Caviar Basics and Education

Beluga caviar is widely regarded as the most refined and prestigious caviar in the world. Known for its large, delicate eggs, buttery flavor, and silky mouthfeel, it represents the highest standard in luxury roe. This guide explores what makes beluga caviar unique, how to identify authentic quality, and how to properly store and enjoy it without compromising its value.

Learn how to properly store caviar to preserve its texture, flavor, and freshness. This guide explains ideal refrigeration temperatures, why freezing premium sturgeon caviar is not recommended, how long caviar lasts after opening, and how to recognize spoilage before it becomes a problem.

Explore the fascinating art of how caviar is cured and preserved, from the delicate Malossol method that uses just a touch of salt to maintain purity, to traditional Grade 2 curing, and the bold, concentrated flavor of pressed caviar. Each technique not only safeguards freshness and extends shelf life but also shapes the taste, texture, and character of this celebrated delicacy, giving connoisseurs a variety of ways to enjoy the world’s finest roe.

Discover what truly drives the price of caviar and why this delicacy remains one of the most valued foods in the world. From the rarity of sturgeon and the decades it can take for them to mature, to the high costs of sustainable farming and strict international regulations, every detail adds to its exclusivity. Learn how craftsmanship, patience, and tradition all play a role in shaping the cost of caviar and why its price makes sense once you understand the journey from fish to table.

Caviar malosol means lightly salted caviar cured with precision. Learn what the term really means, why it matters, and how it defines premium black caviar.