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Every New Year’s Day my husband and I make sure to have delicious caviar to ring in the New Year. 

Caviar is the salted roe of the sturgeon, which is considered a great delicacy because of its rare flavor, though it is truly an acquired taste and not appreciated by everyone.  Most prized are the Russian varieties: the processed roe of the starlet from the Caspian Sea consists of a mass of black eggs each about the size of a pinhead.  Beluga and sevruga caviar are also highly prized.  Once abundant in the United States, caviar has begun to reappear with the return of sturgeon to the Hudson River. 

Caviar should be kept very cold (preferably on ice).  It is served either from its jar or from a small barrel placed on a folded napkin and is accompanied by crisp toast or brown bread and butter; or it may be sprinkled with lemon juice if desired.  Caviar may also be made into canapés, included in hors d’oeuvre, spread on croutes of fried bread or served in blinis (small Russian pancakes).

Where to purchase caviar:

If You’re In NYC:

Caviar Russe Boutique & Restaurant

538 Madison Avenue, 2nd Floor
between 54th & 55th Street

New York, NY 10022

Phone: (212) 980-5908
Fax (212) 980-5928

Toll-Free: 1 (800) NY CAVIAR (692-2842)


2245 Broadway (at 80th Street)

New York, NY 10024

Phone: (212) 787-2000

Fax: (212) 580-4477,default,sc.html

Russ & Daughters

179 East Houston Street

New York, NY 10002

T (212) 475.4880 or (800) RUSS-229
F (212) 475.0345


The Seattle Caviar Company

2922 Eastlake Avenue

East Seattle, WA 98102

(206) 323-3005

Toll Free: (888) 323-3005

Just Caviar

Online Ordering

Toll-free at (888) 24-CAVIAR or (888) 242-2842

Caviar 1


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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