Why can’t I use metal when serving caviar?
Metal reacts with the caviar and imparts an off flavor. Traditionally Mother-of-Pearl spoons are used but, other materials that work perfectly and stylishly are wood, bone, glass, and gold.

What is the difference between American and Imported caviar?
There are 26 different species of sturgeon found all over the world, only a handful of them are
harvested for caviar and each have distinct characteristics. Until recently, imported caviar most likely meant it came from the Caspian Sea, Black Sea, or the rivers of Siberia or China, and has always been thought of as more prestigious than domestic caviar. Nowadays, with the emergence of sturgeon aquaculture farms, farmed imported caviar comes from France, Germany, Italy, Uruguay and Israel to name a few.
In the last decade, American caviar is winning the praise of caviar connoisseurs. At the turn of
the 20th Century America was the leading producer of the world’s caviar. Overfishing lead to an
indefinite ban on wild caviar production and it was not until the success of white sturgeon
aquaculture in the 70’s that quality domestic caviar was once again a possibility. In addition,
native to the U.S., hackleback and paddlefish, the distant cousins of sturgeon, produces what is
considered by many to be premium caviar and comparable to imported varieties.

What is the difference between farmed and wild caviar?
The most important difference between farm raised and wild caviar is that farm
raised caviar is a sustainable option in that it and reduces strain on wild sturgeon populations. Today the situation in the Caspian Sea is dire, and some scientists have predicted that if over-
fishing and pollution of the sturgeon’s natural habitat are not curtailed, the sturgeon faces
extinction. Farmed caviar is not only better for the sturgeon species but it is also better for you as most
farmed caviar is harvested in fresh water sources, as opposed to polluted oceans and rivers. As
a result, the flavor profiles of farmed caviar can be milder due to a number of controlled factors
such as water source, feed, farm and production techniques.