Caviar is an ideal choice to include in any special occasion–weddings, graduations, or just summertime. With the price reaching $4,000 a kilo (or over $100 for an ounce), it is important to get some expert tips before making a purchase. For the best advice, I met with Alex Petrossian, Managing Director of Petrossian. His family has been in the caviar business for almost 90 years. The company started when family members moved to France from Russia to distribute caviar from sturgeons in the Caspian Sea. Today, the company works with international sturgeon farmers to provide gourmands with sustainable caviar options.
Q. How can a consumer tell if the caviar tin they have just opened has the quality caviar that they are looking for?
A. You can tell you are getting a high quality product based on the look of the beads and the smell. Caviar should not have a fishy smell. The beads should be perfectly shaped. If the caviar looks mushy or dry, or if all of the beads are crushed together, then you have not purchased a high quality product.
Q. What taste elements should I be looking for, especially if I am new to the wonderful world of caviar?
A. Taste is very important when selecting a caviar, however it’s really about personal flavor preferences and there is no “wrong” choice. At our boutiques, you can ask one of our caviar experts for recommendations based on flavors you enjoy. Do you like a flavor that is briny, buttery, rich, or earthy? Any caviar professional should be able to help you select a caviar that you will love.
Q. Which type of caviar would you suggest for a beginner?
A. Ossetra is a very popular variety of caviar that both new and seasoned caviar lovers gravitate towards. The bead size is very plump and enjoyable, and because of our grading system there is a broad spectrum of flavor profiles to choose from. For those caviar lovers who miss Beluga in the U.S., there is a Kaluga-Huso Hybrid, a hybrid of two sturgeons whose eggs mimic that of the Beluga caviar variety and which I can recommend.
Q. Can you describe the aging process Petrossian uses?
A. We are the only caviar company that ages their caviar. Our process is a family secret, but I can tell you our caviar is stored in special temperature controlled rooms. Every day, we taste the caviar to make sure that it is at its peak flavor when it arrives at your door.
Q. Why is caviar so expensive?
A. Caviar is so expensive because it is a labor intensive product. Female sturgeon don’t start producing eggs until they are about 4 years old, and a high quality caviar won’t be harvested until they’re about 7 or even as old as 10. There really are no shortcuts.
Q. Just curious, what is your favorite way to eat caviar?
A. The best way to eat caviar is with a pearl spoon – silver oxidizes the eggs and alters the flavor. At Petrossian we always say you can enjoy our caviar straight out of the tin by itself, but you can also enjoy it with a little crème fraiche on top of toast or with a glass of champagne.Family travel, real adventure, outstanding dining, and unique properties are always on my radar.
Sherrie NachmanContributorI focus on family travel and love sharing the thrill of travel with my twin sons. We have hiked in Iceland, bonded with giraffes in South Africa and star gazed in the…Read MoreI focus on family travel and love sharing the thrill of travel with my twin sons.
We have hiked in Iceland, bonded with giraffes in South Africa and star gazed in the Atacama desert. I am always seeking my next adventure. My work has appeared in The Wall Street Journal, The New York Times Magazine, The Washington Post, Robb Report, Travel & Leisure, and Fodor’s. I have also written a novel and a children’s book—both available on Amazon.Read Less
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