Indulge your senses in the exquisite world of Paramount Caviar, where passion and precision converge to redefine the art of caviar. In this blog post, we had the pleasure of interviewing the team at Paramount Caviar, where we delve into the nuances of Paramount Caviar's production, sustainability practices, and the luxurious experience that accompanies their renowned caviar.

From their sustainable sourcing commitments, to what sets their caviar apart in a realm of opulence. Join us on a journey through the flavors, partnerships, and events that make Paramount Caviar a celebrated name in the world of fine dining.

How did Paramount Caviar get started?

Paramount Caviar was Founded in 1991 by our dynamic duo owners and founders, Hossein Aimani and Amy Arrow-Aimani. From the beginning, we wanted Paramount Caviar to be associated with  consistently high-end caviar and caviar experiences for all to enjoy in the United States. Our business started in the ‘90s focusing on wholesale clients such as restaurants, hotels, and seafood distributors. Over time, our brand expanded into retail services, corporate gifting, private labeling, and most recently, providing caviar education services through our caviar class series both at The Caviar Vault and beyond.

Are there any special techniques or ingredients used in your caviar production that reflect the Caribbean influence?

All of our caviar and fish roe undergo standard procedures in its production which simply include adding a designated amount of salt to the caviar. Since caviar’s flavor is already so delicate, adding any additional ingredients or specialized techniques can do more harm than good. 

What sets your luxury caviar apart from others on the market, making it particularly attractive to everyone?

Our team travels the world to hand select the highest grades of caviar within their given species. The result is a varied selection of caviar and roe based on color, flavor profile, and species while never compromising on quality. We focus on procuring the highest quality caviar within its species as well as providing a variety of caviar based on flavor profiles, color, and texture. We only sell the single highest or top two highest grades of a given caviar species. The quality of the caviar you receive at home is the same quality that is served at our Michelin Star and high-end luxury hospitality group clients.

Are there any unique Caribbean-inspired recipes or pairings that enhance the caviar experience?

We’ve seen some chefs pair caviar with local starchy favorites like yuca and plantain. Caviar is very famously paired with potatoes as it’s a neutral medium that allows the caviar’s flavor to shine. One of the stand-out dishes at the Cookout was Chef Thaïs Rodriguez’s dish that paired Baerii Caviar with plantains in a tostones style. The robust flavor of the caviar paired with the plantain was a fabulous way to pay homage to a Caribbean favorite.

Can you describe the luxury experience that comes with purchasing and enjoying your caviar?

We offer a concierge service by phone where our select team will assist you with choosing or creating a special gift. All of our caviar is shipped through overnight services in insulated packaging and enough ice to withstand up to two days of transit outside of the refrigerator. Our philosophy is that beautiful caviar experiences should be experienced by all and that you should not have to be in a special membership club to receive great caviar or great service. This mindset is the reason why we do not offer sales on our caviar - ever. If we were to offer sales on our product, it would not allow us to consistently curate the highest quality caviar nor experience that consumers deserve and expect year-round. Ultimately, luxury is knowing that with every order, you’ll receive a high end experience both in customer service and in a quality product. 

Can you share insights into the sustainability practices employed in the production of your caviar?
All of our imported caviar is sustainably farm raised from around the world and is imported with CITES certificates. Paramount Caviar partners with sturgeon farms that prioritize sustainability and high adherence to the home country's and the United States' regulations around sturgeon farming. In accordance with US federal law and US Fish and Wildlife regulations, Paramount Caviar does not import any wild caviar from any country.

Paramount Caviar is heavily involved with the Cayman Cookout hosted by Chef Eric Ripert at the Ritz-Carlton Grand Cayman. Have there been any special events or collaborations you've done in the last few years that were really exciting?

We’re fortunate to have developed strong partnerships with many chefs and organizations. We have an exclusive caviar collection with Chef Eric Ripert that features the three caviar and roe that are experienced at Le Bernardin. Additionally, we have wonderful partnership with Chef Emeril Lagasse and his children’s foundation, the Emeril Lagasse Foundation. For every purchase of one of Chef Lagasse’s Caviar Kits, Paramount Caviar makes a donation to the ELF to help them continue their efforts in building up the next generation of culinarians. 

As we bid adieu to this exploration into Paramount Caviar's world, it's evident that their commitment to excellence extends beyond the bounds of tradition. From the delicate touch in production to their sustainable ethos and exclusive collaborations, Paramount Caviar stands as a beacon of luxury. Elevate your palate with their hand-selected caviar, savoring not just a delicacy but an unparalleled experience. Whether you embark on a culinary adventure with Caribbean-inspired pairings or indulge in their concierge service, Paramount Caviar invites you to revel in a world where each bite is a symphony of flavor, and every moment is an ode to extravagance.

Shop Paramount Caviar, here.