Category Archives: About Caviar

How to enjoy King’s Caviar by Laura King

How to enjoy King’s Caviar by Laura King Caviar is best served as simple as possible – using mother of pearl or horn utensils. To taste caviar: We always taste caviar on the soft cushion of the back of our hand between the thumb and forefinger. Let it rest for a few seconds and then […]

The Steps of Caviar Processing

Tartines de Caviar à la Crème Aigre

The steps of caviar processing from the extraction of the caviar to the packing and the end result. 1. The roe is extracted from the belly of the fish. 2. The roe and fat are separated, by rubbing gently through a sieve. 3. The roe is washed in water. 4. The roes are emptied onto […]

How to Serve your Caviar

Tartines de Caviar à la Crème Aigre

How to Serve Your Caviar Ideally, we recommend that your caviar should be served chilled. Once removed from the fridge the caviar may be transferred to Mother of Pearl dishes or consumed directly from the container. Placing your dish or container on crushed ice not only looks more appealing it will help to prolong the […]

Caviar Facts

Caviar Facts  The Caviar Queen herself, Laura King talks about her specialist subject – caviar 1. Did you know the word caviar did not originate from Russia? Russians call it ikrabut caviar itself hails from the Turkish havyar, which comes from khayah, the Persian word for egg 2. The sturgeon fish existed on earth 250 million years back. They […]