Top 10 things to know about caviar

The Terrace at Park Hyatt Dubai has announced the introduction of organic farmed ZwyerCaviar to the menu at its Raw Bar.

Priced AED 250 for 10gm or AED 2995 for 125 gm, the Oscietra-type caviar comes from Russian and Siberian sturgeon, but is harvested exclusively onsite in Uruguay.

ZwyerCaviar is caviar of the type “Oscietra Flor de Sal Malassol” (Malassol means “lightly salted”). The caviar comes from Russian or Siberian sturgeon and, thanks to regular inspections, the fish are harvested at the height of their maturity with respect to size, taste, colour and consistency.

With this in mind here are the top 10 things to know about Caviar.

Ten things to know about caviar:

1. Caviar is consumed either with plastic or horn spoons as metal or silver has a negative effect on the taste

2. Caviar is traditionally accompanied by vodka, champagne or dry white wine

3. Light caviar is more expensive than dark caviar

4. Pearly quality, size, lack of colour and sheen of the grains are characteristics of a good caviar

5. Caviar is very rich in protein (25%-30%)

6. Caviar contains good cholesterol

7. Caviar is eaten either on its own or on blinis, with “Gschwellti” or egg, but never lemon and mayonnaise

8. If caviar smells sour, sweet or fishy, it may be inedible

9. The sturgeon has bones, so it is a vertebrate, in fact the oldest living vertebrate in the world

10. Along with Russia, Switzerland has the highest per capita consumption of caviar worldwide