Frequently Asked Questions
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Caviar Nutrition Facts
Caviar is a highly concentrated source of nutrients, packed with vitamins & minerals (Omega 3) and high in protein. One serving of caviar has an adult’s daily requirement of B12, as well as vitamins A, E, B6, Iron, Magnesium and Selenium.
What does caviar taste like?
It is not easy to explain, even caviar from the same species of fish can taste different based on a number of factors. The taste of most caviar is commonly interpreted with similar descriptions as a breath of the sea, a touch of salt, the delicate flavour of fresh fish, sometimes smooth and nutty or cream and earthy, full of delicious brine that pops in your mouth and fills your nose, and like good raw oysters but richer.
Storage and Shelf life
Caviar should be stored in the coldest part of your refrigerator, usually the bottom shelf. Ideal temperature requirement for cavies is between -2c and 2c.
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Shelf time are usually around 90 days. Once a tin has been opened, caviar should be consumed within 48 hours
What is the difference between fish roe and caviar?
Remember all caviar is roe but not all roe is caviar. Roe refers to any and all unfertilised eggs collected from marine animals. To be qualified as caviar, the roe not only has to be processed correctly but also has to come from Sturgeon species. Caviar is the combination of unfertilised sturgeon eggs and salt.
What is Malossol?
The word Malossol is reffered that "little salt".
This is to inform buyers that the caviar had not been overly salted and the salt used is lessen than 3.5%
How is the quality of caviar graded? What factors change the rating?
The quality of caviar is graded based on a set of factors in which the scorer must answer a series of questions about the product to determine whether the caviar is Grade 1 or Grade 2. The 9 factors that caviar is graded on are egg size, egg colour, egg firmness, egg lucidity, egg uniformity, egg separation, egg fragrance, egg taste, and egg maturity.