Available in 50g and 100g formats  Genuine Lumpfish Caviar available in red or black Some frequently asked questions about our Caviar What is caviar  Caviar is the salted eggs from three types of sturgeon fish, Beluga, Osetra, and Sevruga.  Aren't all fish eggs caviar  No, only the eggs from these three types of sturgeon fish can be called Caviar.

Where does caviar come from 
The highest quality Caviar comes from the Caspian Sea. Russia and Iran surround the Caspian Sea . The oldest and largest Caviar fisheries in the world are in Astrakhan, Russia. Some as old as 200 years. 
How is caviar processed 
Caviar is processed by taking the roe (one large sac) and running it over a very fine mesh screen that separates the eggs into separate pieces. The eggs then fall into a large bowl that the Ikrjanschik (caviar maker in Russian) then adds precise amounts of pure sea salt. It takes at least 10 to 15 years of apprenticeship until the Ikrjanschik is allowed to process the Caviar on his own. Salt is added to prevent freezing, as Caviar must be stored at between 28 to 31 degrees. The Caviar is then graded and packed into 4 pound tins. 
What is the difference in the caviar types 
Beluga is the largest of these three types of sturgeon fish and is highly prized for the large size of its eggs. Beluga is the rarest of the sturgeon fish and can weigh over 2500 pounds and reach lengths of over 20 feet. Beluga Caviar ranges in color from light pearly gray to dark steely gray. 
Osetra is a medium size sturgeon fish generally reaching 10 feet and weighing 500 pounds or more. Osetra Caviar ranges in color from dark brown to golden yellow. It has a unique nut flavor. 
Sevruga is the smallest and most abundant of the three sturgeons. It reaches 7 feet and weighs up to 150 pounds. The eggs are small and gray in color. 
What does caviar taste like 
 Contrary to what most people think, good quality Caviar NEVER tastes salty. High quality Caviar processed in the "Malossol" (Russian for little salt) style does not have a salt taste at all. The taste of Caviar is best described as a breath of fresh clean ocean air. It has a consistency of butter and melts in your mouth.