Black Caviar, Sturgeon Roe
Our Black Caviar – Sturgeon Roe selection offers an exceptional range of premium varieties, each prepared in the traditional Malossol style, meaning “little salt,” to preserve the natural flavor, texture, and aroma of the roe. Harvested from ethically and sustainably sourced sturgeon, these caviars deliver the luxurious taste and refined presentation expected from the finest black caviar in the world.
- Beluga Sturgeon Malossol Black Caviar – From a rare hybrid of Huso huso (Beluga) and Acipenser ruthenus (Sterlet), this caviar features large, firm pearls in rich chocolate brown. Its flavor is creamy and buttery with hints of toasted hazelnut, closely resembling the legendary wild Beluga from the Caspian Sea.
- River Beluga Sturgeon Malossol Black Caviar (Kaluga Hybrid) – A prized hybrid of Huso dauricus (Kaluga) and Acipenser schrenckii (Japanese Sturgeon), with large, glossy grains ranging from dark amber to chocolate brown. Offers a buttery, delicate flavor with a sweet-salty finish.
- River Beluga Gold Sturgeon Malossol Black Caviar – A premium Kaluga selection with vibrant golden to light brown pearls. Incredibly buttery with a subtle sea essence, making it a perfect alternative to Caspian Beluga.
- Siberian Osetra Sturgeon Malossol Black Caviar – From Acipenser baerii, this caviar delivers a rich, nutty flavor with medium-sized, firm, light-to-dark gray pearls. Elegant, refined, and perfect for any celebration.
- Royal Osetra Sturgeon Malossol Black Caviar – Large, golden-brown pearls from Acipenser gueldenstaedtii with a smooth, creamy texture and an exquisite nutty richness, ideal for pairing with champagne or fine vodka.
- Golden Imperial Osetra Sturgeon Malossol Black Caviar – A rare selection from mature Russian sturgeon, offering large golden-brown pearls with a buttery texture and deep, nutty complexity.
- Russian Osetra Sturgeon Malossol Black Caviar – Firm, golden-brownish-gray pearls with a balanced buttery-nutty flavor and a gentle pop, perfect for enjoying on its own or with classic accompaniments.
- Premium Sevruga Sturgeon Malossol Black Caviar – From Acipenser stellatus, known for small, dark pearls with a strong, distinctive flavor preferred by seasoned caviar lovers.
- Sevruga Sterlet Sturgeon Malossol Black Caviar – Creamy, clean-tasting roe from Acipenser ruthenus, with small, firm pearls and a delicate flavor free of any overpowering “fishy” notes.
- American Hackleback Sturgeon Malossol Black Caviar – Jet-black pearls with a mild nutty-ocean flavor, reminiscent of Sevruga or Osetra, offering exceptional value and sophistication.
- American Paddlefish Black Caviar – Light-to-dark steel gray pearls with a buttery taste, often compared to Caspian Sevruga, ideal for blinis or crème fraîche.
- American White Sturgeon Black Caviar – Lustrous dark pearls with a classic nutty-buttery flavor, long shelf life, and versatility for pairing with fine wine or champagne.
Whether you seek the rich creaminess of Beluga, the nutty elegance of Osetra, the refined delicacy of Sevruga, or the bold, approachable flavors of American caviar such as Hackleback, Paddlefish, or White Sturgeon, our Black Caviar – Sturgeon Roe collection delivers the perfect option for any occasion. Sustainably sourced, expertly prepared, and ready to elevate your dining experience, each variety offers a true taste of luxury.
Q&A – Black Caviar Sturgeon Roe
What does “Malossol” mean?
“Malossol” means “little salt” in Russian, a method that preserves the roe’s natural flavor and texture while adding just the right touch of seasoning.
How should black caviar be served?
Serve well-chilled with a non-metallic spoon, either on its own or with blinis, toast points, or crème fraîche. Pair with champagne or premium vodka for a traditional experience.
How long does sturgeon caviar last?
Unopened and refrigerated, sturgeon caviar lasts 4–6 weeks. Once opened, consume within 2–3 days for peak freshness.
Why is sturgeon caviar so expensive?
Sturgeon caviar is costly due to long maturation times, low reproduction rates, and its status as a rare, luxury product. Each harvest requires years of careful, sustainable aquaculture or regulated wild sourcing.