Dom Petroff Royal White Sturgeon Caviar

TAST­ING NOTES FROM THE CURATOR

Roy­al white stur­geon caviar has a bold nut-but­tery taste and beau­ti­ful col­oration that ranges from amber to dark gold — much lighter and bold­er than the clas­sic white stur­geon caviar. The medi­um-sized pearls are com­pact and firm, con­sis­tent­ly fresh with a clean, del­i­cate­ly creamy fin­ish and hints of fruit.

PREPA­RA­TION OR PAIRINGS

As much as pos­si­ble, don’t use met­al bowls or uten­sils with your caviar to avoid impart­ing a metal­lic taste to it. Choose uten­sils of glass, bone, wood, or plas­tic — or the tra­di­tion­al moth­er-of-pearl or gold. Sim­plic­i­ty is best when it comes to serv­ing caviar. Serve them with toast points or unsalt­ed crack­ers — or scoop them straight out of the tin. Often, caviar is accom­pa­nied by lemon wedges, sour cream, crème fraîche, or crum­bled hard-boiled egg. You can have them over your bli­n­is. Have a shot or five of vod­ka or a few glass­es of dry Cham­pagne on the side.

MADE HEALTHY IN THE US OF A

Vari­ants of white stur­geon caviar are reg­u­lar­ly farmed in the Pacif­ic waters from Ore­gon to Cal­i­for­nia, a chef’s favorite for their roe. These stur­geon typ­i­cal­ly live in slow-mov­ing rivers but can today be found in sus­tain­able aqua farms. This caviar is not only sought for its taste, but for its nutri­tion­al den­si­ty, full of pro­tein and the good kind of fat­ty acids that pro­mote heart and nerve health. It also con­tains vit­a­mins and trace ele­ments of min­er­als that are ben­e­fi­cial to chil­dren, preg­nant women, and the elderly.

Storage Instructions

Keep your unopened tin of caviar refrig­er­at­ed at a chilly ‑1 to 4°C for up to 4 weeks. Take it out of the fridge 10 to 15 min­utes before serv­ing. If you’re set­ting it out for a long cock­tail par­ty or din­ner ser­vice, leave it in the orig­i­nal tin, nes­tled in a bowl of crushed ice to keep it cool. An open tin of caviar must be con­sumed with­in 2 to 3 days.