Trout Caviar

Keep caviar refrigerated between 28–34°F (−2 to 1°C). Store unopened tins in the coldest part of your refrigerator. Once opened, consume within 2–3 days for the best flavor and texture. Always keep the tin sealed with plastic wrap pressed directly against the surface.

Serve caviar chilled on a bed of crushed ice. Use a mother-of-pearl, bone, or glass spoon — metal spoons can impart a metallic taste. Pair with blinis, crème fraîche, toast points, or enjoy it on its own to appreciate the full flavor profile.

Ossetra caviar comes from the Ossetra sturgeon and is known for its nutty, briny flavor with firm, medium-sized pearls ranging from golden to dark brown. Beluga caviar, from the Beluga sturgeon, features the largest eggs with a creamy, buttery flavor. Both are considered among the finest caviars in the world.

Yes. All Bemka caviar is sourced from sustainable aquaculture farms that follow strict environmental and ethical standards. Our farming partners use responsible practices to protect wild sturgeon populations while producing consistently exceptional caviar.

Unopened, properly refrigerated caviar typically lasts 4–6 weeks from the packing date. Pasteurized caviar can last several months. Once opened, consume within 2–3 days. Always check the expiration date on the tin and store at the recommended temperature.

Freezing is not recommended for premium caviar, as it can damage the delicate egg membranes and alter the texture and flavor. If you must freeze, vacuum-seal the tin and thaw slowly in the refrigerator. Note that the quality may not be the same as fresh.