FAQ
What is Caviar?
The term "caviar" comes from the Persian word meaning "cake of strength." Caviar is made from sturgeon eggs, not the eggs of any other type of fish. The unfertilized eggs are harvested from the sturgeon and then lightly salted to enhance the flavor and extend the shelf life of the final product.
What are the different RCC caviar varieties?
Royal Caviar Club offers many different types of caviar from all over the world. The differences are established during processing depending on the size of the caviar, the color of the grains and the flavor. All our caviar goes through the same rigorous and meticulous process to ensure the highest quality.
How to store caviar?
Keep caviar refrigerated at -2°C to 2°C until ready to consume. If kept in a sealed tin, caviar will maintain its quality for up to 2 months. Once opened, caviar should be consumed within 3 days.
How should caviar be served?
"Caviar should always be served chilled. To appreciate its fresh and delicate flavour, we recommend eating the caviar on its own with a mother-of-pearl spoon, avoiding the use of metal spoons which may affect the flavour of the caviar. You can also eat the caviar with poached eggs on blinis.
An interesting fact is that the traditional way to taste caviar is to hold it in the palm of your hand for a while, which brings it to the perfect temperature to discover its full flavor and aroma.
What is the quantity of caviar?
The flavour of the caviar changes slightly over time - that's part of the fun - so the ideal serving size is around 30 grams per person - for a small group of 2-3 people, 100 grams is perfect.
What does high-quality caviar look like?
Good caviar is bright in color, shiny and has a mild aroma. The egg grains should be firm and not brittle, not too oily and lightly salted.
Does RCC Caviar contain borax or preservatives?
At RCC we do not use any preservatives in our caviar. The use of other preservatives such as boric acid and benzoic acid alters the unique taste of our caviar and have therefore been eliminated from the production of our caviar.
What does Malosol mean?
Malosol means "lightly salted". The term "malosol" refers to the traditional method of caviar production, which uses a very low dose of salt (approximately 3.5%) and low temperatures throughout the entire process - a craft that has been perfected over the past 100 years.
Wild or farmed caviar?
The international treaty CITES does not allow the sale of caviar from wild sturgeon, so all caviar now comes from farms.
Does caviar have any health benefits?
Eating caviar has many health benefits. Caviar is rich in protein, calcium, iron, magnesium, phosphorus, selenium, and vitamins A, B2, B6, B12, B44, C, and D. One tablespoon (15 g) of caviar contains at least 1 gram of caviar, which is known to support nervous, immune, and circulatory health. Due to its high content of omega-3 fatty acids and high amounts of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), caviar consumption may help prevent heart disease, reduce the risk of myocardial infarction, and may also be associated with reducing symptoms of depression and bipolar disorder.
What drink pairs well with caviar?
The most traditional drink to pair with caviar is chilled brut champagne or frozen vodka, but it can also be enjoyed with dry white wine, sake or even cognac, whose sweetness will bring out the saltiness of the caviar and make the aroma more noticeable.
Nutritional information for caviar (per 100g)
Calories: 270
Protein: 25.3g
Fat: 17g
Cholesterol: 440 mg (75% of the cholesterol in sturgeon caviar is HDL, known as good cholesterol. High levels of HDL have been shown to protect against heart attacks.)
Sodium: 1,700mg
Phosphorus: 330 mg
Potassium: 164 mg
Calcium: 51 mg
Sugar: 4g