France's Baeri caviar: prestige and savoir faire unite to produce a refined, precious caviar which meets everyone's demands.
• Grain size
• Grain texture
• Taste
• Color
• Aromatic notes
Free delivery from 150 € of purchase!
AQUITAINE SELECTION is a French Baeri caviar. As shown by its name, this caviar originated in Aquitaine; it now comes from a Dordogne fish farm selected by CAVIAR PASSION.
CAVIAR PASSION's Aquitaine Selection is a farmed caviar where the sturgeons are carefully bred. The water temperature is permanently measured electronically. Each year the fish are moved to a different pond. Regular weighing measures their growth and food needs. After their first three years, the males are identified, then the females alone remain in the ponds. From their fifth year a sample of fish are given an ultrasound so as to estimate the potential size of their eggs. During the final months before their eggs are extracted, the sturgeons are kept in clear water ponds in order to ensure the purest taste. Respect for the product is key to this operation, requiring meticulous precision.
AQUITAINE SELECTION is a caviar with generous-sized grains. Largely sweet, they are coloured between amber and black. Delicately iodised with a melting texture. Subtle hazelnut and soft butter notes are delivered.
Composition: Sturgeon eggs (fish), salt, preservative E285.
Average nutritional value (per 100g): Energy: 241 kcal - 1012 kj. Fat 7.52g of which 2.1g saturated. Carbohydrates: 2.36g of which sugar 1.2g Protein: 21.2g Salt: 3.8g
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.
Kept in the refrigerator between 0 and 4°C (for not more than 3 months) and your caviar will always be ready to be eaten. Once opened, a tin of caviar quickly loses its quality. So have just enough for all your guests – allow 20 – 50 grams per person.
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!
