Caviar is sturgeon roe, usually salted.

This caviar is the roe of the Siberian Sturgeon (or acipenser baerii), which are most prevalent in Siberian rivers that drain to the north, into the Arctic Ocean. The fish can grow to be 150 pounds in the wild and can live for 60 years.

The delicate taste of caviar comes not only from the type of fish, but also what the fish eat and how they live. Our sturgeon are raised in pens in open, flowing water and are fed a natural diet.

Caviar is known to aid in recovery and boost brain function and the immune system. It is high in protein, omega-3 fatty acids, vitamin B12, selenium, iron, magnesium, and vitamin A. Doctors say its natural oils help promote healthy skin.  



The possibilities are endless. We like to spoon some caviar on our eggs or toast at breakfast. We like it scooped onto a potato chip or even just straight from the tin. Check out the  Recipes link for more ideas. 



Keep the caviar sealed and in the coldest part of the refrigerator. It is best stored at 26 to 32 degrees Fahrenheit. Unopened, the tin will stay fresh for up to eight weeks. Once it is opened, try to finish the caviar within four days.

We don’t recommend freezing the caviar. (But our ice packs can be refrozen and reused if you want to transport the caviar.)