A Bit About Our Caviar (just in time for New Year’s Eve…)

This fall we were proud (and excited!) to introduce a new product, truly sustainable Ossetra Caviar from the Aquitaine region of France. French caviar is still fairly new to the American gourmet scene but it’s quickly becoming a chef and foodie favorite.

We spent countless hours of research to find the right producer. After Ariane and Andy traveled to France to personally inspect the different aqua farms and learn about their practices firsthand, we were confident we found the right producer to become our exclusive partner.

The state-of-the-art aquafarm follows the strictest of animal welfare and environmental protocols – its wastewater actually runs cleaner than the same water at entry. The sturgeon benefit greatly from the exceptionally pure water from breeding through harvesting, resulting in the highest quality available.

Our low-salt Ossetra is harvested at its absolute peak of size, flavor, color and texture. The grains are round, plump and juicy with just the right amount of “pop.” The flavor is fresh and clean, slightly briny with a lingering, soft nutty taste and ultra-silky mouthfeel. The color ranges from clear grey to gold and deep brown.

Handling Tips
When serving caviar, freshness is key. Remember caviar is highly perishable and delicate so it should be treated as so.

Once you receive your D’Artagnan caviar, keep it refrigerated until ready to serve. The ideal temperature for storing caviar is about 26 to 30 degrees F. To prolong freshness you can store your tin carefully wrapped in a plastic bag, and placed in a bowl of crushed ice in the fridge. Just change the ice frequently.

Once opened, caviar will remain fresh for up to three days but ideally should really be used immediately.

How to Serve
D’Artagnan caviar is delicious enjoyed simply – atop a round of crustless brioche toast, blini or steamed baby red potato, with or without a dollop of crème fraîche; or in your favorite canapé recipes.

However you plan on serving it, remove the caviar from the refrigerator about 10 minutes before serving. Caviar should always be served well-chilled.

If you’re keeping it out to serve and it’s not going to be consumed immediately, such as on a buffet, keep it in the original tin or in a glass caviar server, over a bowl full of shaved or finely crushed ice.

Remember to always use a non-reactive spoon, such as mother of pearl, horn, or bone, when handling or serving caviar. A metallic spoon will create a chemical reaction and ruin the taste. If you are assembling canapés the privacy of your own kitchen you can even use a plastic spoon. And always spoon caviar gently without popping or smooshing the delicate eggs.

What to Drink
Champagne is a classic accompaniment as is icy cold vodka, served neat. Dry white wines can be delicious with caviar. Try crisp varietals, like Pouilly-Fuisse or Sauvignon Blanc. Another great option is sake – a super chilled Junmai Daiginjo will complement without overpowering.

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