NZ Caviar House - Sterlet Caviar 50g
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Sterlet caviar (Acipenser Ruthenus), Unpasteurised & Malossol, is a medium-sized-grained (about 1.5 mm and up to 2 mm) caviar. It has a very pleasant and delicate taste, gentle consistency, and a slight sea breeze aftertaste. The colour of Sterlet caviar grains can range from gray to dark gray. The Sterlet caviar has a delicate texture, have a clean, fresh taste with a light nutty aftertaste.
Sterlet caviar has all the necessary quality certificates and complies with the European standards. It is vacuum-packed in French tins. Shelf life: 12 months from packaging date (when stored from -2 to -4 °C)
- Weight 50g
Made in Ukraine
Serving recommendation from Caviar Experts: serve at room temperature.
Express NZ Cold-Chain Shipping
- Packaging: Dispatched in thermal-insulated boxes with high-performance food-grade gel ice packs.
- Temperature: Maintained strictly at -2°C to +2°C from our boutique facility to your doorstep.
- Timeline: Overnight courier service throughout the North and South Islands.
- Rural Delivery: We recommend shipping to a commercial or urban address to ensure next-day arrival and protect the cold chain.
Authenticity & Purity Guarantee
- Pure Sturgeon: 100% authentic Acipenseridae family roe. We never sell cheap lumpfish or salmon substitutes.
- CITES Certified: Fully traceable and legally imported with official CITES labeling.
- Malossol Style: Lightly salted (under 4% salt) to let the rich, buttery flavor profiles shine.
- No Bad Additives: Completely unpasteurised, chemical-free, and 100% borax-free.
Storage & Serving Ritual
- Storage: Keep unopened in the coldest part of your domestic refrigerator (usually the back of the bottom shelf) for up to 4–6 weeks. Do not freeze.
- Once Opened: Best consumed within 24 to 48 hours for pristine flavor and texture.
- Utensils: Serve exclusively with mother-of-pearl, bone, or horn spoons. Avoid metallic spoons (silver/stainless steel), as they alter the delicate flavor.
Recommended pairings
Caviar is best paired with Vodka
FAQ
Where is your caviar sourced, and how is it imported?
Our premium Malossol sturgeon caviar is sustainably aqua-farmed by our exclusive partner in Ukraine—winner of the prestigious World Caviar Competition in Monaco. As the sole direct importer in New Zealand, we manage the entire cold chain and ensure every batch is fully CITES-certified for legal, traceable, and ethical luxury.
How does New Zealand Caviar House guarantee freshness during domestic transit?
We pack our unpasteurised caviar in specialized thermal-insulated boxes with food-grade gel ice packs designed to maintain a consistent temperature of -2°C to +2°C. We utilize overnight courier networks across New Zealand and track every shipment to guarantee it arrives at your doorstep in perfect, chilled condition.
What is the difference between authentic sturgeon caviar and other fish roe?
True caviar comes strictly from fish of the Acipenseridae (sturgeon) family, such as the Danube Sturgeon or purebred Beluga (Huso Huso). Many products sold locally are cheaper substitutes made from lumpfish, salmon, or capelin roe. Our caviar features the classic complex, buttery melt that only authentic, expertly harvested sturgeon can provide.
Is your caviar pasteurised, and does it contain borax?
No. Our fresh 2026 harvest is authenticmalossol(lightly salted), meaning it is completely unpasteurised and 100% borax-free. This preserves the delicate texture and natural, rich flavour profiles of the pearls without relying on harsh chemical preservatives.