Date: October 31, 2017
Caviar Tasting through Sensory Analysis
| Caviar Name | Country of Origin | Type of Fish | Grade of Caviar | |||
|---|---|---|---|---|---|---|
| Chum Salmon | Canada | Chum Salmon | – | |||
Appearance
| Egg Size | Egg Colour | Egg Lucidity | Egg Uniformity | ||
|---|---|---|---|---|---|
| Medium/large Pea size | Dark peach to apricot preserve Orb is pumpkin orange | Translucent Viscous separation | Varying | ||
Fragrance
| Intensity | Characteristics Aromas | Faults (volatile aromas) | |||
|---|---|---|---|---|---|
| Medium | Fresh salmon side | No |
Palate
| Primary tastes | Intensity of Flavours | Texture and Finish | |||
|---|---|---|---|---|---|
| Haunting sweetness Pleasant saltiness | Medium intensity and medium finish | Heavy membrane No pop they gush viscous |
Concluding Observations
| Delicious with a squeeze of lemon |