Tsar Nicoulai Caviar – San Francisco’s Original Sustainable Caviar

Caviar is the classic New Year’s Eve indulgence.  Paired with tart and rich crème fraiche, smoked fish, and delicious bubbly, we can think of no finer way to finish 2008 and welcome 2009!

For decades San Francisco’s own Tsar Nicoulai has been supplying the finest restaurants and retailers with their award winning farm raised California Estate Osetra Caviar.  Tsar Nicoulai were the first to develop California farm raised Caviar, and continue to produce and import the world’s finest Caviar.

Traditionally, Caviar was produced in Russia, Iran, and Romania along the Caspian and Black Seas.  Overfishing, heavily polluted waters, and brazen illegal poaching there have resulted in lowering the quality of imported Caviar while drastically increasing the costs.

Contrastly, California farm raised Caviar is produced locally in the Sierra mountain range of Northern California under strict guidelines and attention to detail.  The resulting Caviar is superior in its clean fresh flavor, affordability, and sustainability.

Here’s a brief description of Tsar Nicoulai Caviar we have in stock for you this New Year’s Eve:

California Select Estate Osetra Caviar

Medium to large sized eggs.  Golden tawny brown to platinum color.

California Estate Osetra Caviar

Medium sized eggs.  Dark black/brown color.  Sweet, nutty and creamy.

American Paddlefish Sturgeon Caviar

Small eggs.  Steel gray color.  Fresh sea-breeze flavor.

We recommend serving Tsar Nicoulai Caviar well chilled in the simplest manner – either on buttered toast points, or a buckwheat blini (pancake) with a dollop of creme fraiche, and a glass of sparkling wine or Champagne.

Enjoy!