How to Buy Caviar

How to Buy Caviar

To simply buy caviar might be a daunting task, if you want to end up with a good quality and tasty product. Here are some tips to make sure you get exactly what you are looking for.

Appearance.
Much can be inferred about the quality of Caviar by simply looking at it.
Fine Caviar has well defined pearls, separate pearls that glisten attractively. Take a good look at caviar you buy – it should never look mushy, murky or oily.

Price.
Caviar prices can vary greatly from one variety to the next. One important thing to keep in mind when buying caviar is that the price of Caviar is determined by its rarity. Lighter, bigger pearls are more scarce thus making its cost higher. There are a lot of factors that influence the taste of Caviar including specie of the fish, diet and care at breeding stage, maturity and technique at harvesting.

Just like with wine, individual taste rather than price should be taken into consideration when making a selection – just keep in mind that if you about to buy caviar which is at its best & finest quality it is never going to be cheap. We offer you a Sampler of our best Caviars to help you find your favorite.

Beware of Caviar that is price too low. Caviar is traded globally under tight restrictions that protect the ancient species from where it is sourced. Caviar priced at a bargain may be smuggled or mislabeled. Always buy Caviar from reputable, accountable sources.

Buy caviar at Sasania, we offer the finest selection of traceable & sustainable Caviar in the world at reasonable price.

Servings.
One of the most common questions is how much caviar to serve per person.
We recommend to plan to buy at least half an ounce per person if serving as a garnish for canapes or on hors d’oeuvres and one ounce if serving alone.

After you buy caviar – don’t waste it. Remember that caviar is fragile and must be kept refrigerated until ready to consume. Once opened, place the jar over ice to keep it fresh. It is highly recommended to consume all the Caviar after opening it.