Caviar - Gourmets consider it the ultimate delicacy, the subject of a myth and it is the most expensive food item in the world according to the Guinness Book of Records. The valuable pearls are celebrating a comeback. How does caviar taste best? «Freshly caught», is what Heinrich-Marc Stehli thinks. The director of sales at Oona Caviar gathers the roe from sturgeon that swim in the ponds of the caviar farm at Tropenhaus Frutigen, where they produce Switzerland’s only domestic caviar.
The quality level most in demand is the Nº103 – traditionnel selection, boasting a wonderfully nutty, mossy flavour. The Nº102 – jeune variety is ideal for beginners, contains only a minimum of salt, and is shipped on the day of harvesting. Limité (Nº 101), a top variety and true rarity, makes up only two per cent of the overall production and impresses gourmets with particularly large pearls and a perfect level of maturity. Oona added Osietra caviar, caviar from Russian sturgeon, to its product range and distributes it under the Oona Caviar Osietra Carat label. Finally, there is Millésime, the only pasteurised and, therefore, more durable Oona caviar speciality. Millésime is the perfect accompaniment for beef tartar.
Each year, 1.3 tonnes of the rare delicacy are harvested at the Tropenhaus Frutigen. As an exclusive partner of Swiss Deluxe Hotels, Oona caviar can be found on the menus of Switzerland’s finest hotel restaurants.
We focus on a careful treatment of our sturgeon and strive to sell honest, authentic caviar that is stored for short periods only and is free of additives and preservatives. It is the only way to harvest top quality caviar with a delicate skin, tender texture, and a subtle glaze.
In accordance with Codex Alimentarius, the «Book of Food», only caviar spelled with a «C» refers to salted sturgeon fish eggs. Should the package contain Kaviar, the roe will refer to a different variety of fish.
Fresh Oona caviar can be stored for only about nine weeks without spoiling. Other than a touch of salt – 4% at a maximum, depending on the kind of caviar – no ingredients are added. And it takes no more than 15 minutes from harvesting, gently cleaning and salting the roe to fill the caviar into mason jars.
The delicious, firm meat of the fish is sold to the restaurant and shop at the Tropenhaus and is often used for exquisite smoked fish specialities. Its robust skin serves as raw material for Swiss designer Sabina Brägger’s exclusive, practical, and everlasting accessories. All organic waste is transported to a biogas plant.
Caviar should be stored at a constant temperature in the cooler of your refrigerator. As ice crystals destroy the roe skin, it should not be frozen. Nevertheless, dropping the temperature to two degrees centigrade is ideal. Once a jar has been opened, the contents should be consumed within two or three days. Should a large portion remain in the jar uneaten, smooth down the surface, cut out an exact circle of grease-proof paper, lay it on the caviar and close the lid. This will protect the caviar even better from contact with air-borne contaminants.
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