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These tiny eggs of the flying fish, black in appearance, offer a surprising crunch and briny flavor. www.caviarrusse.com. Wild caught - Product of USA.
Flying Fish Roe, Salt, FD&C, Red 40, Blue 1, Yellow 5 and 6.
Serving Suggestions: Spoon caviar on shucked raw oysters, clams or sea urchin. Top potato pancakes or Nines with creme fraiche (or sour cream) and caviar: add smoked salmon if desired. Decorate deviled eggs with caviar (omit paprika). Serve on cucumber slices with fresh dill or chives. Carve out cherry tomatoes and fill with caviar. Stuff cocktail olives or onions for caviar vodka martini's. Top sushi and sushi maki rolls of your choice. Create a caviar dip for raw vegetables, grilled bread or crackers (mix equal parts of whipped cream cheese and creme fraiche and carefully add in the desired portion of caviar and herbs). Entrees: Garnish cream based soups, such as potato vichyssoise, with caviar and fresh herbs. Add caviar to fish courses such as poached or smoked salmon, seared tuna, cocktail shrimp, fish terrines or mousses. Toss caviar into already prepared cream/butter sauce pasta dishes; such as fettuccini Alfredo or lobster ravioli, prepare luncheon salads or tea sandwiches comprised of egg, poached salmon, tuna nicoise, caesar, etc. and garnish with caviar. Keep refrigerated at 28 degrees - 38 degrees F (4 degrees C). To Open: Employ the use of a bottle opener to remove the metal cap in an upward motion.
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