Selecting Your Caviar
Pointy Snout caviar comes from three different species of sturgeon: Acipenser gueldenstaedtii (Ossetra), Acipenser transmontanus (White Sturgeon), and Acipenser baerii (Siberian Sturgeon). All Pointy Snout caviar is aged at least 90 days, and sometimes for as long as a year. Whether more or less matured, each style carries its own unique hit of pleasure to fit the occasion.
If you aren’t certain which caviar is right for you, we’re here to help. Drop us a line at firstname.lastname@example.org.
Receiving Your Caviar
The only ingredients in our caviar are responsibly farmed sturgeon roe and salt. As such, it’s highly perishable. When you receive your caviar, immediately take it out of the shipping container and store it in the coldest part of your refrigerator—generally in the back—at a temperature of 28º - 35º F. Unopened, it will stay fresh for up to 4 weeks.
Serving Your Caviar
We recommend consuming it immediately—tout suite—preferably on our signature camel bone spoons, designed to help you capture the flavor and texture to the fullest. To serve, take the tin out of the refrigerator 30 minutes ahead. Do not open the lid until a few minutes before actually serving. If you don’t finish the caviar, place Saran wrap gently over the surface of the eggs and close the lid firmly. For extra care, completely wrap the whole tin with plastic wrap, and again store in the coldest part of the refrigerator. If you take these steps, you can safely keep the caviar for another 1-2 days. Please note, however, that once a tin has been opened, the flavor begins to deteriorate. Never freeze caviar, whether in or out of the tin.