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Sevruga Caviar

Caviar From The Sevruga Sturgeon

The Sevruga sturgeon (Acipenser stellatus) is found in the Caspian sea where its caviar is mostly harvested by Russia and Iran. Sevruga sturgeon produces the third most prized and expensive caviar after the Beluga and Osetra caviar. The Sevruga sturgeon is the smallest of the three growing up to approximately 7 feet long and 150 pounds in weight and the most abundant compared to the Beluga and Osetra sturgeons. Price of caviar is mostly based on the scarcity of the sturgeon it is harvested from, not its quality and taste. Many top restaurants prefer using Sevruga caviar due to quality of its strong flavor and texture. Sevruga sturgeon contains smaller sized eggs which tend to be lighter gray in color. The Servuga sturgeon usually reaches maturity from seven to ten years, however, the best age in which to harvest the caviar is when they reach approximately twenty years of age.


Malossol Sevruga Caviar

The word Malossol is found on many labels of Sevruga sturgeon caviar. Malossol, sometimes spelled Malosol and Mallasal is a Russian term meaning lightly salted. This is confusing to some as salt is generally the most widely used method to preserve caviar. Initially, caviar was heavily salted as a way to preserve it as long as possible. Once advancements in keeping highly perishable foods in sustainable colder conditions were developed, the caviar no longer needed to be as heavily salted.Traditionally, Malossol indicated a premium grade of caviar when there were no alternate preservatives and as a result, great care went into its transport. Lightly salted meant a good balance as over-salting caviar can affect the taste texture of the cell walls. Today, nearly all caviar contain from three to five percent salt.


Serving High Quality Caviar

It is recommended that high quality caviar should not have its taste compromised by other ingredients. Chefs tend to make recipes using less expensive roes. High quality fresh caviar is best consumed by itself. Traditionally, Russians being one of the largest populations to consume caviar, placed it on Blinis which are similar to small pancakes. Europeans have used a piece of toast bread, sometimes with butter. A piece of toast or the Blini can also be used to eat the caviar then discarded so that its consumption does not affect the flavor. Metal spoons tend to alter the taste of the caviar when in contact. Mother of pearl spoons, or plastic, glass and bone can be used without affecting flavor. It is best to serve caviar with its container in an ice bowl.