Frequently Asked Questions

Perishables: FedEX Next Day AM, $39 – Applies to Petrossian perishables such as caviar and smoked fish and uses our exclusive Stay Fresh packaging process.

Semi-Perishables & Non-Perishables: Second Day Air, $23

All Saturday Deliveries: FedEX Next Day AM, $54

This website only ships to the United States and Puerto Rico.
For our European Union sites, visit:
Petrossian.fr(in French)
Petrossian.co.uk(in English)

All merchandise is guaranteed to be fresh and should be inspected immediately upon arrival. Credit will not be granted if unsatisfactory items are discarded or partially consumed. Please keep all packaging intact for returns. All claims must be made within twenty-four hours of receipt of shipment and a return authorization code will be issued. No returns will be accepted without this code. Once claim is received and accepted by Petrossian, we will automatically reship merchandise. Please keep all packaging intact for any returns.

All returns must be shipped to:
Petrossian, Inc
Attn: Customer Service
11-36 46th Road
Long Island City, NY 11101

Petrossian is and has been a family-run business for nearly 90 years. We pride ourselves in the relationship we build with our customers. We value your privacy and we do not share your personal information with third parties. Our privacy policies are verified by TRUSTe, the Internet's leading privacy watchdog. Read our privacy policy

Yes. We use the highest shipping standards and our Stay Fresh shipping method has been refined over our 20 years of experience in mail order and e-commerce!

Advanced refrigeration technology keeps your caviar and perishable items at the lowest possible temperature without freezing.
• Your Items packed to order so you’re sure to get the freshest product we have in stock.
• Isothermic packaging and Styrofoam wrap keeps your perishable items fresh for more than 48 hours, even though your order will ship overnight.
• Buy with confidence, we use FedEx’s special PeriShip service, the leading service for perishable delivery.
• You will get a FedEx live tracking link as soon as you order leaves our building
• In case of extreme weather, our dedicated team will work with FedEx to re-route your package.
• Your shipment is monitored by our customer service all the way to your doorstep!

No. We can not ship to P.O. Boxes

Yes, we deliver to Alaska, Hawaii and Puerto Rico.

Yes. We use our own courier for Manhattan deliveries in select zip codes. There is a $20 shipping fee.

This is up to you. During checkout, you will specify whether to require a signature at delivery. Note: Alcohol deliveries do require someone 21 years or older to sign for the package.

No. We can not deliver packages on the following holidays or the day thereafter: New Year’s Day, President’s Day, Memorial Day, Independence Day, Labor Day, Thanksgiving, and Christmas. We are also unable to deliver overnight on Mondays.

Tuesday thru Saturday for all deliveries.

We do not want perishable items such as caviar to sit in transit on Sunday which is a shipping holiday.

Yes. Please note that ALL Saturday deliveries are $50. This includes Manhattan addresses

Yes. If your order ships FedEx, you will receive a tracking link within minutes of the FedEx pick up from our offices. If you live in Manhattan, we deliver with our own couriers and we know where your package is at all times.

Shipping for Wine and Champagne costs $30. Because it ships separately, that price is in addition to applicable Petrossian-shipped products.

Much like wine grapes, there are many different types (species) of caviar and the “best” is a matter of personal preference. While many experts consider Beluga to be the finest, most sumptuous varietal of all, other aficionados swear by the robust flavors of Ossetra Caviar, the clean profile of Sevruga Caviar, or the endless, buttery finish of Kaluga-Huso Hybrid Caviar. The key is to try as many different varietals as you can to discover your personal favorite. Learn more about caviar types here.

Caviar Type is the particular sturgeon species of the caviar. There are many different sturgeon species and each creates a unique type of caviar. Beluga, Ossetra and Sevruga caviar all come from different sturgeon and are therefore different types of caviar. For tasting purposes and when buying caviar online, think of them like different wine grapes (Cabernet, Pinot Noir, Chardonnay). Each caviar type has its own particular tastes and texture and potential. The best way to gain a better understanding of caviar is to try each type and find your favorites.

The quality of the caviar as judged by the producer. The Petrossian Family carefully monitors each batch of caviar during its maturation process. Some mature well, while others exceed our expectations. When the caviar is ready, our experts assign a grade, so you can be assured of exact quality when you buy your caviar online. Petrossian uses five ascending grades (Classic, Royal, Tsar Imperial, President & Special Reserve) to qualify our caviar. We recommend tailoring your grade to your price point and the nature of your upcoming event.

Everywhere. In the past, caviar was almost exclusively produced in the Caspian Sea, but today it can be sourced from all over the world. Petrossian has been leading the effort to support sustainable caviar farms on almost every continent and many of our most sumptuous caviars now come from places as exotic as Israel, Bulgaria, China, Madagascar and Uruguay. Even America is home to some of the world's most prestigious caviar farms. Only Petrossian has the personnel and expertise to scout these farms and bring the world's very best caviar to your table.

Absolutely. In order to replenish the world's natural sturgeon population, there is a global ban on the sale of wild caviar, meaning that all caviar is now sustainably farmed. Petrossian was an early adopter of sustainable practices, not only for the sake of wild sturgeon, but because we recognize that many of the sustainable farms we work with are actually crafting a superior quality of caviar. We will continue to work in a sustainable fashion with the world's most prestigious farms so that future generations can enjoy our incredible caviar.

Caviar eggs are harvested at the peak of their potential, but they've got a long way to go before they reach ideal taste and texture. The key is patience and expertise. Generally speaking, mature sturgeon create a superior quality of caviar, while cheaper roe is the result of hastily harvested eggs. Once the caviar is washed, it's given a very light touch of salt, known as the Malossol method. The eggs are then gathered into 2 kilogram tins known as “mother tins” to be matured. Every tin is unique and the maturation process can take anywhere from 3 to 12 months. Using a few family screts, Petrossian carefully tests and guides each tin through the process until our caviar reaches perfection.

Though Russia is the motherland of caviar, the world's finest sturgeon eggs are now produced all over the world. Russian caviar has been banned in the United States for the past two decades, but the result has been an incredible rise in prestigious caviar producers on almost every continent. In our search for the world's finest caviar, Petrossian has worked with farms as far away as Uruguay, Israel, Europe and even Madagascar. Each can boast a unique, sublime caviar. We look forward to the return of Russian caviar someday, but until then, there is a world of other options to enjoy.

The cost of caviar varies widely depending on the type, quantity and quality involved. For example, a 30 gram tin (1-2 servings) of Petrossian Royal Alverta caviar costs $54, while a whole kilogram of Petrossian Special Reserve Kaluga-Huso Hybrid will exceed $16,000. When shopping for caviar online, there are cheaper price points, but these are often scams or producers offering “top quality” caviar at half the price. These brands are usually trying to offload sub-par stock, which has not been properly matured or has languished in cold storage for too long. Caviar is an affordable luxury, so we recommend experimenting to find the perfect price, quantity and quality for you need, whether you're hosting a grand gala or an intimate evening.

The answer depends entirely on your taste, but there are certainly some varietals of caviar which punch above their weight. Shassetra caviar, for example, has a magical, complex flavor that can be appreciated by caviar aficionados and novices alike. However, it's not as well known as legendary breeds such as Ossetra and Sevruga, so it enjoys a very modest price point. Shassetra is a great choice for anyone seeking value, whether you're taking your first bite or trying to impress the caviar-lover in your life.

Caviar is highly perishable, so it must be shipped and stored at 38° Fahrenheit (3.3° Celsius) to preserve the incredible taste and texture within the roe. Petrossian packs each order with copious ice packs inisothermic bags, insulated liners and coolers, many of our own design. While these packages will keep caviar fresh for over 48 hours, we only ship our caviar overnight, to ensure that it arrives in perfect condition for your enjoyment. However, once your caviar has arrived, it is remarkably resilient. If the tin's original seal is kept intact and refrigerated at 38° Fahrenheit, caviar will retain its freshness for 3-4 weeks. Don't be afraid to order in advance, especially during the busy holidays.

Not in the US. Beluga Caviar from Huso-Huso Sturgeon has been banned for import into the United States since 2005, but farms in both America and abroad have created viable alternatives.Kaluga-Huso Hybridcaviar is a naturally occurring hybrid species, which contains many of Beluga's most sought-after traits (warm, buttery flavor), while still being available for US import. Even better, ourBeluga Hybrid Caviarcombines beluga's rich gush with the clean, mineral finish of Sevruga caviar for an unique experience. Please browse our shop online for these wonderful hybrids.

Not at this time. Wild caviar is currently banned from import into the United States as part of an effort, supported by Petrossian, to restore the wild sturgeon population of the Caspian Sea and elsewhere. The good news is that farmed caviar is often superior to it's wild cousins. Much like a prestigious vineyard, an elite caviar farm allows the producers to create the ideal environment for the sturgeon. With room to roam, a perfect diet and water that is free of pollutants, farmed sturgeon live better and produce an incredible roe. Petrossian works closely with our partner farms around the globe to ensure that these ideal conditions lead to a healthy, sustainable, delicious caviar experience for you and your family.

There are countless ways to enjoy caviar, but the traditional methods are either “neat” with a sip of champagne or vodka, or atop a blini with a dollop of crème fraîche. Never serve your caviar with silver or steel flatware, as these metals will impart an unwanted, metallic taste. Instead, serve with pearl, bone or gold-plated flatware to ensure both ideal flavor and a beautiful presentation. Always keep your caviar over ice when serving. These are the traditional methods, but don't be afraid to try new things. Caviar can be exceptional when used to top pastas, salads, side dishes and anything else that could use a burst of brine. We've even enjoyed it on popcorn, lobster rolls and light potato chips.

Caviar is perishable, but it can be maintained for weeks in the proper condition. If the tin's orginal seal is still intact and the caviar is kept refridgerated at a constant 38° F (3.3° C), then Petrossian caviar will maintain its freshness for 3-4 weeks from its delivery date. Once opened, however, the tin should be kept chilled and the caviar must be consumed within 24 hours. Never consume caviar if you have any doubts about its quality or freshness.

The common misconception is that caviar and roe are interchangable terms. In fact, roe refers to any and all fish eggs, while caviar refers only to sturgeon eggs. All caviar is roe, but not all roe is caviar. For example, there is no such thing as “salmon caviar” or “red caviar”, even though those terms do get used. People often use the term “black caviar” when referring to sturgeon eggs, but this is also a mistake, as many of the world's best caviars range in color from auburn to rich, viridian green.

Not always. While some of the most incredible caviar varietals are black in color, such as Beluga, the elite grades of Ossetra, Kaluga and other fine caviars tend to be light, viridan green or warm auburn in hue. In fact a lighter color of caviar often denotes a batch of exceeding quality and craftmanship. Much like wine grapes, each breed of caviar has its own look, feel and potential. We recommend trying them all to discover the right breed for you.