Aged at least 90 days
Authentic, farm-raised Acipenser baerii—the caviar being offered here, is often identified by its common name of ‘Siberian’, and is proven to derive from the broodstock of sturgeon that originated in the Ob River in Western Siberia, but it is not produced in Siberia. During the last 55 years, and over many generations, the broodstock has been farmed in dozens of countries, including Poland, where this shipment comes from. The quality of natural resources—soil, air, and water—create a pristine environment to raise the fish. The result is a memorable, character-rich tasting experience—accessible, generous and a genuine reflection of the terroir from which it comes.
We do not buy caviar from Russia.
Texture and Color
Typically dark gray to black in color; firm texture
A hint of the sweet brininess that will soon reach the palate
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
Smooth, calm, but none-the-less memorable
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.
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.
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.