Our Types of Caviar
The variety of caviar products we offer are comprised of a distinct Caspian character, ranging from delicate to powerful, textures that delight the palate, tastes and aromas that excite the senses and aesthetic qualities that make our caviar the jewels of the Caspian Sea.
What is Caviar?
Caviar is not simply a delectable luxury, it is the stuff of legend, something which stretches back into the mists of time. The favored indulgence of Persian Shahs, Russian Tsars and Turkish Sultans, caviar possesses a mystical quality, a touch of ancient mystery, combined with a culinary beauty that is akin to the ambrosia of the gods.
The creation of the prehistoric sturgeon, a 250-million-year-old fish that is a unique phylogenetic entity and the largest freshwater fish on earth.
The very vision of an ancient beast, like something lifted out of folklore, its home is the nutrient filled waters of the Caspian Sea, where we breed our sturgeons, on the beautiful shores of the Iranian coast, in order to produce the most heavenly and moreish caviar on earth. Iranian caviar has been, and remains so, the king of caviars in the eyes of the world’s top chefs and connoisseurs alike.
Organically and sustainably bred, our superb caviar, which tips the boundaries of excellence, containing the classic taste, texture and aroma once enjoyed by the likes of Alexander the Great and Tsar Nicholas II of Russia, is the result of careful nurturing and preservation. Our sturgeons are able to grow to maturity, feeding off the rich and abundant minerals that can only be found in the crystalline waters of the Caspian Sea, with its unique bioculture.
Why eat caviar?
Caviar is delicious! The slightly salty, savory flavors of Sterling caviar can be enjoyed by itself, paired with complementary accompaniments, or added to dishes as an enhancement. Due in part to its rarity, caviar is considered a unique treat, most often enjoyed on special occasions. This being said, you don’t need a special occasion to enjoy caviar. Don’t be afraid to indulge “just because.”
How is the quality of caviar graded? What factors change the rating?
The quality of caviar is graded based on a set of factors in which the scorer must answer a series of questions about the product to determine whether the caviar is Grade 1 or Grade 2. The 9 factors that caviar is graded on are egg size, egg color, egg firmness, egg lucidity, egg uniformity, egg separation, egg fragrance, egg taste, and egg maturity. See more on how caviar is graded and the factors that change the rating.
Why is caviar so expensive?
In a farmed environment, it takes upwards of seven to ten years for a female sturgeon to mature enough to produce roe for caviar. The investment of time and resources to raise a female sturgeon to maturity is the primary factor which makes caviar so expensive.
What is the difference between black caviar and red caviar?
Fish roe that is from a sturgeon is considered black caviar because the eggs are commonly darker in color. Red, orange, and even yellow fish roe from salmon and trout is known as red caviar despite not actually meeting the traditional definition for caviar.
How should I store caviar?
Caviar is extremely delicate and, as such, is highly perishable. At Sterling Caviar, we take the utmost care to guarantee that your caviar arrives in pristine condition. Your caviar is fresh-packed at our farm and shipped chilled, arriving at your doorstep within 24 hours.
Once received, your caviar should be stored in the coldest part of your refrigerator (32° F-35° F / 0° C-1.67° C). Depending on the style of your refrigerator, this is typically in the back and may be on the top or bottom shelf but never in the door. Never freeze your caviar is it can damage the membrane of the eggs. When stored correctly, freshly-packed, unopened caviar will last up to 3 weeks. Once opened, caviar is best enjoyed within 24 hours and up to 48.