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Trout Caviar

Caviar Tasting through Sensory Analysis

(Date: October 31, 2017)

Caviar NameCountry of OriginType of  FishGrade 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

IntensityCharacteristics  AromasFaults (volatile aromas)

low

Sea breeze, hint of stone fruitiness

no

Palate

Primary tastesIntensity  of FlavoursTexture 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