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Sterling Caviar Celebrates National Caviar Day – July 18, 2020

National Caviar Day is this Saturday, July 18, 2020. While little is known of the origins of the day we officially honor caviar, we do know that this delicacy has been enjoyed the world over for centuries.

A QUICK HISTORY LESSON ON STERLING CAVIAR

Norwegian entrepreneur and founder of Sterling Caviar Jacob Stolt-Nielsen (1931-2015) came from a long line of fishermen. As a young man, Jacob came to the realization that mankind’s irresponsible harvesting of the ocean would create a negative, irreversible impact if continued. And so, spawning from his family history in fishing, Jacob naturally gravitated toward aquaculture. In 1988, Stolt Sea Farm opened Stolt Sea Farm California LLC (later becoming Sterling Caviar) – a facility in Northern California to farm-raise white sturgeon. This farm was one of the first to raise the world-famous sturgeon, the fish from which the delicacy caviar comes.

STERLING CAVIAR TODAY
Today, Sterling Caviar is the leading producer of domestic caviar, serving the most discerning chefs, customers, and caviar connoisseurs both here in the U.S. and abroad.

While this delicacy is known in many parts of the world, it is as nuanced as wine. Each grade at each farm has a specific color, size, and flavor profile, and each type of sturgeon getting fed a different diet in different water produces something different. After that, it’s also about how long it ages in the tin.

CAVIAR 101

  1. Caviar is not as serious as one may think.
    While historically it was for the Tsars, it was once also used in place of pretzels on the bar. It then progressed to be served only in Michelin or top Zagat rated restaurants. In the current day, its price is attainable for use in more casual settings and we are seeing an uptick in younger generations using it to get creative on home menus for their guests. (Read into… A little goes a long way)
  2. Caviar is the salt-cured eggs or roe of sturgeon.
    It is important to keep in mind that true caviar can only come from one of the 27 species of sturgeon. If the salt-cured eggs come from a different fish (such as salmon, trout, paddlefish), it is simply known as roe.
  3. Like wine, the taste and characteristics of caviar vary slightly by species of sturgeon.
    Sterling white sturgeon caviar is best known for its buttery creaminess in all of our grades, especially Royal grade, light nutty flavor in our Supreme grade, and hints of crisp seawater in our classic grade. Our caviar is graded by egg size and texture, and – in the case of our Imperial and Two-Color grades only – by color.
  4. Caviar pairs well with others.
    While Champagne or sparkling and ice-cold vodka are traditional, don’t be afraid to try the following complements: Dry, fruity, and citrusy white wine (Pinot Grigio, Albariño, Grüner Veltliner, etc.), light red wine (Pinot Noir, Grenache, etc.), dry Rosé (still or sparkling), or Pellegrino.
  5. Caviar is a dish best served cold.
    For optimal results, serve your caviar in its original tin or small glass or crystal dish over ice. Once opened, avoid excess exposure to air of your caviar by consuming it immediately or by placing the lid over the caviar in between servings. Next, let’s address the spoon. Avoid silver or metal as it can cause an altered perception of the caviar with your taste buds. Best to use spoons crafted from mother of pearl, bone, wood, or even plastic.
  6. Caviar is more versatile than you think.
    Exceptional caviar deserves to be enjoyed on its own but for those times when you’re feeling more creative, try the following pairings and/or complements:

    • Traditional service. Caviar, blinis, crème fraiche, diced, hard-boiled eggs, diced red onions and chives. The blini is your serving vessel. Create your own combinations. Add smoked salmon, sturgeon, or crab for extra deliciousness.
    • Chips and dip. Caviar, potato chips, crème fraiche, chives. We bet you can’t eat just one!
    • From the sea. Caviar atop oysters, scallops, sashimi, etc.
    • Eggs on eggs. Try adding a dollop of caviar to deviled eggs, Eggs Benedict, scrambled eggs, or egg yolk ravioli.
    • You say “poe-tay-toe.” Potatoes of all kinds love caviar. Baked potatoes, mashed potatoes, French fries, tater tots – it’s ALL good!

Like caviar, this year is rare and presents us with extraordinary circumstances. Social distancing doesn’t mean we stop celebrating — Celebrate with us and add a dollop some on your favorite dishes or enjoy it on eggs, potatoes, or crackers, the choice is yours. Need inspiration? We have recipes from renowned chefs highlighting Sterling Caviar.

Want to increase your caviar knowledge? We have put together CAVIAR 101 designed to do just that – CAVIAR 101.
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