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 |