Precious Perishable Pearls - The know-how of buying the best caviar in HK

"Caviar, the glorified egg, the champion in robust flavour, bursting with aromas of the sea"...

Caviar brings about a lot of enthusiasm and passion in the most avid connoiseurs - but no one variety is alike!

With the abundance of species, strugeon hybrid-breeding and aquaculture techniques, its no wonder there is a bountiful of 'flavours-of-the-sea'.

But how do we choose something for our own palates? Here are some simple pointers on choosing only the best: -

1) Eggs should not be pressed!

I cannot stress how many brands imported into Hong Kong that are allowing the sale of tins of half-crushed or oozing eggs. As a consumer, you are spending a wad of money on just one tin (perhaps for a romantic evening!) and if many of the eggs come damaged, you are most definitely not getting your money's worth!

2) Bright, Shiny, Whole Eggs

A fishmongers rule of thumb is that good-quality fish shouldn't smell fishy at all - the same principle applies for caviar - it should smell of seabreeze and not the inside of a seafood gutting kitchen. The best top-quality caviar is graded by the grain size - and only a handful of brands do this - notably Caviar Giaveri from Venice Italy, who grades their eggs by the milimetre!

3) Know your variety

For first-time consumers, it is always best to do your research first on the type of flavour you prefer when it comes to caviar. Each variety has its own unique set of characteristics, for example Osietra (pictured below has a medium-sized egg, is coloured amber grey with a creamy texture, nutty aroma and firm grain.

4) Know its breeding environment

For connoiseurs, flavour is the umbrella over everything! What a lot of people should know, is that the flavour of eggs also depends on the regional waters to which the Sturgeons reside. Silco's endorsed brand of Caviar "Caviar Giaveri" grows their sturgeons to maturity in Venetian man-made lakes. Venetian waters are known to be the most pure in form and laddened with nutrient rich minerals - this is one of the unique facets that gives rise to superior caviar flavour.

5) Aquaculture techniques used

As many know, sturgeons are an endangered & protected species under CITES, and many world-wide fisheries & government policies prohibit the catching of wild sturgeon. Hence, the rise of farming-aquaculture techniques, that have helped give rise towards ecological sustainability. Each brand has their own procedures and meticulous checks to bring the caviar from nature to the plate. Caviar Giaveri has focused on using traditional Russian salting methods - termed "Malossol" - ultimately using less salt to bring about the original flavour of the caviar.

6) Know your brand & its sustainability!

Make sure it has the "CITES" approval seal on the bottom!

Caviar Giaveri is an Italian brand, exclusively available through Silco in Hong Kong & Macau. The flavour is exceptional, from years of experience with aquaculture, true love and care for their sturgeons. With a range of species & hybrids to offer to any guest, for any occassion, at any time!

Bon Appetit!

Learn more about Giaveri in the Video below | Contact Silco at finefood@silco.com.hk or +852 2764 3632 for more information & to place orders.

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