CAVALIER CLUB

The sturgeon belongs to the Acipenser family which includes 27 species of fish, distributed along the northern emisphere. All kinds of sturgeon are at risk of extinction. For this reason, catching wild sturgeon has been banned since 2006. Every species has its own characteristics but those of the white sturgeon are mostly appreciated for its white and firm meat with delicate flavors and also for its high nutrional values. The white sturgeon is farmed in pools with water temperature of 20 C (68 F) to ensure higher life expectancy than that observed in nature. During the first two years of their life, the young sturgeons are kept in special facilities with a strictly controlled and stable environment. However, in the third year, the grown sturgeons have a fully developed immune system and are ready to be transferred to an habitat with conditions similar to those found in nature and are placed in larger pools with natural seasonal temperature fluctuations. White sturgeon reaches a weight of 22/26 lbs in 5/6 years. However it begins to reach maturity only during its 10th year of life. In order to obtain a good quality caviar it is necessary to wait 11/15 years. The older the sturgeon, the bigger the size and higher the quality of the roe. Cavalier Caviar Club comes from the most long-lived sturgeons.

The sturgeon is an extremely versatile fish that can be used for a variety of dishes. Nutritionally, it is very high in protein, low in fats (about 6%) and rich in omega-3, minerals and vitamins, particularly vitamin A and D. From a gastronomic standpoint, it is very similar to white meat. Its filet doesn’t have a strong fish taste and, compared to other types of fish, it is much appreciated by children and ideal for the protein intake necessary for their mental and physical development. It doesn’t lose its properties when vacuum frozen and kept in the freezer and it is a easy and healthy option for any occasion.

To appreciate how to best taste caviar it is first necessary to understand the nature of this precious food. The fresh “malossol” caviar is made with sturgeon roe and salt. Malossol means “low salt” in Russian and the word identifies a product prepared with the best raw material, very delicate and complex but with a lower shelflife. At the first taste of caviar, the flavor of the roe is quickly replaced by an almost sweet note and aromas that recall dried fruits (from hazelnut to waltnut), butter and yeast and varies depending of the species of sturgeon. Some caviar may also have nuances that recall notes of the sea, such as seafood (specifically mussels, clams, oysters and sea urchin), shellfish (shrimp, crab, lobster, mantis shrimp), seaweed, freshwater and spirulina algae. Other times caviar can recall the flavor of fresh fish (whole fresh fish, raw fish or boiled fish). However, if caviar smells or tastes like preserved fish (stockfish, herring, feed, etc.) it is a major defect and it is a sign of poor preservation. Some caviars are more suitable to be used in the kitchen or used with strictly cold or lukewarm light starches such as pasta, rice, potato. Almost raw egg yolk, light sour cream, soft bread or blini pair wonderfully with the texture of the roe, while others can only be fully appreciated simply by themselves. Traditionally, caviar is associated with products such as butter, sour cream, onion, egg, lemon and also very dry iced vodka. However, these pairings are often served to cover the excessive salinity and very marked aromas of older caviars. Cavalier Caviar Club recommends pairing our pure “malossol” product to dry sparkling wines. These help the flow of aromas merge their complexity to that of caviar, often with surprising effects. Even a still white wine may be well-suited, but we recommend to choose carefully wait to pair to our high quality caviar.

To properly assess the quality of caviar, take a small amount (3-5 g/ 0.10-0.17 oz) with a mother of pearl spoon (bone or horn), and place it on the back of the hand between the index and the thumb. Gently move the caviar and tilt your fist towards the light in order to appreciate the color and sheen of the product while ensuring the absence of broken eggs and excess oil. After a few seconds on the hand, caviar warms slightly and the evaporation of aromatic molecules, otherwise hardly perceptible at 0 ° C, intensifies. Bring your fist under the nose to evaluate the fragrance; this has to be almost absent, vaguely evoking the sea, but no scent should be associated with that of preserved fish. Even after the caviar has been tasted, the hand shouldn’t have a strong fish odor. Once caviar is in the mouth, linger pleasantly on its taste by sliding the eggs down the palate and appreciate its soft and tender texture and the amazing explosion of flavors. Only then, the complexity, intensity and finally the persistence of the incredible taste of caviar can be truly appreciated.