Caspiar’s Imperial caviar is made up of two very traditional sturgeons who’s origins are from the famed Caspian Sea; Sterlet Sturgeon (Acipenser ruthenus) and Siberian Sturgeon (Acipenser baerii). These sturgeons have an average of 6 years on them before we harvest the caviar so that the flavors are more profound and the size is at optimal. This caviar is distinguished by its small to medium, semi-firm to very firm eggs. Unique coloring ranges from tinge green to light or dark brown. On the palate, a robust nuttiness of cashews melts away into a smooth, buttery finish. The texture is smooth and inviting and pairs perfectly with traditional blinis and crème. Our Imperial Caviar is a chef’s dream as it is packed with flavor and low in salt (2.8-3%) so it compliments many classic dishes.
Please note: As each sturgeon is unique, so is the caviar they produce. As such, it is normal to experience variations in color within each grade. With regards to coloring, caviar pictured here is a good representation but is not necessarily indicative of all caviar within this grade.