Beluga
   The most expensive and produced by the
largest species, which can weigh up to
1000 kg. (2200 lbs.). The eggs are light
gray to almost black, firm, heavy, and
well separated. They are the largest most
precious eggs.

Osetra
   Characterized by smaller more even grains,
which are golden yellow to light brown and
quite moist. It is considered by many as the best.

Sevruga
   Spawned by small sturgeons, which are the most prolific and
produce small light gray to dark gray eggs. This is the least
expensive type of caviar.

Serving suggestions:
   Remove the caviar from the refrigerator 15 minutes before
serving. The lid should be removed at the last moment.

   The ideal presentation is to offer the whole tin on a bed
of crushed ice. Allow at least one ounce per person.
Carefully, so as not to break the grains, it should be spooned
onto a chilled plate.

   The caviar should be eaten with a fork. You can serve caviar
with pieces of bread that have been lightly toasted
(to preserve softness) and then quickly spread with butter.
Above all, never sprinkle the caviar with lemon or serve
garnished with chopped egg, onion, or sour cream as they
alter the taste and distract from the pure flavor of caviar. These
condiments should be saved for other less expensive grades of
caviar.

   A small glass of iced vodka is the ideal companion. It is very
important not to spoil your palate with anything but the most pure
vodka. It is a matter of personal taste whether you drink
champagne or other spirits with caviar. Many people swallow
caviar whole, but to fully appreciate the flavor you should "break"
the eggs with the tip of your tongue against your palate in order
to savor the flavor in your mouth.

   Unopened, a container of fresh caviar may be kept in the
refrigerator for up to 8 weeks. Once it is opened, it is highly
perishable and should be eaten right away. Never keep caviar
in a freezer.