Sustainably farmed caviar just got sexier
Sourcing the sea’s most exquisite roe has never been a straightforward task, let alone hunting down sustainable, consistently graded caviar. Good fortune then that Khavyar knows exactly where to find them: it’s Osetra Belgian caviar (US$150, RM640 for 1.5 oz) with its distinctive nuttiness, mild saltiness and dark olive-green pearls, is just the right companion for that bottle of champagne or vodka you’ve stashed away for a quiet, sultry evening in with someone special by your side.
Khavyar, from the USA, does not come with decades of history in its annals. It was actually only launched in late 2015, with a single guiding principle: to provide sustainable farmed caviar that satisfies the palate of connoisseurs while ensuring the delicacy does not die out. Fifteen varieties comprise its arsenal; the Osetra Belgian may be the pinnacle of Khavyar’s collection, but this cache is full of other delights, some of which may be surprising.
Khavyar caviars come in two forms: domestic and imported. The former are bred in the United States in the cold clean waters of Alaska down to the vast riverways of the Mississippi – which yield Sturgeon Royal White, Siberian American and Alaskan Salmon for traditionalist, and the lesser known roe wonders of the Mississippi Paddlefish, Bowfin and Lake Whitefish. Imported caviars are all sturgeon derived – from Belgium (Osetra Belgian, Osetra Platinum and Siberian Gold), Germany (Osetra Supreme) and Israel (Osetra Galilee Prime) – with the exception of Sea Trout Rainbow, harvested in Denmark. The flavours run the gamut: from the sweet, fresh flavour of Golden Whitefish to the intense richness of Amia Calva.
Grab a mother-of-pearl spoon and dig in.
