We offer a unique, unsurpassed selection
of the finest, first quality malossol caviar available, directly
sourced and hand selected from each catch.
All of our caviar is hand packed fresh from original tins against
each specific order.
Patrons are encouraged to visit our Madison Avenue restaurant
and boutique where they may observe and engage in the caviar
selection process; through this site, we arrange for all product
to be shipped overnight , insulated and iced, for next day delivery
(same day in manhattan).
Working in cooperation with CITES (the Convention of
Internationally Traded Endangered Species), Caviar Russe supports
aggressive reinvestment into and preservation of the Caspian
and Black Sea regions, as well as the development of sustainable
aquaculture alternatives.
Beluga (Huso huso)
The Beluga is the largest sturgeon, weighing up to two thousand pounds and at lengths of more than fifteen feet.
The female beluga sturgeon takes up to twenty-five years to mature and produce eggs. Beluga caviar is the largest grain caviar and varies in color from light to dark gray.
These Beluga pearls are the most delicate and have a mild buttery flavor.
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Osetra (Acipenser Persicus, Gueldenstaedtii and Baerii)
The Osetra sturgeon is smaller than the Beluga and weighs from fifty to two hundred pounds.
The female Osetra require up to ten years to produce eggs and offer medium grain caviar of a light to dark brown color with golden highlights.
These eggs are firmer in contrast to Beluga and have a nutty flavor. Golden Osetra caviar is a rare form of Osetra that is golden yellow in color and has abundantly rich flavor.
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Sevruga
The Sevruga sturgeon is smaller than the Osetra and most weigh under forty pounds.
Female Sevruga mature after seven years and produce a small grain caviar.
Sevruga caviar is light to dark gray in color and has a distinctively strong intense flavor.
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White Sturgeon (Transmontanus)
Farmed in Europe from Columbia River White Sturgeon brood stocks of the Pacific NorthWest, this firm dark colored medium grain caviar offers mild flavor and clean finish.
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PRESSED
Pressed:
Caviar from the sturgeon which is judged unsuitable to be served as whole-grain or zernistaya becomes the perfect candidate for pressed caviar. Through a gentle curing and pressing process, pressed caviar achieves a highly concentrated consistency suitable for slicing and spreading. Historically known as payusnaya, pressed caviar provided the alternative to czarist ice-block storage in times before
refrigeration, and continues to be sought after by those who prize its unique, intense flavor.
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American Sturgeon Shovelnose/Hackleback
The shovelnose sturgeon is harvested from the various estuaries of the Mississippi river system. North American sturgeon, also known as hackleback are relatively small in size, achieving maturity in up to five to seven years, and weigh less than twenty pounds. Shovelnose caviar is small in pattern, black in color with a slightly golden cast.
