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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
E-mail: marketing@karatcaviar.com

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Osetra sturgeon dates back to the time of the dinosaurs and is one of the oldest continuous breeds still in existence today. Karat’s Russian Osetra caviar is one of the most prized and expensive foods in the world and is known by experts for its versatility of flavor, size and color.

Osetra sturgeon’s maturity age, ideal for making caviar, is between 12 and 15 years. The sturgeon can live from 60 to 80 years and, in some cases, can reach an age of 120 years. The Russian Osetra sturgeon is smaller than the nearly extinct Beluga and its eggs are firmer. The rarest and most prized form of Karat’s Russian Osetra caviar is amber to golden yellow and has a rich nutty flavor.

The Karat Caviar sturgeon are raised in a clean, controlled environment, so the quality of the caviar is consistently first-class.

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