Sevruga caviar

Closeup of natural black caviar in golden bowl on black background, texture of luxury fresh sturgeon caviar macro photo.

In the first half of the twentieth century, travelers crossing the Atlantic Ocean between the United States and Europe traveled on large ocean liners, symbols of luxury and comfort. Ships like the Queen Mary, Normandie, Rex, Caronia, Lusitania, and the Titanic offered a luxurious first-class experience. On these trips, it was possible to meet celebrities and members of the nobility. The onboard restaurants of these ships served fine dining, and Sevruga caviar was often present, normally served in elegant porcelain dishes with golden borders.

Sevruga caviar was a constant food on ocean liners, indicative of first-class enjoyable life. It was often served in porcelain shells with golden edges, accompanied by finely chopped onion, chopped hard-boiled egg and toast bread.

Characteristics of Caviar Sevruga:

Colour: Varies from very dark grey to light grey, up to golden in albino specimens.
Appearance: The eggs of the Sevruga sturgeon are the smallest of the caviar, with a diameter of about 2 mm, a homogeneous colour and good compactness.
Smell: It has olfactory sensations of sea, herbaceous and hazelnut, not very persistent.
Texture: Balanced compactness and crunchiness of the eggs.
Taste: Rich in flavours of sea, iodine, hazelnuts and vegetables, with hints of freshness.

Sevruga Caviar Pairings:

Sevruga caviar lends itself to different combinations, both with drinks and with food. Among the wine pairings, you can consider options such as a white vin de sable from Cap Breton or a sweet wine such as Sauternes or Tokaji Aszú Eszencia. As for food pairings, Sevruga caviar can be enjoyed on roasted potatoes with sour cream and onion, on asparagus boiled with melted butter, or on baked fish. These combinations enhance the unique qualities and rich flavour of Sevruga caviar.

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