Caviar
Different species, different grain, different reasons to reach for them. All handled identically once the tin is sealed.
01The reference point
Medium-sized beads with a firm, even bite and a dry, nutty center that finishes clean rather than heavy. This is the taste most people picture when they think of caviar, which makes it the one everything else gets measured against. A confident choice for a first tin, or for guests who already know what they like.
02The large grain
Noticeably larger beads that give way slowly and leave a buttery, almost creamy coating with a long finish. It reads richer and rounder than Ossetra, with less of that dry, nutty snap. Best served plainly, a chilled spoonful on its own, when you want the caviar to be the event rather than a topping.
03The crisp one
The smallest beads of our three caviars, with a crisp pop and a bright, briny flavor that clears quickly instead of lingering. It is also the least expensive of the three, which makes it an easy first tin or one to keep on hand. Good with blini, scrambled eggs or potatoes, where a cleaner taste holds its own.
04The big pearl
The largest pearls we carry: big, glossy, deep-orange beads that burst with an audible pop and release a mild, clean, lightly salty flavor. It is the gentlest of our three red roes, so it suits guests who find caviar too intense. A natural pick for entertaining, where the size alone does the presenting.
05The everyday one
Smaller, paler pearls with a softer pop and a more delicate flavor than Chum. The finer bead spreads easily, so it goes further across toast points, crackers or a bowl of rice without overwhelming what sits under it. The practical one to buy in quantity when the roe is a component rather than the centerpiece.
06The deep red
Deep red pearls that are firmer and more concentrated than Chum or Pink, with a bolder, saltier flavor and a definite bite. The color alone changes how a plate reads, and a small spoonful carries further than you expect. The one to reach for when the roe should be noticed, used as a finish rather than a serving.