The right choice of caviar pleasure

According to the Codex Alimentarius real caviar comes from the roe of fish belonging to the Acipenseridae e Huso family, namely sturgeon.

The roe of other types of fish, or of other animals, or even artificial products made with other organic substances, although they are advertised with misleading names and sometimes explicitly called “caviar” are not caviar but substitutes (surrogates) or imitations, which cannot be remotely compared with the value, refined flavour and organoleptic properties of real caviar.

To know what you are buying it is extremely important to understand the label on the back of the packaging. The label observes the labelling instructions of the “Convention on International Trade in Endangered Species of Wild Fauna and Flora” (CITES), used throughout the world as obligatory for sturgeon roe. This is the only way the consumer can find out about the species of sturgeon that has produced the caviar involved, its origin, whether wild or farmed, the country of origin, the year of production, the producer and batch and, if applicable, its re-packaging.

It is very important to keep the caviar in the refrigerator, not the freezer. The ideal temperature is the key to keeping the nuances of flavor and texture of this delicious dish. The ideal temperature is 0-4 ° C (top of the refrigerator).

The caviar can be eaten by itself, preferably using the mother of pearl spoons (not to alter the taste), and served on a bed of ice. Conventional ways to enjoy are with lightly buttered toast, boiled eggs, blinis or boiled potatoes, with fresh cream; simple recipes that highlight the natural delicacy of caviar.


History & Passion of the black caviar

The origin of the word caviar is highly contested. Some claim that the Turks were the first to coin the word “Khavyar.” References to the caviar back to antiquity when Phoenician, Egyptian and Roman coastal population began to salt and retention of sturgeon eggs.

The Persians used the term “Chav-jar” or “power cake” because they considered the caviar as a stimulant that increases endurance and strength.
They are the first people known to have eat sturgeon eggs, enjoying the incredible potential of the Caspian Sea and its rivers nearby.
Having conquered the major trade routes of Central Europe, caviar made its first appearance at the Russian court and quickly becomes the guilty pleasure of the Tsars. Caviar then slowly gained popularity in Europe, where it became a delicacy for aristocrats.

Over time, caviar began to appear more popular way. In the United States in the late 19th century, sturgeon eggs were sold in saloons, hoping that his salty flavor make them thirsty customers. Sold to a frivolous price, quality caviar rapidly declined.

In Paris in the Roaring Twenties, the caviar is back as a gourmet product served in the best restaurants in the country. The Russian monarchy exiled intellectuals and aristocrats who fled the Bolshevik Revolution of 1917, with the help of home Petrossian, have revived the art and passion of caviar.

… When you eat caviar, you should not think only fish eggs; It demystifies the experience by killing the passion and the spark of an exceptional moment.
Tasting caviar is only a way to whet his appetite for more. A kiss is appreciated at the time; but some great kisses never lasts long enough to be fully satisfied.

 


VIVIN foie gras: standards of quality and ethic

L'exigence de la qualité

At VIVIN, we are very concerned about supplying the best products to our customers and we are working with producers with the best practices. Our raw foie gras livers comes exclusively from a single producer in South-West of France (Landes region) that have strict concerns on respecting animals lives.

Our raw material producer have always chosen to work in close collaboration with small local farms (non industrial) that perpetuate the traditional duck breeding and rearing outdoor with a 100% natural diet for the best foie gras duck (mulard duck).

Of a minimum 91 days, the rearing is followed of 14 days of gavage.

Fattening is traditionally made by hand and exclusively with French Southwest whole grain corn.


Preserve, Prepare, Match & serve caviar: Essential tips

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The eternal match with champagne, important sparkling wine or vodka, ritual use in jet set events and the most important celebrations and get-togethers, as in more intimate select gatherings, are the most classical occasions for enjoying selected caviars by VIVIN.

It is very important to keep caviar in the fridge, not in the freezer. The perfect temperature is the key to keeping the nuances of flavour and the consistency of this delicious food. The ideal temperature is 0-4°C (upper part of the fridge).

Caviar can be tasted on its own, preferably using mother-of-pearl spoons (avoid steel as it can alter the flavour), and served on a bed of ice. Classics ways to present it are with lightly buttered toasted bread, hard-boiled eggs, blinis or boiled potatoes, all simple recipes that will enhance the refinement of your table.

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The secret of a great Malossol caviar: our fish farms & an ideal habitat

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The flavour is delicate, even when full. Consistency expresses unmistakeable freshness. It has a soft scent, and is rounded on the palate. Its quality is absolutely guaranteed. These are the common traits of Malossol caviar by VIVIN. It’s clear to see why.

VIVIN works closely with its partner-producer that farms and transforms its caviar entirely in its northern Italian fish farms. Salting is carried out by the traditional Russian Malossol method method (small amount of salt); the roe is rigorously selected by hand and packed manually in a controlled environment.

This is a meticulous artisan process, a ritual that is perpetuated to maintain high standards of excellence over time.

Our producer is the true expression of a thirty years passion for excellence in fish farming. It is authentic and genuine, part of the Italian gastronomic culture that has discovered in this Russian tradition knowledge and folklore rich in history and devotion.

This is why VIVIN caviar is produced on independent fish farms, protected and controlled to maintain the equilibrium of the species. Modern fish farming technologies make the facilities ecologically sustainable and safeguard our superb Russian sturgeon, which almost live as they would in the wild.

 


Foie gras terrine quality facts

Have you ever wondered about what types of foie gras there are out there and which of those are best to choose from?

Like the ones on the shelves at your supermarket, or the pan fried foie gras served at fine restaurants or the foie gras freshly home made at dinner parties ? Most people are familiar with Pâté or Terrine.

Pâté (UK /ˈpæteɪ/ or US /pɑːˈteɪ/; French pronunciation: ​[pɑte]) is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or brandy (often cognac or armagnac). Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling. – Source: Wikipedia

Terrine (French pronunciation: ​[tɛ.ʁin]) is a French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients.Terrines are usually served cold or at room temperature. Most terrines contain a large amount of fat as well as pork, although it is often not the main ingredient: Many terrines are made with typical French game meat, like deer and boar (which are generally not eaten any other way in France). Source: Wikipedia

VIVIN Gourmandises have put together a little lesson in foie gras quality so next time you like to select some delicious foie gras, you are able to tell the difference between quality, taste and value which best suits you!

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