Buying caviar can be difficult, especially if you want true quality or a specific flavour. Caviar can vary greatly in colour, texture, taste, and appearance depending on the type of caviar, the species of sturgeon, where and how it was harvested, and how it was treated after harvest. Here are five suggestions to ensure you get your money’s worth.
Know the species
When purchasing caviar, be aware of the species, country of origin, and harvest date. Due to the protective ban on wild sturgeon stocks, all legally imported caviar is farm-raised.
Federal law requires every importer to have a CITES Permit to ensure species accuracy, a “Certificate of Origin,” and a “Labelling Report” specifying the harvest date.
Grades of Caviar:
Caviar from each species of sturgeon is graded 1 or 2.
The colour, flavour, and appearance of Grade 1 caviar are superior, and the eggs are perfectly sized and fully intact.
Grade 2 caviar is still delicious, but the eggs may not be fully intact or meet a few of the other grading criteria listed below.
Only buy what you need:
To enhance flavour, good caviar is cured and matured by professionals for a set period of time. Once sold and the tin is opened, the quality can rapidly deteriorate, with the eggs softening, becoming stickier or oilier, and liquid weeping out into the tin. Once opened, the caviar should be consumed within a day.
Traceability:
Your tin of caviar should have a lot number that refers to the supplier’s legal documentation. This is also required by the FDA in the event of a food-related contamination or recall.
Freshness
All caviar must be labelled with a “best by” date. This is usually printed on the container alongside the lot number. The highest quality, most transparent, and freshest caviars are always guaranteed at Pearl Caviar.
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