Over the past couple of months, we've embarked on a delightful journey through a variety of caviars, experiencing a range of tastes, from sheer adoration to mild indifference, and even a couple of outright dislikes. Through this gastronomic odyssey, we've finally uncovered the exquisite gem that will grace our table starting this fall: Astrea Caviar.
What sets Astrea apart is its meticulous approach to caviar production. While traditional malossol caviar typically contains 3.5-5% salt per egg weight, Astrea has fine-tuned their process to achieve a delicate balance, using approximately 2.5-2.7% salt. This precision is essential to preserve the integrity of the egg membrane, resulting in a distinctively satisfying "pop" when indulging in the caviar.
Furthermore, Astrea takes pride in their commitment to enhancing flavor complexity. The caviar undergoes an extended aging process on a bed of salt, spanning anywhere from 1 to 4 months, contingent upon the sturgeon species. This prolonged aging contributes to the higher price point, as it allows the sourcing of older sturgeon and achieving a richer, more nuanced flavor profile. Astrea Caviar offers a delightful departure from the typical briny notes associated with caviar, delivering a more profound umami experience.
We are thrilled to introduce this extraordinary and sublime offering to you, and we invite you to savor the unparalleled excellence of Astrea Caviar this winter.