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This brownish green caviar is refined and delicate, and the rarest of Sterling's offerings – the two-color roe comes from one fish! The D’eau Luxxe has a vegetal flavor profile with minerality and creamy undertones.

Pearl Size: Large

Firmness: Firm to Very Firm

History of Sterling in California

Norwegian entrepreneur and founder of Sterling Caviar, Jacob Stolt-Nielsen (1931-2015), came from a long line of fishermen. As a young man, Jacob came to the realization that mankind’s irresponsible harvesting of the ocean would create a negative, irreversible impact if continued. With his family history in fishing, Jacob naturally gravitated toward aquaculture. In 1973, he opened his first fish farm off the coast of Norway – Stolt Sea Farm – where he began farming salmon. Stolt Sea Farm’s operations grew to include the farming of sole and turbot, expanding into many other countries. In 1988, Stolt Sea Farm opened Stolt Sea Farm California LLC – a facility in Northern California to farm-raise white sturgeon. This farm was one of the first to raise the world-famous sturgeon, the fish from which the delicacy caviar comes. In 2006, Stolt Sea Farm California, LLC changed its name to Sterling Caviar, LLC. Today, Sterling Caviar is the leader in sustainable sturgeon farming and sturgeon caviar production with its innovative land-based farms consistently recognized for its sustainable farming practices and the long-term protection of the sturgeon species.

Sterling Caviar’s history as an institution in the caviar world is referenced in books such as “Caviar: a Global History" by Nichola Fletcher, ”The Philosopher Fish" by Richard Adams Carey and "Caviar, The Strange History and Uncertain Future of the World’s Most Coveted Delicacy" by Inga Saffron.

Today, Sterling Caviar is the leading producer of domestic caviar, serving the most discerning chefs, customers, and caviar connoisseurs both here in the U.S. and abroad and now you can have access to it on Meat N' Bone.

What is caviar?

Caviar is the salt-cured eggs or roe of sturgeon.

It is important to keep in mind that true caviar can only come from one of the 27 species of sturgeon. If the salt-cured eggs come from a different fish (such as salmon or paddlefish), it is simply known as roe.

What does caviar taste like?

The taste and characteristics of caviar vary slightly by species of sturgeon. Sterling white sturgeon caviar is best known for its buttery creaminess, light nutty flavor, and hints of crisp seawater.

What does “Malossol” mean?

In Russian, “Malossol” means “little salt.”

Why eat caviar?

On the contrary, why not? Caviar is delicious! The slightly salty, savory flavors of Sterling caviar can be enjoyed by itself, paired with complementary accompaniments, or added to dishes as an enhancement. Due in part to its rarity, caviar is considered a unique treat, most often enjoyed on special occasions. This being said, you don’t need a special occasion to enjoy caviar. Don’t be afraid to indulge “just because.”

How should I serve my caviar?

First, let’s start with the serving vessel. For optimal results, serve your caviar in its original tin or small glass or crystal dish over ice. Once opened, avoid excess exposure to air of your caviar by consuming it immediately or by placing the lid over the caviar in between servings.

Next, let’s address the spoon. Avoid silver or metal as it can cause an altered perception of the caviar with your taste buds. Best to use spoons crafted from mother of pearl, bone, wood, or even plastic.

How much do I serve?

If you are serving caviar by itself it is safe to figure that you will need 1 to 2 ounces (30 – 50 grams) of caviar per person. If you are sharing caviar as a garnish or accompaniment on top of hors-d’oeuvres, it is safe to figure ½ – 1 ounce per person/serving.

What should I eat with my caviar?

Caviar is more versatile than you think. Exceptional caviar deserves to be enjoyed on its own but for those times when you’re feeling more creative, try the following pairings and/or complements:

Traditional service. Caviar, blinis, crème fraiche, diced, hard-boiled eggs, diced red onions, and chives. The blini is your serving vessel. Create unique combinations. Add smoked salmon, sturgeon, or crab for extra deliciousness.
Chips and dip. Caviar, potato chips, crème fraiche, chives. We bet you can’t eat just one!
From the sea. Caviar atop oysters, scallops, sashimi, etc. Eggs on eggs. Try adding a dollop of caviar to deviled eggs, Eggs Benedict, scrambled eggs, or egg yolk ravioli.
Can you say “poe-tay-toe”? Potatoes of all kinds love caviar. Baked potatoes, mashed potatoes, French fries, tater tots – it’s ALL good!

What should I drink with my caviar?

While Champagne or sparkling and ice cold vodka are traditional, don’t be afraid to try the following complements: Dry, fruity, and citrusy white wine (Pinot Grigio, Albariño, Grüner Veltliner, etc.), light red wine (Pinot Noir, Grenache, etc.), dry Rosé (still or sparkling), or Pellegrino.

How should I store caviar?

Caviar is extremely delicate and, as such, is highly perishable. At Sterling Caviar, we take the utmost care to guarantee that your caviar arrives in pristine condition. Your caviar is fresh-packed at our farm and shipped chilled, arriving at your doorstep within 24 hours*. So that you may receive maximum enjoyment from our caviar, please consider the following guidelines:

For optimal results, place extra ice packs in the freezer and store your caviar with firm packs on top of the caviar in the coldest part of your refrigerator (32° F-35° F / 0° C-1.67° C). Depending on the style of your refrigerator, this is typically in the back and may be on the top or bottom shelf. Pro tip: Look for the vent – the spot where the coldest air is being forced into your refrigerator. Never freeze your Sterling Caviar.
Change out the ice packs so firm packs on used continuously while in the refrigerator.
Open your tin when serving with a caviar key or a quarter or round edged small butter knife, simply turn the key after inserting into the lid of the tin and pop open.
Caviar is like wine, once the tin is exposed to air, it is best enjoyed within 2 days of opening it. It is optimum to enjoy it in one sitting.
To serve your caviar, you may use the tin it is in, and place it over a bowl of ice, much like oysters, caviar needs to remain cold.

*Please note: Due to the perishable nature of caviar and our commitment to providing you with a product of exceptional taste, texture, and freshness, We do not package your caviar until the day that it ships. To maintain your caviar’s optimal state, it must be shipped overnight. Shipping rates vary via FedEx dependent on your geographical region and zip code.

Following all instructions above our caviar has a 4 week shelf life to ensure the best experience

Why is caviar so expensive?

In a farmed environment, it takes upwards of seven to ten years for a female sturgeon to mature enough to produce roe for caviar. The investment of time and resources to raise a female sturgeon to maturity is the primary factor which makes caviar so expensive.

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