What is caviar?
Caviar is the eggs (roe) of the sturgeon and no other fish. Although other fish roe is often called caviar, it must always have the species before caviar such as “Salmon Caviar” to distinguish itself from truly being the world-loved product, “caviar.” Technically, only sturgeon roe is truly caviar. Traditional ‘Malossol’* caviar, as is produced by Sterling, is that which is made with only roe and minimal amounts of salt. There are no other artificial preservatives used in Sterling caviar.
Farmed vs. Wild?
Due to the endangered nature of many species of sturgeon, most wild-caught caviar is illegal. The handling and processing of wild product cannot be accounted for. In a concerted effort to conserve wild populations, Sterling pioneered farmed sturgeon, and today is sustainably raising white sturgeon using facilities that are regularly inspected, certified, and maintained at the most stringent levels. Discriminating chefs around the world prefer Sterling’s farm-raised product and attest to its culinary and ecological advantages.
How Should Caviar be Served?
Caviar should be kept cold and limited in its exposure to air. Temperature control while presenting and serving is important to maintaining the integrity of flavors in this delicacy. While there are a number of ways to enjoy, caviar traditionally is carefully spooned onto plain toast points or blinis, perhaps with a little crème fraîche to keep the focus on the caviar. Other accompaniments like finely chopped onion, chives, and hard-boiled egg are commonly used in presentation, however, today many chefs and connoisseurs are experimenting with a variety of methods of serving and enjoying caviar. One note should always be considered, please avoid using metal spoons, which alter the taste of the caviar; mother of pearl spoons are highly recommended.
* Malossol means “little salt”