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Product Info (old site+ product list)

Imported Caviar

KALUGA • FARM – RAISED RUSSIAN AND SIBERIAN OSETRA

Russian Oserta
Acipenser Gueldenstaedtii

Inhabits the Caspian Sea, Black Sea and Sea of Azov. Matures 8-16 years, 7-8 feet in length, and 140-250lbs.

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The Russian sturgeon (Acipenser gueldenstaedtii), also known as the diamond sturgeon or Danube sturgeon, can grow to 210 cm (83 in) but a more normal size is 110 to 140 cm (43 to 55 in).
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Ranges from dark drown to golden blond and delivers a full refined pop with a pronounced sea flavor.

Siberian Sturgeon
Acipenser Baerii
Found throughout Siberia’s rivers including the Ob-Irtysh, Yenisey, Indirka, and Lena. Matures 10-18 years, 6-7 feet in length, and 140lbs.

This hearty species offers a jet black medium size egg with a fulll sea flavor and a nice pop.

Kaluga (Hybrid)
Huso Daricus and Acipenser Schrencki together a perfect marriage of two sturgeon native to the Amur River basin.

A cousing to the famed Beluga, this large firm bead and bronze color packs a full flavor with a hint of minerality.

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Sustainable Domestic Caviar

WHITE STURGEON, HACKLEBACK, PADDLEFISH & FARMED SIBERIAN OSETRA CAVIAR

White Sturgeon Caviar

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A favorite among chefs for its versatility with food and wine pairings. This caviar has topped everything from foie gras, to braised abalone, to chocolate mousse and paired perfectly with cabernet sauvignon, beer and of course champagne. Though this is the caviar we choose to eat simply on a spoon.

Acipenser Transmontanous
The “white sturgeon” inhabits the Eastern Pacific Ocean from Alaska to the Baja peninsula. Matures 7-9 years, 5-6 ft in length and 80-100lbs.
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+ The Queen’s Reserve:

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The caviar makers reserve white sturgeon caviar, featuring large platinum eggs with a buttery, fresh finish.

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is our caviar maker’s hand selected choice. This golden caviar flaunts a large bead with a beautiful brust of creamy nutty flavor.
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+ Royal:

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This royal grade of our Osetra is hand selected for its light grey to tawny brown color. These large eggs have a nutty, buttery flavor and smooth pop.
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It’s large size pearl ranging in color from dark tawny brown to platinum delivers a creamy, buttery flavor and a smooth pop.
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+ Classic:

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This grade of Osetra has a jet black medium-size bead. Although slightly smaller in size than the royal grade, you will still enjoy the same buttery, creamy pop.
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This medium pearl black bead with a verdant hue is craved for its addicting creamy “sea butter” characteristics – as described by caviar-lover Drew Barrymore.
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Hackleback

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Great for large parties, Hackleback can be used as a substitute for the pricier osetras. Its full flavor and nutty character lends itself well to anything from corn & red pepper pancakes to a burrata & brioche grilled cheese and pairs perfectly with either a glass of brut champagne or an amber ale.

This popular wild American caviar has a small jet black egg and more assertive, nutty finish comparing favorably to international counterparts.

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With a small jet black bead, mild minerality and a light nutty finish, this popualr cavair is a versatile and great for large gatherings.
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Scaphirhynchus Platorhynchus Commonly known as ‘shovelnose’ and found throughout the Mississippi & Missouri river systems. Matures in 7 years, 2 feet in length and 5lbs.

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Paddlefish

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A great substitute for the pricier sevruga, the assertive paddlefish is a perfect accompaniment to smoked fish and a glass of brut rosé or a cold shot of vodka.

This American caviar has a small grey bead with a briny, slight mineral finish, and a smooth pop.

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With Sevruga like qualities this small platinum bead has a sharp bring finish similar to its distant Caspian cousin.
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Polyodon Spathula
Commonly known as ‘spoonbill’, inhabiting the vast Mississippi – Missouri – Arkansas river systems. Matures 10 years, 5 feet in length and 25-30lbs.

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ROE

SALMON, TROUT, WHITEFISH, BOWFIN AND TOBIKO ROE

BOWFIN ROE

The roe from this finned fish found throughout the Southern United States has a small, dark firm egg and a subtle brine that serves as a wonderful complement to appetizers.

SPECIES — Amia Calva. Inhabits the waters of eastern North America and prefers the brackish waters of Louisiana. They average 3 feet in length and weighing 15 pounds.

A small, firm, dark bead with subtle brininess.

The slight brine and tang of Bowfin caviar is perfect mixed with sour cream, cream cheese, lemon and herbs for a delicious caviar dip.

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TROUT ROE

A vibrant orange medium pearl delivers a hint of sweetness and a fresh finish from its full pop.

With a smooth fresh finish and full pop, this vibrant orange pearl and large size bead make this roe the perfect addition to any appetizer.

Try tossing it with sake and topping it on sashimi or mix it with bourbon and spices to top on grilled salmon. The freshness and faint sweetness of this caviar is great for use in delicate salads or pasta.

Species:
Oncorhynchus Mykiss
Found throughout the Pacific Ocean spawning in freshwater streams and rivers. Matures 2-3 years, 2 feet in length, and 5-8lbs. Farmed in the U.S.

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SALMON ROE
A pearl sized bead, this lightly salted roe has a rich orange color.

The roe from Ikura 1A grade salmon has a very large bead full flavor and a robust pop.

Salmon roe has the biggest flavor and pop of all the roes and can be used in place or in conjunction to salmon meat. Topped on cornmeal pancakes with herbed crème fraiche or tossed in a mache salad with avocado are some of our favorite applications.

Oncorhynchus Keta. Commonly known as ‘chum, habitating the Pacific Ocean. Matures 3-5 years, 2 -3 feet in length, and 8-15lbs. Farm raised fingerlings, adults are wild caught in Alaska.

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WHITEFISH ROE
An iridescent bright golden hue with a small, crisp bead.

With an iridescent bright golden hue, this roe has a small, crisp bead and a flavor that is slightly sweet and very clean.

Coregonus Clupeaformis. Inhabits the fresh waters of the Great Lakes. Matures 2-3 years, 1-2 feet in length, and 4-5lbs.

Wild caught.

The mildness of whitefish roe lends itself as a great addition to any seafood dish. The firm bead can stand up to heat so toss it in a pasta dish or top it on grilled fish.

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TOBIKO ROE
A small, firm bead in five varieties: Black, Orange, Red, and Wasabi.

Flying Fish. Inhabits the waters of the northwest Pacific Ocean including the coasts of southern Japan and Taiwan.

Traditionally used in Japanese cuisine, Tobiko is a perfect accompaniment to sashimi, or sushi rolls. The distinct crunch these tiny eggs have would give a nice texture to oyster shooters.

TOBIKO ROE — This “flying fish” roe has very small eggs with a firm snap and mild flavor making them perfect to infuse with colors and flavors. We offer five varieties including red, black, orange, wasabi, and yuzu that are very popular as a garnish.

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INFUSED ROE

FLAVORED SALMON, TROUT, WHITEFISH, AND TOBIKO ROE

The clean flavor and firm textures of Whitefish and Trout roes lend themselves great to being infused with flavors and colors. We use only natural ingredients for the highest quality. Our infused caviar line is perfect for adding another level of color and texture to your dishes.

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INFUSED TROUT ROE

+ Bacon Infused Trout Roe

Bacon & Eggs! One of our favorite combinations. Using Nueske’s Applewood Smoked Bacon, this roe has the perfect balance of smokiness and sweetness with a hint of black pepper.

Perfect with bagels and cream cheese for breakfast.

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Our version of Bacon & Eggs! Using Nueske’s Applewood Smoked Bacon, this delightful roe has the perfect balance of smokiness and sweetness with a hint of black pepper
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+ Bourbon Infused Trout Roe

The combination of bourbon with hints of smoke and caramel with the sweetness of trout roe is a perfect match. This caviar can stand up to any grilled or smoked fish.

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This combination of bourbon with hints of toasted caramel paired with the sweetness of trout roe is a perfect match.
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+ Sake Infused Trout Roe

The delicate floral and fruitiness of sake infuses nicely with the crisp, fresh flavor of trout roe making this caviar a must for sushi.

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This delicate floral and fruitiness of safe infuses nicely with the crisp, fresh flavor of trout roe making this caviar a must for sushi.
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+ Smoke Infused Trout Roe

This popular roe has a refined smoky flavor with a clean finish and a full pop.

INFUSED SALMON ROE

+ BBQ Infused Salmon Roe

Combining the bold flavors of an outdoor BBQ with the refinement of caviar, this roe has a smokiness and spice that beautifully accompany virtually any grilled meat, poultry, fish or vegetable… or something as simple as a potato chip.

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Combining the bold flavors of BBQ with the refinement of caviar, this roe has a smokiness and spice that beautifully accompany virtually any dish.
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+ Gravlox Infused Salmon Roe

An elegant take on the traditional Scandinavian flavor, this versatile roe has a sweet pop with a hint of white pepper and a fresh burst of dill. Suggested pairings include scrambled eggs or pumpernickel toast with sweet mustard sauce.

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An elegant take on the traditional Scandinavian flavor, this versatile roe has a sweet pop with a hint of white pepper and a fresh burst of dill.
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INFUSED WHITEFISH ROE

+ Lemongrass Infused Whitefish Roe
The infusion of the organic lemongrass gives this whitefish rote a smooth citrus-herb flavor that will be a fresh topping for gravlox or sushi.

+ Saffron Infused Whitefish Roe
The subtle savory fragrance of saffron and the natural ruby red color from beet juice makes this caviar a perfect garish for any seafood dish.

+ Truffle Infused Whitefish Roe
The bold, rich flavor of white and black truffles combined with the fresh, slight sweetness of the whitefish roe will add a luxurious addition to any meal.

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The bold, rich flavor of white and black truffles combined with the fresh, slight sweetness of the whitefish roe will add a luxurious addition to any pasta, potato or egg dish.
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Chef’s Signature Caviar

PUSHING THE BOUNDARIES OF THE GOURMET WORLD

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Jacques Pépin’s Pressed Caviar (Payusnaya)

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Developed by CCC for legendary chef Jacques Pepin, this delicous full flavor “payusnaya” has a smooth paste texture with unlimited versatility.
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California Caviar Company is proud to introduce the first domestic pressed caviar on the market. Developed by legendary chef Jacques Pépin, our pressed caviar combines the nutty flavor of White Sturgeon, the assertive full sea flavor from Paddlefish, and the creamy, rich taste of Hackleback roe.

“For the true amateur of caviar there is nothing like pressed caviar or payusnaya. The original Russian payusnaya was usually made from a mixture of beluga, osetra and sevruga eggs and for all intents and purposes it has been unavailable in the United States until now. With its intense, assertive taste and dense, smooth texture, it is extremely versatile and a wonderful new addition to the repertoire of the imaginative and inventive chef.” — Jacques Pépin

SPECIES — This pressed caviar is comprised of the roe from three American species of sturgeon. The White Sturgeon (Acipenser Transmontanus) is the primary caviar used and it is sustainably farmed. In the wild this fish swims along the Pacific Coast of North America and breeds in the fresh water tributaries of the Columbia River and Sacramento Delta. The Paddlefish (Polyodon spathula) and Hackleback (Scaphirhynchus platorynchus) caviars are from two wild sturgeons found throughout the Midwest North American river systems. They are both freshwater species and mainly inhabit the murky shoals and deep pools found throughout.

PRESSED CAVIAR — Versatile and fun to cook with, Payusnaya can be rolled out thin between layers of plastic wrap and cut into circles to top seafood tartar. Freeze it slightly to firm up the Payusnaya and shave off ribbons with a vegetable peeler or micro plane to garnish pasta or risotto dishes. Add it to sauces before serving to give extra flavor and depth. You can also mold into shapes or simply spread onto buttered brioche toasts.

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ACCA Caviar by Chef Matthew Accarrino

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For San Francisco-based Chef Matthew Accarrino, a hallmark of his cooking philosophy is playing an integral role in sourcing the very best ingredients possible. For the past several years, Chef Accarrino has been directly involved in the production of the sturgeon caviar he uses at Michelin-starred SPQR.

His hands-on involvement goes from fish selection, to harvesting and curing each and every batch of the roe himself. Until this point his caviar was only available to San Francisco diners and private customers.

Now, in a collaboration with California Caviar Company, his handmade ACCA Caviar by Chef Matthew Accarrino is available for purchase at retail in limited quantities.

SPECIES — Our White Sturgeon (Acipenser Transmontanus) is sustainably farmed. In the wild this fish swims along the Pacific Coast of North America and breeds in the fresh water tributaries of the Columbia River and Sacramento Delta.


Matthew Accarrino is a nationally recognized executive chef in San Francisco. Born in the Midwest and raised on the East Coast, he moved west to California in 2007. Matthew’s unique culinary style draws inspiration from his Italian heritage, personal experience, and classical training with some of America’s best chefs.

This includes a strong belief in direct sourcing, producing, and at times playing a role in the creation of ingredient sources. The result is an intensely personal cooking style that is both technically polished and soulful; and which has garnered praise from publications such as Food & Wine, Bon Appetit, Saveur, The Wall Street Journal, New York Times, San Francisco Chronicle, and SF Magazine.

Under Matthew’s current direction as executive chef, SPQR has been awarded a Michelin star for the past six consecutive years. Matthew was named a Star Chefs “2010 Rising Star” for his “innovative vision, finesse, and deeply satisfying cuisine,” and in 2011 he took top honors at San Francisco’s Cochon 555 competition.

He has been nominated five consecutive times for the prestigious James Beard Foundation Award for “Best Chef: West.” Food & Wine Magazine named him “People’s Best Chef California” in 2013, and editorially selected him for the prestigious “Best New Chef” award in 2014.

Matthew co-authored and released his first book, published by Ten Speed Press – SPQR: Modern Italian Food and Wine – in October 2012. When not in the kitchen, Matthew is an avid cyclist who has raced at the local and national level.

He also works in a culinary capacity with several elite cycling teams in the Bay Area and a professional cycling team based in Greenville, S.C.
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Caviar Kid®

INTRODUCING TINY PALATES TO NUTRITIOUS & DELICIOUS SUSTAINABLE SEAFOOD

Caviar Kid® Fish & Chips

Caviar Kid Fish and Chips
Sustainable seafood and ocean conservation at its best, this snack pack has sustainably harvested Hackleback Sturgeon caviar, crème fraiche and organic corn chips.

It comes with a kid’s caviar spoon and your choice of an organic cotton Caviar Kid t-shirt or bib all packed in a reusable and 100% recyclable Caviar Kid cooler that has games and fun facts teaching your tot about ocean conservation and sustainable seafood.

SPECIES — (Scaphirhynchus Platorhynchus) Commonly known as ‘shovelnose’ and found throughout the Mississippi & Missouri river systems. Matures in 7 years, 2 feet in length and 5lbs. Wild caught.

FISH & CHIPS — Our nutritious play on the classic, our kids love scooping up the Hackleback Sturgeon caviar with an organic corn chip and a dab of cream fraiche.