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Essential tips for selecting the finest caviar
Choosing the best caviar can seem complex given the variety of options available on the market. Grain size, color, texture, taste, as well as the visual and organoleptic qualities that vary by species, are essential aspects to consider in order to select the caviar that best matches your tastes and expectations.
Grain Size: A key aspect
At Rova Caviar, each grain size offers a different experience, influencing both the texture and taste of this delicate delicacy. Grains can vary from small to very large, with each species providing a unique sensation in the mouth. Renowned for its exceptional caviar, Rova Caviar categorizes its products according to grain size. The larger the egg size, the higher the grade.
Baeri caviar, sourced from the Siberian sturgeon, is known for its medium-sized grains. The grains of Baeri Rova Caviar range from 2.7 mm to 2.9 mm, depending on the grade. This caviar is prized for its melting texture and buttery, briny flavor, offering a perfect balance in the mouth.
Produced by the Russian sturgeon, Ossetra caviar is one of the most sought-after varieties. Rova Caviar’s Ossetra Royal, measuring around 2.8 mm, is ideal for those seeking a firm texture and a delicate flavor palette. The Ossetra Imperial grains are beautifully sized, ranging from 2.9 mm to 3 mm, and are known for their firm texture and nutty, buttery, and briny taste, offering a symphony of balanced aromas. The Ossetra Suprême quality represents the pinnacle of Ossetra caviar, with exceptional eggs of 2.9 mm. Its perfectly calibrated, light-colored grains and firm, silky texture make the Suprême an essential choice for connoisseurs.
Persicus caviar, produced by the Iranian sturgeon, is characterized by slightly smaller grains compared to its Russian Ossetra cousin. At Rova Caviar, Persicus grains range from 2.7 mm to 2.9 mm. This rare caviar offers a melting texture and a mineral flavor, ideal for those who appreciate subtle nuances.
For a crisp experience, opt for smaller grains like those of Shipova caviar, measuring between 2.2 mm and 2.4 mm. Smaller grains concentrate the flavors, making them perfect for a bold tasting. Its supple yet firm grains and pronounced iodine taste with nutty and buttery notes are highly valued by chefs and caviar enthusiasts alike.
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Visual and organoleptic qualities
The visual appearance and taste qualities of caviar are essential for evaluating its quality. High-quality caviar features perfectly shaped, intact grains with a captivating shine. The grains should have a uniform color, ranging from pearl gray to deep black, depending on the variety. While color doesn’t necessarily determine quality, it can influence the taste perception. The absence of visible imperfections is a testament to the care and expertise in the selection and preparation process. Rova Caviar’s grains are distinguished by their natural luster and uniformity. They are meticulously sorted to ensure that each tin contains grains that meet the strictest standards. This visual aspect is not only a promise of quality but also an invitation to indulge.
Sensory characteristics such as smell, texture, and flavor are just as crucial for appreciating this exceptional delicacy. Rova Caviar stands out for its unmatched freshness, with a delicate scent free of any strong fishy notes. This subtle olfactory profile is a sign of careful preparation and optimal preservation. In the mouth, the grains reveal a melting texture that gently bursts on the palate. They release a balanced, complex flavor with buttery and briny notes that flatter the taste buds without being overpowering. The absence of bitterness or acidity reflects well-controlled maturation, allowing the flavors to fully express themselves.
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Breeding conditions and expertise
The quality of caviar also depends on the purity of the stock, the breeding conditions of the sturgeon, and the expertise of the producers. In the pure and pristine waters of Lake Mantasoa, the sturgeons raised at Acipenser farm benefit from a unique environment conducive to their natural development. Water temperature, food quality, and strict control of breeding conditions are carefully monitored to offer caviar of unmatched quality.
Each step of the production process is carried out with meticulous care, from the breeding of the fish to the harvesting of Rova’s precious caviar grains. To guarantee the exceptional quality of Rova Caviar’s grains, the fish are fed a healthy and balanced diet custom-made at Acipenser farm. The tanks are designed to mimic the sturgeons’ natural living conditions, promoting harmonious fish development and the production of caviar rich in flavor. Finally, each grain is carefully sorted to retain only the best. This rigorous selection process results in caviar with delicate nuances, a melting texture, and an incomparable flavor.
