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Now Viewing: Sterling Caviar
Sterling Caviar is very fresh and packed without freezing or pasteurization. Because of this there are several handling and storage considerations one must be aware of. These suggestions are applicable to any caviar you may purchase. Because Sterling Caviar is fresh packed there is a limited shelf life. We recommend consuming your fresh Sterling Caviar within three weeks of receipt if it is properly stored. Proper storage for caviar is in the coldest part of your refrigerator, such the bottom shelf or one of the crispers. Caviar can be held as low as 26°F without freezing due to the salt content of the product. Freezing of Sterling Caviar can be done but is not recommended. Freezing can toughen the caviar roe membrane and alter the flavor. If you feel you will not be able to consume your caviar within the three weeks recommended or you are not able to refrigerate it properly, freezing is an option. If you freeze your caviar you must thaw it slowly in your refrigerator over most of a day prior to serving. Once a tin or jar of caviar is opened, it must be consumed within a couple of days. Caviar and oxygen just don’t get along too well. Opened caviar will start to oxidize as soon as it is opened. Always serve chilled and place leftovers back in refrigeration as soon as possible. Why open caviar and let it set around. Caviar is to be enjoyed as soon as opened. The staff at Sterling Caviar LLC wants you to fully enjoy Sterling Caviar. We have put a lot of time and care into our farm raised white sturgeon in order to bring you the most pleasing, highest quality caviar available. Following some of these simple handling suggestions will allow you to enjoy Sterling Caviar to its fullest. Caviar is very delicate in both texture and taste. It is most important to keep caviar very cold both in storage or when serving. As soon as caviar losses its chill both flavor and texture starts to decline. When serving caviar from the original container always place the container in a bed of ice. You can use a fancy caviar server or just a bowl of crushed ice to place the jar or tin in. The caviar can be spooned directly from the container. If you prefer you can remove the caviar from the original container and place in a small crystal or glass bowl. Still it is important to have the bowl placed in the crushed ice for serving. NEW STERLING CAVIAR GRADING: Sterling Caviar LLC is rescaling the grading of Sterling Caviar. Up until now the grades have been based on an overall Sterling quality LEVEL with individual grades subdivided by color. Starting now Sterling caviar grades will be differentiated by quality and rarity, not color (although the new Sterling Imperial will be a bit lighter). This will result in three grades. Sterling Imperial: In the course of inspecting our white sturgeon catch, we occasionally come across caviar that reveals an unmistakable superiority in every essential of taste, texture, color and size. We anoint this caviar Sterling Imperial – the emperor of all caviar. Due to its exalted quality and rarity, Sterling Imperial is often unavailable. This new Imperial takes in the former Sterling Imperial and Sterling Premium but with overall higher quality and with an average larger egg size Sterling Royal: Harvested from more mature white sturgeon, our Sterling Royal caviar is characterized by a larger, firmer bead that bursts with an intensely rich and nutty flavor that will delight the caviar connoisseur. This new Royal combines the former Classic and Royal black with large egg size but exhibiting the darker colors. Sterling Classic: The caviar from our farm-raised white sturgeon caviar has been likened to Osetra, with a nutty flavor that is both smooth and robust. The small, firm pearls are defined by a warm dark color. The new Sterling Classic exhibits the high quality of Sterling but consists of a smaller egg size on the average. This change in grading enhances the true quality of Sterling Caviar by making the grade distinctions on actual egg quality rather than color and gives the consumer a true choice in quality. Rather than have a general quality which can have wide variations in egg characteristics between lots, we will now have grades which have tighter characteristic qualities. We feel this will better represent the caviar we produce and serve our customers better.
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