Question 1

What is Malossol caviar?

Accepted Answer

"Malossol" means "lightly salted" — the mark of fine caviar. It refers to a delicate curing process using minimal salt (typically under 5%), allowing the natural flavour and texture of the roe to lead. Every Covet caviar is prepared to the Malossol standard.

Question 2

Where does Covet caviar come from?

Accepted Answer

Our caviar is sourced from the world's finest sustainable sturgeon farms across Europe and Asia. Since wild sturgeon caviar has been banned internationally for over two decades, every fine caviar now comes from aquaculture; we select each variety from the origin that produces its finest expression.

Question 3

What caviar do you sell?

Accepted Answer

We offer five signature varieties: Oscietra, Imperial Baerii, Royal Baerii, Royal Kaluga and Royal Beluga.

Question 4

Is farmed caviar good quality?

Accepted Answer

Yes — today the finest caviar in the world is farmed. Sustainable aquaculture produces caviar of consistent, exceptional quality while protecting wild sturgeon populations.

Question 5

How should I store it?

Accepted Answer

Keep caviar refrigerated at 0–4°C at all times and enjoy it within the date shown on the tin. Once opened, consume within 24–48 hours. Never freeze fresh caviar.

Question 6

How should I serve it?

Accepted Answer

Serve chilled over ice, using a mother-of-pearl, bone or ceramic spoon — never metal. 30–50g is a beautiful tasting portion for one to two people.

Question 7

How is it delivered?

Accepted Answer

Every order is shipped chilled in temperature-controlled packaging with a tracking link. Please refrigerate immediately on arrival.