Caviar: A Primer
Caviar is created when the roe, or eggs, from sturgeon are salted, which cures the roe and preserves the delicate eggs. By law in the U.S., the term “caviar” may only be used on its own to refer to the preserved eggs from sturgeon fish. Other salted, preserved eggs from other species of fish must name the type of fish in its labeling; for instance “salmon caviar” or “paddlefish caviar.”
Like fine wines, caviar flavors change with age; tins are periodically turned to help develop its flavors and texture.
Mote Caviar summons the storied history of this delicacy once controlled only by kings. Our curing process creates the briny sweetness that gourmets have craved for hundreds of years.