This wild caviar has been cured with a lightly smoked fleur de sel, imparting a delicately balanced smoky nuance to the finish. You can expect a firm pop with the mouth feel of this egg, and a pronounced nutty, creamy edge. The size of the egg is slightly larger than sturgeon caviar, but much smaller than trout.
Mikuni works with a network of small family fisherman, all of whom are committed to sustainable line caught fishing practices. This caviar is made the same day the fish are caught, which ensures the highest quality and freshest caviar possible. This one-of-a-kind handcrafted artisan caviar is used on some of North America’s most inspired menus, we hope you enjoy.
To preserve utmost quality and freshness, store your unopened tin on ice in the bottom of your refrigerator. Keep the tin sealed until you are ready to serve. To open the tin, remove the band, keep tin upright and gently twist the lid off.
Though caviar can be stored unopened in your refrigerator for up to four weeks, it should be consumed immediately upon opening.