One of the most popular caviars among Michelin-starred chefs around the world, this caviar is produced by a Kaluga hybrid sturgeon. The large firm pearls are grey to golden brown in colour, and rolls between tongue and palate to release very complex flavours.
Name: Kaluga Sturgeon x Amur Sturgeon (Huso Dauricus x Acipenser Schrenckii)
Maturation: 10 years old
Color: grey, golden brown
Characteristics: distinctive floral aroma with the hint of ocean
How To Taste The Caviar ?
Caviar should be properly chilled to preserve its freshness.
It is very sensitive to temperature. You can keep caviar in the refrigerator but not in the freezer!
You serve caviar in chilled glass dishes (bowls), preferably made of crystal.
The bowl should be placed on crushed ice. It guarantees fresh flavour.
For caviar you use spoons made from mother of pearl, ivory or tortoiseshell. This delicacy is treated as royalty.
Avoid using metal spoons (especially made of silver) as they can react with the caviar and impart a metallic taste.