caviar bowl

Caviar Defined

Flavor

The taste of fresh caviar eggs has an almost sweet flavor with aromas of butter, dried fruit, hazelnut to walnut, butter, depending on the species of sturgeon.

Malossol Technique

For the best tasting experience, caviar must be first and foremost fresh and “malossol”, consisting of intact eggs of sturgeon and salt.

Malossol means “low salt” in Russian, and distinguishes a product prepared with the best roe, very delicate and complex.

The Tasting

Once caviar is in your mouth, linger pleasantly on its taste by sliding the eggs on the palate and appreciate its smooth and tender texture and the amazing explosion of flavors. Only then, complexity, intensity and finally the persistence of the incredible flavor of great caviar can be truly appreciated.

Is Caviar Nutritional?

Caviar is a rich, calorie-dense food that’s a good source of protein, Vitamins A, B12, B6, C and D. It’s also rich in Magnesium and Iron, Selenium and Calcium, with a good amount of amino acids like lysine, isoleucine, and methionine plus loads of anti-inflammatory Omega-3 thrown in for good measure. So if it sounds like caviar is good for you, it’s because it is!

What Is Caviar?

The word caviar has been used in reference to different products in several countries of the world, but according to the Codex Alimentarius, caviar is only the product prepared from sturgeon eggs, fish belonging to the Acipenseridae family.

Appearance 

To properly assess the quality of caviar, take a small amount (3-5 g/ 0.10-0.17 oz) with a mother of pearl spoon (bone or horn), and place it on the back of the hand between the index finger and thumb. Gently move the caviar and tilt your fist towards the light, ensuring the round perfection of the eggs while appreciating the color and sheen of the product.

Scent

After a few seconds on the hand, caviar warms slightly and the evaporation of aromatic molecules, otherwise hardly detectable at 0 ° C, intensifies.

Bring your fist under your nose to evaluate the fragrance; this has to be almost absent, vaguely evoking the sea, but no flavor should be associated with that of preserved fish.

Even after the caviar has been tasted, the hand shouldn’t have a strong fish odor.

caviar grains