Tag

caspian caviar

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IS THE PRICE OF BELUGA WORTH PAYING?

Firstly, lets consider why Beluga Caviar is so expensive. The reason is two fold: it is perceived to be the best caviar and it takes a very long time for Beluga sturgeon to mature. Is it the best? I guess that really comes down to personal preference, but the appearance and taste of really good Beluga is hard to beat – large grey eggs, with a glorious creamy flavour. Sadly, too many examples of Beluga caviar dont quite fit this description and are an over priced disappointment, even when they... Read More

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OFFERS FOR MOTHER’S FESTIVAL

Mother’s Festival?? I know most people will be talking about Mother’s Day this week, which is all well and good, but it is not quite as exciting as what comes next – Cheltenham Festival. This neck of the woods comes alive with the excitment of hosting four days of great racing. While my Mother may make polite noises about her Gift Box and a bunch of daffs on Sunday morning, she can hardly lift her head from the racing pages and cant wait for the Festival to begin. So whether... Read More

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5 more Caviar Questions & Answers from Caspian Caviar

My last blog with 5 Questions & Answers all about caviar went down rather well, so here are another 5 Questions and Answers covering other aspects of caviar. Are there any traditions to eating caviar? (such as tableware, etc) Yes. Caviar is traditionally served on ice. This leads some people to believe that if it is not ice cold at all times, it will immediately go off. This is not the case. It is served on ice as it tastes best that way. Try it at room temperature and you... Read More

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5 Caviar Questions and Answers from Caspian Caviar

What does caviar taste like? On the face of it, this seems such a simple question, but it is really rather a tricky one to answer. The simple, if rather facetious, answer is “Like caviar”. The problem is that it really tastes like nothing else so it is very hard to describe. In our efforts to convey the taste, we in the trade often resort to using descriptions such as “buttery”, “creamy”, “with hints of the sea”, “whiffs of walnuts” etc etc. All may well be true to varying degrees,... Read More

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Is all caviar farmed?

We still do get asked this question by customers, and the simple answer is “Yes”. Although many people still firmly associate caviar with Russia, Iran and the Caspian Sea, the reality today is very different. Some twenty years ago, the restrictions on fishing for wild sturgeon in the Caspian became looser. At much the same time, many of the countries around the Caspian were becoming more industrialised, particularly with the expansion of the oil and gas industry in the region. The subsequent over fishing, pollution and modification of rivers had... Read More

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Valentine’s Day Special

Love is in the air………but help is at hand! Valentine’s Day Offer on Royal Oscietra and selected Caviar Gifts Dont say it with Flowers Dont say it with Chocs Much better results With a large Caviar Gift Box! The poetry might not be up to much, but the caviar is great! With Valentine’s Day looming, we have knocked 10% off the price of our ever wonderful Royal Oscietra caviar, as well as some of our great gift sets . What could be better than caviar for two? The Royal Oscietra... Read More

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Caspian Caviar Gold Cup

GOLDEN OFFERS FOR THE CASPIAN CAVIAR GOLD CUP 1.55pm Saturday will see 17 runners compete for the 2017 Caspian Caviar Gold Cup at Cheltenham. What better excuse could I need for running a quick offer on our Caspian Gold caviar? I know it lacks symmetry, but just to make it an even better offer, we have extended it to our award winning Sibirskye. I would love to see you at Cheltenham on Saturday but sadly I am “not required”! Simon will be doing the honours, so do say hello should... Read More

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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 all of our caviar from, or via, the EU. Will we have to pay some sort of tariff post 2019? It is not a nice thought. Worse still is the... Read More

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 a place which still thought that it was part of the USSR, but that is another story. One of the most interesting aspects of the tasting visit was the fact... Read More

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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 not as simple as merely blinis v. toast. After all, there are many types of bread and many types of toast. I often see caviar being served with “French Toast”... Read More