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Frequently Asked Questions
Caviar is the unfertilized eggs (“Roe”) of Sturgeon fish that are lightly salted and cured for a period of time (usually 3 months). If you have an unanswered question, please contact us.

1) "Where is it from?"
The best tasting caviar comes from fish raised in their native habitat. The White Sturgeon’s native habitat is the West Coast of North America. It is a fresh water fish that is indigenous only to the Pacific Northwest.

2) "Is it Beluga?"
Actually it’s the White Sturgeon, one of the oldest and largest Sturgeon in the world. In the wild they can live up to 125 years old and weigh over 800kgs.

3) "What makes this caviar special?"
a) The best tasting caviar comes from Sturgeon raised in their native habitat. All of AmStur’s fish are native raised. The Sturgeon species are more than 200 million years old, so it’s best to raise them in the area that they naturally evolved.

b) It never contains preservatives such as Borax, E285, E284, or any other food additives. You get only pure premium Sturgeon Roe and salt.

4) "What is Malossol?"
Malossol is a Russian word meaning “little salt.” Nearly all caviar production in the world is Malossol, where the salt content does not exceed 5%. Salt is used to enhance the flavor and to naturally preserve the caviar.

5) "What is good about caviar?"
a) Caviar is a highly concentrated source of protein and carbohydrates. It has high levels of vitamins A, E, B6, B12, Iron, Magnesium, and Selenium. It also contains long chain omega-3 fatty acids. This ideal combination ensures for healthy immune, reproductive, nervous, and circulatory systems.

b) Caviar also has some amazing skin-care properties that promote anti-aging, skin firming, brightening, and softening.

6) "Shelf-life"
Shelf-life of fresh caviar ranges between 6 to 8 weeks from its date of production. To enjoy caviar at its peak freshness, it must be stored in the proper temperature range and consumed immediately once opened.

7) "Storage"
Caviar must be refrigerated between -2°C to 0°C (28°F to 32°F). Once opened, it should be consumed immediately. It should never be resealed for long-term storage.

8) "Serving"
Traditionally, caviar is served with mother of pearl or horn utensils. Metal, including Silver, creates a reaction that can leave an undesirable metal flavor.

9) "Pairing"
As champagne is always a safe bet to pair with caviar, it is also traditionally paired with dry white wine and iced vodka. Another great option is a high-end Sake.

10) "How is caviar graded/produced?"
AmStur Caviar is graded by flavor, texture (or “firmness”), size, and lastly by color. Farm-raised Sturgeon typically mature at about 10 years of age. Their roe is harvested using traditional methods yet with advanced trace-ability allowing to determine the diet and living condition of each fish. Once fresh roe is harvested, it is graded and cured with refined salt for at least 90 days to ensure superior quality.