Tasting Caviar
What is Caviar
In different countries around the world, the term caviar has been used to refer to very different products. However, according to the Codex Alimentarius, developed by the World Health Organization and the FAO, caviar is the product made from eggs obtained from sturgeons, fish belonging to the Acipenseridae family.
IN TRADITIONAL CUISINE
Traditionally, caviar has been paired with ingredients like butter, onion, sour cream, eggs, lemon, and even well-chilled dry vodka. However, these pairings were often used to numb the taste buds in order to tolerate the strong flavors of older caviars that were excessively salty and had very pronounced aromas.
THE “MALOSSOL” TECHNIQUE
To properly enjoy caviar, it is essential first to ensure that the fresh caviar is malossol, meaning it consists of whole sturgeon eggs and salt.
Malossol is a Russian term meaning “lightly salted”; this technique characterizes a product that is more delicate and complex in flavor.
THE LOOK
To technically evaluate caviar, take a small amount (3–5 g) using a mother-of-pearl spoon (bone or horn is also acceptable) and place it on the back of your hand between the thumb and index finger.
Gently move the caviar and tilt your hand toward the light to check for broken eggs and excess oil, while appreciating the size of the eggs and their shine.
The Tasting Journey
THE ODOUR
After a few seconds on the hand, the caviar slightly warms up and intensifies the evaporation of aromatic molecules, which are otherwise hard to perceive at 0°C.
Next, bring your hand close to your nose to assess the aroma; it should be almost absent, vaguely reminiscent of the sea, but no scent should be associated with preserved fish. Even after consuming the caviar, your hand should not emit strong fishy odors.
THE FLAVOUR
At the first taste of caviar, what stands out most is a slightly sweet salinity that evokes the sea, along with aromatic notes that may recall nuts (ranging from hazelnut to walnut) and butter—depending on the species of sturgeon from which the roe is sourced.
Some caviars may also express more “marine” aromas, reminiscent of shellfish (especially mussels, clams, oysters, and sea urchins), or the sweetness of crustaceans (such as shrimp, crab, lobster, or mantis shrimp), as well as hints of seaweed, freshwater, or spirulina.
In other cases, the taste of caviar may recall fresh fish (whole fresh fish, raw fish, or boiled fish). However, if the caviar smells or tastes like preserved fish (such as salted cod, herring, or fish feed), this is considered a major flaw and a sign of poor storage.
THE TASTING
Once in the mouth, take a moment to savor the taste by gently rolling the eggs across the palate, appreciating their soft, elastic texture and the surprising burst of aromas.
Only then can the complexity, intensity, and lingering finish of caviar’s incredible flavor truly be appreciated.
Calvisius suggests
pairing our pure “malossol” caviar with dry sparkling wines. These enhance the release of aromas and blend their own aromatic complexity with that of the caviar, often creating surprising and memorable tasting experiences.
When it comes to culinary use, some types of caviar are best suited for use in recipes or paired with light starches—strictly cold or just lukewarm—such as pasta, rice, or potatoes. Others pair beautifully with raw fish, shellfish, and crustaceans.
Lightly cooked egg yolk, stracciatella cheese, soft bread, or traditional blinis complement the delicate texture of the eggs, while certain caviars are best enjoyed on their own to fully appreciate their character.
Let yourself be inspired by our caviars
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The Health Benefits of Caviar
A Nutrient-Rich Delicacy
Caviar is not only known for its refined taste but also as a highly nutritious food. Sourced from sturgeon eggs, it offers a wealth of health benefits thanks to its exceptional nutritional profile.
Rich in high-quality proteins and long-chain unsaturated fats, caviar is packed with essential fatty acids like Omega-3, EPA, and DHA, which support heart health, brain function, and the nervous system.
It is also a natural source of vitamins A, D, E, and B12, which help strengthen the immune system, improve vision, and support cellular function.
When enjoyed in moderation, caviar becomes a true ally for daily wellness — a complete food that combines gourmet pleasure with nutritional value, ideal for those seeking authentic and health-conscious culinary experiences.