Savoring a good caviar is like having the sea kiss your tongue. To guarantee this experience, caviar should only be purchased from a premier caviar purveyor known for quality, integrity and experience. You can be guaranteed that Russ & Daughters signature caviar is the top of the line at some of the best prices. We examine every original kilo-tin to ensure that it?s of Russ & Daughters caliber. Then, with expert hands, we hand-pack smaller tins for individual enjoyment.

Our Caviar Selection

Sample our premier selection, foreign and domestic, farmed and wild, and you will know why Russ & Daughters caviar is truly a delicacy.

Malossol Osetra (Transmontanus)
Harvested from whote sturgeon, this Caspian-style caviar has large beads with a light to dark brown hue. Chefs love its wonderfully mild palette and large beads.

Malossol Siberian Osetra (Baerri)
A fabulous discovery for caviar lovers. Hailing from the Siberian sturgeon, this Osetra has been produced under exacting and natural conditions. Its glistening beads have a firm texture and complex flavor, color can range from dark to slightly golden.

Malossol American Paddlefish
This cousin of the sturgeon roams wild in the large rivers of North America, especially those in Tennessee, Kentucky, Mississippi, and Montana. This roe most closely resembles sevruga in its size and color. The small, firm eggs deliver a silky texture and a rich, complex flavor.

Malossol American Hackleback
This domestic wild caviar is another great alternative to the more expensive caviars. Hackleback is the most abundant wild caviar in North America. These small, dark beads deliver a mild, buttery flavor.

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Alternative Roes

Wild Alaskan Salmon Roe
These large, pearl-size eggs are all natural with a brilliant red-orange hue. They boast a mild, juicy flavor with a wonderful "pop in your mouth" consistency. Salmon roe is also highly affordable and lends itself to other cooking applications.

Flying Fish Roe with Wasabi
The hint of wasabi adds a light green color and nice spice to this Carribbean catch.

Russian Golden Pike Roe
Open the original Russian tin to discover this beautiful golden caviar with a mild flavor.

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Caviar Accoutrements

Handmade Russian Blini
The most traditional way to enjoy caviar, these small Russian pancakes are purposefully light and moist to bring out the best in caviar.

Crème Fraîche
Place a small dollup of this light French cream to blini, toast points or baby potatoes as a bed for your caviar. Also an essential in the kitchen for creating memorable sauces.

Mother-of-Pearl Spoon
Also from the sea, these mother of pearl spoons offer the elegance and proper means to enjoying your caviar. Avoid using metallic utensils with caviar. It will tarnish the clean and subtle taste you?re looking for. Comes in a blue velvet pouch for safekeeping.

Silver Shaft Mother-of-Pearl Spoon
For the seasoned caviar aficianado a spoon to call your own.

Glass-in-Glass Presentoir
This presentoir simply, but elegantly, displays your caviar while keeping it protected and chilled.

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Helpful info on Caviar

Serving amounts:
We generally recommend 3/4 oz. of caviar per person. For example, a 4.4 oz tin (the equivalent of 125 grams) is good for 4-6 people. Of course, the larger the tin, the more to enjoy.

Storage and Shelf Life:
Caviar should be kept refrigerated right up until serving time. Keep it closed in the coolest part of your refrigerator away from the light. Do not open it until just before serving. If stored in this way, caviar will stay optimum in the average refrigerator for 2-3 weeks. In controlled refrigeration that maitains a temperature between 28- 32 degrees farenheit, it will keep for up to 6 weeks. Once opened, caviar should be eaten and enjoyed immediately. Caviar should never be frozen.

How to serve:
Great caviar can be enjoyed simply on its own. If you would like to serve the caviar with an accompaniment, spread a light coat of crème fraiche on a blini, toast point, quail egg or baby potato, and then crown it with caviar. Gently life the caviar from the tin using a non-metallic spoon, not a fork or knife. But be careful; caviar is very delicate.

Utensils:
When serving, choose utensils and bowls made from non-reactive materials such as glass, plastic or wood. The most traditional way to serve caviar is with a mother-of-pearl spoon.

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