Our caviar is 100% natural and is washed with a low salt content. The amount of salt with which the caviar is washed affects the taste. Many people think that caviar is salty or salty, but naturally it is not. The salt is added to mature the caviar, but also to extend its shelf life.
Borax in caviar
E agents such as Borax (E284) are also used to extend the shelf life of the caviar. The addition of this preservative affects the natural taste of the caviar. But the quality of the caviar is also deteriorating. This causes the caviar eggs to stick together in a slimy substance created by the Borax. This is comparable to, for example, Gelatin, in which Borax is also used.
The person who prepares it has a major influence on the final quality of the caviar. The harvesting of the caviar is very precise, only within a short period of time the caviar is in optimal condition. The caviar must be harvested at exactly that moment. Our Caviar Master Ilham Iskenderov has more than 100 years of experience in caviar.
Ilham has a 6th sense for the selection of sturgeons whose caviar is in optimal condition. He knows how to find the right sturgeons without the help of ultrasound equipment or piercing the caviar. When washing the caviar, he uses just enough salt, but always as little salt as possible, to keep the taste optimal.
This results in sublime caviar, perfect eggs and a taste like no other!