At Gourmet USA protection of the sturgeon species is important. All of our caviar is derived from legally fished sturgeon and is monitored by the Convention on International Trade of Endangered Species (CITES), the Food and Drug Administration, United States Customs and The Game and Freshwater
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.
How is caviar sold
Caviar is sold fresh in jars or tins. Sizes range from 1 oz. jars or tins to 4 pound original containers. Most typical in gourmet stores or restaurants is the 1 oz. jar. The store should have the Caviar stored on crushed ice or a separate freezer set at the proper temperature. Caviar can also be purchased by mail order. It is shipped Fed Ex overnight in special containers. In fact that is how it is shipped to stores and restaurants nationwide
How long will caviar last at home
Caviar will last about 1 week at home in your refrigerator. It should be stored in the coldest part, usually in the meat compartment. Caviar should be eaten within 2-3 days after opening.
How do I know the caviar I am buying is fresh
You should only buy caviar from a store you know and trust. Once the importer unpacks and repackages the Caviar into jars or tins for sale it only has a shelf life of 2-3 weeks, even when maintained at the proper temperature. If the store has it on display they should be selling large volumes, thus consistently turning their stock of Caviar. It is best to purchase from a store that will order Caviar fresh or order from a reputable mail order Caviar company. Remember Caviar is a fresh product with special care requirements and a very short shelf life.
What does the color of the jar or tin mean