CAVIAR TASTING
The tradition of tasting dates back to the time when tasting before buying was mandatory, and because sellers usually had only one spoon in the market, and they wanted to try a lot, so the seller put some caviar on the back of the hand between the index finger and thumb so that buyers could try before buying. Before sampling the caviar, it was necessary to wait 2-3 minutes for the caviar to reach the temperature of the human body, since at this temperature, the caviar has an ideal amount of flavors in order to capture the unforgettable aftertaste of this product. After 2-3 minutes, put caviar in your mouth and press it with your tongue to the sky, the caviar will begin to burst and release flavors and aromas that are not like anything else. After you have tasted the caviar, you should smell the place where the caviar was on your hand, if this place has any smell, then the caviar is not of very good quality, but if this place does not smell at all, this is confirmation of the highest quality of excellent caviar and this caviar can and must be bought. For tasting it is necessary to use spoons made of mother-of-pearl, glass or bone (as in the old days), this is very important – never use a metal spoon, as the metal gives oxide and can lead to a change in the taste of the caviar itself. Caviar, like a real delicacy, must be savored, eat slowly, enjoying this product to feel all the “notes” of this delicacy.
CAVIAR TASTE
Caviar should not smell like fish, be bitter or sour – it should have a delicate aftertaste characteristic of each type of caviar, depending on the breed of which sturgeon you eat caviar.
Caviar should not have any smell, only a pleasant aftertaste, with a slight nutty “tinge”.
If caviar with the addition of preservatives, with the taste of sprat or herring flavor, with bitterness, then this is not a very good quality caviar. Well, if there is a strong smell from the caviar, then the caviar has expired and most likely the caviar is gone.
The taste and smell are very much influenced by where the fish grew up and what they were fed with. If the fish lived in running water and were fed with good food, then the caviar will be of good quality. If the fish were kept in pools and fed with poor food, then the quality of the caviar will be poor.
We export our Aquatir caviar all over the world, including to such countries as the USA, Australia, Japan, Singapore, Switzerland, Germany, which confirms the highest quality of our products and the availability of all necessary certificates and permits for the supply of our products to these and many other countries in the world.
CAVIAR APPEARANCE
In appearance, caviar differs depending on which fish it was obtained from. There should not be any dents on the eggs, the caviar should be whole. All good caviar is quite crumbly and all the grains easily move away from each other. They also have a natural luster and a smooth surface. All caviar should be homogeneous and have the same size of eggs.
– The largest caviar is Beluga caviar, the size of the egg reaches up to 3 – 3.5 mm. The color of Beluga caviar has a light shade and it is considered that the lighter the caviar, the better and more expensive it is, since only a mature Beluga female can produce light eggs. In our store www.thecaviar.co.uk there was even a case, before the New Year 2021, one customer from London bought 500 grams of Beluga and after receiving her order, she calls and says: – I ordered black caviar, and your courier brought me white …. The manager of our company, Olena www.thecaviar.co.uk, had to talk for a very long time and in detail about the secrets of black caviar and that white caviar means top quality caviar.
Even the very name of the Beluga fish came precisely from the fact that the caviar of this fish was almost white, which is why the fishermen began to call this fish Bel (aya) uga.
In general, it is considered the most expensive caviar in the world, white, or rather not white, but slightly yellowish caviar with an amber tint, or as it is called Diamond. This caviar is given by a female Beluga Albino, it is very rare to find offers for the sale of Almaz caviar on the market and prices are always very high for this caviar. This is the paradox that everyone thinks that the most expensive caviar on earth is black caviar, and on In fact, the most expensive caviar is white, Diamond caviar, or rather yellowish with an amber tint. The price of this caviar ranges from 8 to 12 thousand pounds per kilogram. If you want to buy and try such caviar, then write to us and we will be happy to help you with the purchase of Almaz caviar.
– The smallest caviar in our store is Sterlet caviar, whose eggs are 1.5 to 2 mm in size. This caviar is characterized by a luxurious and rich aftertaste, strong and memorable. Its eggs have a beige, gray or pearl-platinum hue, they are small in size and very light and soft.
The people call Sterlet caviar “royal”, and indeed royal because it was Sterlet caviar that was delivered to the table of the Russian Tsar and many European royal courts because of the unique taste and harmony of aftertaste shades.
When choosing caviar, of course, be guided by your own tastes and wishes, but all products presented in our store and produced at the Aquatir sturgeon complex are really considered top-class caviar and are one of the best in the world.
THE RIGHT CHOICE OF CAVIAR
Before buying caviar, please pay attention to the external factors of caviar:
• fresh caviar should be uniform in color.
• eggs should not be cracked, shellless, dried out or stuck together.
• no pronounced smell should be felt.
• there should be no sour or fishy smell.
• Caviar is usually sold in glass or tin jars. When you buy, in a glass jar you can see for yourself whether or not there is liquid in the jar. When you buy a tin, you need to shake it a little and if you hear that something is happening inside, gurgling or overflowing, then do not buy this caviar. Caviar should be without liquid.
• Do not buy caviar on social networks or from unverified sellers.
• When you are going to buy caviar, first check the CITES code on the jar and the expiration date.
SERVING TO THE TABLE
Black caviar is called the “Queen of the table”, as it is the most expensive product on the table and, accordingly, it must be treated with a special approach and respect. Caviar is served either in a special caviar bowl with ice, where they put a small glass or crystal vase with caviar. According to Russian traditions, caviar is served without ice, in a glass, silver or porcelain caviar bowl. In Russia, caviar was always eaten fresh, but it had to be delivered to Europe and the route took quite a long time and during this time the caviar lost its freshness, so European gourmets got black caviar with some flavors that needed to be hidden somehow, so caviar was served with ice and lemon to beat off the fishy smell from the caviar.
Therefore, the erroneous opinion has gone that caviar must be served cold, on ice.
In fact, everything is completely reversed – caviar should be consumed when it has “warmed up” a little, that is, it has taken room temperature, and only then will it surprise you with its indescribable “palette of colors” aftertaste, for which you put it on your holiday table .
You need to use the “Queen of the Table” with neutral, not spicy and not sour-salty dishes, so as not to interrupt the taste of the caviar itself. Caviar should complement the dishes, but at the same time, it should dominate the aftertaste.
As for drinks, the ideal accompaniment for our delicacy can be cold white dry or brut champagne, pink cold dry wine is also suitable. Wine and champagne should be of good quality, complementing an expensive delicacy.
Russian vodka is traditionally eaten with a spoonful of black caviar, but the famous singer Fyodor Chaliapin did the opposite. He first ate a spoonful of caviar, and then washed it down with ice-cold vodka, and at the same time he always said: “They don’t eat caviar, they drink caviar with vodka.” Due to the high content of the organic compound Acetylcholine, which increases a person’s tolerance to alcohol, eating caviar during a feast or holiday will help you feel invigorated the day after the party.
To calculate the approximate amount of caviar before the holiday, they usually take at the rate of 30 grams (approximately) of caviar per person, this is not a lot and not a little, that is, a sufficient amount to appreciate all the qualities of this delicacy. If you think that this is very small, and many people think so, then please – it all depends on your appetite and your capabilities, and as people say – there is never a lot of caviar ….
Elegantly served caviar from the London Caviar House company to the table with selected dishes and drinks for caviar will allow you to feel like the queen’s close associates for some time, as the “Queen” will show off on your table and bring you indescribable happiness of taste and joy for festive table!
