Imported Russian Caviar, Smoked Salmon and French Foie Gras. Best in USA
1-800-722-8427
Caviar Line - the best online source of gourmet products such as Russian Caviar (beluga, osetra, sevruga), French Foie Gras and Norwegian and Scottish Smoked Salmon.
Gourmet food & Gift Baskets Mail Order On-line Store
693 NE 79th Street, Miami, FL 33138~Fax: (305) 758-0910~Email: order@caviar-line.com ~ www.caviar-line.com

Welcome to Caviar Line -
online gourmet food store specializing in Caviar, Smoked Salmon and French Foie Gras.

Sturgeon Caviar (not kaviar or caviare) - Russian malossol delicacy from Caspian Sea and Volga River. Roe of beluga, osetra and sevruga are the most valued types of caviar among gourmet connoisseurs.
The best caviar in the world comes from three species of sturgeon in the Caspian Sea. Caviar (black "ikra" in Russian) from each has its own special characteristics.

Beluga: Coming from the largest of the Caspian sturgeon species, Beluga caviar is light to dark gray in color with large granules and a delicate skin. The best and freshest Beluga 000 caviar is supplied directly from Astrakhan in Russia.
Osetra: These finest caviar is dark brown to golden in color. Golden Osetra, the most rare of sturgeon, produces a limited quantity of light golden eggs, sometimes referred to as "Royal Caviar."
Sevruga: These fish eggs are smaller, with a fine dark gray color.
While each variety of caviar has its own aficionados, the umbrella term for top quality caviar is the word Malossol -- meaning "little salt" in Russian. After being graded for size and color by experts, the kaviar is salted in order to keep it fresh. This century-old method has yet to be improved upon -- the Malossol treatment allows the flavor of the eggs to perk the palate while retaining the freshness of the eggs for up to three months. Caviar is the best gift for all occasions!
Smoked Salmon: Scotland and Norway are world-famous for their traditional oak-smoked salmon. Cured in salt and sugar, salmon is then oak-smoked to perfection in kilns specially built for this purpose. Finally salmon is trimmed and hand-sliced by highly skilled staff to ensure proper presentation. Scottish and Norwegian smoked salmon are the obvious choice wherever a rich flavor and impeccable presentation are the prime considerations.
Smoked Salmon from Scotland and Norway - the best for a gift or an hors d'oeuvre.
French Foie Gras - a delicacy that can be served with or without truffles, as a garnish for salads or on a toast or blinis.
Foie Gras in French means "plump liver," a term used to describe a goose or duck liver. This choice fowl from the Perigord region is fed specified types of corn in abundance, which accounts for its unique flavor. Foie gras should be cut into thin slices immediately prior to serving. This allows its extraordinary rich flavor to be preserved. One may choose to serve foies gras with thin slices of buttered toast and wine.
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Last updated June 15, 2008

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