Caviar

Caviar Russe proudly supplies the exacting requirements of the most demanding Caviar connoisseurs by offering a unique selection of the finest first quality caviar available, including Osetra, Beluga, Kaluga, Sevruga and other Caviar Species. All of our caviar is directly selected from each harvest, sustainably sourced and hand-packed fresh from large format original caviar tins.

To complete the fine caviar experience, Caviar Russe features a focused Caviar selection of artisanal produced gourmet foods, including smoked salmon, duck foie gras, and truffles specially prepared for Caviar Russe. In addition, Caviar Russe has curated a selection of caviar-inspired Caviar gourmet gifts, and offers a variety of special mother of pearl caviar serving pieces, spoons and unique servers to celebrate any occasion. Caviar Russe is located in New York at 538 Madison Avenue, New York, New York 10022. Caviar Russe is located in Miami at 1441 Brickell Avenue, Miami, FL 33131.

Caviar today is no longer wild caught but instead Caviar is farmed throughout the world from different sources. Primaraly in the US & Europe the majority of caviar consumed either direct to consumer or while dining out is produced in China. Caviar Russe does not sell any Chinese produced caviar. Although caviar is being farmed what determines the quality of the caviar produced is the original stock of caviar sturgeon the farmed produces its caviar from, similar to the original grape vines on a vineyard. Caviar Russe is proud that is exclusive farm uses pure Caspian Sea stock which originated directly from in the Caspian Sea and not second hand. The source of the caviar influences the price of caviar, Chinese produced caviar tends to be relatively inexpensive, but generally pricing of caviar today is dictated by the length of time a farm needs to support the caviar sturgeon prior to producing caviar, in addition to the quality of the final produced caviar.

Caviar and sturgeon from the Caspian Sea began reaching the tables of aristocratic and noble Greeks in the 10th century, after the commencement of large-scale trading between the Byzantine Empire and Kievan Rus'. The Russians likely learned to process fish eggs with salt from Greek traders who had passed along the Black Sea coast, but it was not until after the Mongol invasions that the caviar industry developed in Astrakhan. Production was for a long time centered on the Caspian Sea, with the Iranians and Russians accounting for most of its output.

The cost of caviar is primarily dictated on two, the time it takes for a sturgeon to mature to produce caviar, the longer, sometimes up to 10 years, the more costly the Caviar is, the second, would be quality of the eggs, the larger and lighter Caviar being more expensive.

Generally, roe encompasses all of the unfertilized eggs produced by any species of fish. However, only sturgeon produce roe that can be
classified as Caviar.

Caviar is simply the roe of sturgeon that is lightly salted for taste
using traditional malossol methods. Long considered a delicacy, caviar
is eaten as a garnish or a spread, perfect for special celebrations or
an indulgence. The term ‘Caviar’ traditionally refers only to roe from
wild sturgeon in the Caspian Sea and Black Sea (Beluga, Osetra, and
Sevruga caviars). Today, caviar is farmed around the world, and includes
different sturgeon varieties, including Sterlet, Pacific Sturgeon, and
Siberian Sturgeon. Caviar may also refer to the roe of different fish,
such as Salmon and Trout.

Yes, all of our caviar is farmed using the best sustainable Aquaculture practices.