Hover over image to zoom
Jacques Pèpin Pressed Caviar, developed for legendary chef Jacques Pèpin, is made from a mixture of California White Sturgeon, Paddlefish and Hackleback and has a delicious, full flavor with a smooth texture.
Smoked Salmon, mildly smoked with oak chips, has a soft, silky texture and a smooth, lightly smoked finish. Thinly sliced and from Cambridge House, artisan smoked salmon producers located in Santa Barbara, California.
Shelf life: Unopened and refrigerated, your caviar will last 5 weeks. Once you open it and expose it to air, you should eat it within 5 days. Recommended storing temperature is 28-32 degrees, keep in the coldest part of the refrigerator between two ice packs.
Brand: California Caviar Company
Origin: United States
The California Caviar Company believes in responsible luxury. The San Francisco-based producer and distributor of gourmet foods is changing how we consume this decadent delight, offering sustainably sourced domestic caviars (including white sturgeon, hackleback, paddlefish, whitefish, and a palate-friendly combination of roes), as well as sought-after Iranian and Russian Osetra and sevruga. The company has also teamed with preeminent French chef Jacques Pépin to create a versatile pressed caviar, payusnaya.