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S T U F TSAR NICOULAI S A T I A R A C N C I A L I F O R D N A N B L E H A CAVIAR GUIDE WHAT IS CAVIAR?: Technically speaking, Caviar is the roe (or unfertilized eggs) of the Sturgeon fish. In recent years, it has become customary to use the term “caviar” to refer to any type of fish roe. While this may be acceptable legally, as long as the type of fish is clearly expressed, it is important to remember that for caviar to be truly caviar, it must come from Sturgeon. GRADING + TASTING CAVIAR our grades There are about 27 dierent species of caviar found around the world. At Tsar Nicoulai, we grow CONSISTANCY Acipenser Transmontanus which is Consistancy refers to the also referred to as American 01 general appearance of the White Sturgeon caviar. Generally, a good caviar will have uniformity in grain size and color.

SIZE CLASSIC GROWN IN BLY CAL NA IF AI OR ST N U I Size of the caviar beads will vary S A CLASS: Entry level malossol

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I 02 E R SIZE: small grain N U T T S G S R ( Nicoulai Caviar, we produce : R A F I H A O S R V I W F M A N C : E . S D A 5 N N .9 E W D 0 G H D 0 R caviar from eggs that are IT I 8 E • COLOR: dark/black S E T A LL S . S A TU BY U • R T 19 LT GE SA 45 SA O R A 9 A N A NIC , C SE CI OU RD NE between 2.75 and 4 millimeters. PEN LAI CAVIAR, CONCO & FI SER OE TRANSMONTANUS R FLAVOR: briny TEXTURE: soft COLOR ESTATE

D Y PRO UCED I The color of caviar can have a ABL N T CLASS: mid level IN HE A U ST S U A wide range depending on species, S SIZE: medium grain Select

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I E R N U T T G S S ( range from jet black to a lighter R : R A F I H COLOR: dark A O S R V I W F M A N C : E . S D A 5 N N .9 E W D 0 H 0 G grey and can also appear to have I D 8 R T I • E E S LL S T. SA A T B U • U Y 9 T RG TS 51 AL FLAVOR: buttery brine EO AR 94 A S N N A E A ICO D, C E S a golden hue. CIP ULA COR FIN E I CA ON NSER VIAR, C OE & TEXTURE: soft TRANSMONTANUS R FLAVOR SELECT D Y PRO UCED I ABL N T IN HE A U ST S Flavor can range from mild to U A S CLASS: Premium rich. Flavor profiles can Reservemalossol

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I include buttery or fatty, mild E R SIZE: medium to large N U T T S G S R ( : R A F I H A O S R V I W F M A N C : E . S to intense brininess or D A 5 N N .9 E W D 0 G H 0 R I D 8 E TE IS • L COLOR: black to grey A L S T. S A T B U • U Y 9 T RG TS 51 AL sometimes nutty. EO AR 94 A S N N CA E AC ICOU RD, E S IPE LAI CA ONCO FIN NSER VIAR, C OE & TRANSMONTANUS R FLAVOR: buttery TEXTURE: medium texture TEXTURE RESERVE Texture refers to the firmness of CLASS: Premium D Y PRO UCED I ABL N T the bead. Texture ranges from a IN HE A U ST S U GOLDEN A 05 S soft and buttery that melts in your SIZE: large RESERVE

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D COLOR: grey to brown G I E R N U T T S G S R ( : R malossol A F I H A O S can produce a intense pop. R W V I F M PERISHABLE KEEP REFRIGERATED A N C : E . S D A NET WT. 1 OZ (28.4 g) 5 N N .9 E W D 0 G FLAVOR: very buttery H 0 R D 8 IT IS • E E A LL S T. S A T B U • U Y 9 T RG TS 51 AL E AR 94 S ON N CA EA AC ICOU RD, E S IPE LAI CA ONCO FIN NSER VIAR, C OE & TEXTURE: medium texture TRANSMONTANUS R

D Y PRO UCED I ABL N T GOLDEN RESERVE HOW TO SERVE IN H E HOW TO SERVE TA U S S U CROWN A S JEWEL CLASS: Premium

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I E R N U T T G S S ( malossol R SIZE: medium grain : R A F I H A O S R V I W PERISHABLE KEEP REFRIGERATED F M A N C : E . S D A NET WT. 1 OZ (28.4 g) 5 N N .9 E W D 0 0 G H D 8 R IT IS • E E A LL S T. S A T B U • U Y 9 LT COLOR: light brown RG TS 51 A E AR 94 S ON N CA EA AC ICOU RD, E S IPE LAI CA ONCO FIN NSER VIAR, C OE & TRANSMONTANUS R FLAVOR: buttery and nutty TEXTURE: between medium Traditionally, caviar is either eaten on its own or served on blini with crème fraîche. CROWN JEWEL and firm texture When blini are not available, the best alternative is an unsalted neutral base like toast points, potato slices, or chips. If crème fraîche is not available, sour cream can be used. CLASS: Ultra Premium, Rare Accoutrements like capers, onions, chives and lemon can be used, but when enjoying a premium SIZE: large caviar, it is best not to have stong flavors compete with the flavor of the caviar. COLOR: gold jewel FLAVOR: Rich, clean and buttery Any metal, including silver, will impart a metallic flavor to the granules. It is best to use spoons TEXTURE: between medium made from non metallic material, like bone, tortoise shell or Mother of Pearl and firm texture