Salmon caviar, also known as red caviar, is a variety of non-sturgeon roe. This roe can be sourced from Atlantic, Pacific, and river salmon, as well as from varieties of farmed salmon. With an almost-fluorescent color and large size (much larger than most fine roe varieties), red caviar is enjoyed throughout the world as both a delicacy and an everyday garnish.

Typically, red caviar is prepared and served in a similar manner to other caviars, especially in North America and Russia, where tradition holds that caviar be eaten straight from the tin or on toast points or blini. In Japan, however, where salmon roe is viewed more as a common food item, it appears as a garnish on sushi rolls, and as a topping for white rice. Salmon roe is also sometimes served alongside salmon fillets or smoked salmon, as a type of meditation on “salmon two ways.”

Salmon caviar, like the fish it comes from, is packed with Omega-3 fatty acids— a highly desirable type of fat that boasts such health benefits as: diminishing stiffness and joint pain; lowering the risk of heart disease; improving mental focus and memory; and more. For this reason, salmon roe has been called a “superfood” and is designated as being heart-healthy. Diets rich in Omega-3s, such as those found in salmon caviar, also help reduce inflammation in the body— this has been found to alleviate symptoms of some chronic issues such as asthma.

To get more Omega-3s into your diet with red caviar, try mixing up the traditional serving suggestions with the unexpected combination of scrambled eggs and salmon roe: The richness of salmon roe adds a luxurious touch to simple scrambled eggs, finished with herbs and black pepper— a delectable upgrade to breakfast.  

Whether you enjoy salmon caviar for the health benefits, or simply as an indulgent treat for your palate, it’s a tempting variety of roe. Prized for both its striking presentation as well as for its Omega-3s, it’s an accessible luxury that does more than meets the eye.

Beluga caviar, harvested from the Beluga sturgeon, is perhaps the most sought-after caviar in the world and is considered “the king of caviars”. Beluga caviar pearls are extremely large, skewing toward pea-sized, and can range in color from pale silver to deep black. To be sure, Beluga sturgeon caviar is a luxurious option for the true caviar connoisseur, and is the most highly priced caviar on the market.

Due to the sought-after nature of Beluga caviar, Beluga sturgeons originating from the Caspian Sea are considered to be critically endangered. This has led to an import ban on Beluga sturgeons from the areas surrounding both the Caspian Sea and the Black Sea, with the exception of Iran, which is known to practice responsible and effective conservation. In fact, the most expensive Beluga caviar in the world, Almas caviar, originates from 60-to-100-year-old Iranian Beluga sturgeons.

In recent years, the import ban has been partially lifted; nonetheless, the Beluga sturgeon population from this region is still in decline. Khavyar’s Beluga caviar, however, is sustainably farmed in Italy, and is therefore not affected by import bans as it does not contribute to the overfishing of wild Beluga sturgeon.

Beluga sturgeon caviar is best served simply— because of the extremely fine, prized taste of Beluga caviar, it is imperative that garnishes and condiments not overshadow the nuanced flavor. Beluga caviar should be eaten directly from a mother-of-pearl spoon, or on toast points— whereas lesser qualities of caviar may be garnished with chopped eggs or minced onions, Beluga caviar needs little else in order to shine. In fact, adding extraneous elements is often to the detriment of such a luxurious delicacy.

 

Turning the corner into August, it may feel as if the once-limitless possibilities of summer are slipping through your fingers. But don’t despair: There’s still an entire month of plans to be made. Embrace the jet-set lifestyle at its finest and add these destinations to your itinerary— with luxury accommodations, incredible dining, and just the right balance of excitement and restorative lazing. This month may well be the best part of the entire summer.

 

The Cambodian Coast

Travelers who were once discouraged by the lengthy process of reaching Cambodia’s coast can now rejoice: direct flights to the coastal airport in Sihanoukville have been added, making it easier than ever to enjoy this beach paradise. Make yourself at home on the Koh Rong archipelago, opting to stay at Song Saa Private Island. Spread across two of the islands, these luxury lodgings are composed of individual villas equipped with their own private seaside plunge-pools. Opt for the “bioluminescent swim” during your stay to experience the haunting beauty of light-producing sea life, then take things easy with an eco-luxe spa treatment or two.

 

St. Ives

This coastal Cornwall town boasts Mediterranean-style beaches, a world-class art museum (one of four Tate museums worldwide), and a population of sunbathing seals. Stay at one of the town’s elegant-modern boutique hotels, but keep the trip’s focus outdoors: between the lush landscape dotted with art and the almost-absurdly picturesque wharfs, there’s plenty to see. Alternatively, stay at Black Moon, a private apartment with a decadent, romantic feel: it even houses its own subterranean cave, fitted with large windows for best viewing the most memorable seaside sunsets. Dine on seafood and enjoy the city’s unique craft cocktails, but be sure to enjoy some of St. Ives’ best ice cream as you stroll— an indispensable element of any beach trip.

 

Hampi, India

A visit to the 14th-century capital of the Vijayanagara Empire is a must— banana groves cover the landscape, providing a lush backdrop for the architectural marvels of the settlement’s ruins. Make your stay at Hampi’s newest luxury accommodations: individual suites that echo the surrounding Vijayanagara architecture boast private pool courtyards and expansive living and sleeping areas. After exploring the ruins, relax by indulging in some of India’s most ancient wellness traditions at the onsite spas.

 

The cache of these additions to your summer travel list lies in the fact that they offer experiences that simply can’t be found elsewhere. From kayak tours and night swims in the untouched beauty of Cambodian islands, to one of Europe’s best beaches found in an unsuspecting port town, to an unparalleled spa experience informed by generations of tradition, these travel destinations make the most of the last month of summer with their once-in-a-lifetime offerings. If your calendar isn’t yet filled up, be sure to go beyond the tried-and-true summer trips to indulge in extraordinary luxury.

 

Though we’re not in the business of playing favorites, if pressed, we’d have to admit that our White Sturgeon caviar is one of our most-loved offerings. Its medium-sized, deep black pearls make for a striking presentation no matter how it’s served— perched over ice in a stately serving dish on a buffet, or piled delicately atop a blini, the rich, inky color of White Sturgeon caviar is an enticing addition to your menu.

 

Khavyar’s White Sturgeon caviar is sourced domestically from California, where the sturgeons that produce this fine variety are sustainably raised with the utmost care. Khavyar is committed to supporting sustainable farming practices for all caviar varieties, making this White Sturgeon caviar not only a luxurious choice, but a responsible option for indulging. Clear artesian well water and a meticulously managed diet contribute to creating the unparalleled flavor of each glossy pearl. White Sturgeon caviar has an unmistakably luxurious clean, yet creamy flavor that is remarkably akin to that of the prized Russian Osetra, with the added benefit of being raised domestically.

 

American White Sturgeon caviar, like any other fine varietal, is best served in any context where its rich, nutty flavor can be showcased. Avoid pairing White Sturgeon caviar with overbearing flavors, either in food or drink— less is more, and understated accompaniments will better allow the caviar to shine. For the intrepid culinary explorer intent on trying multiple kinds of caviar, we suggest sampling one of our domestic curated caviar collections— these giftable boxes pair our most popular American caviars side-by-side, allowing newcomers and seasoned caviar aficionados alike to compare tasting notes. Cleanse your palate between samplings with a celebratory glass of champagne, or pay homage to another classic pairing with a sip of chilled vodka. Either beverage will complement the caviar’s distinctive flavor, and add to the elevated air of enjoying this delicacy.

 

Curious about the differences between domestic and imported caviars? We invite you to sample some of each from our offerings to truly appreciate the particularities of both. Though Italy may currently export the most caviar, domestic caviars are experiencing an incredible renaissance as sustainability becomes a priority. Through a combination of art and science, American caviars such as White Sturgeon now emulate some of the most sought-after foreign varieties in the world. Experience the new modern American luxury by treating yourself to White Sturgeon caviar, and see for yourself— we know you won’t be disappointed. In fact, you may just discover a new passion for this delectable indulgence.

There’s a reason caviar’s usual drinking partner is vodka or champagne - each enhances the others’ flavor and textural characters, taking nothing away; it is a beautifully symbiotic relationship. A bit more challenging is pairing cocktails (mixed drinks) with caviar. Not quite as obvious as burgers and a beer; grilled steak with a juicy red wine or a Pimm’s cup and Deviled Eggs, there are nuances to consider. Bringing the caviar and cocktail duo together requires some thought and begs the question: which to consider first, the caviar or the cocktail?

Pimm’s Cup

2oz Pimm’s No.1

3oz Lemon-Lime soda (7up, Sprite…)

Splash of lemonade

Cucumber wheel

 

In an ice-filled, tall cocktail glass, add Pimm’s and lemon-lime soda. Top with splash of lemonade. Stir well and garnish with cucumber wheel.

If there’s already caviar on hand, and cocktails to plan, start by considering the caviar’s roe size and flavor profile - briny, salty, buttery, nutty, smoky -  to come up with a drink that plays well. Larger caviar eggs with a lush “pop,” are nicer on the palate with a neat spirit like Vodka or fine, dry champagne. Conversely, smaller, snappier roes, also divine with chilled neat vodka and/or champagne, can also handle something sturdier like a chilled Manzanilla sherry.

With a particularly bright, bold caviar, the cocktail should be soft, almost neutral, maybe a touch floral and possibly sparkling. If the caviar has a gentler taste and cushiony texture, amp up the flavors with a drink tinged by lemon, fresh herbs, flower water, and some lift - think Ramos Gin Fizz, a frothy, strongly shaken cocktail that has all the components for a great pairing - mellow gin, orange blossom water, egg white, half-and-half, lemon juice, lime juice and a smidge of simple syrup.

Ramos Gin Fizz

Adapted from Epicurious.com

1/4 cup (2 ounces) gin

1 dash (3 to 4 drops) orange flower water

1 large egg white

1 tablespoon (1/2 ounce) half-and-half

1 tablespoon (1/2 ounce) fresh lemon juice

1 tablespoon (1/2 ounce) fresh lime juice

1 tablespoon (1/2 ounce) simple syrup

1 cup ice cubes

Splash of soda water

 

In large cocktail shaker, combine gin, orange flower water, egg white, half-and-half, lemon juice, lime juice, and simple syrup. Shake vigorously for 30 seconds. Add ice and shake for another 30 seconds more. Strain mixture into 8-ounce glass. Slowly pour soda water down inside edge of shaker to loosen remaining froth. Gently spoon soda water/froth mix onto drink and serve.

Weather dictates whether to go bold or not. Summer’s heat means keeping everything light and simple - it’s about finesse. Try coupling toast points spread with sweet butter and caviar with a fresh, bitter-sweet Aperol Spritz (Aperol, Champagne, Soda Water and a lemon twist). Or go to the opposite end of the spectrum with a seriously neutral chilled Junmai Daiginjo sake. Both work wonderfully, only depending on mood.

Aperol Spritz

2 oz Prosecco

1 1/4 oz Aperol

Splash of Soda water

 

Fill a large wine glass with ice. Pour first two ingredients over the ice, splash with soda water, stir gently, garnish with lemon peel and serve.

Have a cocktail in mind and want to bring caviar to the party? The same flavor notes and pairings hold true. Know the booze and keep in mind all the drink’s ingredients, including garnishes. A not-too-sweet Manhattan may pair perfectly with a small scoop of caviar on a plain water cracker, but that drink’s typical cherry garnish will not work well with caviar eaten straight or garnished by finely diced egg and onion.  

If a breezy afternoon means citrusy gin and tonics made with a floral gin like Hendrick’s, go for a caviar that’s slightly briny. A cocktail like an airy, creamy Ramos Gin Fizz can stand up to stronger caviar or the fattiness of smoked fish.  

Stick to or buck tradition when pairing summery cocktails with caviar - there’s almost no way to go wrong, though it’s best to avoid super sweet, highly acidic or milky cocktails that could distract from caviar’s delicate, yet pronounced flavor.  Most important, don’t overthink the matter, ‘tis the season to stay cool.

Keeping Your Caviar Fresh

Store your caviar in the bottom back of your fridge to keep it fresh. Because heat rises, this is the coldest part of the refrigerator, making it an ideal spot for your collection of the finest imported or domestic roes. Keep the fridge temperature at a cool 28-32 F.

Most fridges don’t reach this temperature, which makes it necessary to place an ice pack on top of the caviar jar and replenish as needed. If the caviar tin is opened, smooth the surface with a sheet of plastic wrap and press directly onto the surface before sealing the jar and placing it in the refrigerator.

Doing this helps minimize the caviar's exposure to air. Turn the jar over every day to so that the oil distributes evenly among the fish eggs. 

Fresher Is Better

Always serve the freshest caviar and prevent foodborne illness from bacteria by using the expert storage methods of executive chefs and top purveyors.

Premium caviar is extremely perishable, so only purchase as much as you need. Typically sold in vacuum-sealed containers, premium caviar lasts 2-4 weeks unopened. After it's been opened, it lasts three days. Keep in mind that air creates the perfect environment for dangerous bacteria to grow, which makes it imperative to keep it refrigerated before serving. Caviar only keeps for two hours unrefrigerated and one hour if the serving area temperature is 90 F or above. 

 

Serving Caviar

Typically used as a garnish or spread, caviar should never be opened until needed. It should also be taken out of the refrigerator 10 minutes before serving. If the caviar is going to be served buffet style, keep it in the original container over a bowl of crushed ice.

This will keep the caviar fresh and also give your dinner guests a chance to read the label and learn more about the caviar and its origins.

Caviar is one of the rarest and expensive foods on earth and also the most perishable. Always plan ahead and carefully calculate the servings of your small plates or dinner entrées to ensure the freshest and most delicious caviar.

The best rule is to purchase only what you need and serve immediately for the best tasting caviar, the icon of aristocratic style and distinction.

Ready For Your Next Caviar Adventure?

When you are ready to make your next caviar purchase, you can refer back to this article for the best way to keep your caviar fresh so you get the most out of your experience.

Plus, our premium selections of domestic and import caviar are available online so your caviar is shipped right to your door. It's so easy to shop caviar online with Khavyar!

Caviar also makes a great gift for the connoisseur in your life! Our caviar gift cards make it easy for your loved one to get exactly what they want, and don't forget to get something for yourself. After all, you deserve it.

1. Caviar makes an ordinary gift extravagant.
2. Treat your friends and family to a traditional experience with caviar, the legendary food of the Czars. Follow a time-honored  tradition and offer to thrill the taste buds with the finest imported and domestic roes. While you do, you should combine this gift with traditional complements that enhance its gustatory texture and complexity.  These compliments are necessary for caviar.
3. In your gourmet gift set, include a selection of Osetra caviar from Belgium and Israel for a sampling of top quality imports. Add a few domestic varieties such as Sturgeon Royal White and Siberian American for a memorable fine dining experience that indulges the senses and brings together a cheerful table of friends and family.
4. Along with premium farm-raised roe, include a selection of wild caught sturgeon caviar from across the U.S., which ranges from the bright colored Ikura Salmon roe from Alaska to the tiny dark olive pearls of Spoonbill American caviar from the waters of Alabama, Arkansas, & Alabama.
5. Inspire your loved ones to make the most of their caviar experience by including a copy of the reference book The Caviar Encyclopedia by Morgan C. Parker Jr. Give the gift of an education in haute cuisine with 112 pages that cover the basics of caviar, including its history in the world of fine dining. It also includes chapters describing each type of sturgeon species and the different harvesting techniques and preservation methods.
6. Caviar and its accompaniments were influenced by many different cultures, including the Chinese, who perfected the salt curing method for fish, a technique adopted by Russia and Iran. In the royal courts of Russian czars, a spoonful of caviar was served on mini pancakes made with buckwheat flour called blini. These classic pairings combined with European style crème fraîche adds a fresh and tangy finish to an indulgent bite.
7. For the finest Osetra and Beluga caviar experience, feel like royalty while sipping on vodka or champagne between tastings. These are traditional Russian palate cleansers.  Old World unfiltered vodkas are perfect for maintaining a balance of flavors and creating a pleasant finish. Vodka makes an ideal pairing for caviar because of it subtle flavor, which allows the distinctive notes of fish eggs to stand out. Served ice cold and neat, high quality traditional brands match the saltiness of caviar without overpowering it. 
8. Champagne is another excellent addition to your personalized caviar gift set because its sweet flavors meld perfectly with the mild saltiness of premium roe. The crisp and effervescent bubbles are also great palate cleansers and a less intense alternative to spirits.
9. The most essential item to include is a Mother of Pearl spoon set. The correct utensils are vital for maintaining the delicate flavors of caviar. Never use metal spoons since that would tarnish the flavor. Create a spectacular display by including a serving tray in the gift set, which can be used to keep the tiny pearls chilled on ice and with traditional complements served on the side.
10. Give your loved ones the gift of an authentic Russian experience with caviar, the rarest and most decadent food in the world.

The savory flavors of smoked fish invigorate the palate with its rich, smoky notes and tender texture. Pair it with watercress, a favorite summer lettuce variety, for a delightful layer of vibrant, refreshing flavors that meld with the pleasantly briny notes of smoked salmon or rainbow trout. 

Borrowed from the ancient technique of food preservation, smoked fish is an excellent choice for dining alfresco in the heat of the summer. Discover simple ways to serve smoked fish with our favorite summer recipes and delight the taste buds with decadent and indulgent amuse-bouche, the perfect antidote for staying cool and refreshed during the hot summer months. 

Perfect for small groups or a family gathering, these gourmet dishes are simple and rustic, which makes them ideal appetizers for any summer time gathering.

 

Smoked Fish and Caviar Salad

Yield: 6 servings

Total Time: 20 minutes 

 

Ingredients:

6 ounces crème fraiche 

1 teaspoon finely chopped dill

1 teaspoon fresh lemon juice

 Kosher salt and freshly ground black pepper

2 teaspoons grated horseradish

1 teaspoon Dijon mustard

1 tablespoon diced chives

Two teaspoons grated lemon zest

Pinch of cayenne

12 slices of smoked salmon or other cold smoked fish such as rainbow trout, about 6 ounces

6 thinly sliced radishes

Small bunch watercress

Six lemon wedges

Coarse sea salt for sprinkling

4 ounces Beluga caviar, about 6 tablespoons. 

Directions:

1. In a small bowl, whisk together the crème fraiche, horseradish, lemon juice, lemon zest, cayenne, and a little salt and pepper to taste. If needed, add a few more drops of lemon juice or cold water to thin the sauce. 
2. On six chilled salad plates, spread 2 tablespoons of sauce in the center of each. Top with two slices of smoked salmon and garnish each plate with sliced endive and radishes. Add a few watercress sprigs, a sprinkling of chives, and a lemon wedge. Sprinkle with coarse sea salt to taste. To complete the dish, spoon 1 tablespoon of caviar in the center of each salad. Squeeze lemon juice over the salad for a bright, floral finish. 

 

Endive Spears with Smoked Salmon, Horseradish Cream, and Dill 

Yield: 24 servings

 

Ingredients:

6 ounces crème fraiche 

2 1/2 tablespoons drained capers

2 1/2 tablespoons chopped fresh dill and several sprigs for garnish

3 1/2 teaspoons fresh lemon juice

2 1/2 teaspoons finely grated lemon zest

2 1/2 teaspoons horseradish

24 endive spears

Minced red onion

4 ounces smoked salmon

2 tablespoons thinly slice radishes for garnish.

 

Directions:

 

1. In a small bowl, mix crème fraiche with capers, chopped dill, horseradish, lemon juice, and lemon zest. Season with salt and pepper.
2. Top each pointed end of the spear with 1 teaspoon of the tangy, zesty horseradish mixture and sprinkle with onion.
3. Cut the salmon into 1-inch pieces and drape over the horseradish. Place on small plates or a large tray and artfully arrange the spears in the shape of a flower. Garnish with dill sprigs and radishes. Cover and chill before serving. This dish can be made 2 hours ahead. 

A platter of sumptuous delicacies from the sea is like a cool breeze on the hottest day of summer, especially smoked fish paired with caviar and seasonal garnishes.

Chinese Caviar - How to Buy Caviar from China

Starting in the 16th century, caviar was harvested from wild caught sturgeon from the Caspian and Black seas for the pleasure of Iranian sheiks and Russian tsars. These luxurious tapioca pearls of the sea quickly established itself as the ultimate symbol of aristocratic elegance. Fast forward to 2006 and the caviar industry was on the brink of collapse because of overfishing, loss of spawning habitat, and black-marketeering.

Chinese Caviar

Despite these industry setbacks, including import sanctions and fishing bans in the early and mid 2000s, the Chinese caviar industry has seen a recent boon of activity in sustainable fish farms that boast high-quality roe comparable to premium osetra and sevruga, the finest fish eggs from wild caught sturgeon.

China has always been one of the largest caviar producers.  With the recent ease of international trade sanctions, China is becoming one of the most recognized global exporters of caviar.   
 
Farm raised caviar from China is kept in a healthy environment with pure water and a controlled diet for optimum quality. It must also pass the food and safety check from the Chinese government & international CITES.  This rise in exports proves that the quality of the industry has always satisfied the Chinese market and is now exceeding international customer expectations & global market demand.

A major player in the Chinese caviar industry is Kaluga Queen, which produces 60 tons of caviar per year for global export. What started as the Chinese Academy of Fisheries Sciences has become Asia's biggest producer of caviar. Known as "living fossils," sturgeon can grow up to 1000 pounds, producing 40 kg of eggs. Because it takes 10 years for the sturgeon to reach maturity for harvesting, Chinese caviar is one of the most expensive foods on earth, making it ideal for holidays and special occasions.
 
Several species of sturgeon are farmed in their renowned facility, including the special Kaluga variety, which has medium to dark brown eggs and creamy layers of oceanic complexity. They also produce exquisite classics like Beluga, Ossetra, and Siberian. In the Chinese caviar industry, every part of the sturgeon is used. Before being exported to Russia, the fish skins are harvested as leather, a highly prized textile in the world of luxury goods, including designer handbags.

Chinese caviar has also made an appearance on the fine dining menus of Shangri-La Hotels, Hyatt, and many more. When it comes to quality and flavor, 85 percent of executive chefs and experts prefer Chinese caviar in blind tastings, which is proof of their high standards of sustainable aquaculture.

Welcome to Khavyar, the premier online marketplace for the finest imported caviar and domestic roe. Drawing on decades of experience in the food industry and impeccable standards, our carefully curated selections add elegance and sophistication to a variety of amuse-bouche. Shop Khavyar today and receive free shipping on orders of $200 or more. For next day delivery, order online before 2pm EST Monday through Thursday. Orders received on Fridays, Saturdays, and Sundays will be processed the following Monday for Tuesday delivery.

A symbol of aristocratic elegance and royalty, caviar is an essential ingredient for the ultimate fine dining experience. Its distinctive oceanic flavor and variety of colors and textures bring character and prestige to many dishes.

 

When it comes to the traditional Russian experience, the glass is always greener when you pair vodka with the finest selection of caviar from around the world. Feel like a Russian tsar with Old World unfiltered vodkas, which are excellent for maintaining balance and a pleasant mouth-feel when paired with a classic sturgeon roe like Osetra and Beluga.

 

A typical pairing in the world of gastronomy, traditional vodkas have a subtle flavor that allows the unique notes of caviar to prevail. A favorite among executive chefs is the classic Colorado vodka Leopold Silver Tree Small Batch and Jean Marc XO, a premium vodka from the Cognac region of France. Using an exotic variety of wheat, this top shelf vodka is distilled nine times and uses a filtration system with Limousin French oak. Its soft, understated notes of oriental fruit and coconut add a welcome sweetness to the savory and buttery flavors of roe.

 

Patrick Brown, CEO of KHAVYAR, says he always recommends Stoli when pairing vodka with caviar. Dating back to 20^th century Russia, Stoli is one of the original premium vodkas from the iconic Stolichnaya brand, a classic vodka maker. Filtered with charcoal, Stoli is known for its distinctive taste in the world of Russian vodka. Its bitter-sweet notes are the perfect balance with the rich and decadent flavors of caviar, the diamonds of the sea.

 

Another high-quality traditional brand is the Jewel of Russia Ultra, a 300-year-old vodka using ancient recipes from the heart of Russia. Leaving the palate with a spicy edge and mild, lingering finish, traditional vodka and caviar is the peanut butter to jelly in the world of legendary food pairings.

 

Best served cold and neat, vodka helps shut down the taste buds and cleanse the palate to prepare for the next delightful bite. For a hint of floral zest, add a strip of lemon to the rim of your glass, which helps bring out the pleasantly briny notes of caviar without overpowering its complex flavors.

 

For the traditional Russian experience, all you need is glass for the vodka, Mother of Pearl spoons for the caviar, and a table of cheerful company. When you give your dinner guests the gift of gourmet luxury food like caviar, it sets the mood for a memorable celebration of epicurean delights with friends and family. Nostrovia!