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Brexit and Caviar

Now that it seems certain that the UK will be leaving the EU in two years time, what will this mean for the caviar industry? The real answer is “No idea” because I dont think anybody does know at this point in time. The key will be our future trading relationship with the EU. Here at Caspian, we currently import … Continue reading

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Caspian Oscietra v. Black Oscietra

“Black Oscietra” sounds like some dark Knight from Transylvania during the Dark Ages, but I do in fact refer to Oscietra from the Black Sea, or at least originally from the Black Sea. I will explain. I recently went on a tasting tour which took me a long way east. So far east in fact, that I ended up in … Continue reading

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TOAST!

We do sometimes discuss with customers what is the best medium on which to serve caviar: blinis or toast? Some find blinis rather on the soggy side of life and prefer the crunch of toast. We associate blinis with Russia, but many of the Russians that I speak to always take their caviar on toast. However, perhaps the question is … Continue reading

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White Russian

The heading should really be White v. Russian, but I rather liked the way that it suggested a cocktail. If you are wondering what I am talking about, the answer is, of course, sturgeon. The White Sturgeon is also known as Transmontanus and the Russian Sturgeon is better known as Oscietra. Its scientific name is tricky to spell, so I … Continue reading

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Vegetarian Caviar: Why Do They Bother?

From time to time, I come across inventions and creations which seem so utterly pointless, all I can think is “Why do they bother?” Into this category I must put such useless items such as electric pepper grinders, square steering wheels, iWatches and most of the things that I am given for Christmas. Also falling firmly into this category comes … Continue reading

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10% OFF OSCIETRA AND THE RETURN OF THE BARD

10% OFF OSCIETRA Looking at my records, I see that it really is some time since I let you have some of our excellent Oscietra at a discount, so time I did. This is the “Little Brother” of our Royal Oscietra, which many of you enjoyed last month. It has the same great flavour, but slightly smaller eggs. It looks … Continue reading

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Summer Loving……….

Recently, I had a lovely query from a customer asking for advice on how he should prepare for a romantic caviar picnic with his wife in order to celebrate their 10th wedding anniversary. As this may not be the only romantic picnic planned this summer, I thought that I would share my advice: As for the caviar, trying a selection … Continue reading

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Sibirskye Caviar

This caviar comes from Siberian (Baerii) Sturgeon, which is a main stay of the farming industry, both in its pure form and use in hybridisation. The name, Sibirskye, is simply Siberian in Russian. I thought that up in a rare moment of creativity and have been pleased with myself ever since. The reason that Siberian Sturgeon are used so widely … Continue reading

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Caviar Tins or Caviar Jars – the Public Speaks!

In one of my recent blogs, I compared the merits of presenting caviar in tins as opposed to in glass jars. I did state that one of the main reasons that we use tins is that is what is demanded by the UK market. While I thought that this was the case, I did not have any actual evidence. Perhaps … Continue reading

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Easter Offer Newsletter

Happy Easter 15% Off Beluga for Easter Easter seems to have come along in a bit of a rush this year. We are only just getting back to normal following the Cheltenham Festival, and here we are entering the holiday season. So a quick offer on our Beluga – now with 15% off. On a recent trip up to town, … Continue reading

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