Our Caviar Offerings

Caviar is a treat no matter the occasion which is why at High Steaks Butcher Shop we have spent the time sourcing some of the best caviar available. To ensure freshness and quality of all of our caviar we don't stock all of our offerings.

We ask if you are looking for a specific type of caviar to reach out to us to check availability and/or to order the specific caviar you are looking for.

Acipenser Baerri

D'Artagnan Ossetra Caviar Malossol

D'Artagnan Ossetra Malossol Caviar is sustainable and humanely farm raised on a state of the art aquafarm in the Aquitaine region of France.

The Caviar is processed, packed, and sealed at the source in less than 90 minutes with caviar from a single fish. No cross contamination.

Malossol, a Russian term which translates to "little salt", indicates that the caviar has been preserved using the least amount of salt without masking its fresh flavor. Most caviar is preserved with borax which alters the texture - evidence by popping sensation in the mouth. Our fresh caviar does not pop; instead it has a sensational creamy texture.

Golden Osetra

This consistently delicious bright golden caviar is the product of "Russian Sturgeon" farmed in the state of the art facilities of the pristine Thousand Island Lakes farm. With firm-textured golden gems this delicacy exudes an elegant, mild, buttery flavor.

Kaluga Hybrid

This farm-raised "River Beluga" caviar derives from a hybrid of Amur River Sturgeons, Huso Dauricus and Acipenser Shrenckii its colors ranging from vibrant gold (imperial), chocolate (amber) and grains that are truly spectacular in size. With its subtle creaminess and mild flavor these large firm pearls work well in most applications.

Bourbon Barrel Smoked Rainbow Trout

NO Liquid smoke here! As the first company to offer truly cold-smoked fish roe Caviar Star has been able to perfect the balance of smokiness to make this a consistent party pleaser. Our Rainbow Trout is lightly seasoned with sea salt and naturally "super cold-smoked" using wood chips from aged Pappy Van Winkle bourbon barrel wood staves.