Oscietra Caviar, Caviar del Tíbet
Sourced from areas rich in fresh spring water, completely free from pollution. The magnificent environment and the nature of the waters ensure the high quality of the sturgeon farming.
What is caviar?
What we call caviar is the unfertilized roe of the 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 and its near extinction.
Today, all caviar that is legally consumed and marketed comes from farms with natural waters, strictly adapted for sturgeon farming and similar to the natural conditions in which the wild species would live.
The CITES Convention (Convention on International Trade in Endangered Species of Wild Fauna and Flora) establishes a worldwide network of controls on the international trade of endangered wild 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 del Tíbet
Caviar del Tíbet Oscietra is obtained from the female Acipenser Gueldenstaedtii sturgeon, which takes up to 10 years to reach maturity and begin producing eggs. Originally from the Caspian Sea, it is one of the most renowned caviars in the world. With roe measuring over 3.0mm, its texture is firm, with a unique glazed sheen, and its intense creamy flavor with a hint of nuts is a delight for the palate. Its color ranges from dark brown to pearly brown, even reaching tawny yellow.
Caviar classification
Sturgeon contains up to ten different types of amino acids necessary for the proper functioning of our bodies. There are more than ten different species of sturgeon, each offering different types of caviar according to egg size, color and flavor. In any case, caviar is a special food, prized for its quality and sublime taste, which must maintain uniformity in the size and color of the eggs. The larger the grain, the more flavor it releases as it bursts on the palate.
As for the color of the eggs, it depends on the age of the sturgeon from which they come. Other aspects to consider when assessing the quality of caviar are the shine and firmness of the membrane. The glossy appearance of the eggs is an indicator of their freshness and of the correct storage process used, while the membrane must be firm enough to burst on the palate, yet delicate enough to melt in the mouth.
Ingredients: Russian sturgeon roe (Acipenser gueldenstaedtii), salt, preservative E 285.
Allergens: contains fish.
Aluminum tin.
Product/importer: Mariskito (Galicia)
NUTRITIONAL VALUES 100 g
- Contains 96.8%, E285 Borax (natural preservative)
- Energy value: 927Kj/222 kcal
- Fat 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
Best before: In our case, the best-before date is approximately 50 days from the packaging date.
Storing caviar
Once you receive the caviar, we recommend keeping it in the refrigerator, chilled at no more than 4ºC until you are ready to enjoy it. We also recommend opening the tin 5 minutes before serving so it can naturally reach room temperature.
Cooking with caviar
There are many ways to enjoy fine caviar, beyond the traditional way of tasting it without any accompaniment.
It is not advisable to use metal or stainless-steel utensils to eat caviar, as they may alter its flavor. Mother-of-pearl, glass or plastic spoons are recommended.
Made in Spain Gourmet pairing: Pair it with a premium rosé cava or a brut nature reserva or gran reserva.