This caviar is prepared using the Malossol technique (meaning “a little salt”), which involves adding between 3 and 4% salt. This is the traditional Russian way of preserving the balance of depth and flavor subtleties.
This lovely pearl grey caviar is ideal on its own or with meals that allow it to shine, such as a carpaccio of fresh scallops with caviar.
In Europe, Riofrio is one of the most important sturgeon breeders, and their caviar was the first to get organic certification. Fish and fish products according to European Union Organic Aquaculture criteria may be procured from their location in Spain, where the waters remain at a constant 14-15C.
Keep your unopened tin of caviar refrigerated at a chilly 1 to 4°C for up to 4 weeks. Take it out of the fridge 10 to 15 minutes before serving. If you’re setting it out for a long cocktail party or dinner service, leave it in the original tin, nestled in a bowl of crushed ice to keep it cool. An open tin of caviar must be consumed within 2 to 3 days.