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Tsar Nicoulai Caviar Duo

California Sustainable Sturgeon

Sale expired on July 2, 2011
Taste the Only James Beard Award-Winning Caviar

1 x 1-ounce tin of California Estate Osetra Caviar
1 x 2-ounce tin of Truffled Tiger-Eye Whitefish roe

**Shipping included.

The food of kings since ancient times, caviar remains a modern-day luxury. As the threat of extinction tightens its grip on wild caviar sources such as  read more...

1 x 1-ounce tin of California Estate Osetra Caviar
1 x 2-ounce tin of Truffled Tiger-Eye Whitefish roe

**Shipping included.Read more...

1 x 1-ounce tin of California Estate Osetra Caviar
1 x 2-ounce tin of Truffled Tiger-Eye Whitefish roeRead more...

1 x 1-ounce tin of California Estate Osetra Caviar
1 x 2-ounce tin of Truffled Tiger-Eye Whitefish roe

**Shipping included.

The food of kings since ancient times, caviar remains a modern-day luxury. As the threat of extinction tightens its grip on wild caviar sources such as Caspian Sea and Black Sea sturgeon, the delicacy usually offers more guilt than pleasure. That is, until we discovered sustainable, farm-raised California caviar from Tsar Nicoulai.

This is one of the most exciting food offers I will ever curate for Lot18 – a caviar dream come true. Tsar Nicoulai will be harvesting just in time to get the freshest possible roe to our members.

This caviar is freshly harvested from the bellies of 200-pound, six-foot-long, thirteen-old American white sturgeon. This species has lived in the Pacific Northwest for millions of years – it’s practically a living dinosaur. Tsar Nicoulai’s sturgeon are raised in artesian water on a vegetarian diet, without the use of antibiotics or hormones. The pioneer of sustainably raised American white sturgeon, Tsar Nicoulai perfected its processes through a grant from UC Davis nearly 30 years ago. Today, we now have a guiltless source of caviar, unlike the wild harvesting that has brought 27 different fish species to the brink of extinction.

And, this caviar is more reasonably priced. Its Caspian Sea counterparts can cost more than four times the price we were able to secure for our members.

Tasting Notes
Tsar Nicoulai recommends tasting in reverse order: Start with the whitefish roe and build up to the grand finale, the California Estate.

California Estate: When I opened the icy tin, this dark, sparkling roe let out a gently briny, buttery aroma. Clean, smooth and intensely flavored, the creamy eggs burst in my mouth with a touch of sweetness. I’d recommend eating spoonfuls of it on its own, but the traditional pairings are bland foods such as potatoes, toast or blini, which don’t distract one’s nose or taste buds from the caviar itself.

Truffled Tiger-Eye Whitefish: Once your caviar fill is satiated, move to this gorgeous two-ounce tin of truffled tiger-eye whitefish roe. One of Tsar Nicoulai’s most popular roes, it gives off an earthy truffle aroma and has a rich, complex finish.

A single one-ounce tin of caviar serves one to three people, and should be served as cold as possible. We suggest using the Lot18 caviar dish, positioned over ice so that you can best enjoy the eggs’ flavor, as well as our elegant mother of pearl spoons.

Wine Pairings
While the traditional pairing for caviar is vodka, we also recommend dry Champagne, especially a Blanc de Blancs. In a pinch, a steely Chardonnay will do, too.

Product Details
• California Estate Caviar: This caviar consists simply of the roe of the American white sturgeon and less than five percent salt.
• Truffled Tiger-Eye Whitefish: This roe consists simply of the roe of the whitefish and less than five percent salt, and is infused with Italian white truffle oil.

What you should know
• Shipping: To ensure freshness, all caviar is packaged per order and shipped via UPS overnight in non-toxic frozen gel packs within Styrofoam containers.
• Storage: Once you receive the caviar, put it in the refrigerator immediately. We suggest storing it at 25 F, just above the point at which caviar will freeze, by keeping ice packs around the caviar in the refrigerator. Caviar should not be frozen.
• Perishability: If kept refrigerated and unopened, jars will last up to five weeks. Caviar should be consumed within two days of opening the tin.

PLEASE NOTE: All caviar orders will be sent overnight on Wednesday, July 13 for delivery the morning of July 14. Please be available to receive your delivery so that you can refrigerate it as soon as it arrives. Please inspect the contents as soon as your package arrives. If there is a problem with your order and you are not satisfied, email service@lot18.com within 24 hours of receiving your delivery.

—Katy Andersen

Katy Andersen studied cheese in Italy as a Fulbright Scholar before joining Lot18 as the Gourmet Food Specialist. Katy grew up on an organic farm, surrounded by a garden, an heirloom apple orchard and heritage livestock. While at Princeton University, she founded the Greening Princeton Farmers Market and the Princeton Slow Food chapter. Most recently, Katy was co-president of the Wine & Cuisine Society at the Harvard Business School. She was also a member of the winning finalist team of the Bordeaux blind-tasting competition at Lafite in 2011.

Charlie Palmer, Aureole Restaurant

"Every individual egg is distinct and perfect and makes this terrific little pop against the roof of your mouth. I am proud to feature California Estate on my menus. Today's educated consumers celebrate American quality and sustainability, and this caviar reaches their expectations."

Christophe Bellanca, Executive Chef, Le Cirque New York

“I have been using Tsar Nicoulai’s California Estate Osetra at Le Cirque for this past year and, before that, at L’Orangerie in Los Angeles. It is a favorite in our caviar service, and the feedback from my cooks and our guests has been great! The quality of Tsar Nicoulai’s caviar is impeccable, fresh and wonderfully creamy - I would recommend it to anyone.”

More on Tsar Nicoulai

• Only caviar company to win a James Beard Award (1984).

• Used by Michelin-starred chefs such as Thomas Keller (French Laundry, Per Se), Wolfgang Puck (Spago) and Roland Passot (La Folie).

• Featured in publications such as The New York Times, San Francisco Chronicle, Food & Wine, Bon Appétit, Robb Report, Trump, GQ, and Playboy.

Tsar Nicoulai Caviar Website