Adamas Siberian Caviar from Pandino, Italy

$125.00

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Tin Size: 30g (serves 1-2)

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The beads are emerald in color and consistent in shape with a beautiful individual pop when pressed on the roof on your mouth. The flavor is well-balanced with a kiss of mushroom, delicate sea salt and a clothbound cheddar cheese goodness on the finish (just trust us with this one...). The caviar is refined (like the Italians who make it!) and we are obsessed with its fresh butter finish that makes us want to eat it straight out of the tin!

Species

Acipenser Baerii

Why We Love It

This region is the one of the best for caviar production in Europe due to the pristine water sources coming from the Alps and natural aquifers. On another note, we hear this is Mariah Carey's favorite caviar. Just saying...

About Adamas Caviar

After letting go of his strong hold on retail sales in Europe, Sergio Nanini was finally able to spend more time exploring his true passion, fishing. With his new found flexibility Sergio found himself at a Sturgeon fishing camp. The caviar was great, but he ended up falling in love with the Sturgeon species itself. He believes that fishermen are the best people to operate fish farms because they truly respect the animals. His partner Matteo Giovannini is a fish farmer by trade and with this partnership they've created something truly special. Like ICQ, they are a family affair. These folks love the Sturgeon species and treat their caviar production as a luxurious by-product to their efforts of maintaining a species that probably would no longer exist without the help of their sustainable fish farm. As ICO continues to be at the forefront of aquaculture innovation it only made sense to work with a group that shares the same ideals in regard to producing caviar.

Process

For over 30 years, Adamas has been perfecting their craft by breeding and raising Sturgeon at their farm in Pandino. They use an open system sourcing pristine water from their aquifers as well as the near-by Tormo river. The water only cycles the system once and they take great care to ensure the water leaving is at the same quality as our drinking water. They utilize solar power for 100% of their energy needs on their farm as well as feeding their stock non-GMO feed.

Their Siberian Sturgeon can take up to 9 years to reach sexual maturity. At this point, the eggs are harvested and are cured in the 'malossol' [Russian for little salt] tradition. After the salt is added and packed into original tins, we get it here in Duxbury, MA and hand-pack every tin that goes out.

⚠ 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.