The Romanoff Brand of caviar has been carefully processed and packaged to maintain the caviars high quality and flavor.  Here's a brief primer on caviar!

Lumpfish: 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.

Whitefish: From North America’s Great Lakes; it is a mild, small, firm textured egg, with a delicate crunch. Available in black and golden, Whitefish caviar is excellent for garnish, salads and pasta. It is Kosher.

Red Salmon: From the Pacific Northwest; it is large, translucent, attractive and flavorful. Especially good in omelets, canapés and toppings. Red Salmon caviar is also Kosher.

Imported caviar to satisfy the most discriminating palates and expectations of the finest chefs.

Beluga: Prized Beluga caviar is large grained, ranging in color from sparkling gray to midnight black.

Osetra: Medium grained berries, gray with golden highlights, a unique, nutty flavor.

Sevruga: The sweetest of the three and celebrated for its tenderness and aroma. Sevruga caviar’s small grains are toned in rich, smokey grays.

Caviar Toast Points
Appetizers and Snacks / Prep Time: 15 minutes  / Cook Time: 10 minutes  / Yields: 8 servings

1 pkg. (8 oz.) cream cheese, softened  / 3 tbsp.  Marzetti® Cocktail Sauce   / 1/3 cup green onions, chopped

1 jar (2 oz.) Romanoff® Red Lumpfish Caviar   / 8 slices white or wheat bread  / 2 tbsp. butter or margarine, softened

 Preparation:   Preheat oven to 350º F. Prepare toast points using thin sliced white or wheat bread. Remove crust and cut slices into 4 small triangles. Spread bread with butter and brown. Bake 6 to 10 minutes. Watch them carefully. Let cool. Mix together cream cheese and cocktail sauce. Blend until smooth. Add chopped green onions. Mix well. Spread on toast points and top with approximately 1/4 teaspoon of caviar.