for Emblem
In the past, tins of caviar used to be wrapped in tracing-paper and tied up in string in order to soak up any excess water seepage. Attached to the string was a lead warranty seal with the caviar house’s emblem.
The word endemic (or indigenous) is used to refer to a species that is born and lives in a given geographic area. Sturgeon are endemic in that each specific species comes from a particular region. Today, leading caviar producing countries are striving to preserve local species through farming: France saved the Acipenser sturio (European sea sturgeon), as did the USA with the Acipenser transmontanus (White sturgeon) throughout the great rivers of North America, Italy with the Acipenser naccarii (Adriatic sturgeon), and China with both the Acipenser schrenckii and Huso dauricus in the Amur River.
Kaviari sees the environment as a matter of responsibility. The company’s primary aim is to develop a range of products and services that care for the planet and those who inhabit it. Clean water, therefore, is essential. Kaviari sturgeon are raised in spring-water lakes or ponds, in open circuit networks that ensure fresh water replaces the old numerous times each day. in terms of feed quality, farmers ensure that the sturgeon have a diet that is as close to natural as possible by using GMO-free certified fish meal. Above all else, the aim is to have minimal impact on the environment and preserve the ecosystem. Since 2018, Kaviari decided therefore to join forces with GoodPlanet – Yann-Arthus Bertrand’s foundation – with the goal to encourage people to think deeply about mankind and the environment. Heavily involved in looking after nature and those who have spent generations crafting caviar, Kaviari is very much a forward-looking enterprise. Caviar is still a rare delicacy, and so Kaviari feels the least that can be done is to do it justice by standing true. What of tomorrow? A sponsorship programme for the restoration of oceanic mangroves.
August Escoffier (1846-1935) is the father of modern cuisine and compiled a Culinary Guide with more than 5,000 dishes ranging from pâté to roasts, soup to deserts. In the section on hors d’œuvres, caviar is described as follows: «Caviar: eaten with a special utensil, on a bed of ice, it is served with blini and thin slices of buttered rye bread. NB. Caviar here refers to the best quality, large, light-coloured, transparent caviar grains, which makes for the most exquisite hors d’oeuvre. Some serve it with finely diced onion and lemon, however this is to be avoided at all costs as the flavour of fresh caviar is perfect as is and requires no frivolous accoutrements.»
There is much debate as to the origin of the word ‘caviar’. Some say it comes from the Turkish word khaviar or kavyar, which means ‘fish eggs’ or, literally ‘egg carrier’. In French, the word first appeared as cavyaire then as caviat. The current spelling dates back to the time of François Rabelais; it is likely a borrowed spelling from the 16th century English caviar and caviare. Other historic variations include cavial by Furetière, which is likely derived from the Venetian caviaro or the Italian caviale. These names all seem to be derived from the Turkish kavyar.
As part of the salting process, excess water is extracted from the roe as salt draws it out. Known as ‘exudate’, it is released when the caviar is pressed into its tin and compacted.
Caviar is to be enjoyed with the eyes first: for its colour – light, dark, mellow; the size and shape of each grain – firm, creamy, compact, loose. As the visual feast continues, a few grains are gently placed directly on the back of the hand à la Royale to admire their shine. Good quality caviar should be shiny, the grains evenly shaped and round, their enticing texture should whet one’s appetite.