All the majesty of an Imperial caviar. The pride of CAVIARPASSION.com
• Grain size
• Grain texture
• Taste
• Color
• Aromatic notes
Free delivery from 150 € of purchase!
Its Imperial colour, its Imperial-sized grains, its Imperial nobility. IMPERIAL SELECTION caviar is one of the great caviars.
Imperial Selection Caviar comes from 12-13 year old sturgeons, whose eggs have largely reached maturity. In the CAVIARPASSION.com range, IMPERIAL SELECTION caviar is between the Beluga and Black Diamond (sharing the same origins). It comes from sturgeons of the Dauricus and Schrenckii families, farmed in China in the best environmental conditions.
The large-sized grains are rigorously selected by expert Iranians nominated by CAVIAR PASSION. The result is astonishing. Broadly comparable to Beluga, IMPERIAL SELECTION caviar is a product of seriously rare character, reserved for those who love excellence. The size of the grains (from large to very large), their fine skin, their firm texture giving off an incomparable flavour. Roll in the mouth before exploding them against the teeth and releasing their exceptional juice.
Composition: Sturgeon eggs (fish) 96%, salt 3.7%, borax 0.37%.
Average nutritional value (per 100g): Energy: 283 kcal - 1083 kj. Fat 19.1g of which 5.1g saturated. Carbohydrates: <0.1g of which sugar 0g. Protein: 27.6g. Salt: 3.3g. Sodium: 1093mg. Fibre: 1.0g.
If you want to buy caviar (at any time of the year) at an affordable price CAVIARPASSION.com regularly has special online promotions. Delivery is free with all purchases exceeding €130.
When serving and eating caviar, always use mother-of-pearl cutlery, rather than metal. Serve cold, preferably on a bed of ice.
Do not add either lemons or gherkins. Caviar is best enjoyed on its own. Take your time and enjoy the caviar in your mouth. Your taste buds are mainly on your tongue, so just crush the grains slowly against the palate and let them melt.
As for quantity, a few grams per person is enough. Of course a 100 gram tin, or even 250 grams, creates an impression. But 30 grams, say, between a few blinis or on lightly-toasted bread would be a wonderful appetiser!
When serving and eating caviar, always use mother-of-pearl cutlery, rather than metal. Serve cold, preferably on a bed of ice.
Do not add either lemons or gherkins. Caviar is best enjoyed on its own. Take your time and enjoy the caviar in your mouth. Your taste buds are mainly on your tongue, so just crush the grains slowly against the palate and let them melt.
As for quantity, a few grams per person is enough. Of course a 100 gram tin, or even 250 grams, creates an impression. But 30 grams, say, between a few blinis or on lightly-toasted bread would be a wonderful appetiser!
