Welcome, visitor!   Log in
EnglishFrenchGermanChinese (Simplified)RussianSpanish

Trout Caviar

Caviar Tasting through Sensory Analysis

(Date: October 31, 2017)

Caviar Name Country of Origin Type of  Fish Grade of Caviar
 Trout Caviar  Denmark  Rainbow Trout  1st

Appearance

Egg Size

Egg Colour

Egg Lucidity

Egg Uniformity

Medium
Size of a peppercorn

Mandarin orange
Clear pastel orange orb with a bright tangerine orange “iris”

Perfectly bright, shiny, fresh, great light refraction

excellent

 

Fragrance

Intensity Characteristics  Aromas Faults (volatile aromas)

low

Sea breeze, hint of stone fruitiness

no

Palate

Primary tastes Intensity  of Flavours Texture and Finish

Briney

Mild anchovy

Moderate to pronounced saltiness

 

Intense but medium to short lived

Robust membrane

Concluding Observations

Impressed with this caviar – visually amazing – pleasing nose – great for an impressive culinary garnish

Excellent with smoke salmon or cream cheese and blini

');