Caviar for the masses? China certainly thinks so – Sky News – The largest caviar maker in the world wants “normal people” to try the expensive delicacy. Caviar was the traditional delicacy of the Caspian Sea but these days production has a new headquarters: China. Qiandao (Thousand Island) lake lies 220 miles south of Shanghai. Fringed […]
Sturgeon production and presentation from Kaluga Queen
Andrew Phillips Introduces Caviar Specialist Laura King for the Boodle’s online event: caviar talk & tasting experience. Laura King is the founder of King’s Fine Food, she is widely regarded as the UK’s leading caviar expert and known to many as the Queen of Caviar. King’s Fine Food is proud to offer the finest farmed […]
Aquitaine Caviar Tasting with Laura King – Caviar Specialist Laura King talks about the King’s Fine Food Aquitaine Caviar. Aquitaine (Baerii) – Country of Origin: France Aquitaine produces the eggs after 5 years. It has a nutty sea taste with low acidity, and ranges from a steely grey colour, similar to Sevruga, to jet black. Aquitaine, […]
Laura King, caviar specialist looks at the history behind caviar importing into the UK, 100 years ago.
Sevruga (Stellatus) Caviar Tasting with Laura King – Sevruga tastes of the sea. It is often the preferred choice for caviar dealers around the world because of its resemblance to wild caviar. This small, grey egg is packed with a delicious salty flavour that lingers, often more than other caviars.
Platinum (Gueldenstaedtii X Baerii) – Country of Origin: Belgium. Caviar specialist Laura King talks us through, Royal Belgian Platinum Caviar – An incredibly popular caviar that never disappoints with it’s fresh and intense flavour.
Caviar Specialist Laura King compares two tins of the Royal Belgian Oscietra Caviar for a caviar tasting. Oscietra (Gueldenstaedtii) – Country of Origin: Belgium With a beautiful golden/brown colour, they have a nutty, mellow taste, which develops into a buttery sweetness, similar to lobster. Historically the Oscietra egg is smaller than Beluga, but with increased […]
