Caviar as an experience

What is caviar?

The word ‘caviar’ describes the roe of the sturgeon only and not the roe of any other fish. Substitutes made with the roe of other fish, such as lumpfish, cod or mullet, to which black colouring is added, cannot be called caviar, just roe. Another common substitute is salmon roe, popularly known as red caviar.

At Sterling we don't add any artificial preservatives to our caviar, we just use salt and cold to preserve its exceptional qualities. The use of other preservatives such as Borax is totally forbidden in the production of our caviar because it affects its exclusive taste.

Wild or farmed?

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.

How should caviar be served?

Keep it cold and limit its time of exposure to the air. Caviar should be eaten as soon as it has been opened to enjoy its flavour at its best. It can be served on toast or blinis with a little crème fraîche in the classic pairing. Other things to eat with it are finely chopped onion, chives or hard-boiled eggs, although any additional ingredient can detract from the true taste. Metal spoons should be avoided since they affect the quality and taste of the caviar. The ideal is to use mother of pearl spoons.