D'Artagnan Caviar

D’Artagnan Ossetra Malossol Caviar has a fresh, authentic flavor and silky texture - it’s not a salt bomb on the tongue. The round, plump pearls have a lingering and nutty flavor reminiscent of hazelnuts or fresh walnuts, and a color that ranges from clear grey to golden chestnut to deep brown. The ultra-silky mouthfeel of this buttery caviar is truly unforgettable.

This caviar is truly sustainable and humanely raised on a state-of-the-art aquafarm in the Aquitaine region of France. The farm is an exemplar of environmental practices that are good for the fish and the land, and its wastewater runs cleaner than the same water at entry. The Siberian Sturgeon (Acipenser baerii ) is raised with the strictest of animal welfare and environmental protocols.

D’Artagnan caviar is processed, packed, and sealed at the source in less than 90 minutes; it touches the air for the first time when you open it in your kitchen. This type of single canning is very rare in the caviar world, as most caviar is harvested, chemically treated to lengthen the life of the product, and packed in large batches that are shipped to purveyors who repackage it in smaller tins to label as their own. Because D’Artagnan caviar is single-canned, it has a 6-month shelf life—far longer than the average 6 to 8 weeks of most caviar.

The label malossol, a Russian term which translates “little salt,” indicates that the caviar has been preserved using the least amount of salt without masking its fresh flavors. Most caviar is preserved with borax, which alters the texture, evidenced by a popping sensation in the mouth. Our fresh caviar does not pop; instead, it has a sensational creamy texture.