Caviar Guide

Calvisius Tradition Limited Edition - Fabio Palazzi Italy

What is caviar?

In various countries around the world, the term "caviar" has been used to indicate very different products. However, according to the Codex Alimentarius, drawn up by the World Health Organization and FAO, caviar refers exclusively to the product obtained from the eggs of sturgeon, fish belonging to the Acipenseridae family.

  • In Traditional Cusine

    Traditionally, caviar is paired with ingredients such as butter, onion, sour cream, eggs, lemon and well-chilled dry vodka.

    However, these combinations were often used to tone down the intense flavor of more mature caviars, which are characterized by excessive saltiness and particularly pronounced aromas.

  • The "Malossol" Technique

    To best appreciate caviar, it is essential to make sure it is fresh and prepared according to the “malossol” technique, which involves the use of whole sturgeon eggs and a minimal amount of salt.In Russian, malossol means “lightly salted,” and this process gives caviar a more delicate and complex flavor.

  • Appearance

    For a technical evaluation of the caviar, take a small amount (3-5 g) with a mother-of-pearl, bone or horn teaspoon and place it on the back of your hand, between your index finger and thumb.Gently move the caviar and tilt your hand towards the light, checking for broken eggs and excess oil, as well as appreciating its size and shine.

The Fragrance

After a few seconds on your hand, the caviar warms up slightly, helping the aromatic molecules evaporate, which would be difficult to perceive at 0°C.Then bring your hand close to your nose to evaluate the scent: it should be almost imperceptible, with a light marine note, but without hints of preserved fish.Even after tasting, the skin should not retain intense fishy odors.

Flavour

At first taste, caviar strikes for its delicate flavour, with sweet notes that evoke the sea.Depending on the species of sturgeon, it can recall aromas of dried fruit, butter or more marine scents, such as molluscs, crustaceans and algae.
It can also recall fresh fish, but if the flavour recalls preserved fish (cod, herring, feed), it is a sign of poor quality or bad preservation.

Tasting

Once in your mouth, let the eggs slide on your palate to savor their soft and elastic consistency, until you perceive the surprising explosion of aromas.
Only in this way is it possible to fully grasp the complexity, intensity and persistence of the exceptional taste of caviar.

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