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Tasting must be done with the appropriate cutlery, either made of horn, wood or gold, rather than silver, which would irremedialbly alter the taste of the caviar.
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From the Chefs Table
Caviar Dip

Tartar of Arctic Char with Pelee Island White Fish Caviar, Yukon Gold Pancake, and Ice Wine-Thyme Ice

Slow-Cooked Scrambled Eggs with Caviar
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Caviar in Restaurants
Karat Caviar markets to the largest caviar houses in the world, prestigious restaurants and leading delicatessens.
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Caviar Recipes
Caviar Dip

Tartar of Arctic Char with Pelee Island White Fish Caviar, Yukon Gold Pancake, and Ice Wine-Thyme Ice

Slow-Cooked Scrambled Eggs with Caviar
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Karat Caviar
Kibbutz Dan, Upper Galilee 12245  Israel
Fax: +972.4.6953714
Sales in Israel: 1700-55-75-76
E-mail: marketing@karatcaviar.com

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Genuine caviar refers to Beluga (Huso huso), Osetra—with two Osetra varieties, Russian (Acipenser gueldenstaedtii) and Persian Osetra (Acipenser persicus)—and Sevruga (Acipenser slellatus). All three types of sturgeon originate in the Caspian Sea.

The Caspian Sea’s Beluga sturgeon lives predominantly in the wild and only a small number can be caught from the Sea annually, making it an extremely rare product. There are only two types of genuine Osetra caviar, as noted, Russian and Persian, and Russian Osetra caviar is one of the world’s most prized and exclusive luxury foods. It is known by experts for its versatility of flavor, size and color.

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