General

When you think of sushi, one of the most striking toppings that comes to mind is tobiko—the tiny, jewel-like fish roe that bursts with color and flavor. Among its variations, red tobiko stands out for its vivid hue, crisp texture, and subtle briny sweetness. This delicacy is more than just a garnish; it is a staple of Japanese culinary artistry and an ingredient that bridges tradition with modern creativity.

Crown Ossetra is a premium grade of Ossetra (or Osetra) caviar, made from the eggs of the Acipenser gueldenstaedtii sturgeon.
The term “Crown” is often used by brands (like Bemka and House of Caviar & Fine Foods) to denote a top-tier selection: large, uniformly sized grains, excellent texture, and flavor that stands out even among other Ossetra offerings.

Caviar has long been associated with luxury, prestige, and indulgence. For centuries, the world has admired the delicate pearls of sturgeon roe harvested from Russia’s Caspian Sea and beyond. Yet, in recent decades, another contender has risen to fame in the world of fine dining—paddlefish caviar. Native to the rivers of North America, paddlefish caviar offers a refined and sustainable alternative to traditional sturgeon caviar while bringing its own unique flavor and cultural heritage to the table.

Salmon roe bridges the gap between luxury and nutrition. With its dazzling appearance, rich history, and impressive health benefits, it is far more than a garnish—it is an ingredient that embodies the beauty of the sea. Whether enjoyed in a traditional sushi roll, spread over buttery blinis, or sprinkled on a modern fine-dining plate, salmon roe continues to captivate food lovers across the globe.