FAQ

What is caviar?

Caviar is fish eggs — salt-cured eggs from sturgeon fish, to be more precise. Caviar is considered a delicacy and is eaten as a garnish or a spread.

Where does caviar come from?

Today, there are a variety of different kinds of caviar, each coming from different sturgeon fish primarily in Russia or the United States. Warsaw Caviar comes from wild caught HackleBack Sturgeon that is locally sourced.

How do I serve caviar?

When serving caviar, it is very important to not use a metal spoon. You can serve caviar with pearl spoons, as metal has a slightly acidic reaction with the caviar and changes the taste. Try caviar with toast, blini, or potatoes. Our personal favorite is caviar on a blini with a touch of crème fraiche (aka fancy sour cream).

Traditionally, caviar’s beverage partners are iced vodka or chilled brut champagne (dry).

What does caviar taste like?

Describing the taste of caviar is not an easy thing to do.  Since no caviar is identical from fish species to fish species, it gets even more complicated to identify how a specific harvest tastes compared to another. But Hackleback Caviar from Warsaw Caviar, we guarantee you will taste a touch of salt, the delicate flavor of fresh fish, a smooth and nutty, full of sweet brine that pops in your mouth and fills your nose, and buttery velvet notes.