STURCAVIAR should bekept at 26-35 F. If properly stored in the fridge, it will last between 4-6 weeks if the container is unopened. Once the tin has been opened, the caviar will stay fresh between 3-5 days which can be monitored by the smell and looks. Air is caviar’s largest enemy. Ideally it isbest to purchase caviar in smaller containers, in increments thatwill be consumed in a single seating. If you have purchased morethan you are serving, the remaining caviar should be spread flat gently with a mother of pearl or plastic spoon, taking care not to break any of the eggs. Then you may cover it with plastic wrap by pressing down gently on top so no air space remains between the eggs and cover it with a lid. The remaining caviar shouldbe consumed within the next 3-4 days.


Fine caviar should be served alone at very cold temperatures (chilled, but not frozen). It’s recommended to leave the caviar in its original tins to not tamper with the eggs, with experience you may transfer the caviar in a non-metal bowl, which can then be placed on top of crushed ice. It is important not to use utensils or serving dishes such as a spoon made from silver or other metal because these oxidize. The result? Your delicious, rich in natural flavors may have an unpleasant metallic taste. When choosing serving pieces, the best choices are servers and utensils made of glass, bone, gold or to be truly traditional, mother-of-pearl. When using different types of caviars, they should be served in the order of intensity of the taste, beginning with a milder flavor such as Imperial Kaluga and moving onto those that are more intense, such as Premium Siberian Sturgeon.

Size: Allow atleast 1oz (30g) per person.


The true caviar gourmands believe that the best way to eat and serve caviar is without any additions, simply the caviar on its own. However, what to eat or not to eat with it is a choice of preference that always varies from person to person. If the taste of caviar is too intense, there are certain pairings that can complement this delicacy. The most traditionally popular way of pairing Caviar is often presented on lightly buttered Russian pancakes called ‘blinis’, to be enjoyed alongside crème fraiche, chives, egg yolk, egg white and shallots. Making this pairing savory, sweet and approachable. Apart from the traditional pairing, STUR Caviar is also enjoyed topped on eggs, potato’s, pasta and seafood.

The tradition of Russian cuisine expects the caviar to be served withheavily chilled vodka and champagne, typically leaving wine for adessert. However, the Europeans think of champagne and wine assuccessful pairings with caviar. Recommended beverage pairings thatcompliment STUR caviar are, Brut Champagne, Blac de Blanc, Rosé Champagne and Sauvignon Blanc.