In terms of value for money this caviar is amongst the very best that CAVIAR PASSION can offer.
• Grain size
• Grain texture
• Taste
• Color
• Aromatic notes
Free delivery from 150 € of purchase!
Over several years, as stocks of wild caviar have fallen, lovers of caviar have progressively been able to find a farmed caviar whose taste and texture was as close as possible to the wild Ossetra. GREY SELECTION (from the Acipenser schrenkii sturgeon) is farmed in China in accordance with Iranian methods. This fish lives in its natural habitat and is closely protected. The caviar produced is, without doubt, one of the best farmed caviars in the world thanks to its texture, the size of the grains and, above all, its exceptionally sophisticated taste.
Ossetra Grey Selection is a farmed caviar from the sturgeon Acipenser Schrenkii. This fish lives in its natural habitat in the deep lakes by the River Amur and matures under the professional care of Iranian experts. 15 years of research and development have made this caviar enormously successful. Due to its exceptional taste and colour, CAVIAR PASSION gives it the accolade as one of their signature products.
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!
