“It’s when we eat seafood that we forget, we too were from the sea”.
― Anthony T. Hincks
It may be difficult to understand or value the taste of caviar at first bite because it has a unique flavour, which can be sensed in length of time. Furthermore, it is better to try a variety of caviar kinds to find out our own preferences. To catch the taste of caviar you need to try it at least twice or three times. And then you’ ll find out that “it’s a heaven for your taste buds”
To fully enjoy all the subtle flavours of Caviar, try the following ritual: Serve a small portion of Caviar on the back of your thumb. After a few seconds on the hand, the Caviar warms slightly and the intense taste of the caviar will be released. First, bring your fist under the nose and evaluate the fragrance; this should be almost absent, sometimes slightly evoking the sea (but it should not be associated with the smell of preserved fish).
Now, let’s taste! Take the caviar in your mouth and use your tongue to trap and burst the roe against the palate (roof of your mouth). Only then, the pure taste and delicate flavour of the Caviar will be fully released and appreciated.
“Simply enjoy an explosion of taste…”
How to serve Caviar..
It’s an art when it comes to serving the Caviar –
The best way to serve caviar is the simplest way: Just have on hand some toast, butter, and lemon juice, and avoid serving it straight out of the refrigerator rather, let it sit for about 15 minutes to take off the chill. Though some people see no harm in the use of metal utensils, connoisseurs claim that metal taints the flavour of the caviar and frown upon it.
“Ensure the real flavour of Caviar by adhering to the tradition of mother-of-pearl spoons”.
But when it comes to true extravagance, it’s difficult to beat the way it’s done in Russia, where caviar is served on blinis/crepe, together with sour cream and vodka!
To capitalize on Caviar Heritage taking every measure to ensure freshness with pristine refrigeration and stringent quality controls, we recommend consuming your caviar at your earliest convenience to ensure optimal freshness and flavour. Caviar will maintain its top quality for up to 4 weeks when stored unopened and refrigerated (ideal temperature: 0-2 degree Celsius). Much as with any fresh fish product, once the tin is opened, we recommend consuming your caviar within 24 hours (and kept refrigerated or over ice during that time). These refrigeration recommendations will ensure not only the best flavour, texture, and aroma of your caviar but also protect you from any possible health and safety concerns.
“Enjoy the Caviar in its best way!”