Malossol caviar is a type of caviar that is lightly salted. The word "malossol" is derived from the Russian language and means "little salt." This type of caviar is prized for its delicate flavour and texture, which are not overpowered by heavy saltiness.
“Traditionally, caviar was heavily salted as a way of preserving the fish eggs. However, malossol caviar is a more recent development, and it is produced using a process that involves only a small amount of salt. The result is a caviar that is less salty and has a fresher, more nuanced flavour.” - CaviarHub
Malossol caviar is typically made from the eggs of sturgeon, which is a type of large, prehistoric fish. The most highly prized and expensive malossol caviar comes from the Beluga sturgeon, which is found primarily in the Caspian Sea. Other types of sturgeon, such as the Osetra and Sevruga, are also used to produce malossol caviar.
