Caviar is sturgeon roe, usually salted. The delicate taste of caviar comes not only from the type of fish, but also what the fish eat and how they live. Our sturgeon are raised in pens in open, flowing water and are fed a natural diet. Caviar is known to aid in recovery and boost brain function and the immune system. It is high in protein, omega-3 fatty acids, vitamin B12, selenium, iron, magnesium, and vitamin A. Doctors say its natural oils help promote healthy skin.

The possibilities are endless. We like to spoon some caviar on our eggs, toast at breakfast, or on the perfect creation. We like it scooped onto a potato chip or just straight from the tin. Recipes.

Keep the caviar sealed and in the coldest part of the refrigerator (not freezer). It is best stored at 28 to 36 degrees Fahrenheit. Unopened, the tin will stay fresh for up to six weeks. Once it is opened, try to finish the caviar within four days. We don’t recommend freezing the caviar. Our ice packs, however, can be refrozen and reused if you want to transport the caviar or other food.


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