Farm-Raised Ossetra Caviar Malossol
- Fresh sturgeon caviar - Acipenser baerii
- Sustainably farmed in Aquitaine, France
- From fish to tin in 90 minutes
- Single-packed on the farm
- Environmentally friendly
- Unpasteurized which preserves natural texture
- Preservative-free – no chemicals or borax added
- 100% natural, low-salt
- Allergens: contains fish
- For best taste, use within 10-14 days of receipt and/or by the expiration date on the package. Once opened, consume/use immediately
Serving Tips: Before serving, pop open the vacuum-sealed tin to allow exposure to oxygen for about 15 to 20 minutes. You can carefully place the tin in a shallow bowl of ice chips, or back in the refrigerator while waiting. It is vital to keep caviar cold at all times to maintain its flavor and quality. Caviar should be scooped with mother-of-pearl, horn or wooden spoons; non-reactive metal can also be used. Our caviar is delicious enjoyed simply - atop brioche toast, blini, or potato gaufrette, with or without a dollop of crème fraîche; with soft scrambled egg, or in your favorite canapé recipes. While often paired with Champagne, caviar can also be complemented with dry white wine, vodka, or sake.
Store caviar in the coldest part of the refrigerator. An unopened tin can last up to two weeks in the refrigerator. Once opened it is best to consume within a day or two. Be sure to seal tightly before returning it to the refrigerator.
Sturgeon roe, salt
Our Ossetra Malossol Caviar is truly sustainable and humanely raised on a state-of-the-art aquafarm in the Aquitaine region of France. The farm is an exemplar of environmental practices that are good for the fish and the land, and its wastewater actually runs cleaner than the same water at entry. The Siberian Sturgeon (Acipenser baerii) are raised with the strictest of animal welfare and environmental protocols.
D’Artagnan caviar is processed, packed and sealed at the source in less than 90 minutes; it touches the air for the first time when you open it at home. This type of single canning is very rare in the caviar world, as most caviar is harvested, chemically treated to lengthen the life of the product and packed in large batches that are shipped to purveyors who repackage it in smaller tins to label as their own. Because D’Artagnan caviar is single-canned, our caviar has a 6-month shelf life - far longer than the average 6 - 8 weeks of most caviar.
The label malossol, a Russian term which translates “little salt,” indicates that the caviar has been preserved using the least amount of salt without masking its fresh flavors. Most caviar is preserved with borax, which alters the texture – evidenced by a popping sensation in the mouth. Our fresh caviar does not pop; instead, it has a sensational creamy texture.