Originally Posted by mosburger
Just out of interest, how do they present the caviar? On ice, with red onion , sliced eggs and sour cream? I am very fond of different kinds of fish eggs and quite strict on how to have them. What kind of vodka selection do they have? The Almas is the grey colored caviar?
It may vary I guess, but basically out of the tin on chilled ice, especially when you order by the tin, rather than by the spoon, which is possible. I asked for creme fraiche. I don't know about other condiments. I like caviar directly out of the tin, but when on toast points of blinis, nothing more than creme fraiche and unsalted butter.
I forgot the vodka, I myself didn't have any, my parents had it.
The Almas caviar is basically white Beluga I'm told. In the tin, it looks like shimmering white pearls. I was told they recieve less than 5 1.8kg tins of the stuff every year. It is absolutely the best caviar I have ever had. It is well worth it if you have 600 pounds to burn. The XXL Reserve Beluga was also fantastic. The berries were incredibly large, and had a rich buttery favour, that I never had before.
For now, when I'm back in Toronto, a nice tin of Rommens and Heydary Black Label Beluga or Imperial will do it for me.........