The best sturgeon caviar is categorized “Malossol”
or “caviar Malossol”, literally “little
salt” in Russian, meaning that the eggs are preserved
or brined using as little salt as possible. See also Malossol
The ripest eggs- usually the damaged or broken ones- are
compressed, placed brined in a hot solution high in salt,
and shaken. It is much saltier than regular gourmet caviar,
and it processed differently as well (typically wrapped
in cheesecloth and pressed to get rid of the solution).
It’s completely different from fresh caviar, much
oilier and much more pungent, with the consistency of a
spread. Also called payusnaya or pajusnaya.
Pasteurization semi-cooks the caviar, so it preserves better,
therefore it has a longer shelf life. The only real different
in taste is that it is slightly saltier, although the quality
(and price) remains the same-high.
Many specialized gourmet food stores now offer caviar that
is certified kosher.
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