These glamorous black pearls have had a legendary past you’re one of those people who say they hate caviar, chances are you’ve never tasted the real thing.
True caviar, the kind that gets connoisseurs all hot and bothered, is sieved and finely salted roe of sturgeon. Elegant and surprisingly intense, these small, perfect pearls that delicately release the rich flavor of the sea on your tongue triggers an experience so sensuous and uplifting, serious caviar lovers insist the only way to enjoy it is straight and unadorned.
The world’s finest caviar comes from three varieties of sturgeon, and only when harvested from the coldest waters of the Caspian Sea. From this spot, where East meets West, bordered by both Russia and Iran, Russians have been harvesting sturgeon since the 13th century. And they were still at it 700 years later. It’s said that in the 1940s, disgruntled British soldiers stationed around the area complained about being fed too much of “these ‘ere fish jam.”
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