Imperial Malossol Caviar

Starting at $120.00

Product Description

  • Species: (Acipenser Schrenkii & Huso Dauricus) Kaluga Hybrid Sturgeon
  • Color: Rich coffee to amber
  • Taste: Nutty, creamy
  • Size of Pearls: Medium
  • Texture: Firm
  • Country of Origin: China
  • Harvest method: Farmed

Imperial Hybrid Caviar

Like the Imperial Gold Reserve, this caviar is produced from offspring of the Kaluga (Huso Dauricus) and Amur Sturgeon (Acipenser Schrenkii), both found in the Amur River Basin

The big difference between the gold reserve and the Imperial Malossol is the color. The Malossol has a light brown to amber color, as opposed to the striking gold of the reserve.

While this caviar may not have the “wow” factor in color, it will not disappoint from a texture and taste perspective. The firm eggs of this caviar will melt in your mouth with a rich buttery flavor.

Imperial Caviar

Imperial Caviar has been supplying caviar to Browne Trading for decades. Initially sourcing wild caviar from Iran, including the famed Beluga, Osetra, and Sevruga, Imperial is now a leading producer of farmed sturgeon caviar.

Located in the 10,000 Great Lake Region of China, Imperial’s sturgeon thrive in conditions similar to the wild. These ideal conditions directly impact the premium quality of Imperial’s caviar.

Imperial Caviar also produces three other sturgeon caviars:

Caviar serving assortment

Our caviar serving assortment has everything you need to make your indulgence of our caviar special.

Two Mother of Pearl spoons, one blinis package, and one creme fraiche. Click here to add a caviar serving assortment to your order.

Caviar care and serving sizes

Learn how to care and serve caviar with our guide written by caviar expert and owner of Browne Trading, Rod Browne Mitchell.

Caviar room (grading and packing your orders)

Browne Trading is one of just a few companies in the U.S. that directly imports caviar from around the world. When caviar arrives at Browne Trading, it is graded and packed by hand by our Caviar Director, Richard Hall.

Click here for a “behind the scenes” look at how we prepare your caviar before we send it to you.