The legacy of an empire

Speaking of caviar is to refer to the history of man, customs and ancient tastes that of not be entirely understood not you could taste properly this and other products o high caliber

Understand the etymology origin of the words sturgeon, caviar and malossol from the context prior to the Russian Empire to the domain of the Czars in the Caspian Sea is  essencial. Only thus can be genuine understanding of a product which represents unsurpassed quality, tradition and culture. 

 The sturgeon is the only producer of legitimate caviar in the world. Its name is not only ancient but also Byzantine, variants with roots ac (in branch) aci (as in acies) and acu (as in acus, “needle”). Elements inherited from great etymological value for those interested in the origin of the modern names of all species.

An important point that reflects the intercultural relations is the mixture and phonetic equivalences between the borrowed language of the slavic spoken in the East and the creditor Byzantine Greek language. All of them are well known in the Caucasus and the area of the Caspian Sea, dominated by the Cossacks.

 

 

 

Malossol in Russian means slightly salty. Only the roe of sturgeon in exceptional condition can be called in this way, so a high degree of expertise is required to accurately judge its State to be removed. The judgment of the master is critical because here the commercial and gastronomic value of caviar will be determined.

The moment that decides whether it should be malossol or not is crucial. It is not only defined how will be preserved the caviar but also the levels of salinity which must be. The variations in this process are precisely those that provide complexity to the Russian tradition. As in the wine, the world of the caviar is a different experience in each can we consume

Uniformity and consistency, size, texture, fragrance, firmness, brightness and color are the elements in which the ranking given to each shipment and, therefore, its name is based. So Russia provides the world a delicate and at the same time a unique language to understand it.

 

 

 

Text: Miguel Montiel ± Photo: Gourmet Montiele / barrel to buyer