Tag

caviar taste

Launch of Special Reserve Beluga

SPECIAL RESERVE BELUGA LAUNCH OFFER – 10% OFF It is quite a while since we listed a pure Beluga (Huso Huso) caviar and I have often written about the difficulty of finding really good Beluga (Huso Huso) caviar at a sensible price. This autumn, we have managed to source some really excellent Beluga (Huso Huso) and we have secured a shipment at a cracking price. As we are really keen that you try it, we have even given it a special launch price, 10% below its normal price. This will... Read More

,

October Caviar Tasting

Earlier this month, I had the pleasure of providing the starter, plus a little caviar knowledge, for a dinner party hosted by a client of ours. In truth, he had bought the “Caviar Tasting Experience” at a charity auction. Caspian Caviar was delighted to provide something a little different for a local charity auction and it turned out to be something of the star lot. It made rather a good price, so I had to be on top form, with my wit and charm being rolled out of cold storage... Read More

AUGUST CAVIAR TASTING – IRANIAN CAVIAR

Our main sample this month was a Sevruga caviar all the way from Iran. It was good but not great. The small grey eggs certainly looked the part and it was soft but the taste was not overwhelming. We felt that it was not as good as the Italian Sevruga caviar that we normally stock over the Christmas period and the cost is considerably greater, so we plan to continue with our normal supply. It did serve to remind us of the impending US sanctions on Iran. “What have US... Read More

, ,

Caviar Information

Caviar Caviar is simply the roe of sturgeon that is lightly salted and cured. Traditionally served on blinis topped with crème fraiche or sour cream, caviar is a wonderfully versatile food that can enhance and compliment a wide variety of dishes. Chopped egg and finely chopped onion are other usual accompaniments, but do try it on its own to really appreciate its flavour. You often see the Russian term “Malossol” being used to describe caviar. It translates to “little salt” referring to the traditional Caviar production process where only a... Read More

,

July Caviar Tasting No3

Last, but not least, this month on the tasting front was a Beluga caviar from Bulgaria. It was a pure Beluga caviar – from a Huso Huso sturgeon. I have written before about the difficulty of getting a good enough Beluga (Huso Huso) caviar at a sensible price. It is not commonly farmed as it takes about 18 years to mature. Even then, great caviar is not guaranteed. Much of what we see is of poor quality and/or offered at a silly price. So was this another such example? First... Read More

,

July Caviar Tasting No2

The second caviar that we have tasted this month was a Baerii caviar from France. Baerii is better known as Siberian Sturgeon and it is still found in the rivers of Siberia. However, it has become the staple of the caviar farming industry as it matures relatively quickly and can produce very good caviar. Typically, it is a dark caviar with medium sized eggs and a good flavour at the front of the mouth, but with little lingering flavour at the back. Some examples can be rather bland. How was... Read More

July Caviar Tasting No1

Tough job I know, but people do keep sending us caviar to taste. We welcome it as we do like to see what is on the market to ensure that our range is up to scratch. If we come across a caviar which is better than we stock and is offered at a sensible price, then we will change supplier just so long as they dont demand a minimum order of 100kg! So first up this month was a Sevruga caviar from Iran. As I keep saying, good Servruga is... Read More

,

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

,

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

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