‘Malossol’ is a Russian term meaning ‘little salt’. It refers to a traditional curing process that uses a minimal amount of salt (typically 3–5%). This technique is reserved for the highest quality roe because it doesn’t mask, but rather enhances, the caviar’s delicate and complex natural flavors. It is a subtle art that preserves the integrity and texture of each pearl, a true signifier of premium caviar.

The ‘caviar bump’ is a classic purist’s method to taste caviar unadulterated. A small amount of caviar is placed on the fleshy area of the hand, between the thumb and index finger. The warmth of the skin gently elevates the temperature, releasing the caviar’s full aromatic bouquet. You then lift your hand to your mouth and taste it directly. It is an intimate and traditional way to assess the pure flavor profile before any accompaniments are introduced.

While both are exceptional, their profiles differ. Classic Ossetra is renowned for its firm, large pearls and a rich, nutty flavor, often with notes of walnut and dried fruit, and a creamy finish. Siberian caviar, on the other hand, typically has slightly smaller, darker pearls and offers a cleaner, more buttery flavor with a hint of sweetness and a remarkably silky texture. The choice between them is a matter of personal preference and the pairing context.

Unlike fine wine, caviar does not improve with age. It is a fresh product, best enjoyed as close to its harvest date as possible to appreciate its peak flavor and texture. We recommend consuming your caviar within one to two weeks of opening. Unopened, a properly refrigerated tin can last for several weeks, but it is a product meant for timely indulgence, not long-term storage.