Siberian Caviar

$ 250.00

Aged at least 90 days

We source our sustainably produced Siberian Sturgeon caviar (from Acipenser baerii) primarily from a family-owned farm on the banks of Uruguay’s Rio Negro. The pristine site is valued for the quality of its soil and the purity of its air and adjacent, fast-flowing water. These natural elements, combined with unique caviar-making craft, result in a memorable, character-rich tasting experience. This is a wonderful entry level caviar—accessible, generous and, like prized wines, a genuine reflection of the terroir from which it comes.

From time to time, we source from a Siberian sturgeon farm located on a lake 7000 feet up amidst the highest peaks of Madagascar. The farm has been in operation for 5 years, and is operated by a French group of well established marine scientists.

SELECTING YOUR CAVIAR

 

Pointy Snout comes from three different species of sturgeon.All species of Pointy Snout caviar are aged at least 90 days, and sometimes as long as one year. Whether more or less matured, each style carries its own unique hit of pleasure to fit the occasion.If you aren’t certain which caviar is right for you, we’re here to help.  Drop us a line at info@pointysnout.com.

 

RECEIVING YOUR CAVIAR

Whichever style and flavor you choose, be assured that the caviar for your individual order is hand-selected and packed on the day we ship it to you. We never "pre-pack" our tins. Your order will arrive in a chilled cooler with frozen gel ice packs to keep the contents in tip-top condition, whether it is delivered locally by messenger or via FedEx next day service. Please unpack your box upon receipt and immediately place the caviar in the refrigerator (never the freezer!). We recommend consuming it tout suite - preferably on our signature camel bone spoons, designed to help you capture the flavor and texture to the fullest. Unopened, caviar will remain fresh for up to eight weeks in a refrigerator (30° - 35°F. ). Please click here for more complete details on caring for your caviar.

 

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