What is Caviar? Caviar is the roe of a sturgeon - a species that has remained virtually unchanged for over 100 million years. Traditionally, only the roe of the sturgeon that come from the Caspian Sea is called caviar. The unique environment that these fish live and feed in gives their roe a special taste that is second to none. However, new farming techniques have aided in bringing these creatures to other parts of the world, where farmed sturgeon caviar is produced. Where does Caviar come from? CAVIARetc.com offers caviar from Russia, USA and Uruguay. Russian caviar, which comes from the Caspian Sea, is considered to be one of the premier delicacies in the world. Is Caviar salty? No. This is a common misconception. Most people who have never tried caviar expect a "fishy" or "salty" taste. CAVIARetc's caviar is guaranteed to be the highest quality "Malossol" (or "Molossol") - Russian for "low in salt". Salt, which is necessary to preserve this highly perishable delicacy, is mixed with the roe by an "ikryanshik", or a caviar handler. These specialists train for many years before they are allowed to handle the precious roe on their own. In addition, CAVIARetc's own caviar connoisseurs check our product daily, to ensure the highest quality. How much Caviar to allow per person? It is recommended to allow 1 to 2 ounces of caviar per serving. And don't forget the blini, crackers, toast and crème fraiche - it would not be a caviar feast without these. What about the calories? The following is the nutritional content of 1 ounce (28.3 gram) of caviar: Calories: 71 Calories from Fat: 46 Total Fat: 5.1g - 8% Daily Value Saturated Fat: 1.1g - 6% Daily Value Polyunsaturated Fat: 2.1g Monounsaturated Fat: 1.3g Cholesterol: 166mg - 55% Daily Value Sodium: 425mg - 18% Daily Value Total Carbohydrates: 1.1g - 0% Daily Value Protein: 7.0g Based on a 2000 calorie diet. Caviar proteins include argentine, histamine, isoleucine, lysine, methionine. The fat in Caviar consists of 25% cholesterol and 75% lecithin. On the vitamin list, we can find A, C, PP, B2, B6, and B12 as well as follicular and pantothenic acid. What is the shelf life of Caviar? Caviar should always be refrigerated at temperatures of 28°F to 32°F. However it is possible to store an unopened jar or tin of caviar on the top shelf of a refrigerator for up to 4 weeks. If opened, we recommend that the caviar is consumed within a few days. Never place fresh caviar in the freezer. Even though this will prolong the life of the delicacy, it will ruin the delicate texture of caviar eggs. TIP: cover an opened container of caviar with plastic wrap directly on top of the caviar, and close the lid on top. This will add a few days of storage time to your caviar. When is Caviar best served? Caviar is traditionally served with blini around the Christmas holiday season. However, caviar can be served throughout the year as an appetizer at the beginning of a meal, as part of a tasting or as an hors d'oeuvre. How to Serve Caviar? Follow the golden rule when it comes to serving caviar: "the simpler - the better". It is recommended to serve caviar in such a way, as not to interfere with the wonderful flavor of the delicate roe. Serve caviar only with a non-metallic spoon, since metal spoons will give caviar a metallic taste. Use blini, toasts or crackers to serve caviar, and present it either on a mother of pearl palette or chilled in a caviar presenter. We recommend crème fraiche - a mild condiment with a light, fresh taste and clean finish. Also, see caviar accessories for our mother-of-pearl spoons and caviar servers.