Pike Roe (Esox lucius, wild-caught) - 1 oz (28 g) to 8 oz (227 g) glass jar or metal tin, by Marky's, from USA.

Pike roe is a well-regarded and historic variety of non-sturgeon caviar. For centuries, it was traditionally enjoyed as a delicacy by Native American peoples during the fish's spawning season.

This caviar's eggs gleam in shades of pale yellow and they offer a distinctive yet pleasant salty flavor that melts in your mouth, leaving on the palate a buttery taste with notes of an ocean sea breeze.

Pike roe can be enjoyed on its own or as an accompaniment to a variety of delectable dishes, though this delicate gourmet product requires proper handling and storage to maintain its freshness, taste, and texture:

• Before opening its container, keep the caviar refrigerated for up to 10 days between 28 to 35 °F (-2 to 2 °C) in the coldest part of the refrigerator, such as near the back wall or in the seafood section. Freezing is not recommended as it can alter the texture of the eggs, making them watery, but if longer preservation is needed, store it at 0 °F (-18 °C) for no more than 2-3 months.
• After opening its container, store the caviar refrigerated as described above for no more than 2 to 3 days, in a glass or plastic container with an airtight lid and with plastic wrap lightly pressed directly against the caviar to minimize air exposure.
• If the caviar comes in factory packaging, follow the storage instructions on the label. If you notice an unpleasant smell or bitter taste, discard the caviar immediately.
• Never leave the caviar at room temperature for more than 30 minutes. Avoid frequent stirring to prevent damaging the eggs.
• Do not use metal cutlery, as it may oxidize the caviar and alter its taste. Use Mother of Pearl, plastic, wooden, or ceramic cutlery instead.