Baerii is the type of caviar that we would recommend to those who have not tasted real, fresh caviar before. It is mild, but with a freshness and smooth taste, which characterizes Baerii caviar. It has a nice, intense body, but a relatively short aftertaste. Baerii caviar comes from sustainable farmed sturgeon, like all our caviar types.
Osietra caviar has more character, a greater intensity, more taste nuances and a longer aftertaste. It is typically Osietra caviar that is used as benchmark for grading and separating the eggs in different colours.
Beluga is considered to be the king of caviar. The eggs are considerably larger than the ones from Baerii and Osietra. You will experience a rich and creamy taste. The nuances are even more concentrated and subtle. The Beluga sturgeon matures very late, at the earliest after 10-12 years.
The book takes you on a poetic and sensuous journey with pictures of beautiful caviar dishes created by some of the best chefs in the Northern region.
The restaurants are: Bind, Brøndums, Falsled kro, Gammel Mønt, Gastromé, Lieffroy, Lumskebugten, Meirei Dirk Luther (Flensburg), Pasfall, Rudolf Mathis, Sortebro Kro, Svinkløv Badehotel, Vollmers (Malmø) og Ylajali (Oslo).
Fresh caviar must never be consumed with a metal spoon or fork, since it can ruin the taste.
Stokkebye Caviar and Wine have made their own mother of pearl spoons for you to buy.
Klingenberg ost og delikatesser, Odense
Kunst & Køkkentøj, Cph., Aarhus & Malmoe
ARoS Artmuseum, Aarhus
Bog og Ide, Charlottenlund
Greens Boghandel, Virum
Illums Bolighus, Aarhus
Kjaers Bøger, Odense
You can also purchase the book at the restaurants listed above