Best caviar quality natural Switzerland
Best caviar quality natural Switzerland
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CAVIAR BASICS – An enthusiast’s guide to caviar

"Once you've tasted caviar, it's hard to go back!"

 

What is caviar?



Caviar is made from sturgeon roe (eggs) that is lightly salted and slowly matured in a cold environment.It takes years for a sturgeon to develop and mature its roe. This is the reason why caviar, is expensive.


There are dozens different types of caviar, like:


- Beluga

- Siberian

- Ossetra


They vary in size, colour and flavour. These differences, as well as the availability of each individual type, play a role in determining the cost and value of each caviar.



How do I choose and store caviar?


Each type of caviar has its unique character. Choosing caviar depends on the way that you plan to eat it. Whether you are planning to pair it with something else or to enjoy it plain, on the back of your hand, have a look at our caviar selection to get more information on each variety.


It is essential to keep caviar at cold temperature 0°C to +4°C to guarantee its quality. Store it at the bottom of your fridge which is the coolest part.


How many grams of caviar for 1 person?



For a first discovery you can always share a 50g tin. Otherwise we recommend at least 50g of caviar per person, with a variety of side dishes (blinis, sour cream).


However, if Caviar is the main dish, we recommend up to 100g.

Beyond 125g, you will amaze your guests and delight caviar lovers.



When to open the tin and when to take it out?



Caviar is best eaten at 10°. Like a special wine, you can open the tin one hour before degustation. Caviar needs to breath to release the best of its flavours.


Then you can serve the tin of caviar into our frozen serving plate ICECONIC© or on a bed of crushed ice to maintain the right temperature during the meal.



How to eat caviar and what to eat & drink with caviar?


Serve the caviar with the appropriate cutlery. For the perfect tasting, caviar is best eaten on a mother-of-pearl spoon. The main thing is to not use metal or silver cutlery, as these materials distort the caviar by oxidating it.


Taste caviar like a wine. Take a spoonful and smell the product. It should give off a very slight iodine smell. Then place the spoonful on your tongue and roll the grains against the palate.

Enjoy the soft, elastic texture before letting them burst gently. As the flavours develop gradually, it is advisable to keep the caviar in your mouth for a long time and not to chew it.

Depending on the variety, you may perceive notes of iodine, hazelnut, butter, fruit, nuts, almonds or malt. The flavours of caviar are rich and complex. A small amount of product is enough to maximise the tasting experience.


Caviar is best eaten at the beginning of a meal, when the palate is not affected by other food. This way you can enjoy its full flavour!


Before eating it, you can rinse your palate with a sip of vodka or champagne brut. This enhances the aroma.

You can also use Caviar in other dishes like fish, pasta and meat, but in that case you should only add it after cooking.



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