Caviar is undoubtedly one of the most sublime delicacies in the world. The black gold has been coveted by kings, rulers and the nobility for centuries. The history of caviar is as interesting as it is mystical, and the fact that farmed caviar is now of the same high quality as that found in wild caviar is undisputed, even among experts. But how do you recognize good caviar and how should you enjoy real caviar?
WHEN DO YOU SPEAK OF REAL CAVIAR?
Colloquially, the roe of the sturgeon is referred to as caviar, but it is only after cleaning, processing and adding salt that one speaks of caviar. The term Malossol is certainly known to caviar lovers. One speaks of Malossol when the salt content of the caviar is a maximum of 4%. The salt not only makes the caviar last longer, it also makes it less sensitive to the cold. That is why real sturgeon roe or caviar can also be stored at a storage temperature of below 0°.
Caviar comes from different types of sturgeon: the three most well-known are Sevruga, Ossietra and Beluga. These sturgeon species are found almost exclusively in the Caspian Sea. The Schrencki/Dauricus sturgeon is farmed in aquaculture and is only found in the Amur River. Each sturgeon naturally has its own individual character - and its caviar is just as unique. The term "Malossol" is not a designation for a variety. As described above, the term "Malossol" in the technical jargon only refers to a mild salting of the caviar.
CAVIAR SUBSTITUTES / CAVIAR - ALTERNATIVES
When one speaks of caviar, the real sturgeon caviar is meant. Although the roe of other fish species may also bear the same designation in Germany, this group of non-sturgeon caviar types should be categorized under caviar substitutes. This defines a distinction from the more expensive variety, whereby salmon caviar or trout caviar, for example, are certainly not inferior. Other examples are flying fish roe (also called tobikko caviar) or lumpfish caviar (also called lumpfish roe). Here, however, not only the taste plays a role, but also the appearance, because with the Tobikko caviar there are four colors to choose from: red, black, green (mixed with wasabi) or orange. A very unusual variety is also the Avruga caviar, which is sturgeon caviar-like roe made from fish oil.
PREPARATION OF CAVIAR
In practice, there are two schools of thought on how to properly serve caviar. The advocates of the first school are convinced that the only correct way is to spread the caviar on thin white bread, which has been previously spread with butter. It is said that this is the only way to bring out the fine taste of the caviar. Anything that could surpass the taste of caviar should be avoided. Some would allow a few drops of lemon juice, others wouldn't. The choice of drinks to go with caviar is limited to well-chilled vodka or a glass of ice-cold champagne. The second school of lovers of caviar has a typical American behavior - you can mix everything with everything and everything goes with everything. We personally think that, if at all, you should use side dishes with caviar that have a rather delicate, mild taste of their own. The caviar taste should remain in the foreground.
THE RIGHT CUTLERY FOR CAVIAR
It is considered a mortal sin among connoisseurs to eat caviar with silver or metal cutlery, as they can oxidize and change the taste of the caviar. It is advisable to eat caviar with a suitable horn or mother-of-pearl spoon. Use glass or wooden containers for serving. Traditionally, golden or gilded trays can be used, as well as wooden spoons, which in no way spoil the taste. Caviar should be taken out of the fridge about an hour before serving and only opened immediately before consumption. It is best served in a special caviar bowl that is filled with ice and the caviar stays well chilled in a glass bowl. It must never come into direct contact with ice or water, otherwise caviar will "go blind". Do not boil the caviar, otherwise it will become hard and inedible. If the preparation of the food requires it, only add the caviar at the end of the preparation.
OUR CURRENT CAVIAR RECOMMENDATIONS
Our current recommendations apply first and foremost to all Chinese-bred sturgeon caviar varieties. Excellent caviar from the Caspian Sea has been produced here for several years with the help of the know-how of Iranian caviar experts. The Ossietra Gueldenstaedtii and the Imperial Gold caviar, a special selection of the Schrencki/Dauricus Imperial caviar, deserve special mention. A bestseller and highly recommended is the Finnish-bred Ossietra Baeri, which is produced in the beautiful nature of the Finnish Saviona region. Our Italian varieties offer excellent value for money with impeccable quality and a very fair price. Whichever of our varieties you ultimately choose, we guarantee the highest quality and absolute freshness. With each of our products, nationwide and every day.