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Taste Caviar
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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Karat Caviar excels in attaining three important standards that influence grading caviar:

  • Species: genuine caviar comes from only sturgeon. There are many types of sturgeon, but the preferred, best-known caviar producers are the Beluga, Osetra, and Sevruga.
  • Water quality: sturgeon that mature in clean, pure water produce the best caviar. Our Osetra sturgeon are raised in a meticulous breeding environment that replicates and improves the sturgeons’ natural environment, featuring pure, oxygen-rich water circulated using gravity—producing a natural effect and saving energy.
  • General environmental conditions for producing caviar: proper feeding and handling of the sturgeon, state-of-art production and transportation methods. We maintain high standards that result in superior caviar.

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Fax: +972.4.6953714
marketing@karatcaviar.com

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