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.
Caviar embodies a harmony of subtle flavors—salt, umami, nutty sweetness, and sea freshness. Each element—from the fish’s species to its diet and how it’s cured—shapes the final experience, making every tin a refined exploration of taste.
Throughout history, few delicacies have carried the same mystique and reverence as caviar. Often referred to as "black gold," this luxurious food has long graced the tables of royalty, aristocrats, and emperors. But what exactly made caviar such a favored indulgence of kings?
The history of caviar stretches back thousands of years and spans many cultures, originating with ancient civilizations that prized fish roe for its unique taste, luxury, and supposed medicinal properties.
