Kaluga Hybrid Caviar, also known as Hybrid Caviar, comes from the Kaluga Hybrid sturgeon. The Kaluga Hybrid sturgeon is a crossbreed between two Amur River (Asia) sturgeon, Kaluga (Huso dauricus (f)) and Amur Sturgeon (Acipenser schrenkii (m)).

Paramount Caviar does not sell Beluga (Huso huso) caviar. Since 2005, it has been illegal to import Beluga caviar into the United States, whether wild or farm raised, due to its status of being an endangered species.

The fundamental difference is that all of these sturgeons are different species of sturgeons.

The Beluga sturgeon (Huso huso), the Kaluga sturgeon (Huso dauricus) and Kaluga Hybrid (Huso dauricus (f) & Acipenser schrenkii (m)) are different sturgeon species that each bare a unique caviar based on their environment and other factors inherent to that species.

None of our natural caviar or fish roe are pasteurized. Our caviar and fish roe have a 3.5% natural salt content that is added to bring out the flavor of the caviar and roe; as well as to act as a natural preservative.

The only pasteurized 'caviar' product in our product line is the seaweed imitation caviar.

Our caviar is preserved with its 3.5% natural salt content and is always packed fresh per order and as it is being fulfilled for shipping to you. The caviar is sealed in a vacuum sealed tin which prevents any exposure to air or moisture.

In the original vacuum seal, our caviar can last for up to three weeks in your household refrigerator. Once the caviar has been opened, you should consume the entirety of the opened container within two to three days.

Caviar cannot and should absolutely not be frozen. Caviar should be kept in the coldest part of your refrigerator for optimal storage.

Once the caviar is harvested from the sturgeon, the caviar expert will evaluate the caviar off the following parameters:

1. Flavor Profile
   Each species of caviar will possess its own flavor profile and nuances. High-quality caviar will have a well-balanced flavor that easily resonates with your palate.  Caviar should never be ‘fishy’ nor too salty. Caviar that has an overly salty, sulfurous, or fishy taste is of low-quality and should not be considered in your selections.
2. Grain Size
   The size of the eggs is a critical factor in determining caviar quality as larger eggs provide a larger surface area for your palate to enjoy. Larger grains are rarer and are produced when a sturgeon goes through multiple egg-bearing stages which takes longer to harvest. Each species will have its own size range that their respective grains can be with some species being inherently larger than others. 
3. Texture
   High-quality caviar should have a firm yet delicate texture. When consumed, the eggs should burst gently in the mouth, releasing their flavor without being overly mushy or hard. When you open your caviar for the first time, you should see that all the grains are intact and that there is no residual wetness in the tin or jar. 
4. Color
   Caviar color ranges from deep black to golden hues. Lighter colored caviar are more rare which causes this type of caviar to be highly coveted and valuable. However, color is not always an indicator of quality but rather a matter of species and individual preference. A caviar that has a golden color does not mean that it will meet the other qualifications for quality.