Malossol is a Russian word that roughly translates to “little salt.”  It’s a caviar term that describes a style of caviar rather than caviar from a specific fish.  Malossol caviar varieties have a lower salt content than is commonly used.  Caviar fans tend to prefer malossol caviar because they allow the full flavor of the roe to shine through and because traditionally only the highest grade of roe is used for malossol caviars.

Because of this, you’ll also sometimes see “malassol caviar” used as a catch-all term referring to the very finest caviar of a given species.