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The word caviar means the roe (eggs) of certain kinds of fish, washed, then lightly processed with salt to preserve it. Not only is it a natural food, its method of preservation is one of the oldest known to man. For over 165 years, the name Romanoff has been associated with fine caviar. In the past, caviar was only used for very special occasions. Today, caviar is readily available, and in demand throughout the year. This fish abounds in Arctic waters; it is a small egg with pronounced flavor, available in black, red and golden colors. Lumpfish caviar adds flair and appeal to dips and hors d'oeuvres.
Frequently Asked Questions
- Q: What is Romanoff Caviar Black Lumpfish? A: Romanoff Caviar Black Lumpfish is a type of caviar made from the roe of lumpfish, known for its distinctive black color and rich flavor. It is pasteurized for quality and shelf-stable for two years before opening.
- Q: How should I store Romanoff Caviar after opening? A: After opening, store Romanoff Caviar in the refrigerator to preserve its freshness and flavor. It is best consumed within a few days for optimal taste.
- Q: What dishes can I use Lumpfish Caviar in? A: Lumpfish Caviar can be used to enhance a variety of dishes, including dips, hors d'oeuvres, and as a garnish for seafood or salads, adding flair and a unique taste.
- Q: Is this caviar suitable for special occasions? A: Yes, Romanoff Caviar Black Lumpfish is a premium quality caviar that is perfect for special occasions, celebrations, or simply to elevate everyday meals.
- Q: What is the packaging size of Romanoff Caviar? A: Romanoff Caviar Black Lumpfish is available in 2-ounce jars, sold as a pack of 4, making it convenient for both personal use and entertaining guests.



