I adore caviar.
Caviar are the eggs of
the sturgeon fish. Only the eggs from the sturgeon is called caviar, whereas
eggs from other fish are called roe, such as salmon roe. The sturgeon produce
caviar after 8 years.
I like most caviar,
but recently I had Ossetra Royal (Caviar Malossol – pure salted) from Caviar
Petrossian Paris. It was a dark caviar with a distinctive and firm nutty taste.
The species of sturgeon is Acipenser Guldenstadti (Ossetra Sturgeon). The
Petrossian caviar has three grades: classic, royal, and Tsar Imperial. The main
differences in the grades are the taste, size, and colour.
I also like the
Prunier Malossol caviar, from the sturgeon species Acipenser Baeri from
Siberia. The tradition of Malossol – the pure salted flavour – is a technique
that has been developed for almost 100 years.
I adore caviar served
with blinis or bread, creme fraiche, and boiled small potatoes. The caviar
should be scooped onto the bread or blinis with a mother-of-pearl spoon
(spatula) rather than a metal spoon. And it is best accompanied with a glass of
champagne.
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