National Caviar Day falls on a Monday this year, more specifically Monday – June 18th, but it doesn’t have to be bleak! What better way to jazz up the week than with Sasanian Caviar?


Every Caviar is unique, so to help you decide how best to celebrate this Holiday we’re providing you with a bit of a beginner’s guide to Caviar. While most people use the term Caviar to define all types of fish eggs, true Caviar come from one of the three sturgeon breeds – Russian Sturgeon or Osetra (Acipenser Gueldenstaedtii), Sevruga (Acipenser Stellatus), and Beluga (Huso Huso).


You may associate Caviar with its expensive price tag, but that wasn’t always the case… during the 19th century, Caviar was common and cheap and was even served at bars to encourage drinking. As the demand for Caviar grew, the wild populations became scarce – forcing the government to interfere and place a ban on commercial fishing. However, the fire had already been lit and people just couldn’t get enough – thus sparking the creation of Caviar farms all over the world. The ban did little to help the fish population in North American, but it secured Caviar’s place as a high-end item in the gourmet world.


There are many things that affect the grade of Caviar, such as size and texture of the pearls as well as flavor. While the milder Caviars tend to be more expensive, your roes will be much cheaper. Sturgeon typically has 2 grades…

  • Grade 1 which has large, firm eggs
  • Grade 2 is less delicate and not always so perfect looking

**At Sasanian we only work with Grade 1**

Color can also affect the grade, starting at “000” to signify a silver or light gray color and ending with “0” to indicate a solid gray color. A great product to demonstrate this would be our Russian Osetra 000.


While there is no wrong or right way to eat Caviar, there are some tips you’ll want to keep in mind! When storing your Caviar place in the coldest part of your fridge – NOT IN THE FREEZER! Using a metal spoon is a cardinal sin in the world of Caviar so it’s best to opt for a Mother of Pearl spoon. A popular way to eat this delicacy is blinis with crème fraiche topped with a dollop of Caviar, but you’re definitely not limited to just that. The possibilities are endless and today’s Chefs are finding new and incredible ways to provide an exquisite Caviar experience.