Caviars & Roes

Black Capelin Caviar

Originally hailing from Iceland, Black Capelin caviar is usually served as an appetizer, hors d'oeuvre, or side dish.

RUSSIAN ROYAL BLACK PIKE ROE

Russian answer to American Sturgeon. Sweet, crunchy and delicate small dark eggs. Can freeze up to 3 months.

Black Lumpfish Caviar

This caviar comes from the Lumpfish, a female round and lumpy blue fish that is found in the Atlantic between January and September. This black Icelandic caviar is small, and kind of pops in your mouth. Usually served as an appetizer, hors d'oeuvre, or side dish.

Red Capelin Caviar

Originally hailing from Iceland, Red Capelin caviar is usually served as an appetizer, hors d'oeuvre, or side dish.

Caviar, 3.5 oz. Black Lumpfish

Flying Fish Roe 4 oz - Tobiko Caviar Orange Sushi Grade

Flavored flying fish roe a fundamental eye-catching accompaniment of professional sushi preparations and the home connoisseurs. These bright berries are perfect for sushi and canapés garnish.

Bottarga di Muggine (Grey Mullet Roe) - From Cabras - Whole

Grey mullet is, perhaps more than any other animal, what it eats. In the pond in Cabras, where these grey mullet are raised, the fish eat naturally and healthfully. The mullet's eggs, after being extracted, washed and purified, are put under salt and then hung to mature. At the right moment--and the expertise of the Manca brothers is put to good use in determining exactly when that is--the dried and salted eggs that make bottarga are pressed and sent for distribution. The color of the roe ranges from gold to dark amber. The saline aroma is accompanied by notes of almond and musk. Oro di Cabras has a smoothness that other bottarga can never achieve. A smoothness exalted in the bottarga with su biddiu (in the local Sardinian dialect: the bellybutton). Only the biggest and healthiest grey mullets (one in thirty, on average) allow the expert fisherman to extract the whole egg sac up to the "bellybutton", the external belly part, thus avoiding any contact between the eggs, hermetically protected inside the sac, and the outside. Bottarga can be eaten very simply with bread, after being sliced in thin shreds and left to soften in olive oil for at least half an hour, or in the classic Sardinian pasta dish Spaghetti Con La Bottarga (always add the bottarga at the end on the dish, not in the pan), or in fancier combinations. It is always delicious on omelets, rice, and mashed potatoes.

Russian Salmon Roe Keta Caviar Malossol

Keta Salmon Caviar is from the select roe of the Keta Salmon, which has very large eggs with a color that can range from bright red to brilliant orange. A traditional Russian delicacy.

Alaskan Salmon Roe Caviar Malossol - OU Kosher

This roe comes from the most prized "chum" salmon. Its giant natural-colored succulent eggs are surprisingly mild. Best served with sour cream or cream cheese.

Avruga Caviar

Avruga is created from herring fished off the coast of Spain. With the quick decimation of the sturgeon population, other non-traditional caviars have stepped in to substitute and Avruga quickly became on the most popular stand-ins. It has a beautiful texture and color, pearlescent black, with a very intense flavor, more smoky than other more subtle sturgeon varieties, although many report very close taste nuances, yet with a more fruity and lemony flavor. This particular Avruga is created using Golden Herring roe and fish and will last one year. Do not freeze.