Caviar preference is highly personal—just like with fine wine, different varieties offer distinct flavors and textures. Many love the nutty depth of Ossetra, while others prefer the rich, buttery notes of Kaluga-Huso Hybrid. The best way to find your favorite? Explore different types and savor the experience.

Caviar type refers to the specific sturgeon species from which the roe is harvested. To be considered true caviar, it must be sturgeon roe that is cured using minimal salt (under 5%). Hence the wording "malossal" caviar, simply translated to lightly salted in Russian. Each species produces unique caviar with distinct flavors, textures, and characteristics—similar to how different grape varieties create different wines. Whether you’re drawn to the boldness of Ossetra, or the indulgence of Kaluga, discovering caviar is a journey of taste exploration. 

Sustainable farms in regions like Europe, Asia, the Americas, and beyond cultivate sturgeon in carefully controlled environments, ensuring both quality and environmental responsibility. Exceptional caviar can come from all over the world, France, China, Uruguay, and the United States. Today, nearly all of the world's caviar production is farmed.

Yes! To protect wild sturgeon populations, international regulations prohibit the sale of wild-caught caviar, making farm-raised caviar the gold standard. Sustainable farming practices not only help conserve sturgeon species but also often result in superior quality caviar due to controlled conditions. When choosing caviar, look for ethically sourced options from reputable producers.

Caviar is carefully harvested from mature sturgeon when the roe reaches peak quality, anywhere from 5 to 20 years depending on the species. The eggs are gently cleaned, lightly salted using the traditional Malossol method, and placed into tins for a meticulous aging process that enhances flavor and texture.

Caviar prices vary widely based on the species, grade, and quantity. A small tin of premium sturgeon caviar will likley start at around $80 per ounce, while the most exclusive varieties can reach $700+ per ounce. Be cautious of caviar priced suspiciously low—it may not have been properly aged or could be of inferior quality.