California Caviar Company is proud to introduce the first domestic pressed caviar on the market. Developed by legendary chef Jacques Pépin, our pressed caviar combines the nutty flavor of White Sturgeon, the assertive full sea flavor from Paddlefish, and the creamy, rich taste of Hackleback roe.
"For the true amateur of caviar there is nothing like pressed caviar or payusnaya. The original Russian payusnaya was usually made from a mixture of beluga, osetra and sevruga eggs and for all intents and purposes it has been unavailable in the United States until now. With its intense, assertive taste and dense, smooth texture, it is extremely versatile and a wonderful new addition to the repertoire of the imaginative and inventive chef." — Jacques Pépin
This pressed caviar is comprised of the roe from three American species of sturgeon. The White Sturgeon (Acipenser Transmontanus) is the primary caviar used and it is sustainably farmed. In the wild, this fish swims along the Pacific Coast of North America and breeds in the fresh water tributaries of the Columbia River and Sacramento Delta. The Paddlefish (Polyodon spathula) and Hackleback (Scaphirhynchus platorynchus) caviars are from two wild sturgeons found throughout the Midwest North American river systems. They are both freshwater species and mainly inhabit the murky shoals and deep pools found throughout.
PRESSED CAVIAR — Versatile and fun to cook with, Payusnaya can be rolled out thin between layers of plastic wrap and cut into circles to top seafood tartar. Freeze it slightly to firm up the Payusnaya and shave off ribbons with a vegetable peeler or micro plane to garnish pasta or risotto dishes. Add it to sauces before serving to give extra flavor and depth. You can also mold into shapes or simply spread onto buttered brioche toasts.
