Caviar FAQ

What is caviar properly so called?

The word “caviar” comes from the Persian word Khaviar which means “egg bearer”. Caviar is the eggs of the sturgeon and not of any other type of fish. Some other fish eggs can be called caviar as long as the species is mentioned “Salmon Caviar”. Only the eggs of the sturgeon are technically caviar.

What is the difference between the different types of Sterling Caviar?

At Sterling Caviar we divide our caviar into five categories: Imperial, Supreme, Royal, Classic y Select. They are classified during production in function of the size and the colour of the grains of the eggs. All our caviars undergo the same strict meticulous process to ensure their superior quality.

How long does caviar stay fresh?

Caviar should be kept in the fridge between 0º and 3ºC until it is eaten. While the tin remains unopened, the caviar will retain its quality for up to eight weeks. Once the tin has been opened, the caviar should be eaten immediately since contact with the air produces flavours which make it lose its eating quality.

How should caviar be served?

Keep it cold and limit exposure to the air. Caviar should be eaten straightaway, as this is the best way to enjoy its taste. Caviar can also be served on toast or blinis, also a little crème fraîche marries well with the taste of caviar. Other accompaniments include finally chopped onion, chives and hard-boiled eggs, even though they detract from the true flavour of caviar. Avoid the use of metal spoons which affect the quality and taste of caviar.The ideal is to use mother-of-pearl spoons.

What is a helping of caviar?

To a large extent, this depends on the preferences of the individual and on how it is served. If eaten on its own, a good helping might be 30 grammes of caviar. If on the other hand it is used as a garnish or served with toast or blinis, those 30 grammes might be enough for 2-3 helpings.

How do you preserve Caviar Sterling? Do you use Borax?

At Sterling Caviar the only things we use to maintain the exceptional qualities or our caviar are salt and refrigeration. The use of other preservatives such as Borax is completely forbidden in the production of our caviar because it affects its exclusive flavour.

What does Malossol mean?

Malossol is a Russian word which means low in salt. The term Malossol refers to the craft technique of preparing caviar using very small amounts of salt with low temperatures throughout the process. It is a craft technique, perfected over the last 100 years, which allows the true taste of caviar to be preserved.

Wild or farmed caviar

The international CITES convention prohibits the sale of caviar from wild fish. Consequently, all caviar on sale should have on the label a CITES code showing the following information: species code (three letters)/Origin (F or C if they are farmed)/Country of production (two letters)/year of canning (aaaa)/CITES code of the producer or packer.