CAVIAR PER SÉ
The best caviar in Europe
Caviar Per Sé is today one of the best growers of sturgeon in the world and the only one with an ecological certification for caviar and sturgeon.
The Caviar Per Sé, elaborated in accordance with the Iranian method, following the most traditional processes, is a complex product, filled with nuances for palates which are seeking the full range of sensations of the true Iranian caviar. The Acipenser Nacaríi sturgeon caviar displays its true greatness in this product.
- The caviar must be kept in the refrigerator at all times and then taken out right before it is to be served.
- It should be eaten at a low temperature, at approximately 8 to 10 degrees, even though its support can be a little warmer.
- It would be ideal to serve the Caviar Per Sé on a more or less neutral support: fresh bread (never very toasted), baked potato, poached or scrambled eggs (they could be fried but that is not the best way), or on Blinis.
- If you use Blinis, which we can buy in gourmet shops, the caviar can also be served with sour cream even though this is not entirely indispensable.
- The ideal amount per person is approximately between 30 and 40 g.
- It should be eaten slowly, in small amounts, in order to savour each one of the grains.
The best beverage is a Champagne, a rosé Cava like the Elyssia of Freixenet or an aged Cava like the Cava Gran Brut Allier of Sumarroca. It also goes well with a white wine with a slight note of oak fermentation. And, without a doubt, a great Jerez sherry like La Panesa would be ideal.
By the Equipo Team, headed by María Isabel Mijares. Secretary of the International Union of Oenologists. Vice President of the Spanish Association of Sommeliers. Founder of the Laboratory of Sensorial Analysis.
Caviar, as it is really the eggs of a female sturgeon, is a food which contains a high nutritional value. Nevertheless, its contribution to the diet is not really significant as caviar is only eaten on occasions and in very small amounts.
Its protein content is high, approximately 25%, and it has considerable biological value, which means it is easily assimilated. It also has a moderate fat content and is especially rich in poly-unsaturated fatty acids, especially omega 3.
As for the minerals, we can mention the selenium, iron, magnesium and sodium, although their contents are not very high. However, the B 12 content in one dessert spoon of caviar represents 100% of the daily recommended intake for this nutrient.
By Emma Ruiz Moreno, José Manuel Ávila Torres, Teresa Valera Gaspar, Susana del Pozo de la Calle and Gregorio Varela Moreira. Spanish Nutrition Foundation.
