Trout Caviar
Date: October 31, 2017
Caviar Tasting through Sensory Analysis
Caviar Name | Country of Origin | Type of Fish | Grade of Caviar |
|---|---|---|---|
Trout Caviar | Denmark | Rainbow Trout | First |
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
Intensity | Characteristics Aromas | Faults (volatile aromas) |
|---|---|---|
Low | Sea breeze, hint of stone fruitiness | no |
Palate
Primary tastes | Intensity of Flavours | Texture 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