Caviar: A Primer

Harold McGee writes in his book “On Food and Cooking: The Science and Lore of The Kitchen” that caviar appears to have arisen in Russia in the early 13th Century as a “more palatable” alternative to other methods of preserving fish eggs.

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.

Siberian sturgeon caviar produced by Mote is sold by some of the most well-respected purveyors in the world. Mild and smooth, these small glistening grains with their melt-in-your-mouth silkiness come from Siberian sturgeon that is farm-raised in Florida in an Earth-friendly way.

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.

Malossol

It’s important to look for the term “malossol” when you purchase your caviar. This Russian term means “little salt” and it refers to the amount of salt used in... Read More »

To Store

Mote Caviar should be stored in the coldest part of your refrigerator — ideal temperature is 26-36 degrees F. Unopened containers can be held for 4 to 6 weeks.... Read More »

Traditional Pairings

Iced vodka or aquavit or champagne are the traditional drink pairings. Accompaniments traditionally include chopped egg whites and yolks served separately, crème fraiche, brioche toast points or even toast... Read More »

To Serve

Caviar flavors are so delicate that only non-reactive utensils and containers are used to store and serve it. Caviar tins are lacquer lined so the metal does not affect... Read More »

Food Safety

Mote Caviar is produced in accordance with all Country-of-Origin Labeling standards and is classified as U.S.-produced, meaning that our caviar is hatched, raised, harvested and processed in the U.S.... Read More »

Mote Caviar is owned by Mote Marine Laboratory, Inc. Mote is a 501(c)3 nonprofit organization dedicated to today's research for tomorrow's oceans. Correspondence may be sent to 1600 Ken Thompson Parkway, Sarasota, Fla., 34236. Phone: 941-388-4441. Associated web site: www.mote.org.