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Product – Shop / Single Pages – Page Breakdown

NONE of this makes sense to me. Shopping pages should have tasting notes and species only like our old site and when you click on the species, you should have the same information but added details including preparing, pairing and serving the caviar on the “second pages”. Some of the sales pages have all of the above and the product pages just repeat everything sometimes twice. This tells me that no one actually has read or reviewed the content on the actual wedsite. Also, this list is not in order of the old website or our price list which I have shared with everyone. Many of the caviars/ roes all have the same species name ie. Sake Trout has whitefish species, whitefish from the Great Lakes is “imported”??? Trout is obviously from the rivers and not from the Great Lakes. I edited all the copy below but it is missing descriptions and definitions on some. Please use the copy below and add in the missing editorial. All the light blue type is for your edits or missing copy. Feel free to call me or text if you have any questions but most of it we discussed and is self-explanatory.

CAVIAR

Golden Russian Osetra Caviar
Second page only: Our sustainably-farmed imported Russian Osetra caviar is best served simply: on a soft blini, lightly toasted brioche, or straight on a pearl spoon alongside a cold glass of brut Champagne.

With a slightly larger ranging from dark brown to golden blond, this caviar has a more pronounced brine yet a clean flavor. Acipenser Gueldenstaedtii inhabits the Caspian Sea, Black Sea, and Sea of Azov. Matures 8-16 years, 7-8 feet in length, and 140-250 lbs.

Royal Russian Osetra Caviar
Second page only: Our version of this legendary caviar is a must-try. It has all of the distinctions of its wild counterpart. This sustainably-sourced Russian Osetra caviar is best served simply: on a soft blini, lightly toasted brioche, or straight on a pearl spoon alongside a cold glass of brut Champagne.

A slightly smaller egg, dark brown in color, this unctuous egg has a pronounced brine and old world flavor. Acipenser Gueldenstaedtii inhabits the Caspian Sea, Black Sea, and Sea of Azov. Matures 8-16 years, 7-8 feet in length, and 140-250 lbs.

Siberian Sturgeon Caviar

Second page only: Try this caviar with fresh oysters and a glass of brut for a classic combination.

This hearty species offers a jet black, medium-size egg with a full sea flavor and nice pop. Acipenser Baerii is found throughout Siberia’s rivers, including the Ob-Irtysh, Yenisey, Indirka, and Lena. Matures 10-18 years, 6-7 feet in length, and 140 lbs.

Kaluga (Hybrid)
Second page only: A perfect marriage of two sturgeon native to the Amur River basin, this beautiful farmed caviar is from the Huso Daricus and Acipenser Schrencki sturgeon, cousins of the famed Beluga. One look and you will understand why this caviar is often called the “Amur Beluga”.

This large, firm bronze egg packs a full flavor, with a hint of minerality. Huso Dauricus and Acipenser Schrenckii
D- fill in species from Wikipedia – use other species for outline of facts.

Caviar Queen Reserve White Sturgeon
D – please add pairings to this.
This is the caviar we choose to eat simply on a spoon or off the back of your hand.

Queen’s Reserve is our caviar maker’s hand-selected choice. This patinaed caviar flaunts large beads provide a beautiful burst of creamy, nutty flavor. Acipenser Transmontanous inhabits the Eastern Pacific Ocean from Alaska to the Baja peninsula. Matures 7-9 years, 5-6 feet in length and 80-100 lbs.

Royal White Sturgeon Caviar
Second page: This royal grade of our Osetra caviar is hand-selected for its tawny brown to platinum color. Like all white sturgeon caviars, this is a favorite among chefs for its versatility in food and wine pairings.

Large pearls, ranging in color from dark tawny brown to platinum, deliver a creamy, buttery flavor and smooth pop. Acipenser Transmontanous inhabits the Eastern Pacific Ocean from Alaska to the Baja peninsula. Matures 7-9 years, 5-6 feet in length and 80-100 lbs.

Classic White Sturgeon Caviar
Second page: This caviar can deliciously top everything, from foie gras to braised abalone to chocolate mousse. Pairs perfectly with cabernet sauvignon, beer, and of course, Champagne.

This medium black pearl is slightly smaller than the royal grade, and is craved for its creamy “sea butter” characteristics, as described by caviar-lover Drew Barrymore. Acipenser Transmontanous inhabits the Eastern Pacific Ocean from Alaska to the Baja peninsula. Matures 7-9 years, 5-6 feet in length and 80-100 lbs.

Hackleback Sturgeon Caviar

Second page: Hackleback’s full flavor and nutty character is versatile enough to eat alongside anything, from corn and pepper pancakes to a burrata grilled cheese. This caviar pairs perfectly with an amber ale or glass of brut Champagne.

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

Paddlefish Sturgeon Caviar
Second page only: A great substitute for Sevruga, the assertive paddlefish is a perfect accompaniment to smoked fish, paired with a glass of brut rosé or a cold shot of vodka.

With Sevruga-like qualities, this small platinum bead has a briny, slight mineral finish, and a smooth pop similar to its distant Caspian cousin. Polyodon Spathula is commonly known as ‘spoonbill’ and inhabits the vast Mississippi, Missouri, and Arkansas River systems. Matures 10 years, 5 feet in length and 25-30 lbs.
D – PLEASE FIX THESE SPECIES and list ACCORDING TO THE PRICE LIST:

ROE

Smoked Trout Roe
This applewood smoked trout roe has a bold smoky flavor with full salinity perfect to incorporate into fatty dishes with mild cheeses, starches and pastas.

(NOT TROUT ) = Coregonus Clupeaformis inhabits the fresh waters of the Great Lakes. Matures 2-3 years, 1-2 feet in length, and 4-5 lbs.

Sake Infused Trout Roe
Sake Infused Trout Roe is perfect for adding another level of color and texture to your dishes.

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

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

Bowfin Roe
Second page: The roe from this finned fish found throughout the Southern United States serves as a wonderful complement to appetizers.

A small, firm, dark bead with subtle brininess. Amia Calva inhabits the waters of eastern North America and prefers the brackish waters of Louisiana. 3 feet in length, 15 lbs.

Lemongrass Infused Whitefish Roe

The infusion of the organic lemongrass gives this whitefish roe a smooth citrus-herb flavor making an ideal topping for gravlax or sushi. 

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

Trout Roe
Second page: Try tossing this roe with sake for an ideal sashimi topping, or mix with bourbon and spices to top grilled salmon.

The freshness and faint sweetness of this caviar is also great for use in delicate salads or pastas.

Oncorhynchus Mykiss is 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.

Whitefish Roe
Second page: The mildness of whitefish roe lends itself well to any seafood dish. The firm bead can stand up to heat, so toss it into a pasta or on top of grilled fish.

With a bright golden hue, this iridescent 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. Delete=Imported

Salmon Roe
Our salmon roe has a very large bead, full flavor and robust pop.
Top it on cornmeal pancakes with herbed crème fraiche, or into a fresh salad with avocado.

Oncorhynchus Keta is found the Pacific Ocean. Matures 3-5 years, 2 -3 feet in length, and 8-15lbs. Farm raised fingerlings, adults are wild caught in Alaska.

Tobiko Roe
Traditionally used in Japanese cuisine, 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 that are very popular as a garnish: red, black, orange, wasabi, and yuzu. A perfect accompaniment to sashimi or sushi rolls, the distinct crunch these tiny eggs have would also give a nice texture to oyster shooters. 

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

Infused Roes
Our infused caviar line, created with natural ingredients of the highest quality, is perfect for adding another level of color and texture to your dishes.

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. 

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

Saffron-Infused Whitefish Roe
The subtle savory fragrance of saffron, with the natural ruby red color from beet juice, makes this caviar a perfect garnish for seafood dishes. 

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

Lemongrass-Infused Whitefish Roe
The clean flavor and firm textures of whitefish and trout roes lend themselves easily to being infused with flavors like lemongrass.

Organic lemongrass gives this whitefish roe a smooth citrus-herb flavor that acts as a fresh topping for gravlax or sushi. Coregonus Clupeaformis inhabits the fresh waters of the Great Lakes. Matures 2-3 years, 1-2 feet in length, and 4-5 lbs.

Gravlax Salmon Roe
An elegant take on the traditional Scandinavian flavor, this versatile roe has a sweet pop with a hint of white pepper and fresh burst of dill. Oncorhynchus Keta is commonly known as ‘chum’ and is a Pacific Ocean fish. Matures 3-5 years, 2 -3 feet in length, and 8-15 lbs.

Bourbon-Infused Trout Roe
This combination of bourbon, with hints of smoke and caramel, creates a perfect match with the sweetness of trout roe. This caviar can stand up to any grilled or smoked fish.
D- Add trout species

Bacon-Infused Trout Roe
Bacon and 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.
D -Add trout species

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

A pearl-sized bead, this lightly salted roe has a rich orange color.
D- add species

Smoked Trout Roe
A vibrant, orange medium pearl delivers a hint of sweetness, full pop, and a fresh finish.

This popular roe has a refined smoky flavor with a clean finish, in addition to a full pop.

Salmon Roe
Salmon has the biggest flavor and pop of all the roes, and can be used in place of, or in conjunction with, salmon. Top on cornmeal pancakes with herbed crème fraiche, or toss in a fresh salad with avocado.

D- add species

Oncorhynchus Keta is commonly known as ‘chum’ and is a Pacific Ocean fish. Matures 3-5 years, 2-3 feet in length, and 8-15 lbs. Farm raised fingerlings, adults are wild caught in Alaska.

GIFT SETS – D please add descriptive lines to gift set before the kit ingredients.

Kaluga Caviar Dome Set
125g Kaluga, large glass serving dome, and mother of pearl spoon.
Serving Tip: The glass dome protects the caviar while being displayed. The bottom piece can be placed in the freezer prior to service to keep the caviar tin cool.

Fit for a King
125g Siberian Sturgeon is the centerpiece of this set, which is accompanied by a horn and bowl pedestal server, 30-pack blinis, and 5 oz crème fraiche.

Siberian Caviar Dome Set
125g Siberian Caviar, large glass dome server.
Serving Tip: The glass dome protects the caviar while being displayed. The bottom piece can be placed in the freezer prior to service to keep the caviar tin cool.

The Gift of Gold
For the person who likes the finer things even more refined: 2 ounces of Golden Russian Osetra comes packaged with a gold hammered bowl and platter set, and gold caviar spoon.

D- please look this up[. Don’t know what is in the kit. Holiday Classic
125g of Classic White Sturgeon is guaranteed to delight anybody on your holiday list.

Queens Reserve Gold Gift Set
An elegant gift for others or yourself, this gold gift set includes 2 oz of the caviar maker’s Reserve White Sturgeon, a gold hammered bowl and platter, gold caviar spoon, blini 30-pack and 5 oz of crème fraiche.

D- please delete until RLL and Gilt is done. Triple Your Fun
This triple pack includes 1 oz each of California White Sturgeon, Hackleback, and Paddlefish. Also comes with a 30-pack of blini, 5 oz of crème frâiche, and four mother of pearl spoons, all packed in our custom CCC insulated cooler.
A trio of our domestic caviar with all the accouterments you need. Perfect for a picnic party or hostess gift.

D- delete please. Siberian Caviar Service
Comes with: 2 oz Siberian Osetra, glass caviar chiller, and one mother of pearl spoon.
Serving Tip: This two-part glass caviar server allows ice to be placed in the bottom, and the glass caviar holder to be placed down in the ice without the caviar touching the ice.

Kaluga Pearl Set
Comes with: 1 oz Kaluga, serving palette, one mother of pearl spoon, and one gold pouch.

Caviar Lover
This caviar lover’s set comes with 1 oz Saffron-Infused Whitefish, 1 oz Hackleback Sturgeon, 1 oz Paddlefish Sturgeon, 30-pack of blini, 5 oz Crème Fraiche, and three mother of pearl spoons, all in one black CCC cooler.

The Sophisticated Host
This gift set includes 2 oz Hackleback, a petite silver server which keeps your caviar chilled at the perfect temperature, and two mother of pearl spoons.

Pedestal of Pearls
A party favorite, 125 grams of Bowfin, along with a horn and bone pedestal server, and gold caviar spoon.

For the Love of Latkes
2 oz of Bacon-Infused Trout Roe, Beet Latkes, 5 oz Crème Fraiche, two mother of pearl spoons, and one custom insulated CCC cooler. 

Caviar Clutch 7 Days of Indulgence
For the woman who has everything, this set includes an insulated, grey caviar clutch, caviar key, wine opener, and 1 oz each of seven infused roes for an everyday indulgence: Truffle-Infused Whitefish Roe, Bacon-Infused Trout Roe, Bourbon-Infused Trout Roe, Sake-Infused Trout Roe, BBQ-Infused Salmon Roe, Lemongrass-Infused Whitefish Roe, and Saffron-Infused Whitefish Roe.

D- delete this option – Salmon Celebration
This salmon lovers set includes 4 oz Smoked Salmon, 2 oz Gravlax-Infused Salmon Roe, Waterwheel crackers, 5 oz crème fraiche, two mother of pearl spoons, and one black CCC cooler.

D- please delete The Complete Gift
This set has everything you need for a picnic brunch: 4 oz Smoked Salmon, 2 oz Paddlefish caviar, Waterwheel crackers, 5 oz crème fraiche, two mother of pearl spoons, and one custom CCC cooler.

White Sturgeon Pearl Set
Comes with: 1oz Royal White Sturgeon, mother of pearl serving palette, one mother of pearl spoon, and a gold pouch.

Notes from The Caviar Queen: The Mother of Pearl palette is a traditional caviar presentation that can be placed in the freezer. For service, the caviar can be placed on the palette, accompanied by a mother of pearl spoon.

Classic Caviar Set
This is a perfect host gift. 1 oz Classic White Sturgeon pairs perfectly with horn and bowl servers that nestle together with a layer of ice between. Also included are a 30-pack of blinis and 5 oz crème fraiche.

Mother of Pearl Gift Set
A must for caviar lovers. 2 oz Paddlefish pairs perfectly with a mother of pearl palette and two mother of pearl spoons.

Infused Indulgence
This gift set brings the holiday spirit: 1oz Sake-Infused Trout Roe and 1 oz Bourbon-Infused Trout Roe are a burst of color and flavor. Conveniently packed in our black CCC cooler with Waterwheel crackers, crème fraiche, and two mother of pearl spoons. Let the festivities begin!

ACCOMPANIMENTS

Gourmandises Blini
A traditional way to serve caviar, these petite French blini are a classic caviar accompaniment when toasted. We recommend pairing with crème fraîche and a glass of champagne, of course. Imported from France. Quantity: 30.

D- please delete until we buy more
Linda’s Gourmet Latkes
These popular bite-size latkes are 2” in diameter and a perfect addition to your caviar accoutrements. Great with smoked salmon and Paddlefish.

Bellwether Farms Créme Fraîche
Family-owned and operated in Sonoma County, Bellwether Farms produces award-winning artisan cheeses. This crème frâiche is a classic French-style cultured cream that has a rich, nutty flavor with an appealing tart edge. A traditional accompaniment to caviar, crème fraiche rounds out the caviar’s flavor without overpowering it.

Waterwheel Organic Crispbread
These fine wafer crackers are one of our favorite ways to serve caviar, cheese, or paté. Quick and easy to arrange, their delicate texture and clean, neutral flavor doesn’t distract from the pop of the caviar pearls. Weight: 3.5 ounces.

SERVING ACCESSORIES

D- delete please -Ercuis Caviar & Vodka Gift Box
From the prestigious French silver manufacturer Ercuis, this elegant gift set comes with a sterling silver caviar server and single vodka glass, as well as a gold caviar spoon. Serves 1-2 oz of caviar.

Delete please -Ercuis Solo Vodka Cup
From the prestigious French silver manufacturer Ercuis, this elegant sterling silver-plated glass server holds 1-2 oz of caviar and vodka.

Hammered Gold Serving Bowl and Platter
This sophisticated serving ensemble is perfect for filling with ice and your favorite caviar, and letting the good times roll. Comes with bowl, platter, and spoon (caviar not included).

Gold Caviar Spoons
Stainless steel with a beautiful brushed gold finish, these elegant spoons are approximately 4″ in length. 

Petite Silver Caviar Server
Fill this classic petite server with ice, allowing your caviar to rest and be kept perfectly chilled in the most stylish way. Holds up to 2 oz of caviar.

Horn Pedestal Server
The unmatched quality and unique look of this horn and bone-serving device makes it a must-have for extraordinary caviar presentation.

Mother of Pearl Palette
This mother of pearl palette is a traditional and beautiful way to serve your caviar. Nestle it on a bed of crushed ice and it will keep up to 5 oz of caviar chilled perfectly.

D-please add description: Horn Nesting Bowls
Description coming soon …

Glass Server
A modern take on a classic caviar presentation. This glass server nestles up to 5 oz of caviar over ice.

Glass Dome Caviar Servers
A sleek way to present your caviar. Chill these servers in the freezer, then nestle in your 1 oz or 125 gram tin and indulge immediately.

Mother of Pearl Caviar Spoons
These beautiful 3” iridescent mother of pearl spoons, subtly engraved with our signature CCC, are perfect for any caviar presentation.
Quantity: 1

CAVIAR SWAG

Picnic Basket
Take your caviar on the road this summer. Perfect for your next trip to the beach or park — just don’t forget the champagne! Gingham-lined basket includes two wine glasses, linen napkins, and a bottle opener.

Jacques Pépin: More Fast Food My Way
“Jacques Pépin: More Fast Food My Way” was an immediate sensation, captivating cooks and critics who called it “fabulous,” “chic,” and “elegant.” Now America’s most enduring celebrity chef does himself one better, with recipes that are faster, fresher, and easier than ever. Only Jacques could have come up with dishes so innovative and uncomplicated.

Porcelain Egg Cups
Soft scrambled eggs fit perfectly in these eggshells, topped with crème fraiche and our White Sturgeon caviar. Set of 4.

CCC Golf Balls
For the man or woman who has everything. Pack of 3.

CCC Logo Cooler
This insulated, reusable, and 100% recyclable tote is perfect for transporting California Caviar to your next party or picnic.

CAVIAR KID

Caviar Kid™ Fish & Chips
Our nutritious play on a classic! Kids love scooping up Hackleback Sturgeon caviar with organic corn chips and dab of creme fraiche.

Caviar Kid™ Bib and T-Shirts
Kids need swag, too! These bibs and tees are made of organic cotton and natural dyes.

CHEFS SIGNATURE

Jacques Pépin’s Pressed Caviar (Payusnaya)
California Caviar introduced 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.

Developed by CCC for legendary chef Jacques Pepin, this delicious full flavor “payusnaya” has a smooth paste texture with unlimited versatility.

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 freshwater 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 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 microplane to garnish pasta or risotto dishes. Add it to sauces before serving to give extra flavor and depth. You can also mold it into shapes, or simply spread onto buttered brioche toast.

ACCA Caviar by Chef Matthew Accarino
For San Francisco-based Chef Matthew Accarino, a hallmark of his cooking philosophy is sourcing the very best ingredients possible. For the past several years, Chef Accarino has been directly involved in the production of the sturgeon caviar he uses at Michelin-starred restaurant SPQR.

His hands-on involvement goes from fish selection to harvesting, and he cures each and every batch of roe himself. 

Until this point, his caviar was only available to San Francisco diners and private customers. Now, in collaboration with California Caviar Company, his handmade ACCA Caviar by Chef Matthew Accarino is available for purchase 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 freshwater tributaries of the Columbia River and Sacramento Delta.

Matthew Accarino 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 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 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, 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.