The American Caviar Guide
A practical guide to choosing, serving, tasting and caring for wild American Sturgeon and Paddlefish caviar.
Choose your caviar
Sturgeon
Dark pearls from American Shovelnose sturgeon, with a refined texture and restrained salinity. Natural golden tones may appear from one harvest to another.
At the table
Blini, brioche, crème fraîche, dry Champagne and mineral Chardonnay.
Paddlefish
Fine silver-grey pearls with a distinct pop and an elegant savory depth. Paddlefish is expressive without being heavy, making it a natural first taste of wild American caviar.
At the table
Warm potato, soft egg, crème fraîche, chive and Brut sparkling wine.
On the spoon
Begin with the pearl: it should be intact and distinct. Notice how cleanly it separates under light pressure, how the salinity supports rather than covers the roe, and how the finish develops after the first taste.
Temperature, texture and finish reveal more than ornament ever could.
At the table
Keep the tin cold through service and open it just before presenting. A clean, non-reactive spoon preserves the flavor; mother-of-pearl is traditional, while horn, glass and suitable food-safe utensils work beautifully.
For a tasting, allow approximately one-quarter ounce per guest. When caviar is the focus of the service, allow approximately one-half ounce per guest.
Accompaniments should frame the caviar, not compete with it. Neutral warmth, gentle richness and crisp acidity are the most useful guides.
Receiving and storage
Refrigerate your tin promptly on arrival and keep it at 38°F or below, as stated on the approved label. Open it close to service and return it to refrigeration whenever it is not being served.
If a package arrives warm, damaged or otherwise unexpected, photograph the unopened package and its contents, retain the packaging and contact 1764 Co. before serving.
