Farmed under the professional eye of Iranian experts. The excellence of farmed caviar.
• Grain size
• Grain texture
• Taste
• Color
• Aromatic notes
Free delivery from 150 € of purchase!
With the fall of wild caviar stocks over some years, lovers of caviar have (as a result of determined hard work) produced a farmed caviar whose taste and texture is similar to Beluga. PREMIUM SELECTION comes from cross-breeding the Acipenser Schrenki and Huso Dauricus sturgeons. Probably one of the best farmed caviars in the world, it holds its own against the most prestigious wild caviars… at a much more reasonable price.
PREMIUM SELECTION is a hybrid caviar, the product of crossing two species of sturgeon, Acipenser schrenckii and Huso (dauricus), the biggest sturgeon. These sturgeons are reared in China, on the banks of the River Amur in submerged fish traps at depths of 20-60 metres. Iranian experts have developed sophisticated breeding techniques in a protected, natural environment. Marrying environment and tradition has produced a subtle caviar whose texture, colour and flavour is comparable to the prestigious Beluga.
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!
