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Gourmet Malossol Caviar

The term Malossol comes from the Russian language and literally means lightly salted or little salt. Sometimes it is also spelled as Malosol and Malossal. It is not assigned to a specific caviar; it refers to preparation of caviar. The addition of very little salt ‘guarantees’ a more delicate flavor.

Taste the equisite subtle delights of Gourmet Malossol Caviar.

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Our Featured Gourmet Malossol Caviar

Golden Whitefish Caviar

The Golden Whitefish is native to the Great Lakes of North America. The roe of the Golden Whitefish are a affordable option to add splendor to recipes or to be served as is. Caviar characteristics: Small crisp soft golden colored pearls Glossy appearance Malossol (Russian term for lightly salted). Mildly tangy flavor with a bit of sweetness. read more...

What other Gourmets are buying

Alaskan Salmon Caviar

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
Canadian Salmon Caviar

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
Trout Caviar

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
Keta Salmon Caviar

The Keta Salmon, Oncorhynchus keta, is a Pacific Caviar that can be found in Russia. The large red-orange caviar, Ikura caviar as it is called in Japan, is very decorative. Caviar Characteristics: Extra large firm golden-orange pearls. Firm, giant translucent appearance. Malossol (Russian term for lightly salted). Flavor: Strong sweet and honey-like.... read more
Golden Whitefish Caviar

The Golden Whitefish is native to the Great Lakes of North America. The roe of the Golden Whitefish are a affordable option to add splendor to recipes or to be served as is. Caviar characteristics: Small crisp soft golden colored pearls Glossy appearance Malossol (Russian term for lightly salted). Mildly tangy flavor with a bit of sweetness.... read more
Osetra Baerii Caviar Farmed in Italy

Our Italian farm-raised Acipenser Baerii, Osetra Siberian Sturgeon is cultivated in Italy and imported into the United States. These aquafarms operate in conformity with the regulations relating to animal welfare, health and the environment. The caviar of the Siberian Sturgeon is excellent and may be similar to Beluga caviar from the Caspian Sea. Caviar characteristics: Large grey/golden brown col... read more
Golden Imperial Osetra Caviar

Our Golden Imperial Osetra Caviar (Acipenser gueldenstaedtii) is caught in the Caspian Sea and the Black Sea. An imported high quality Osetra Caviar with a wink to the old Russian tradition of enjoying these delicious eggs. Caviar characteristics: Large golden yellow pearls. Appearance: clear and glossy Malossol (Russian term for lightly salted) Unique clean, sweet, crisp, 'nutty' flavor.... read more
Hackleback Caviar

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
White Sturgeon Caviar

A White Sturgeon Osetra, Acipenser Transmontanus, that is farmed in a controlled environment of the aquaculture farms in San Francisco and Sacramento Valley of California. This large American sturgeon produces caviar that can be compared to the taste of the Caspian Russian Osetra caviar and that's why it is often called American Osetra caviar. Caviar Characteristics: Golden brown to dark, almost ... read more
Osetra Karat Caviar Amber

Osetra Karat Caviar Amber is coming from authentic Russian Osetra Sturgeon, Acipenser Gueldenstaedtii, found in the Caspian Sea. This sublime, grade 1, caviar is produced on the Caviar Galilee Farm in Israel, one of the most established fish farms in Israel and a pioneer of ecological preservation in the field of aquaculture Caviar Characteristics: Firm, medium large pearls. Golden olive to light ... read more