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In last month’s Profood guide The Taste of Luxury: Exploring Italian Caviar, we learned a little about our caviar supplier of choice ADAMAS, a flagship producer of fine Italian caviar. This month, we’re taking it one step further, with an in-depth look at both ADAMAS’ Black, and Green, caviar varieties, along with a few suggestions on how best to enjoy these indulgent morsels – and to get you started, here’s a recipe for a fresh summer salad with an indulgent twist!
ADAMAS’ Green Label caviar comes from the acipenser transmontanus, or white sturgeon. The third-largest species of sturgeon, this prized fish can reach weights of over 800kg and is acclaimed for its delicious roe, which can only be harvested once a year between January and April. Once harvested, the caviar is treated using the traditional Malossol (“little salt”) method, before being painstakingly packed by ADAMAS to guarantee absolute freshness.
Ready to eat immediately, ADAMAS Green Label caviar should be kept refrigerated between -2° and 2°C until you are ready to enjoy it; open the tin to uncover the glossy, gunmetal-grey-to-black coloured eggs of between 2.8-3mm in diameter. This caviar is renowned for its delicate flavour, making it ideal to enjoy alone or in simple canapés to let its refined taste shine.
Like its cousin the white sturgeon, the acipenser baerii, or Siberian sturgeon, is well known for the fine quality of its roe. Raised in natural spring water, only the finest fish are used in the production of ADAMAS Black Label caviar, which, as with ADAMAS Green, is gently processed using the Malossol method.
With eggs slightly smaller in diameter than the Green Label variety (at between 2.5-3mm), this caviar is distinguished by its soft pearl-grey-to-gunmetal appearance and lustrous shine. The flavour is no less appealing, with an aromatic fresh finish and a wonderfully soft mouth-feel; this makes for an excellent all-round caviar, which can be enjoyed in a wide variety of creative dishes.
When it comes to enjoying your caviar, you may be surprised to learn just how versatile this illustrious ingredient actually is.
One of the best ways in which to indulge your caviar cravings is also one of the simplest – and most stylish! Caviar should be enjoyed well-chilled, so to avoid the risk of tainting the delicate flavour of your caviar with a metallic taste, decant it into a glass bowl over crushed ice and allow your guests to serve themselves using nacre spoons. Designed especially for use with caviar, these spoons are typically made of non-reactive materials, such as mother-of-pearl, wood or even solid gold (never silver!), and are often beautifully carved and ornately decorated, adding even more of a sense of occasion to your celebration.
Another more rustic solution is to simply spoon the caviar onto the back of your hand, between the thumb and index finger. This tradition dates back to the Renaissance period, when caviar would typically be sampled before purchase, with a small taster spooned directly onto the hand. This also enables you to verify its quality and freshness, as really good caviar won’t leave any odour on the skin after eating.
Of course, you may prefer just a little bit more in the way of presentation when it comes to the perfect cocktail party snacks, and we’re happy to confirm that ADAMAS’ caviar needs very little embellishment to really stand out.
Top simple buckwheat blinis with a dab of sour cream or crème fraîche, a little chopped red onion and a generous spoonful of caviar, spruce up a simple hard-boiled egg with caviar and a squeeze of lemon juice, or add a decadent twist to a simple slice of buttered toast. The briny bite of an oyster is elevated to the ultimate level by topping it with just a tiny amount of caviar, while lightly smoked salmon also pairs beautifully for an earthy, yet delicate bite – and you can find some more serving inspiration here! (Mini Toasts with Smoked Salmon and Caviar).
When it comes to choosing a tipple to match your hors d'oeuvres, simplicity is, once again, key. While purists favour an icy shot of vodka, we also adore the pop of caviar with a well-chilled glass of champagne – try this slow-aged Champagne Extra Brut by Legras & Haas for a bubbly that’s in a class of its own.
However you choose to indulge in our delectable ADAMAS caviar, we believe that it’s always best to keep any accompaniments understated to let this most decadent of delicacies shine. Enjoy!
Kate Farr is a co-founding writer and editor at Editors' Ink HK, a blogger at Accidental Tai-Tai and a mum to two little boys. With a husband who's an enthusiastic amateur cook and two young sons with big appetites to feed, mealtimes play a central role in Kate's home life. Motto: "Diet? What diet?' Follow her on Instagram.
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