex, deeply savory flavor and a unique mouthfeel. Top-grade true caviar is processed with a minimum of salt (2–6%), and is labeled malassol, meaning “little salt” in Russian. Its taste is briny but not excessively salty. One of the most compelling characteristics of true caviar is its mouthfeel, which is very rich from its natural oil content. The individual eggs, called berries, are firm and turgid. They pop when pressed with the tongue, releasing a burst of flavor.