CAVIAR AS THE NEW SUPERFOOD
As widely as caviar is discussed among connoisseurs, many fail to appreciate its nutritional values and the fact that it can proudly stand among other superfoods.
Caviar is a rich, pure and natural source of vitamin B12 and high quality Omega 3 and 6 oils. Why buy supplements when nature has already provided so beautifully?
Vitamin B12 is an essential vitamin that your body needs but cannot produce. It is found naturally in animal products, and caviar is a very rich and perfectly pure source.
Vitamin B12 has many important roles in your body. It supports the normal function of your nerve cells and is needed for red blood cell formation and DNA synthesis..
The Life of Roe
The commercial demands of sturgeon farming for caviar purposescan cause a paradox. The fish do not produce caviar until they are at least seven years old. Sturgeons are broadcast spawners, and so even as adults they do not spawn every year because the conditions to do so are very specific. Most importantly the quality of the caviar for consumption purposes increases as the fish age.
The fish do not produce caviar until they are at least seven years old. Sturgeons are broadcast spawners, and so even as adults they do not spawn every year because the conditions to do so are very specific.
Most importantly the quality of the caviar for consumption purposes increases as the fish age.
The eggs of a 20-year-old sturgeon will be more of a delicacy than those of a 10 year o ld. Eggs from an older fish will be larger and more firm, which give a more pleasing texture in the mouth and the flavour will be stronger with more depth and intensity.
From a commercial farming perspective, the paradox is therefore obvious. The wait and investment in rearing the fish is long. The temptation is to cash in on the first harvest, however since in many cases the fish are killed in the process, the investment cycle starts again and truly premium caviar becomes an unattainable goal.
The opportunity to allow the fish to mature properly takes substantial planning and investment patience. This is why at Pearla Caviar the commercial prerogative is to keep our fish alive and in good health.
We invest heavily and continually in the environment and the aqua culture, and most importantly our expert biologists over many years, innovated a proprietary technology and process for harvesting the caviar that keeps the fish alive and in great health.
Commercially this makes us totally sustainable, and means we have fish in our farm that are over twenty-five years old, and why without any post harvesting enhancements our pure caviar is of premium quality.
Types of Caviar
Sterlet Caviar in grey and amber tones colour comes from the smallest species of Sturgeon - Sterlet Sturgeon, raised in our own retaining lake fed by fresh mountain water on our farm in Poland. The caviar with velvet smooth texture is characterised by distinctive,
strong and intense flavour, with smaller eggs and velvety texture gives it a lingering buttery flavour.
Best paired with top grade Brut Champagne or fine sparkling wines as well as a Chardonnay or Rieslings
Baerri Caviar comes from the Siberian Sturgeon, raised in a retaining lake fed by fresh mountain water on our own farm in Poland.The Sturgeon can reach weight up to 65 kg and can live up to 60 years. The dark-brown to black caviar with luscious firm texture is characterised by its mild and light saltiness and beautifully intense
flavour with slight iodine elements develops into a rich but subtle, nutty aftertaste with buttery tones leaving sumptuous lingering aromas.
Best paired with champagne or intense white wine or vodka.
Oscietra Caviar comes from the crossbreed of the Siberian and Russian sturgeons, both raised in a retaining lake fed by fresh mountain water on our own farm in Poland. The outer shell of the dark-brown to olive-coloured eggs is slightly harder than that of the Sterlet Sturgeon. The taste is characterized by deep, rich and complex flavour with a pleasant salty aroma, accompanied by delicate nutty and buttery notes and long aromatic aftertaste.
Recommended to pair with top grade Brut Champagne or fine sparkling wines as well as a Chardonnay or Rieslings.
Bester Beluga Caviar comes from crossbreed of the Beluga and Sterlet Sturgeon, the largest and smallest Sturgeon species.
The caviar is characterised by silver-grey to black colour with taste that offers gorgeously complex, refined and delicate salty flavours followed by rich, buttery, nutty (walnut, hazelnut)
and creamy touches with an incredibly refined and long after-taste.
Pairing: It is absolutely definitely worth opening your most precious vintage whites or the bestselected renowned champagnes or top-class vodka to pair with this exquisite caviar.
THE CAVIAR PARADOX
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