Adamas Caviar Premium Oscietra has been awarded 3 stars by Great Taste! Great Taste is the world's largest and most trusted food and drink accreditation programme. More than 500 experts (chefs, buyers, food writers and retailers) through a blind tasting process provide honest, direct and unbiased feedback. Great Taste's stars are highly respected seals of approval.
Not everyone knows that caviar is a processing of sturgeon eggs and to produce this famous and exclusive food there are essential steps to follow as well as secrets handed down from generation to generation. These secrets are jealously guarded by the 'salting masters' who are the key part of the caviar production process.
Come and visit us at CIBUS, which will be held in Parma from 3 to 6 May. Adamas Stand: Hall 3 - Stand D048
Come and visit us at "The Global Seafood Marketplace" fair, which will be held in Barcelona from April 26 to 28. Adamas Stand: 3J601
Seafood Expo North America and Seafood Processing North America is North America’s largest seafood exposition. Thousands of buyers and suppliers from around the world attend the annual, three-day exposition to meet, network and do business. Come and visit us at booth #2245
Not many people are aware of the fact that the etymology of the word ‘caviar’ remains unknown. Some believe it is derived from the Greek word ‘avyron’ (egg) or from the Persian ‘haviar’ (fish eggs), and others say it has Italian origins. More commonly it is thought to come from Russian, even though the word caviar in Russian is ‘ikra’, which means fish eggs, whereas the word sturgeon (to define any species) is ‘osetr’
Did you know that sturgeon is one of the most ancient fish in the world? In nature there are about 26 different types of sturgeon. Unlike many other fish, the sturgeon is particularly long-lived, it is not known exactly how long it can live, in optimal conditions can 'get up to 100 years.
The best way to taste caviar is to taste it in pure form , in order to fully appreciate its delicacy and persistence and aftertaste, which change according to the type of sturgeon, processing and ripening of the caviar itself.
