Description
Species : Acipenser Persicus
Heralded as the quintessential Iranian caviar, the grains of Iranian Osetra are notably smaller than those of its Russian Osetra counterpart, yet they captivate with a more profound intensity. Marrying the gentle notes of hazelnut and butter with the bold essence of the sea, this caviar presents a harmonious blend that is both rich and elegantly balanced.
In the 21st-century culinary world, the legendary Iranian caviar has piqued interest and is increasingly winning over chefs and aficionados alike with its storied past and distinctive qualities.
The Resurgence of the Iranian Sturgeon
Previously thought to be extinct, this sturgeon species has always been coveted by connoisseurs. Since 2016, the Acipenser Persicus has made a remarkable comeback, thriving in the natural habitat of Lake Mantasoa in Madagascar, situated at an altitude of over 1,400 meters, east of the capital. The Iranian Osetra caviar from this sturgeon boasts medium-sized, jet-black eggs, adorned with light brown and plum highlights, marking a significant revival of this prized delicacy.
The renaissance of a legendary caviar
To fully appreciate the delicate nuances of this distinctive caviar, we suggest initially tasting it directly from the skin. Pairing it with neutral accompaniments like potatoes or eggs can also be delightful, as they allow the Iranian Osetra caviar's full range of aromatic notes to shine through.
Persicus caviar Rova, an ode to the caviar of bygone days. This rare delicacy, harvested after seven years, enchants gourmet enthusiasts with its rich flavor, echoing the authenticity of Iranian caviar. Its deep brown and plum tones and smooth, melt-in-your-mouth texture make it a caviar of distinction, highly coveted by connoisseurs and esteemed chefs alike.
The inclusion of white fish, scallops, or beef will provide a pleasant surprise for an elevated gourmet experience.
Additionally, this caviar beautifully complements the dry Riesling Rosenberg 2021 from Domaine Barmès-Buecher, enhancing the tasting journey.
The Acipenser Persicus arrived at the farm in 2016. After 7 years, it gives Ossetra Persicus known by the ancients as the mythical Iranian Oscietra, with its characteristic golden glints, firm texture, and delicate seafood flavor. This sturgeon has disappeared from CITES registers as it was thought to be extinct but reappeared in the Acipenser farm, until his supplier sent some by mistake!
Tasting
At first, Rova Caviar is tasted pure. A dab of caviar is placed directly on the skin on the back of the hand, at the corner of the thumb. You then bring your hand to your lips to taste the fine product. In this way, nothing alters its taste and you will have the pleasure of discovering its many nuances. Do not use a metal, silver or stainless steel spoon as this will oxidize the caviar.
The tasting utensil par excellence is the mother-of-pearl spoon, a noble and fascinating material with its iridescent reflections.
Put the box of Rova Caviar on ice, let it breathe for 5 minutes with the lid open, then enjoy. Once the box is opened, consume within 24 hours. In order to fully appreciate this delicacy, it is necessary to count 30 grams per person, to discover it, 10 grams are enough.
Rova Caviar can also be enjoyed with blinis and fresh cream, a great classic. The quality of the blinis is not to be neglected! Caviar is also accompanied by eggs: in all its forms (calf, shell, omelet or scrambled), and in all its variants (chicken, quail, etc.).
The light nutty taste of a new potato is an ideal accompaniment to caviar. Some gourmets prefer it fried, in the form of a pancake for example. Be careful not to “cook” your caviar by placing it on a hot potato too long before serving. This fine product can also be enjoyed with seafood or to enhance a dish...
Your Rova caviar should be stored in a refrigerator between 32°F and 39°F. Once opened, it is recommended that you consume it within 24 hours for optimal freshness.
- Scientific name : Acipenser Persicus
- Grain size: 2.7mm to 2.9mm
- Taste notes: Iodized and buttery
- Texture: Firm
- Origin of fertilized eggs: Russia
- Farmed in: Mantasoa, Madagascar
- Ingredients (for a 100g tin): Sturgeon eggs, 100% pure salt from Diego Suarez, Madagascar, or alternatively, sea salt without additives from Madagascar, or laboratory salt., Preservative (E285), allergen: Fish
Nutritional content for a standard 100g tin :
- Energy value: 940 KJ – 225 Kcal (on average)
- Proteins: 26 g
- Carbohydrates: 1,5 g (Included sugar 0,5 g)
- Fat: 12,8 g (Saturated fatty acids 3,53 g)
- Salt (used as a preservative): 3,471 g