CAVIAR SERVING METHODS

Written by Administrator. Posted in ABOUT CAVIAR

CAVIAR SERVING METHODS

If caviar is being served straight from the tin, the tin must be kept cold and be opened just before serving.

The best way to appreciate the sharpness of the product and to emphasize its multiple flavours is to handle it with a utensil that does not risk oxidizing the caviar. We strongly recommend the use a mother-of-pearl or gold spoon.

Ideally, caviar should be served in a crystal, glass or porcelain bowl, placed on a bed of crushed ice.

The ideal temperature for preserving caviar is between +1°C and +4°C, and should last from 3 to 6 months if kept in the coldest part of your refrigerator.

After opening, caviar should be consumed in 48 hours.

STURGEON FISH

Sturgeon fish that produce caviar, have roamed the seas and rivers for 250 million years, surviving since the age of the dinosaurs.

They are distinctive for their elongated bodies, lack of scales, and occasional great size ranging from 7–12 feet (2- 3½ m) in length. They are also the longest living fish, often living well over 100 years and attaining sexual maturity at 15 years or more. The combination of slow growth and reproductive rates and the extremely high value placed on mature egg-bearing females make sturgeon particularly vulnerable to over fishing.

Since 1997 all sturgeon species have been listed on CITES and wild sturgeon is increasingly rare. Today sustainable farming is the only reliable and legal producer of caviar.

CAVIAR SERVING METHODS

BLACK PEARL ROYAL

With a medium to dark amber colour, the eggs of the Kaluga Sturgeon (Huso Dauricus) have the most delicate flavour and make an ideal partner for champagne.

Sizes and prices

SIZE (g)	20g	30g	50g	100g
PRICE(RMB)	410	600	950	1900

To order, please contact: This email address is being protected from spambots. You need JavaScript enabled to view it.

BLACK PEARL CROWN

BLACK PEARL IMPERIAL


Origin: Farmed Flavour: Rich, buttery Size: Large Colour: Gray/hazel		Species: Huso Daurics Common Name: River Beluga Shelf Life: Four months refrigerated* *consume within 3 days of opening

Of the twenty-four species of sturgeon that exist, eight produce caviar and are historically fished in the seas of Eurasia and in the Amur River along the Russian-Chinese border. However, with wild sturgeon now close to extinction due to over fishing and black market trading, sustainable farmed caviar production is now flourishing worldwide.

CAVIAR SERVING METHODS

HISTORY OF CAVIAR

The first written record of the word caviar dates back to the 1240s from the writings of Batu Khan - Genghis Khan’s grandson. It is widely documented that caviar was first tasted on the shores of the Caspian Sea by the Azeri and Persians about 2000 years ago.

The Persians considered caviar to be a stimulant that increased their endurance and force. The Roman Empire regarded it so highly that it was presented among garlands of flowers as it was presented to the royals. Caviar later made its appearance at the Russian Court in the middle ages, quickly becoming the preferred delicacy of their Royal Czars, followed by its move into Europe where it become the delicacy of Aristocrats of the Royal Courts.

CAVIAR SERVING METHODS

CAVIAR SERVING METHODS

STURGEON FISH

BLACK PEARL ROYAL

HISTORY OF CAVIAR

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