Royal Treat
Caviar Azovka unlocks the exotic world of caviar for a wider audience
Once reserved for Russian, Austrian and Iranian heads of state, and decreed a “royal fish” by England’s Edward II, caviar was long considered an exotic delicacy out of reach of the ordinary consumer.
However, these days the dish—consisting of the salt-cured fish-eggs of the Acipenseridae family, better known as sturgeon—has become more affordable thanks to companies such as Caviar Azovka. Indeed, caviar is now often served at parties as a hors d’oeuvre, while many upmarket bars, including The Rivoli Bar at The Ritz London, offer a caviar martini, made with the finest beluga vodka.
Long favoured for its taste, caviar also has health-enhancing properties and is now used by top beauticians for its positive effects on the skin. Rich in amino acids, omega-3 fatty acids, iron, magnesium, selenium, and vitamins A, E, B6 and B12, caviar is used to enhance beauty and slow the ageing process.
The French founder of Caviar Azovka, Olivier Besson, started his company with a passion to open the world of the delicacy to all, allowing gourmets and amateurs equal access to the best-farmed eggs from Europe, Russia and Asia, selecting them on smell, texture and taste.
Because caviar is a fragile product, the company packages it directly from the farm in 30- and 100-gram protective metal boxes, but they can also arrange for it to be packaged in a special size especially for an event. Caviar Azovka offers three kinds of caviar—beluga, Ossetra Royal and Kaluga:
• The high-end Beluga is made from large, delicate, dark-grey eggs, with a complex flavour that lingers on the palate, making it one of the finest of delicacies.
• Ossetra Royal comprises dark to light grey and sometimes dark-golden eggs with a thin shell, and is often called Imperial or Royal Gold Caviar.
• Kaluga, made with the roe of Siberian and Mongolian sturgeon, is characterised by small black to grey eggs with a mild, fruity taste.
Since its launch in Hong Kong, Caviar Azovka has been well received by top chefs in fine-dining restaurants and five-star hotels. Guests at this year’s Hong Kong Tatler Ball, held at the Grand Hyatt, sampled the caviar during the pre-dinner cocktails, and the caviar is also available at the Four Seasons Hotel, Island Shangri-la, Kowloon Shangri-la and Intercontinental. And just in time for the holiday season, Caviar Azovka is also offering gift packs and special promotions especially for Christmas and New Year.