HANSEN CAVIAR COMPANY

Caviar Information

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Imported Caviar
Domestic Caviar

The mystique of caviar

Through the ages, Caviar has been considered the aristocrat of the table. A certain glamour has surrounded
this delicacy since ancient times. The Greeks held certain species of sturgeon in high favor for providing the
best grades of genuine Caviar. Its presence at a feast was announced by the sound of trumpets and
magnificently dressed servants placed the Caviar on tables adorned with garlands and flowers. It was not
until more modern times that the regions around the Caspian Sea began to produce and send Caviar to the
western markets,. In Europe, Caviar was prized the "food of Kings"

Imported Caviar
BELUGA
Classed as the finest food delicacy ever to have been discovered, the Beluga Roe is the largest of the sturgeon family and its color ranges from a slate to dark gray. Like all products of nature, the size and color of the roe may vary from fish to fish and should not be the primary measure of quality. The taste is the correct measure of quality, similar to wine tasting.
OSETRA
This is the species that produces the fabled "golden Caviar". The color ranges from brownish golden amber hues to very dark brown to black. The Osetra Caviar is particularly appreciated for its sweet, yet slight almond flavor and its attractive eye appeal.
SEVRUGA
Sevruga Caviar is the smallest of all Caviar from the Caspian Sea. The Sevruga color is a slate gray to black and its savored taste, is similar to Beluga. Sevruga Caviar is truly the greatest value of imported caviar.
PRESSED CAVIAR (Paiusnaya)
This variety of Caviar is made mainly from the roe of the Sevruga and Osetra Sturgeon. Broken eggs or roe that are too ripe are always reserved for this grade. After curing the eggs in a strong brine solution, using the purest salt available, the eggs are than pressed removing up to 35% of its former moister, giving it unmatched intensity and richness of flavor, it is often served on blinis and topped with sour cream.
 
FRESH RUSSIAN KELUGA
A close cousin of the Beluga and found in the Amur River. The Amur borders Russia and China and is fed by the clear, cold waters of the mountains of Siberia. The Kaluga eggs are about the same size as the Beluga, dark brown to black with a beautiful golden hue and buttery brine flavor.
Domestic Caviar
FRESH AMERICAN STURGEON
Paddle Fish Resembles the Sevruga grade of the Caspian Sea, although this Caviar can be slightly smaller. Ranges in color from a dark amber to dark gray, with a complex body, good salinty and a subtle brine flavor.
Hackleback: A black caviar with a soft, mild, light buttery taste with
ocean finish.
 
FRESH WHITE STURGEON
A slightly firm but delicate texture, with fine distinguishable eggs. The flavor ranges from buttery to nutty and can be compared to the taste of the Caspian Sea Wild Osetra Caviar.
 
KETA SALMON MALOSSOL CAVIAR
Harvested from the Alaskan Chum Salmon. This roe is large with a
golden-orange color, firm texture and a clean burst of crisp salmon flavor.
GOLDEN WHITEFISH MALOSSOL CAVIAR
Has a bright golden color, crisp texture that releases a clean, refreshing
taste.
 
BLACK & RED LUMPFISH
The primary source of this Caviar is from the cold clear waters surrounding Iceland and the North Atlantic. Lumpfish Caviar is the largest selling type of caviar in the world due to its availability and affordable price. The roe is slightly colored to resemble the genuine imports. This caviar is great with cream cheese and other caviar type spreads.
Serving Suggestions
CAVIAR
You can present caviar chilled right out of the container.
Do not use a silver spoon to eat it.
Caviar does not need any adornment but it can be eaten with the following garnishes :
Toast points or unsalted cracker, chopped hard-boiled eggs, crème fraîche, sour cream, minced onions, tiny new white potatoes.
 
Please contact us direct by using this toll free Nationwide number:
1-800-735-0441
or by faxing us at: (845)331-8075 or