Panchenko Caviar House Osetra Caviar from Tblisi, Georgia

$159.00

( / )
Unavailable

SAVE 50% on ANY 30g or 100g tin of Caviar with purchase of any perishables. Choose from Oysters, Live Clams, Frozen Lobster or Scallops, Live Lobsters, or any other Caviar.

Please select all options.

Tin Size: 30g

Notify me when this product is available:

INTERESTED IN WHOLESALE PRICING FOR THIS PRODUCT?

This is uber luxe, ya'll! Large, firm beads with great individuality. The color is distinctly osetra with its gun metal gray and greenish hues, occasionally leaning towards darker black. Creamy, creamy, creamy flavor - think buttered brioche with a really subtle salt finish. A clean but velvety mouthfeel.

Species

Acipenser Gueldenstaedtii

Why We Love It

From the very early stages of life, these fish are only ever exposed to the flowing water of Georgia's mountain rivers - specifically the Rioni River. History tells us the Rioni River was once rich with gold - now it's rich with caviar!

About Panchenko Caviar House Caviar

The Panchenko Caviar House was founded in 2008, 40km from the Georgian capital of Tbilisi, as one of the first approved sustainable fish farms in the country. Beyond producing beautiful trout roe, Panchenko commercially breeds sturgeon, trout, and carp. This region, although perhaps best known to the average food lover for producing funky, bright wines, is a storied caviar hub. The Republic of Georgia is bordered by the Black Sea to the west and the Caucasus Mountains to the east. In those mountains are the headwaters of the Rioni River, a vital passage and refuge for the country's six varieties of sturgeon, some of which no longer exist anywhere else in the world! Despite the river's remarkable biodiversity, every species is critically endangered. Firms like Panchenko are helping to sustainably preserve the region's interconnection with sturgeon.

Process

Panchenko got their start raising trout and salmon from their own hatchery before delving into caviar and roe production. They call their vertically integrated operation and ethos "roe to roe". Their fish are raised in pristine drinking water enriched with oxygen and are fed biologically pure feed. No preservatives are used in any step of the process. The sturgeon are about 10 years old at the time of egg harvest.

⚠ Prop 65 Warning

Consuming this product can expose you to chemicals including lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov.

CAVIAR FAQ

How much should I buy?

30g (serves 1-2)
100g (serves 5-8)
250g (serves 10-15)
1000g (serves 20-40)

Ok, I bought it. Now what?

Congrats! You made a great choice, pal.

The caviar is totally fine if it is unopened for 4-6 weeks from receipt in the refrigerator. Once opened, the caviar should be eaten within 2-3 days. The longer the tin has been opened, the more the caviar degrades in quality so we suggest eating right away after the tin has been unsealed.

How do I open this damn thing?

Pros know to use a caviar key (a tool made for this very purpose). Real pros will use anything within arms reach—a screwdriver, a shucking knife, anything that gives you leverage to pry the lid open.

How do I store caviar?

The caviar tin should be kept as cold as possible. Pull your tin out of the packaging and put it in a bowl filled with ice. Place in the fridge and continue to replenish the ice so that it stays chilled. The caviar is fine for 4 weeks if it is unopened. Once opened, the caviar should be eaten within 2-3 days. The longer the tin has been opened, the more the caviar degrades in quality so we suggest eating right away after the tin has been unsealed – that should be easy.

How do I know if it's bad?

Oh you'll know...trust us.