Caviar, which is in a class of its own, has very distinguishable characteristics, if excellence is your objective as it is at KD luxury Caviar.
It starts by way of the sturgeon, its diet, the water it swims in and who and how the delicate roe is handled when being processed that accumulates to the culmination of great caviar.
Handling this premium product demands the utmost care, clinical cleanliness and years of knowledge in processing roe into caviar.
Today, the Caspian Sea sturgeon is an endangered species, making all wild caviar from the Caspian Sea illegal to be sold. KD Luxury only distributes fresh caviar from farmed facilities throughout the world. All products entering into the United Kingdom are carefully scrutinised with CITES documentation required to comply with (Convention on International Trade in Endangered Species).
In an on-going effort to protect this industry, KD Luxury prides its self on working with farmers all over the world in a mindful manner to protect the sustainability of the product for future generations.
Caring for Caviar
Caviar should be kept in the coldest part of your refrigerator and should never be frozen. It will remain optimal in the coldest part of your refrigerator unopened for 4-6 weeks and once opened for 3 days.
Air is caviar’s number one enemy. Ideally it is best to purchase containers in increments you will consume in a single sitting. Thus, you may want to consider a couple of smaller tins rather than one larger one. The slight cost difference buying this way is money well spent as the quality will not be jeopardized when intended for multiple experiences.
Allow refrigerated caviar to sit (unopened) at room temperature for 5-10 minutes prior to serving. Traditionally caviar is served in a two-piece service set, the top holding the delicate eggs and the bottom containing shaved ice. Using the bowl of your choice gently transfer the caviar from its tin and nestle the bowl over ice to remain chilled throughout your indulgence. If you have purchased more than you are serving the remaining caviar should be softly spread flat, taking care to not break any of the eggs, and then covered with plastic wrap pressing down ever so gently on the top so there is no air space between the eggs and the wrap. The remaining caviar should be consumed within the following three days.
Caviar can be enjoyed in numerous ways. For an unadulterated experience use a mother of pearl utensil as the use of metal utensils will detract from the caviar’s true essence on your pallet. Consider serving caviar on blinis with crème fraiche, thin toast points lightly coated with sweet butter, or on boiled petit potatoes.
Caspian Sea Oscietra Sturgoen Caviar
The Osietra sturgeon is smaller than the Beluga and weighs from fifty to two hundred pounds. Classic Osietra delivers a nutty, full flavor boasting traditional Caspian character,
historically reserved for royalty, this is an absolute favourit and its selected for its brilliant appearance and abundant flavour.
Deep brown in color, medium to large in size, classic Osietra delivers a nutty and full flavour boasting traditional Caspian Osietra character. The flavor profile for Classic Osietra caviar is straight forward, providing a full throttle and delicious caviar experience, making the Caspian Sea Oscietra the hands down favorite and perennial Caviar Russe best seller.
Royal Beluga Sturgeon Caviar/ Huso Huso
Historically, the Beluga Sturgeon also known as the "Great Sturgeon" is unquestionably the most widely known of all Sturgeon species.
The Caspian Sea Beluga is commonly known to be the largest of all Caspian Sea sturgeon where it may at times grow to weigh in excess of two thousand pounds and be at a lengths
of more than fifteen feet.
The female Beluga Sturgeon has a relatively long maturation cycle and may take up to twenty-five years to mature and produce eggs. These Beluga caviar eggs offer a very large
grain caviar varying in color from light to dark Gray and sometimes almost black.
Traditionally, Beluga caviar was graded by the size and color using zeros hand marked upon the tin to best identify the contents. A "000" marking was to refer to the lightest color and
the largest sized Beluga caviar. A "0" grading would then refer to the darkest in color and smallest eggs. The rarest harvest was that of the "000" designation.
Despite the grading of the varying size and colour, the Caspian Beluga caviar pearls are generally the most delicate of all sturgeon caviar, presenting a very mild and very buttery
elegant flavoured caviar possessing a light finish.
Imperial Caviar/ Acipenser Ruthenus
Imperial produce light color eggs most similar to Sevruga with regard to size and overall appearance, offering an assertive flavor with a clean finish. It is a perfect combination of two species of Sturgeon which results in very unique Caviar with firm big eggs and great taste.
A perfect combination of two species of Sturgeon which results in very unique Caviar with firm big eggs and great taste.
A fine grained caviar recognised for its pure, elegant flavour & exquisite length which is both fine and clear. Colours range from Black/ Grey all the way to Black/ Brown tones.
At KD luxury, we source directly from woodland in Alba and Périgord direct to your kitchen, our 24 hour delivery service of these magical delicacy allows to transform their original aromas and freshness. Enquire with us on what is in season, we’ll be happy to guid you through our selection.