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Siberian Caviar

Regular price $175.00
Regular price Sale price $175.00
Sale Sold out

Aged at least 90 days

We source this authentic Siberian caviar from responsible sturgeon farms in South America and, more recently, Madagascar.  At both sites, the quality of natural resources—soil, air, and water—create a pristine environment to raise the fish and are honored by the farmers, who are local to each place. The result is a memorable, character-rich tasting experience. Both farms produce a wonderful entry level caviar—accessible, generous and, like prized wines, a genuine reflection of the terroir from which it comes.

Texture and Color
Typically dark gray to black in color; firm texture

Aroma
A hint of the sweet brininess that will soon reach the palate

Taste
Though more delicate than Ossetra and White Sturgeon caviar, be prepared for an exhilarating “of the sea” flavor—not unlike the taste of terrific raw oysters and clams

Finish
Smooth, calm, but none-the-less memorable

Selecting

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 info@pointysnout.com.

Receiving

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

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.