We’ve sourced the highest quality artisan smoked fish and caviar from around the world and paired these star ingredients with the best quality snacking vessels and accompaniments (brioche, potato chips, crème fraiche and pickled red onions) we could find. We’re making a bold statement and placing a confident bet there’s not one store in this country where you can walk in and walk out with all of these products from the specific producers we chose. Read on to learn more about the shining stars in this box.

Regalis Siberian Baerii Caviar - Earning a spot on the menu at Momofuku Ko, this caviar embodies what one would expect when investing in a fine roe, with classic tasting notes of a perfectly briny bite and a creamy finish.  Lovingly referred to as "baby's first caviar" by our source at Regalis, this will please new and refined palates alike. Comes in a classic 1oz caviar tin.

AND/OR

Regalis Platinum Osetra Caviar - Also on the menu at Momofuku Ko, Platinum is one of the rarest classifications in the world of caviar and is quite distinctive. Platinum Osetra is held firmly to size and quality standards, and Regalis sources theirs from sustainably farm-raised Osetra (Russian Sturgeon), a smaller and slower growing species akin to the Beluga Sturgeon. It is firm in texture with a more complex flavor than the Baerii - nutty with a vibrant briny aftertaste, finished with a buttery mouthfeel.  We love the Two Caviars option, so that we can taste the two side-by-side. Comes in a 1oz glass jar.  

Carpier Pinecone Smoked Salmon, cured in vodka and beetroot - Hand filleted and deboned in Barcelona by maestro ahumador Carlos Piernas. Best sliced thick and eaten like sashimi to savor it. Sourced from the icy cold waters around the Faroe Islands, Norway and Scotland, there is nothing "fishy" about this filet. It's delicate and refined flavor and texture makes for a great addition to caviar service.   

Jose Gourmet Smoked Trout - Smoked with handcrafted tradition in Portugal, and packed and preserved with premium quality olive oil. These filets can be eaten as is with the accoutrements in the box, or made into a light and fluffy dip with the crème fraiche (suggested recipe included with box).

Bellwether Farms Crème Fraiche - This award-winning French-style cultured cream has a rich, nutty flavor with an appealing tart finish. It's a perfect supporting actor to everything included in the box.

Papa Michel by LBA, Brioche Nanterre Loaf  - Real French brioche in the United States does exist, you just can't get it on a retail shelf. Baked with the highest quality ingredients, with a focus on using the best butter you can find in a bread, LBA does not cut corners. This loaf takes smoked salmon and conservas toasts up a notch from your traditional crusty bread base.

SAL de IBIZA Chips a la Flor de Sal - All-natural, delectable potato chips. Thin slices of select Agria potatoes, an aromatic, golden-colored variety, are gently simmered by hand in pure sunflower oil until their perfect point of crunchiness, then refined with a pinch of SAL de IBIZA’s exceptionally mild Fleur de Sel. Perfect vessels for fine caviar, as the mild salt content lets the intricacy of the eggs' flavor shine.

Pink Wagon Foods Pickled "Pink" Onions - Crafted by restaurant industry veterans in Eugene, OR, these are everything you want in a perfect pickled red onion - bright pink and crisp with a briny tang. Pink Wagon Foods set out to solve the problem of a lack of quality pickled red onions outside of the restaurant scene, and they nailed it. Made with locally sourced red onions, these add just the right amount of acidity to balance the fat of the fish and cream in this box.

For Dessert: Amedei Tuscany Crema Toscana Hazelnut Chocolate Spread - An explosion of hazelnuts, precisely roasted, in an embrace of pure cocoa beans. Amedei uses the renowned “Tonda Gentile Tribolata” hazelnuts from Northern Italy which are gently air-roasted in their Chocolate Factory. The Crema does not contain palm oil, or any other oils, simply crafted to perfection for an overwhelming taste, so you'll want to let it sit out or even warm it a little to keep it spreadable.