Hi, I'm Kirby Allison and I'm here with Alex Petrossian of Petrossian Caviar.
Thank you for joining us and we have a little mini series that we're going to be
filming for you today about how to enjoy caviar, how to eat caviar
caviar and kind of all things caviar. So, in part one we're going to talk about
one of the most, you know, important first steps which is how to open a tin of
caviar so what do we have here so we have four different carriers we have
Ossetra Special Reserve, we have some Imperial Ossetra we have Daurenki and
we have special reserve Kaluga. The special reserve is the highest grade,
Daurenki which is the most mature Daurenki is kind of the younger
caviar not very mature very easy to enjoy and this one is kind of the middle
so about six months mark and the special reserve when the 12 months mark. Okay so
Daurenki you said is the youngest of the caviar. So, if it's the first time
you buy yeah I would definitely go for a Daurenki, okay, it's easier to enjoy it's
not too strong it's not salty it's not fishy it's it's a very interesting deep
flavor without being too invasive and too strong. Okay. The Special Reserve Kaluga and
the Special Reserve Ossetra are definitely stronger more mature deeper
and flavor more of the of the sea briny. It's very interesting caviar and you're
going to see the difference between the two special reserve and those two it's
very interesting to go around them and all the caviar comes you know in a
beautiful little caviar tin with our logo on it and obviously the
bigger the size the bigger the tin okay but its sealed so so the tins are
vacuum sealed so when we mature the caviar we stop the maturation when we
vacuum seal the caviar we remove all the air intake and that's what allows us to
mature the caviar it's how the original tin breathe and
those don't so we stopped the maturation and we ship it to you and that's why
there is also an expression so you can enjoy your caviar within the
the best okay very good and how long will the caviar keep and
the refrigerator uh you know we recommend it's it's up to eight weeks
but we recommend the earlier the better but you know it lasts a fairly long time
okay up to eight weeks you have no problem yeah okay and so here we are
so the tins are actually quite difficult to open and so you have right here a
caviar opener that is just a point that you can use a quarter you can use a key
you can use pretty much anything you want so you just like the opener in here
and you twist and the top should pop up twist angle yeah go straight with the
imaginary straight like this and you have very good you got it alright so it
quite difficult to do because it's vacuum sealed again and so if you don't
have a caviar opener and then even a kitchen knife you could do you could get
the blade in there it's still more dangerous with the kitchen knife just
because you're getting is not so sharp exactly yeah
so you take the opener or quarter or anything you put it just in between
those two lip and you excess pressure on top and you twist and the top pops pop
okay perfect so what you're doing is you're you know you're twisting between
the top exactly in this you use the bottom lip if you were to give you
leverage I use the bottom lip to give you a leverage and and you just twist on
the on the on the top lip and what's once you have the the right tool or even
the quarter it's quite easy it's not it's not too too hard the only the only
big prime is on the the smaller the tin the more pressure and the harder it is so
you have to put a little bit of work into it a little bit but not you know
it's not you know anybody can do it so some people might find it a little bit
difficult at first open a tin of caviar I certainly did my first time don't be
afraid to put a little bit of pressure and just pop that lid off in it so that
you can start enjoying your caviar
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