American Selection caviar comes from the Paddlefish (Polyodon spathula). A wild caviar, it is pasteurised when preserved. The eggs of eight different species of fish are eaten in the United States, including the Paddlefish, a relative of the sturgeon. An impressive fish (up to 2 metres in length) it has no scales and has a long snout in the shape of a spatula. Originally from the Mississippi, it has been fished since the 19^th century and produces eggs which taste of fish and are not at all salty. This caviar is often compared to Sevruga. The grains are small with a variety of colours, from light to deep grey, golden or even dark brown.

Caviar is kept refrigerated between 0° and 4° C (for not more than 3 months) and is always ready to eat. Once the tin is opened, caviar rapidly loses its quality. So have just enough for all your guests: allowing 20 - 50 grams per person.

When serving and eating caviar, always use mother-of-pearl cutlery and not metal. Serve very cold, preferably on a bed of ice.

Do not add either lemons or gherkins. Caviar is best appreciated on its own. With the caviar in your mouth, take your time. Your taste buds are mainly on your tongue, so crush the grains slowly against the palate and let them melt.

As for quantity, a few grams per person is enough. While a 100 gram box (or even 250 grams) creates an impression, a mere 30 grams between a few blinis would be a wonderful appetiser !

All our wild caviars, whether from the Caspian Sea or Iran, are fished and prepared in accordance with traditional methods. Our farmed caviars come from the very best farms in Europe and elsewhere, in order to offer you the most complex and subtle flavours.

Our caviar is always stored in sterile food laboratories before its despatch in isothermic, refrigerated packages. This guarantees you an unbroken cold chain throughout production, storage and delivery.