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Quantity Discounts

$66.15/CaseOnly $2.36 / Gram

Buy 1 - 3$68.49/CaseOnly $2.45 / Gram

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Usually Ships in 1-2 Business Days from manufacturer

Lead times vary based on manufacturer stockEstimated shipping time tooltip

Product Overview

  • Caviar from Sevruga sturgeons
  • Small- to medium-sized eggs with a steel-gray color
  • Full-bodied, nutty and briny flavor with a lingering, buttery finish
  • Harvested from sustainably-farmed sturgeon for consistent size and quality
  • Ships refrigerated


Shipping Weight
0.15 lb.
Meat Variety
Perishable Type
Refrigerated Foods

Customer questions about this product

How much caviar should I serve my guests?

It's important to make sure you're serving the right amount of caviar to give your guests a generous taste without creating expensive waste. Have a look at our serving size recommendations below.

  • 1-2 guests — 5 tsp or 30 g caviar
  • 4 guests — 10 tsp or 50 g caviar
  • 6-10 guests — 21 tsp or 125 g caviar
  • 18-20 guests — 42 tsp or 250 g caviar
  • 20-25 guests — 83 tsp or 500 g caviar
  • 50-60 guests — 167 tsp or 1 kg caviar

When will my Bemka product ship?

In order to control the amount of time in transit for these perishable items, they are only shipped on select days of the week.

Orders placed before 2pm EST Monday through Friday will be processed and shipped that day and delivered the next business day.

Orders placed after 2pm EST Monday through Friday will be processed the next business day and delivered on the following business day.

Orders placed on or just prior to a holiday could experience a slight delay in shipping.

Frozen and refrigerated items cannot ship in a quantity that requires Common Carrier shipping, as well as cannot be shipped outside of the United States.

Ask your own question!


Treat your guests to a delicacy fit for a monarch with this Bemka Sevruga caviar. This caviar comes from Sevruga sturgeons native to the Caspian, Black, and Aegean Seas, which produce some of the world's most prized and exclusive caviar. Sevruga sturgeons are smaller than their Ossetra and Beluga cousins; though they produce smaller eggs, their caviar is still big on flavor! These small- to medium-sized, delicate eggs are harvested from sustainably farm-raised fish and are selected for their consistent size and grade. After harvesting, the eggs are cured in the traditional Russian Malossol technique by expert caviar producers. This caviar boasts an attractive, steel-gray color that will catch the eye of even your most discerning patrons. It gently pops on the tongue, revealing a full-bodied, nutty and briny flavor with notes of bitter citrus rind and a lingering, buttery finish. The caviar's firm envelope bursts under gentle pressure to reveal a creamy, velvety interior. In short, this product is the epitome of luxury, an exquisite indulgence that will turn any event into an opulent feast.

When serving this caviar to your guests, avoid metal vessels and utensils, as these can produce a metallic flavor that compromises the pure, fresh taste of this premium product. Glass, ceramic, and bone serving ware are suitable options, though mother of pearl and gold are the most traditional and luxuriant choices. Serve this caviar very cold by transferring it to a serving bowl nestled inside a larger bowl filled with crushed ice. Many purists insist that caviar is best enjoyed on its own; for a true experience of the flavor of this premium product, invite your guests to scoop up a small spoonful of caviar and use their tongues to gently press it onto the roofs of their mouths, without chewing. The eggs will burst and release their complex flavor, allowing your guests to savor this exquisite sensory experience.

If you want to serve this caviar with other morsels, offer it atop toast points, unsalted crackers, or blini (small Russian crepes). It is traditionally served alongside accompaniments like lemon wedges, creme fraiche, chopped herbs, and minced onion, but you can elevate the experience by presenting it with other exclusive fine foods such as foie gras or authentic Prosciutto di Parma. For wine pairings, offer your guests complementary flavors like citrusy Rioja, dry blanc de blancs champagne, or effervescent sparkling rose, each of which help to highlight the unique flavor of the Sevruga caviar. For a true Russian experience, caviar also pairs beautifully with vodka! No matter how you choose to serve it, this Sevruga caviar should be a focal point of your presentation, the "piece de resistance" of your meal. To ensure the freshness of this product, this caviar should be consumed within 3 days of opening; unopened, refrigerated containers will stay fresh for 4 to 6 weeks. This gourmet addition to your menu is sure to set your establishment apart from the competition!

Your patrons demand excellence; why settle for less than the best? With over 30 years of experience in luxury foods, Bemka House of Caviar and Fine Foods is committed to delivering quality your establishment can depend on. By strategically sourcing international farmed caviar from all over the world as well as domestic wild caviar, Bemka is able to offer a broad selection of this extraordinary delicacy. All of their products are hand-selected by seasoned experts and carefully packed with ice, so they arrive at your location tasting as fresh as they did the day they were harvested. For a premium selection of caviar and other international fine foods backed by a commitment to outstanding quality and service, explore Bemka's premium line of offerings to find the perfect ingredients for your gourmet establishment.

Because this item is not stocked in our warehouse, processing, transit times and stock availability will vary. If you need your items by a certain date, please contact us prior to placing your order. Expedited shipping availability may vary. We cannot guarantee that this item can be cancelled off of the order or returned once it is placed.

  • Refrigerated Food

    Refrigerated Food

    This item is shipped refrigerated. You will need to ensure this item is stored at 41 degrees Fahrenheit or cooler.

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