Nutritional Values
Sturgeon Caviar SILVER LINE in a Tin Can by IKRiNKA
The Siberian sturgeon is native to Russian Siberia, northern Kazakhstan, Mongolia, and China. In Western Europe, it is the most commonly farmed species of sturgeon. Colloquially, the roe of female sturgeons and Osietra sturgeons is referred to as Osietra Caviar. Due to its black color, noble aroma, and limited availability, sturgeon caviar has earned the title "Black Gold."
In trade, sturgeon caviar is also offered as Imperial Baeri. The color spectrum of Osietra caviar ranges from glossy anthracite to shimmering golden black. The eggs typically have a diameter of 2 to 2.5 millimeters and are considered medium-sized caviar. The taste of the caviar is slightly spicy, subtle, and has an incomparably delicate texture. Gourmets also appreciate the fish roe for its fine nutty notes.
How to properly eat sturgeon caviar?
Sturgeon caviar is a sought-after delicacy not only in Germany. Gourmets worldwide buy the black fish eggs. Particularly popular are the sales sizes of sturgeon caviar SILVER LINE in 50g and 100g cans or jars with a light salt content (Malossol). Packaged in the classic tin can, the aromatic pearls remain fresh for a long time unopened and protected from light. Connoisseurs enjoy the SILVER LINE in 50g/100g together with champagne, ice-cold vodka, or dry white wine.
Also very popular is the preparation of caviar with crème fraîche, onions, and pepper. You should always eat caviar with mother-of-pearl, horn, wood, or plastic spoons and never with silver or metal spoons. Metal oxidizes quickly and would alter the taste of the delicacy.
Does caviar taste better from a can or a jar?
While black caviar in a can is traditional and solid, jars offer an unobstructed view of the exclusive delicacy. Connoisseurs can already assess the quality of the roe by its color and grain size. These quality characteristics also determine the price of sturgeon caviar, among other things. However, the two packaging types do not affect the taste of the caviar.