Oscietra (Acipenser gueldenstaedtii), traditionally found in the Caspian and Black Seas is known for its smaller pearls in glistening shades of dark brown, boasting a complex flavour which is buttery, nutty and creamy with a subtle brininess. Sevruga (Acipenser stellatus), traditionally found in the Caspian Sea, Black Sea and the Sea of Azov boasts an aromatic briny flavour. Due to overfishing and poor sustainability practices many countries have banned the importation of beluga caviar and critically endangered Huso huso sturgeon. Often, beluga caviar you see for sale is actually "hybrid" beluga developed by cross-breeding Huso huso with Acipenser baerii (Siberian sturgeon). Caviar does not have to be premium or expensive to be enjoyed! We love to enjoy salmon roe from Yarra Valley Caviar, an Australian-based producer with impeccable sustainability practices and a humane milking process that ensures the salmon are not killed for their roe, but returned to the water to spawn again. This caviar delivers a delightful pop in the mouth with a bright salinity on the palette. Our favourite way to enjoy it is on warm blinis with crème fraîche, fresh chives and a chilled glass of Blanc de Noir or Chablis. Other affordable roes include trout and lumpfish. Experiment and see what suits your palate! Serving ideas We serve our caviar in the tin over ice, or decanted into our stunning Oyster Serving Dish over ice. Always served of course with our Mother of Pearl Spoon. Caviar can be enjoyed simply with buttered toast, blinis as described above, or as a bump on the hand. It is also a beautiful way to dress up scrambled eggs, pastas or steak tartare: your creativity is the limit. In conclusion, the wonderful world of caviar may seem daunting, but there are so many different types of caviar that are accessible and delicious and we recommend that you get in there and try them out.
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