Useful Information

One of the fundamental elements that determine the excellence and quality of caviar is without doubt the salting. It is an extremely delicate and complex technique, handed down from generation to generation, that calls for experience, sensitivity and a deep knowledge of the raw material.

The word “Malossol”, Russian for “lightly salted”, often appears on tins of caviar. Although this wording is now widely used in the sector, it does not always represent a genuine guarantee of quality, since it is frequently applied without specific controls or certifications.

For this reason, the more discerning consumer should look into the origin of the product, the reputation of the brand and the production methods adopted, favoring producers who work caviar according to artisanal methods and in full respect of tradition.

The gesture that defines excellence

Among the most important stages in the production of caviar, salting is without doubt the most delicate and decisive art. It is precisely this step that determines the balance, the aromatic complexity, the consistency and the keeping qualities of the product.

For centuries, the salting of sturgeon eggs has been carried out according to artisanal methods handed down over time, an ancient knowledge that calls for experience, sensitivity and a deep understanding of the raw material. Every batch of eggs has unique characteristics and requires a dedicated approach: size, consistency, maturation and quality all influence the amount of salt needed to bring out its qualities at their best.

This is why the salting must be carried out strictly by hand, through careful work that allows the salt to be measured out with extreme precision. The aim is to use the minimum amount indispensable to ensure the correct preservation of the caviar, while at the same time safeguarding the purity of its taste, its texture and its aromatic elegance. An excess of salt would mask the finest nuances of the product, while an insufficient amount could compromise its stability and preservation.

Our experience has allowed us to refine this ancient art over time, developing a deep expertise in the salting of caviar. It is precisely at this stage that our know-how is expressed: a precise and meticulous balance that makes it possible to enhance the natural characteristics of every selection, respecting its identity and its excellence.

Caviar is an extremely delicate and precious product that requires particular care during storage and transport. As a fresh fish-based food, it is essential to maintain the cold chain at all times in order to preserve its quality, its food safety and its organoleptic characteristics.

Even brief changes in temperature can compromise the structure of the eggs and alter their taste. For this reason it is important to avoid leaving caviar near sources of heat, next to lit stoves, inside cars exposed to the sun or in rooms that are too warm: the product could deteriorate rapidly and begin to release liquid, a clear sign of incorrect storage.

The best way to transport and store caviar is to keep it inside a suitable thermal container, such as a polystyrene box or an insulated bag. The use of eutectic plates, also known as ice packs or ice bricks, makes it possible to maintain an optimal temperature between 2°C and 8°C, protecting the product even while it is being moved.

Once cooled in the freezer for about 24 hours, eutectic plates are in fact able to absorb a large amount of heat before reaching room temperature, thus helping to keep the cold stable inside the insulated bag.

As well as being a practical choice, an elegant insulated bag is also the ideal accessory for those who wish to carry caviar with style and safety. In our shop you will find solutions designed specifically to guarantee the perfect preservation of the product, without giving up elegance.

On the shelves of delicatessens and supermarkets it is easy to come across various types of fish eggs. At first glance they may look similar, but in reality there are profound differences in origin, quality, consistency and flavour.

Among the most widespread are lumpfish eggs: small, black and inexpensive, often used as an alternative to caviar. Although their appearance may recall it, the taste and the structure are completely different, as is the value of the raw material.

The expression “red caviar” is also very common, an improper term that often causes confusion. True red caviar does not exist: these are simply salmon, trout or flying fish eggs, naturally orange or coloured red, very different from authentic caviar in size, consistency, flavour and provenance.

The term caviar refers exclusively to the prized eggs of the sturgeon, always considered one of the highest expressions of world haute cuisine and an absolute symbol of culinary luxury.

Depending on the sturgeon species, caviar can display extraordinary nuances: from intense black to pearl grey, from dark brown to elegant golden tones, through to the exceptionally rare white of the precious albino Beluga Almas. The diameter of the eggs also generally varies from 2 to 3.5 millimetres, while the taste can range from delicate, velvety notes to more intense, lingering and complex nuances.

Just as in the world of diamonds, caviar too is assessed according to very precise parameters: size, colour, taste and rarity of the species. The larger the caliber of the egg, the lighter and more luminous its colour, the more elegant and clean its flavour and the rarer the species it comes from, the greater the value and quality of the product.

To be certain of buying real caviar, it is essential always to check the label, which must clearly bear the wording “sturgeon eggs”. Equally important is to rely on qualified and trustworthy retailers, able to guarantee authenticity and traceability and to recommend the variety best suited to the tastes and requirements of every enthusiast.