Gourmet Caviar

Lumpfish or Lumpsuckers is a small fish of the Cyclopteridae family and they are found in Atlantic, the Arctic and the North Pacific oceans. The eggs of this caviar are firm and crunchy and small with a pronounced salty fish flavor and a dark black color. The roe, caviar of the Lumpfish is popular in the Scandinavian kitchen.... read more

The Hackleback Sturgeon, Scaphirhynchus platorynchus, or Shovelnose Sturgeon is the only freshwater sturgeon in the US and is often seen as a fantastic 'local' alternative to the Russian Sturgeon, but a lot more affordable. Caviar Characteristics: Small, firm beautiful glistening black pearls. Malossol (Russian term for lightly salted). Distinguished smooth, buttery flavor. Aromatic and savory tas... read more

The Chum Salmon, Oncorhynchus keta, is a Pacific Caviar that can be found in Alaska. The large red-orange caviar, Ikura caviar as it is called in Japan, is very decorative. Caviar Characteristics: Medium to large red-orange pearls. Firm, giant succulent appearance. Malossol (Russian term for lightly salted). Flavor: Mild and slightly salty.... read more

This Wasabi Tobico Capelin Caviar is easy to recognize, and oh so wonderful in color and flavor. Very Japanese, very trendy. All color varieties of the Tobico Caviar are popular in the Japanese cuisine making sushi, and gained a lot of popularity in more Western dishes like California rolls, pasta, hors d'oevres and even cheese. The roe is colored and flavored allowing you to let your mind go wild... read more

The American Paddlefish, Polyodon spathula, is one of the largest freshwater fish in North America and is also called Spoonbill and is caught in and around the Mississippi River. The caviar from the American Paddlefish resembles the Sevruga Sturgeon grade of the Caspian Sea, but the size of the pearls can be slightly smaller and is a great caviar at an affordable price. Caviar Characteristics: Sma... read more

This pink roe comes from freshwater Trout caught in smaller inland lakes. With an assertive, bold flavor, these firm, translucent pink pearls have what looks like a tiny orange eye in the center. Trout produces a medium-grained roe that has a tendency to be slightly sticky — a quality that can be disguised when it's piled high on a canape with a little creme fraiche or stirred into a dip.... read more

Osetra Sturgeon Caviar, Acipenser gueldenstaedtii, has its habitat in the Russian Caspian see. Caviar characteristics: Large to medium-size pearls. Golden yellow to dark brown in color. Clear and glossy appearance. Malossol (Russian term for lightly salted). Unique clean, sweet, crisp and subtle 'nutty' flavor.... read more

The Canadian Salmon produces very attractive large red-orange roe, that is called Ikura caviar in the Japanese language. Caviar Characteristics: Medium to large red-orange pearls. Firm, giant translucent appearance. Malossol (Russian term for lightly salted). Flavor: Fresh sea-breeze and not too oily flavor.... read more

Stromluga is the roe of the herring and has a mild smoky, lemony flavor. It is advised to keep this caviar refrigerated, but do not freeze it. It is the perfect choice for any pasta, salad or as a garnish to food.... read more

Our Tobico Black Sushi Caviar is made of Capelin Roe; a great caviar for the Japanese cuisine. Colored black by squid ink it is a wonderful intense color that will do justice to your dishes. This black Tobico Capelin Caviar is delicate and refreshing, and the light grains are reminiscent of fresh ocean breezes. The eggs are light, tiny, glossy and chewy.... read more