What is caviar?
What does Malossol mean?
The word Malossol refers to a traditional caviar curing technique, based on low salt content, below 5%.
Our Caviar Masters only use the Malossol technique in all our products, and Calvisius features some of the lowest salt content on the market, to enhance the caviar’s freshness and flavor profiles.
How to taste caviar?
What is a caviar “bump”?
A dollop of caviar placed on your hand for tasting can also be called colloquially “caviar bump”.
It is a very engaging experience, but also the best way to determine the caviar’s quality and maximize the tasting experience.
What does caviar taste like?
Does caviar have to “pop”?
Caviar’s texture and roe size vary from species to species. Fresh caviar’s texture is smooth and velvety, and the firmness of the bead varies according to the fish’s DNA, but fresh untreated caviar normally features a firm yet delicate texture.
Often times, the “pop” most people refer to is due to roe’s pasteurization, which is a heat treatment that extends shelf life, but takes away most of the original flavors and nutritional properties of the prized roe.
All of Calvisius caviars are fresh and non-pasteurized.
Why use mother of pearl spoons?
How to serve caviar?
When it comes to serving caviar, presentation is key. The delicate, luxurious flavors of caviar should be showcased in a way that reflects its status as a gourmet delicacy. To begin, it's important to keep the caviar chilled until serving to ensure its freshness and quality.
When it's time to serve, present the caviar on a non-reactive dish, such as glass or ceramic, to prevent any metallic or chemical flavors from affecting the delicate taste of the eggs.
Place the dish on a bed of crushed ice to maintain the caviar's temperature and prevent it from getting warm, which can alter the flavor and texture.
To serve the caviar, use mother of pearl or other non-metallic spoons to preserve the delicate flavor. These spoons are neutral in taste and will not react chemically with the caviar, ensuring that its unique flavor is preserved.
What about accoutrements?
When it comes to serving caviar with accoutrements, the key is to experiment and find what works best for you. Whether you prefer blinis, toast points, potatoes, or condiments, the right accompaniments can take your caviar experience to the next level.
One classic accompaniment to caviar is blinis. These small, fluffy pancakes are made with yeast, flour, and milk and provide a soft, buttery texture that complements the delicate flavor of the caviar. The mild taste of blinis allows the caviar to be the star of the show, while also providing a slightly sweet and savory contrast.
Another popular accompaniment is toast points. These are thin, crisp slices of bread that have been lightly toasted. Toast points provide a crunchy texture that contrasts with the smoothness of the caviar, making for a satisfying eating experience. They also provide a neutral base that allows the caviar to shine, while adding a subtle hint of toasty flavor.
How to store caviar?
Caviar is a delicate and perishable food product, which means proper storage is crucial to ensure it stays fresh and maintains its unique flavor. The best way to store caviar is by keeping it chilled in the coldest part of the refrigerator, ideally between 28-32°F (-2 to 0°C). It's important to keep the caviar in an airtight container made of a non-reactive material like glass or plastic to prevent air and moisture from getting in and spoiling the eggs.
If you've opened a container of caviar and plan to store it for later, it's best to consume it within a few days to ensure its freshness.
By following these simple storage tips, you can enjoy the delicate flavors and textures of caviar at its best.
What are caviar grades?
Caviar grades refer to a classification system used to determine the characteristics of caviar. These grades can vary depending on the region and country, but generally, they are divided into four categories.
The highest grade, also known as "Supreme" caviar, is the most sought-after and considered the best quality. The grading system takes into account factors like texture, color, flavor, and size of the caviar eggs.
The grading process is done by highly trained professionals who have an expert palate and can discern the subtle differences between the different grades of caviar. The process is both rigorous and time-consuming, with each batch of caviar carefully inspected and evaluated before being assigned a grade.
By understanding caviar grades, consumers can make informed decisions about the quality and value of the caviar they are purchasing. Whether you're a caviar aficionado or just starting to explore this delicacy, understanding the grading system can help you appreciate and enjoy the unique qualities of each type of caviar.