We Have Caviar

We selected a few types of caviar to cover the range of flavors, textures and pricing. Here is some basic information about the types we have- and also about other products we offer to accompany caviar.

All of these will keep for up to 6 weeks before they are opened. Once they are open you need to keep chilled and will want to eat within 24 hours.

TROUT ROE $15.50 100grams
A beginner’s caviar- or maybe graphic designer caviar (they always seem to like orange). These are less intense in their “taste of the sea” than the other caviars. Great snap to them and totally approachable flavor. Let’s call it the “gateway caviar.”

HACKLEBACK $24 for 30grams
This is American caviar. The roe is harvested from rivers and lakes in Tennessee and Illinois where wild Hackleback sturgeon live. The beads are small- not jet black but more of a brown/black and it has a mild taste that has some salinity but also a smoothness through the finish. (more buttery than the others)

TRANSMONTANOUS $50 for 30grams
This roe comes from white sturgeon called transmontanous that is farmed but is also native to California. This is the value caviar I think- it has the refined and balanced flavor of some of the more expensive caviars. California was one of the early adopters in the domestic caviar industry when they saw the effects of too much harvesting in wild sturgeon habitats. Florence Fab wrote about California caviar for the New York Times this week.

ALVERTA $70 for 30 grams
Another California caviar. This one is from mature, white sturgeon in Northern California. The flavors are clean and balanced with a bit of nuttiness. Little bit lighter in color than the transmontanous. Much more of a saline/oceanic flavor to this than the less expensive options.

The classic way to consume caviar is to drop a dollop of crème fraiche on a blini and sprinkle a bit of caviar on there, maybe even some minced chives?

BLINIS $15.50 for 30 mini blini
They are just tiny, pancake-like vehicles for eating caviar. A mildly flavored backdrop that offers a contrasting texture.

Basically a fancy French way of saying SOUR CREAM. They are so much better at naming things, fraiche sounds better than sour when you’re choosing what to eat… Delicious when dolloped on all kinds of things like soup, blinis, brunch, yum.


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