Description
Oscietra Caviar, Caviar from Tibet
Originating from areas rich in fresh spring water, in complete absence of pollution. The magnificent environment and the nature of the waters ensure the high quality of sturgeon farming.
What is caviar?
What we call Caviar is the unfertilized roe of female sturgeon. The sturgeon is one of the oldest species on the planet. For decades, wild sturgeon originally from the Caspian Sea were fished without any kind of control, leading to overfishing of the species until it practically became extinct.
Today, all caviar consumed and sold legally comes from farms in natural waters that are strictly adapted for sturgeon farming, similar to the natural conditions where the wild species would live.
The CITES Convention (Convention on International Trade in Endangered Species of Wild Fauna and Flora) establishes a global network of controls on international trade in endangered wildlife species and their products, requiring the use of official permits to authorize their trade.
The aim of the CITES Convention is to ensure that international trade in wild animals (such as sturgeon) and plants is legal, sustainable, traceable and does not endanger their survival.
Caviar from Tibet
Tibetan Oscietra Caviar is obtained from the female Acipenser Gueldenstaedtii sturgeon, which takes up to 10 years to reach maturity and start producing eggs. Originally from the Caspian Sea, it is one of the most renowned caviars in the world. Roes measuring over 3.0 mm, its texture is firm with a unique, glazed shine and its intense creamy flavour with a hint of nuts is a pleasure for the palate. Colour between dark brown and pearly brown, even reaching brownish yellow.
Caviar classification
Sturgeon contain up to ten different types of amino acids necessary for the proper functioning of our body. There are more than ten different species of sturgeon, each of which offers different types of caviar depending on the size of the egg, colour and flavour. In any case, caviar is a special food, appreciated for its quality and sublime flavour, which must maintain a homogeneity in the size and colour of the eggs. The larger the grain, the more flavour it leaves when it bursts on the palate.
As for the colour of the eggs, this depends on the age of the sturgeon from which they come. Other aspects to consider in order to assess the quality of caviar are the shine and hardness of the skin. The shiny appearance of the eggs is an indicator of their freshness and the correct storage process used, while the skin should be hard enough to burst on the palate, but soft enough to melt in the mouth.
Ingredients: Russian sturgeon roe (Acipenser gueldenstaedtii), salt, preservative E 285.
Allergens: contains fish.
Aluminum can.
Product/importer: Mariskito (Galicia)
NUTRITIONAL VALUES 100 g
- Contains 96,8%, E285 Borax (natural preservative)
- Energy value: 927Kj/222 kcal
- Fats 14,2 g
- of which saturated 2,4 g
- Carbohydrates 0 g
- of which sugars 0 g
- Protein: 23,6 g
- Salt 0.05. g
Expiration: In our case, the best before date is approximately 50 days from the packaging date..
Preserving caviar
Once you receive the caviar, we recommend keeping it in the fridge, refrigerated at no more than 4ºC until you consume it. We also recommend opening the can 5 minutes before consumption so that it reaches room temperature naturally.
Cooking with caviar
There are many ways to enjoy good caviar, in addition to the traditional ways of tasting it without any accompaniment.
It is not advisable to use metal or stainless steel utensils to eat caviar, as this can alter its flavour. It is recommended to use mother-of-pearl, glass or plastic spoons.
Pairing Made in Spain Gourmet: Combine them with a premium rose or brut nature reserva or gran reserva cava.
Ratings
Not yet reviewed