Tins of caviar are precisely labeled, providing detailed information on their source: variety, origin, batch number, approvals and contact details, best-before date, ingredients.
This labeling makes it possible to accurately trace the history and traceability of each caviar, and enables food control authorities (CITES, customs, fraud control and veterinary services) to verify the professionalism of caviar importers/distributors.
KAVIARI
In China in the Middle Ages, people living along the Yangtze River rinsed sturgeon eggs in tea before pickling them. The recipe didn’t last, but the tea is still associated with caviar.
Iranians traditionally drink tea with caviar. Beyond the prohibition on alcohol consumption, they prefer this combination for its subtle taste. The herbal, roasted notes of the tea leaves are a perfect match for the marine and nutty flavors of the caviar.
Today, this custom has its devotees, who choose the best vintages of green or black teas to accompany the dish.
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