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Sasanian Caviar
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Sasanian Caviar offers the Highest Quality Imported Caviar and American Caviar
Sasanian Caviar offers the Highest Quality Imported Caviar and American Caviar

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Few tips on how to buy a good quality caviar: http://ow.ly/I5FTD To simply buy caviar might be a daunting task, if you want to end up with a good quality and tasty product. Here are some tips to make sure you get exactly what you are looking for.

Appearance.
Much can be inferred about the quality of Caviar by simply looking at it.
Fine Caviar has well defined pearls, separate pearls that glisten attractively. Take a good look at caviar you buy – it should never look mushy, murky or oily.

Price.
Caviar prices can vary greatly from one variety to the next. One important thing to keep in mind when buying caviar is that the price of Caviar is determined by its rarity. Lighter, bigger pearls are more scarce thus making its cost higher. There are a lot of factors that influence the taste of Caviar including specie of the fish, diet and care at breeding stage, maturity and technique at harvesting.
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Black Caviar or Red Caviar? http://ow.ly/HSfzt The term “Black Caviar” does not always describe its actual color. Although Black Caviar can certainly be black, it also ranges within different tones of grey, amber and gold. In fact, the lighter Black Caviar is the most valuable. Size is also an important factor; bigger pearls are also more valuable than small ones. High quality Black Caviar has glistening, uniform pearls that are equal in size. Also, it should have a nice, pleasant and very subtle sea aroma.

Red Caviar also varies in color and size depending on specie. Trout roe has a distinct bright, orange roe whereas different species Salmon have roe ranging in color from dark red to orange. But it is important to keep in mind that Red Caviar should not be pale or yellow which is a clear indication that the caviar is overripe. Taste wise, Salmon caviar is characterized by its bold, succulent pearls while trout has a crisp por and a subtle fresh oceanic taste.
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Caviar Overnight! http://ow.ly/HSflj The methodology employed for harvesting and processing Caviar is crucial to determine its taste and quality. But just as important is how carefully fresh Caviar is handled, packed and shipped to you after the order is placed. At Sasanian Caviar we take into consideration every aspect of the process to make sure only the absolute best reaches your table, and reaches it fast – we ship our Fine Caviar Overnight.

We guarantee the finest, freshest, high quality Caviar every time you order.
When orders are received, our skilled experts carefully pack our fresh and fine product and ship caviar overnight to you. All jars and tins are then vacuum sealed to preserve freshness and individually labeled in adherence with strict HACCP regulations.
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White Truffle Butter http://ow.ly/FqACB Delicious White Truffle Butter made from fresh Beurre de Baratte processed butter and infused with the finest White Truffles (Tuber magnatum) to be found in the forests of the Piedmont region of Northern Italy. These delicacies grow underground in a symbiotically on the roots of oak, hazel, poplar and beech trees and are harvested only during autumn, they can reach up to five inches in diameter and weight a little more than a pound. Although White Truffles can be found in some regions of France, Croatia and Slovenia, the most valuable and esteemed are those of Italian origin.
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Are you looking to buy some great and fresh Caviar in New York City? http://ow.ly/FiVY1
The best Caviar in NYC can be found at the one and only Pescatore Seafood located in the Grand Central Terminal.

Pescatore Seafood has been the prime source for the freshest and highest quality Seafood for New Yorkers for many years now. We are very proud to have had the opportunity to be of service to Pescatore Seafoods. Grand Central Terminal in NYC is one if not the busiest train station in the world. What is so amazing is the gourmet market found in Grand Central, New York. Within one can go and view some amazing cheeses and fruits by Eli Zabar and other artisanal products from excellent gourmet vendors.
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The Best Caviar is Imported Caviar! http://ow.ly/EwV8Y Currently the best quality Caviar comes from overseas. Period. There’s a couple factors that make our Imported Caviar superior than other varieties available. Firstly, processing is a key factor and Iranian Processing has been and remains the best. Farmed Caviars raised overseas require proper attention and oversight not only in the raising of the Sturgeon, but also in the processing of the delicate roe into fine Caviar. Our imported Caviar is mostly processed by Iranian Artisan and the fisheries team that have had decades of experience in producing the highest quality caviar in the world. Raising sturgeon and their years to develop are an art on its own, usually overseen by marine biologist whom have little idea of what quality Caviar is.
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Iranian Caviar - Forbidden Delicacy http://ow.ly/EhogP Wild Iranian Caviar has not entered the US since 2008. This is due to political sanctions and also the depletion of the wild stock in the Caspian Sea. Since 2010 Obama has put in place political economic sanctions on Iran that include a ban on Persian Caviar.
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How to buy The Best Caviar online http://ow.ly/Eh8Ij
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Buy American Caviar Online http://ow.ly/E8sdb All our Caviar is traceable and sustainable. We maintain an impressive assortment of American Caviar for sale. Our American Caviar selection is made on the criteria of superior quality standards and freshness. We have several amazing American caviars. Our wild American Caviar is American Hackleback Sturgeon Caviar, American Paddlefish Caviar and American Bowfin Caviar.
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History Of Caviar http://ow.ly/CLetH Although it is common to associate caviar with Russia and the Russian Tsars, the history of caviar is rich and extensive. It starts in Persia, Greece and the Roman Empire; then extends to Russia from where it expands to the European monarchies and the rest of the world. Presently, caviar is a coveted delicacy symbolic of luxury and elite status.

Caviar has been part of human history for centuries. In fact, the delicacy is mentioned in Ancient Greek literature by various Greek writers, including Aristotle. These writings describe roes of sturgeon as being part of banquets and parties. Their appearance usually signified the end of the event. However, caviar originated in Persia where skilled fishermen discovered the art of cultivating and preserving roes of Sturgeon from the Caspian Sea. The term caviar originates from the Persian words Chav-Jar or Cake of power and it was consumed for its medicinal properties. Later on, the Romans started serving it in their extravagant parties and, even though it was abundant, became an exclusive treat reserved for the elite.
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