Caviar
Kaviari sources caviar (sturgeon grains) from across the globe. Kaviari works with sustainable farms only. Sturgeon wellbeing is paramount, as is water quality. And using genetically modified feed and antibiotics is prohibited. Kaviari drives all the steps in the caviar production. With its help the farms are trained in the traditional, artisanal techniques that lead to the production of caviar as remarkable as the wild Iranian caviar of the past. The roe - the small sacs that contain the grain or fish eggs - are carefully removed from the sturgeon and then washed and sieved. The best eggs are selected and hand-salted. The eggs are then sealed inside 1.8kg containers and the maturing process commences.
Kaviari ages the caviar in its Parisian laboratory. The ageing process is crucial as it is then that the caviar develops its unique flavours and realizes its potential. Bruno Higos has been caviar master at Kaviari for over 30 years, closely tracking the evolution and refinement of the grains in a temperature-controlled room, noting the aromas and tastes until, like fine cheese and wine, the caviar reaches the perfect point of maturity, expressing iodized, woody, buttery or nutty aromas for instance.
Baeri caviar is from the sturgeon species Acipenser Baerii. This sturgeon originates from Siberia and could grow to lengths of three metres in the wild. It was imported to French farms in 1975, and is now the most widespread sturgeon in European farms. The grains are small to medium (1.5-2.5mm), grey to dark ebony with shiny undertones, and firm, flexible and silky. The baeri roe has mineral flavours, dried fruit notes, earthy or woody flavours and a nutty aftertaste.
Oscietra caviar (also spelled Osciètre or Ossetra) is a prestigious, luxurious caviar favoured by top chefs. It derives from the Russian sturgeon Acipenser Gueldenstaedtii. Reaching up to two metres in the wild and weighing up to 200kg, in farms it is around one and a half metres in length. The grains are rolling and uniformly sized, medium to large (2.5 to 3mm), and deep to light amber in colour. They have subtle and iodized flavours, with a long, smooth hazelnut finish.
More about caviar
- Caviar is a rich source of omega-3 fatty acids, which are good for cholesterol levels, blood pressure, eye health and much more.
- Never use a metal spoon as it reacts with the caviar, giving it an unpleasant metallic taste. Ideally consume caviar with a mother of pearl, horn or bamboo spoon.
- Serve caviar on blinis, toasted bread or by itself; the latter way is an ideal way to appreciate its flavours. You can go high-low and serve it on crisps or fried chicken, or luxury on luxury and serve it on lobster for instance.
- À la royale. You can place small clusters of grains on the back of your hand, between your thumb and forefinger, and consume it that way. À la royale is a recommended way to consume caviar as your body heat activates its flavour compounds.
