Herring Caviar
Date: October 31, 2017
Caviar Tasting through Sensory Analysis
Caviar Name | Country of Origin | Type of Fish | Grade of Caviar |
|---|---|---|---|
Herring | Spain | Herring | – |
Appearance
Egg Size | Egg Colour | Egg Lucidity | Egg Uniformity |
|---|---|---|---|
Small grain of couscous | Black onyx | Glistening, opaque Almost glittering | Excellent |
Fragrance
Intensity | Characteristics Aromas | Faults (volatile aromas) |
|---|---|---|
Medium and complex | Hardwood, slight cocoa bean, molasses, sea side, sea urchin | no |
Palate
Primary tastes | Intensity of Flavours | Texture and Finish |
|---|---|---|
Slight acidity, mild saltiness almost a smokiness, nice slight tartness | Very intense and complex | They separation and they slowly melt to smoothness Long finish |
Concluding Observations
Separate wonderfully on tongue but do not pop fun roller coaster of flavours Great with Zambuca infused creame fraiche.