Dom Petroff Royal White Sturgeon Caviar | ūü¶ÜThe Bow Tie Duck Manila

Dom Petroff Royal White Sturgeon Caviar

Briny, Full, and Bold

The roy¬≠al white stur¬≠geon (Acipenser trans¬≠mon¬≠tanus), native to Cal¬≠i¬≠for¬≠nia, is one of the largest fresh-water fish in North Amer¬≠i¬≠ca. It‚Äôs roe makes a grand alter¬≠na¬≠tive to the Russ¬≠ian Osse¬≠tra or Baeri caviar.


Roy¬≠al white stur¬≠geon caviar has a bold nut-but¬≠tery taste and beau¬≠ti¬≠ful col¬≠oration that ranges from amber to dark gold‚ÄČ‚ÄĒ‚ÄČmuch lighter and bold¬≠er than the clas¬≠sic white stur¬≠geon caviar. The medi¬≠um-sized pearls are com¬≠pact and firm, con¬≠sis¬≠tent¬≠ly fresh with a clean, del¬≠i¬≠cate¬≠ly creamy fin¬≠ish and hints of fruit.


As much as pos¬≠si¬≠ble, don‚Äôt use met¬≠al bowls or uten¬≠sils with your caviar to avoid impart¬≠ing a metal¬≠lic taste to it. Choose uten¬≠sils of glass, bone, wood, or plas¬≠tic‚ÄČ‚ÄĒ‚ÄČor the tra¬≠di¬≠tion¬≠al moth¬≠er-of-pearl or gold. Sim¬≠plic¬≠i¬≠ty is best when it comes to serv¬≠ing caviar. Serve them with toast points or unsalt¬≠ed crack¬≠ers‚ÄČ‚ÄĒ‚ÄČor scoop them straight out of the tin. Often, caviar is accom¬≠pa¬≠nied by lemon wedges, sour cream, cr√®me fra√ģche, or crum¬≠bled hard-boiled egg. You can have them over your bli¬≠n¬≠is. Have a shot or five of vod¬≠ka or a few glass¬≠es of dry Cham¬≠pagne on the side.


Vari¬≠ants of white stur¬≠geon caviar are reg¬≠u¬≠lar¬≠ly farmed in the Pacif¬≠ic waters from Ore¬≠gon to Cal¬≠i¬≠for¬≠nia, a chef‚Äôs favorite for their roe. These stur¬≠geon typ¬≠i¬≠cal¬≠ly live in slow-mov¬≠ing rivers but can today be found in sus¬≠tain¬≠able aqua farms. This caviar is not only sought for its taste, but for its nutri¬≠tion¬≠al den¬≠si¬≠ty, full of pro¬≠tein and the good kind of fat¬≠ty acids that pro¬≠mote heart and nerve health. It also con¬≠tains vit¬≠a¬≠mins and trace ele¬≠ments of min¬≠er¬≠als that are ben¬≠e¬≠fi¬≠cial to chil¬≠dren, preg¬≠nant women, and the elderly.

Storage Instructions

Keep your unopened tin of caviar refrig¬≠er¬≠at¬≠ed at a chilly ‚ÄĎ1 to 4¬įC for up to 4 weeks. Take it out of the fridge 10 to 15 min¬≠utes before serv¬≠ing. If you‚Äôre set¬≠ting it out for a long cock¬≠tail par¬≠ty or din¬≠ner ser¬≠vice, leave it in the orig¬≠i¬≠nal tin, nes¬≠tled in a bowl of crushed ice to keep it cool. An open tin of caviar must be con¬≠sumed with¬≠in 2 to 3 days.