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.
