A seriously creamy Californian caviar

New heights of briny, rich goodness from Roe

Roe caviar uses the eggs of one sturgeon for each tin
Roe caviar uses the eggs of one sturgeon for each tin

I am somewhat loath to share the secret of Roe Caviar, a delicious American white sturgeon variety I recently discovered online – and which arrived just 24 hours after clicking to buy. I’m a caviar fan and love it on blinis, sprinkled on scrambled eggs or with a good chilled vodka, and always have an eye out for a new producer. I confess I was initially tempted by this brand's sleek, minimalist packaging: each little vial is presented in a classic Monterey pine box, complete with a mother-of-pearl spoon, a clever design that keeps the caviar fresh for 72 hours after opening.

Each purchase comes with a mother-of-pearl spoon
Each purchase comes with a mother-of-pearl spoon

It’s not the packaging or the swift delivery, however, that will tempt me to buy more tins (from $100 for 30g), but the creamy goodness within. With hints of oyster and sea salt, Roe is simply tastier than any premium imported caviar I’ve ever tried. It is sustainably farmed in northern California and produced using the eggs of one sturgeon for each tin – and unlike some Russian and European caviars, there is no borax preservative, which I think adds to the fresh, clean flavour.

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