#luxury #food #fish #roe #sturgeon #caviar #Ossetra #Beluga #malossol
“Caviar, the word brings to mind the ultimate in luxury food” –Paul Ebeling
Caviar is the roe of a sturgeon that has been salted. Our caviar comes from Acipenser baerii, the freshwater Siberian sturgeon, known for producing caviar of outstanding flavor, with small-to-medium grain fish eggs roe ranging in color from clear grey to deep black. It is said to have a distinct flavor, and many caviar gourmands prefer the firm bead, texture, and buttery, rich flavor of Ossetra over all others, even the esteemed Beluga.
aCviar experts follow the strictest of animal welfare and environmental protocols, combining technology with painstaking artisanal methods. Huge state-of-the-art tanks hold Siberian sturgeon while they mature, which takes 8 to 10 yrs. Because of advanced filtering technology, the wastewater actually runs cleaner than the same water at entry.
The sturgeon is an omnivorous fish and depends on eating protein to be healthy and produce eggs. On the caviar farm, the fish get a high-protein diet that mimics what they would eat in the wild: small fish, snails, and crustaceans, some vegetal matter, and grains.
Ossetra is the most sought-after caviar in the world and refers to caviar from specific sturgeon varieties including Siberian, Russian, and Beluga, among others.
The term “malossol” is Russian and means
Traditionally, before refrigeration, it was difficult to preserve these raw fish eggs and transport them, so plenty of salt was needed. The less salt, the truer the caviar taste; lightly salted caviar was highly prized by the Czars and Russian elite.
The finest malossol caviar is unpasteurized and preserved only with a minimal amount of salt, and has a natural flavor that will not overwhelm your palate with salt. That exaggerated pop when you bite down on the average caviar comes from added preservatives.
The round, plump grains have a lingering and nutty flavor reminiscent of hazelnuts or fresh walnuts. With ultra-silky mouthfeel and a color that ranges from clear grey to golden chestnut to deep brown, buttery caviar is unforgettable.
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