Once caviar is washed, it’s given a very light touch of salt, known as the Malossol method. The eggs are then gathered into 2 kilograms tins known as “mother tins” to be matured, a process that can take anywhere from 3 to 12 months.
Petrossian has been leading the effort to support sustainable caviar farms on almost every continent and many of our most sumptuous caviars now come from places as exotic as Israel, Bulgaria, China, Madagascar, Uruguay and America.
“If the tin’s original seal is still intact and the caviar is kept refrigerated at a constant 38° F (3.3° C), Petrossian caviar will maintain its freshness for 3-4 weeks from its delivery date”
“Never serve your caviar with silver or steel flatware, as these metals impart an unwanted, metallic taste. Instead, serve with pearl to ensure both ideal flavor and a beautiful presentation”