Caviar is specifically the salted, unfertilized eggs from sturgeon fish. While all caviar is technically fish roe, not all fish roe qualifies as true caviar. Only eggs from sturgeon species can be called authentic caviar. Other fish eggs like salmon roe, trout roe, or tobikko are considered "caviar substitutes" or simply "roe."

Caviar presents a variety of flavor profiles, with each species exhibiting its unique nuances. For instance, Hackleback Caviar and White Sturgeon Caviar offer a smooth, buttery taste, while Royal Siberian Caviar delivers a more robust flavor. On the other hand, Osetra Caviar and Kaluga Hybrid possess complex profiles that blend buttery, nutty, and mineral notes. 

It's important to note that even within the same species and lot, two individuals may perceive flavors differently, influenced by their personal palates and flavor preferences. 

While taste is subjective, there are objective standards regarding the quality of caviar. It should never taste sour, overly salty, or 'fishy.’ Such flavors indicate that the caviar is no longer fresh and has surpassed its ‘best by’ date.

The primary way of distinguishing the different types of caviar is by the species of sturgeon from which it is sourced.  For instance, Osetra caviar comes from the Osetra sturgeon, Acipenser gueldenstaedtii, while Royal Siberian caviar originates from Acipenser baerii, and so forth. On each of our caviar pages, we specify the sturgeon species associated with the caviar, ensuring you know exactly what you’re looking for.

These sturgeons can also be farmed in various regions worldwide, which may be reflected in their names. Some caviar houses include the country of origin in the caviar’s designation, such as "Polish Osetra." At Paramount Caviar, we select the highest, and when quality is supreme, the two highest grades of each species and let the name of the sturgeon speak for itself, guaranteeing you receive high-quality caviar without any confusion. All our caviar pages list the country of origin where the sturgeon is farmed.

Additionally, the type of caviar may be indicated by its grade, such as "Imperial" or "Classic." This grading is subjective and varies by caviar house. At Paramount Caviar, we offer either the highest or the two highest grades of a species, with "Imperial" representing the top grade and "Classic" representing the second-highest. Both grades are of excellent quality, and it’s entirely up to you which one you choose.

Determining ‘the best’ caviar ultimately depends on your personal taste, budget, and the context in which you plan to enjoy it. Caviar comes in a variety of flavors and textures, and beautiful options are sourced from all over the world thanks to advancements in sturgeon farming methods.

When selecting the best caviar for your needs, consider several factors:

1. Personal Preference: Everyone has different tastes. Some may prefer the rich, complex flavor of Osetra caviar, while others might enjoy the buttery profile of Kaluga Hybrid. It’s important to sample different types to find what resonates with your palate.
2. Budget: Caviar can vary significantly in price, influenced by the species and its rarity. Setting a budget helps narrow down your options and ensures you find a caviar that fits your financial plan while still providing a delightful experience.
3. Occasion: The context of your caviar enjoyment matters. Are you celebrating a special event, hosting a casual gathering, or simply indulging yourself? Certain caviars may be more suitable for upscale events, while others can enhance a relaxed evening at home.
4. Pairings: Consider what you will be enjoying alongside the caviar. Different caviars pair well with various accompaniments, such as blinis, crème fraîche, or champagne. The right pairing can elevate your experience, making it even more enjoyable.

While popular species like Kaluga Hybrid and Osetra caviar are often recommended, they may not always align with your specific goals or preferences. Exploring a variety of caviar may lead you to a delightful discovery that suits your taste perfectly. In essence, the best caviar is the one that brings you joy and enhances your culinary experience.

All imported caviar that is legally sold in the United States comes from farm-raised sturgeon. Sustainable caviar refers to caviar that is produced through environmentally responsible sturgeon farming practices, ensuring the health of sturgeon populations and their ecosystems. Since 2005, the sale of wild, imported caviar has been banned to protect endangered sturgeon species, many of which are threatened by overfishing, habitat loss, and pollution. This ban has led to a significant shift in the caviar industry, promoting the adoption of sustainable aquaculture methods that prioritize both quality and conservation.

Caviar grading is based on objective factors, including grain size, firmness, and flavor profile. Larger grains indicate that the sturgeon has matured longer, making them more desirable for their enhanced taste and texture. Quality caviar should have a firm consistency that allows for a satisfying mouthfeel, avoiding any overly soft or mushy characteristics. A well-crafted caviar should present discernible grains on the palate, requiring only a gentle press to enjoy.

The flavor profile is crucial as it encompasses the complexity and richness of the caviar. High-quality caviar should deliver a clean, distinct flavor, free from any rancid, overly salty, or fishy notes, ensuring a delightful tasting experience.

While color can indicate rarity and influence pricing, it does not directly impact the quality of the caviar. Therefore, a rare color may cause the price to increase, but the overall quality should be assessed based on the factors above.

Serve caviar in your vessel of choice such as a caviar presenter, glass bowl, or the tin that it comes in on a bed of ice. Use a mother-of-pearl, bone, or horn spoons and never use metal utensils as they can impart metallic flavors that will clash with the nuanced flavors of the caviar. Traditional accompaniments include blinis and crème fraîche. Pair with chilled champagne or premium vodka; or with still unflavored water. 

Plan 1 ounce (30g) of caviar per person for an appetizer course, or 2-3 ounces for a main caviar tasting experience. For special occasions or large gatherings, 15g (half an ounce) per person works well as part of a larger spread.

Premium caviar is best enjoyed on its own to appreciate its pure flavor fully. However, traditional accompaniments like blinis with crème fraîche can enhance the experience without overpowering the delicate taste of the caviar. It’s best to avoid intense flavors that may overshadow its subtle notes.

In the past, caviar was often served with chopped eggs, chives, red onions, and capers. This practice originated during the early days of the caviar trade when refrigeration methods were limited, necessitating the use of excessive salt for preservation. The accompaniments would then be enjoyed with the caviar to make the overly salted caviar more enjoyable. In today's modern world, caviar is not excessively salted as refrigeration methods have advanced so there is no need to have caviar with chives, chopped eggs, and red onions.

Classiccaviar pairings include blinis, toast points, crème fraîche. Modern pairings include pasta, scrambled eggs, oysters, and even baked potato chips. The key is to complement, not overpower, the caviar's delicate flavor.

All caviar orders from Paramount Caviar include a caviar key that you can use to open the caviar. Insert the flat edge of the caviar to twist it carefully between the top tin and bottom tin. Open slowly to avoid damaging the delicate caviar grains inside.

Traditional caviar that is not pasteurized is not recommended for pregnant women, elderly individuals, or those with compromised immune systems. Only pasteurized caviar is recommended to eat during pregnancy. Please consult with your doctor for any and all medical guidance.

No, Traditional sturgeon caviar is not kosher because sturgeon lack easily removable scales required by Jewish dietary law. However, we offer certified kosher caviar alternatives including salmon roe that meet kosher requirements.

Yes, caviar can be halal, but it depends on the specific interpretation of Islamic law. While some scholars and communities view all caviar as haram (forbidden) since sturgeon don’t have the typical scales, others especially within Shia and more progressive Sunni groups do allow fish roe from fish with fins and scales. This means that sturgeon caviar can be permissible in certain interpretations. In fact, after thorough discussions among religious authorities, sturgeon caviar was declared halal in Iran, making it lawful for consumption.

Caviar is rich in omega-3 fatty acids, protein, vitamins B12 and D, and essential minerals. Please consult your doctor if you have specific health and medical concerns about eating caviar. 

You'll receive a tracking number via email once your order has been processed and shipped. For Manhattan deliveries, please call our office at 718-786-7747 for tracking updates. For in-store pickups, your order will be ready by the time that you specified at checkout.

Orders can be modified or cancelled until 1PM EST on the day of the scheduled delivery or shipping. After this time, we cannot make changes due to our cold-chain logistics requirements.

We guarantee freshness and quality. If your order was compromised during shipping, contact us within 24 hours of delivery and our team will walk you through the next steps.

Absolutely. We recommend scheduling your order to ship 2-4 days in advance for special events. Our caviar lasts up to 3 weeks in a standard refrigerator in the original vacuum sealed tins. The caviar is freshly packed per order on the day that is shipped to you with overnight services. Additionally, the caviar has a 3.5% salt content and is packed in vacuum-sealed tins that are also protected with vacuum seal plastic to prevent any moisture from compromising the contents.