{"id":1620,"date":"2021-04-09T14:54:24","date_gmt":"2021-04-09T12:54:24","guid":{"rendered":"https:\/\/www.caviar-ambassade.com\/?post_type=product&p=1620"},"modified":"2025-11-13T15:27:52","modified_gmt":"2025-11-13T14:27:52","slug":"caviar-sevruga","status":"publish","type":"product","link":"https:\/\/www.caviar-ambassade.com\/en_fr\/product\/caviar-sevruga\/","title":{"rendered":"SEVRUGA CAVIAR"},"content":{"rendered":"

Now extinct in the wild, the Sevruga sturgeon is a species rarely found in fish farms. Caviar Ambassade allows Sevruga enthusiasts to enjoy this exceptional caviar.<\/p>\n

A rare caviar: Sevruga caviar<\/h2>\n

The starry sturgeon Acipenser stellatus is one of three species native to the Caspian Sea, alongside the sturgeons that produce Beluga and Oscietra caviar. Sevruga caviar is characterised by its powerful notes and small grain size. Sevruga caviar is most often enjoyed by consumers who desire a caviar with a \u2018full-bodied\u2019 flavour.<\/p>","protected":false},"excerpt":{"rendered":"

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<\/b>Tasting advice for caviar<\/span><\/b><\/h3><\/div>\n\n\t
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Keep caviar refrigerated<\/strong>
Caviar must be kept at a temperature between 0 and 4\u202f\u00b0C until serving. It should never be frozen, as this would alter the texture of the eggs.<\/p>\n

Caviar served chilled<\/strong>
Caviar should be eaten fresh, but it should not be too cold either. The ideal serving temperature is around 8 to 9 \u00b0C. To achieve this, place the open tin of caviar on a bed of ice just before serving it to your guests. The ice will keep the caviar fresh without cooling it excessively.<\/p>\n

Use the mother-of-pearl spoon<\/strong>
Metal utensils should be avoided, as they can give caviar an unpleasant metallic taste. Use mother-of-pearl spoons instead. Mother-of-pearl is the traditional material used, as it does not alter the flavour of caviar.<\/p>\n\t\t\n