Astrea Caviar

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Astrea Caviar

Do you Astrea? Astrea is the name of the Greek goddess of purity and precision, which are the qualities we strive for when sourcing our caviar.

Dedicated to quality, service, and satisfaction; Astrea Caviar provides the finest caviar thanks to their large egg sizes, unique depth of flavor, and sub-malossol curing methods from our old sturgeons and in-house curing specialists. Our farm is located 6,500ft above sea level in the Yunnan Province of China. The pure spring water, stable year-round temperature and lack of pollution ensure the best growing condition for our sturgeons. At such high altitude our fish grow slower, and as a result, lay eggs that are larger in size and more complex in flavor. Our sturgeons range in age from 10 to over 25 years old. For reference, most caviar is produced from fish that are anywhere from five to eight years old. When they reach maturity, we don’t extract the eggs until the third roe production cycle. The fish absorb the first two roe cycles, which gives them additional nutrition to produce bigger and more flavorful eggs in the third cycle. Before extraction, we transfer the fish into low-temperature fish ponds with controlled conditions of 8% salt content and a temperature of 40-45 degrees Fahrenheit. There they reside for two months to mimic deep sea conditions. Once extracted, the eggs are cleaned and cured with less than 3% salt content before going through an extended aging period of one to four months. These practices add complexity and depth to our caviar’s flavor. Our sturgeons fish are grown in natural spring water. We never treat them with antibiotics, instead, we use proprietary natural healing organic herbs to boost immunity. We do not use borax as a preservative, nor do we use food coloring to enhance the color of our eggs. What you see and taste is all natural, a product of carefully raised, mature sturgeon combined with a specialized aging process we have perfected. Similar to wine making, the process of curing and aging caviar is a closely guarded trade secret, an art form unto itself. Our in-house specialist has over 35 years of experience, which is why we are able to bring out the richest, most complex flavors from our carefully extracted roe. Our method may be meticulous and laborious, but the result is caviar that is of the highest caliber.

09/09/2026

Chicken skin come with our Schrenckii caviar Three Three Seven

📸 Jay Fernell

03/09/2026

Savoring the last drops of summer…

A few bites for Labor Day weekend 🇺🇸

Use code LABORDAY26 for BOGO 25% off

27/08/2026

A gorgeous dish from Mathew Meeker Fancypants

Hand rolled bottoni filled with delice de bourgogne and simply glazed in a sauce based on preserved sungold tomatoes from last year, scallop roe, fermented chanterelles, shirodashi, cultured butter, salted citrus blossoms, citron confiture, and kombu stock. Steeped on fresh and dried blackcurrant leaves, lemon thyme, and grilled kombu then finished with a generous spoonful of aged Astrea Caviar oscietra and a few drops of oil from sea lettuce and grilled lemon thyme.

21/08/2026

Each and every one of our tins are carefully packed by hand and inspected before we vacuum seal to remove all extraneous air (to further preserve the product)

16/08/2026

The best welcome bite

📷 MRKT5

10/08/2026

Thank you again to Chef John Wesley and Kiln for this beautiful caviar dish. What a standout!

09/08/2026

Behind-the-scenes caviar action with chef John Wesley at two Michelin-starred Kiln

08/08/2026

Chef John Wesley presenting his dish of Kaluga Hybrid caviar with an emulsion of hen fat, oil of bay laurel, and a sauce of onions that have been pickled and roasted inside two Michelin-starred Kiln

02/08/2026

Did you know each tin of caviar is hand-packed by our team in Los Angeles? We meticulously examine each batch to ensure each pearl is perfect

Address

Opening Hours

Monday	10:30 - 17:00
Tuesday	10:30 - 17:00
Wednesday	10:30 - 17:00
Thursday	10:30 - 17:00
Friday	10:30 - 17:00

Website

http://www.astreacaviar.com/

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