Farm-Raised Ossetra Caviar Malossol


Farm-Raised Ossetra Caviar Malossol


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Starting at $124.99


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Our Ossetra Malossol Caviar is low-salt and preservative-free, with an authentic, fresh flavor. This truly sustainable caviar is harvested from Siberian sturgeon on a state-of-the-art aquafarm in France that follows the strictest of animal welfare and environmental protocols.


Just the facts

  • Fresh sturgeon caviar
  • Sustainably farmed in Aquitaine, France
  • From fish to tin in 30 minutes
  • Environmentally friendly
  • Unpasteurized
  • Preservative-free
  • 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

This Ossetra-sized Malossol caviar is unique. It is harvested from Siberian Sturgeon (Acipenser baerii) under humane and sustainable farming conditions in the Aquitaine region of France.

We don’t use any preservatives, so this caviar is sold fresher than most on the market. Preservatives give typical caviar that exaggerated pop when you bite down. Our caviar isn’t quite that dramatic.

Malossol actually means “little salt” in Russian, and so we use very little of it. This caviar has a more natural flavor, and will not overwhelm your palate with salt. It offers the true, unadulterated flavor of caviar.

The round, plump grains have a lingering and nutty flavor reminiscent of hazelnuts or fresh walnuts. With ultra-silky mouthfeel and a color that ranges from clear grey to golden chestnut to deep brown, this buttery caviar is a little different, and truly unforgettable.

Cooking & Serving

Before serving, open the vacuum-sealed tin to allow exposure to oxygen for about 15 or 20 minutes, but keep the caviar cold. The best way to do that is to carefully place the tin in a bowl of ice chips. Many prefer to scoop caviar with mother-of-pearl, horn or wooden spoons; non-reactive metal can also be used.

D'Artagnan caviar is delicious enjoyed simply - atop a round of brioche toast or blini, with or without a dollop of crème fraîche; or in your favorite canapé recipes. While often paired with Champagne, caviar can also be complemented with dry white wine, vodka or sake.



Sturgeon roe, salt

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