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Caviar
Caviar is an undeniably rare and exceptional dish. With its roots on the gold gilded plates of Iranian royalty and on the distinguished menus of Imperial Russia, but a natural history dating back some 300 million years in the seas and rivers of the globe, caviar has continued its luxurious and opulent legacy into the modern day and we are proud to offer our clients one of the largest and most diverse collections available today.
Whether hailing from the salty Caspian Sea, cross border Amur River of Asia or even the crystal clear waters of Exmoor in southern England, our wide sweeping and sustainable sources consistently provide the finest quality selection of the prestigious fruit of the sturgeon.
As with the nature of gourmet delicacies, stocks of freshly harvested caviars are always changing so contact your Client Manager for current information on the delicious options available.
Royal Beluga
Huso Dauricus
These large golden-yellow caviar eggs, flecked with warm brown tones, lend to an exquisite velvety texture with a simply stunning subtle and mellow taste. This type of caviar is recommended for connoisseurs and amateurs alike for its impeccable and pleasurable flavour.
Imperial Beluga
Huso Huso
The most appreciated and rarest of caviars, Imperial Beluga is universally recognised as the ‘connoisseur’s caviar’. Offering a spectrum of colours and scope, from petite blue-black in younger sturgeons to the large, opalescent and pearly light grey hues in prize form, caviar from the Huso Huso (the largest sturgeon known to man) has a dominant yet delicate and long lasting buttery taste.
Classic Oscietra
Acipenser Baerii
Traditionally known as ‘French caviar’, a moniker dating back to the sudden surge of interest in caviar among the luxe, fashionable Parisian bourgeois, the eggs of Classic Oscietra flow from dark brown greys to warmer, rich golden tones. Subdued, briny seawater flavours come through in subtle complexity with hints of freshly picked walnuts.
Imperial Oscietra
Acipenser Gueldenstaedtii
Considered as ‘prestige’ and one of the epicurean elites of caviar, the smooth and elegant afternotes of Imperial Oscietra originate in the blend of marine and nutty flavours. The Acipenser Gueldenstaedtii’s caviar comes in a kaleidoscope of colours from warm greys to anthracite bronze and sumptuous golden yellows.
Royal Beluski
Huso Dauricus & Acipenser Schrenckii
A cross between two species indigenous to the Amur River, this delightful caviar has many of the qualities of a fine Beluga, but also exhibits the stronger, more robust flavours of the powerful Acipenser Schrenckii. From light to iron grey with speckled browns, the tastes are smooth and buttery.
Golden Almas
Acipenser Persicus
Once in a lifetime, the Acipenser Persicus bears a true gourmet jewel in the form of its Golden Almas egg. Described as ‘the King of all caviars’ and ‘in a league of its own’, this translucent amber egg is a genuine treasure of the caviar kingdom and is surreal in its rarity and history; traditionally, those privy to sampling this prestigious delicacy were selected by Royal Decree.
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Fleur de caviar® Petrossian
From one of the world’s biggest names in the industry, Petrossian, comes an ingenious new way to inject the sumptuous, silky flavours of caviar into your dishes – the Fleur de caviar® grinder.
Dried to a crunchy consistency not dissimilar from peppercorns, this caviar product transforms the traditional usage of fresh morsels into an adaptable and dynamic
seasoning that can be used in a whole host of plates.
Twist over risottos, sprinkle above fresh pastas, lace poached fish with a luxurious dusting or even spice up scrambled eggs, when it comes to the Fleur de caviar® mill, Petrossian says, “The only limit is imagination”. Get creative.
www.shoresolutions.fr caviar fish & seafood