Hi I'm Kirby Allison and I'm here in New York with that Alex Petrossian managing
director of Petrossian caviar this is part of our mini series on how to eat and
enjoy caviar and right now we're gonna talk about the different types of caviar
their grades and you know some of the characteristics of each just to help
someone that's not familiar with caviar kind of understand
you know the range and the differences exactly so let's start by the Osetra
special reserve so caviar is the the flavor and the texture and the color is
dictated by the species so there is a couple species on the table so the
Ostara is right here we have the Daurenki and we have the Kaluga and so they're
all sturgeon the all sturgeon the different species of sturgeon okay
the Osetra yield the caviar that's usually a lot of eggs very rare and then
beautiful they like in color like the special reserve one and the since the
special reserve the the the flavor is going to be very deep very pronounced
and it's more or less the caviar that's very targeted to connoisseur people that
are used to caviar that really enjoys the deeper flavor the Osetra Imperial is
a kind of middle range maturation so I would say this is great for your second
buy or third buy that really work you up to the to the special reserve the dorian
key is kind of the entry-level caviar nothing because it's not delicious but
because it this flavor is is not as strong as the other one and it's very
beautiful so for the first time I think the donkey was great and the kilogram is
one of the reminiscence we have of the Beluga that we used to have back in the
days huge eggs very deep flavor very interesting very round they all
unbelievable they're all unbelievable so so within the species you get
drinky Osetra right that's gonna describe the fundamental characteristic
the egg how large it is how firm it is where does color come in
well color is is you know we in today's word we eat with our eyes first you know
when we get it this at a restaurant the first thing we think about is you know
should I take a picture of it yeah so the cooler comes into play but for us
the most important part is the flavor so the way we grades are can we grade our
caviar is first the flavor then the texture then the the color so the color
is comes in last forever to be special reserve it needs to be at least eight
months old X months mature I should say and it needs to be large eggs and needs
to be lightly colored if one of the things don't go into play then gets
downgraded to another credit so why don't you say something of that effect
because so many people talk about the color and I should say you know this
particular color green is what people associate with the finest caviar you can
have the lightest it is the rare it is and the it doesn't have anything to play
with the flavor but the rarest is the lightest catalog so caviar comes in.they
wild different shade of colors from this yellowish gold to this brown who to this
beautiful darker Brown and to this very nice yellow color and it's it they all
very different they can be black they can be brown they can be great for the
common misperception that you know that black that black caviar is less
expensive or not as good as green caviar is really
a misconception it is completely misconception you can
have a delicious caviar that's completely pitch black and you can have
a delicious cavity and a horrible carrion it's very like in color it
doesn't that doesn't bring anything it's just for the pleasing delight yes
fizzing of the eye and so where does the color come from how is that and we
there's no way to though the sturgeon is a very complicated anymore
and you know we do a lot of search research on it but the more you do
research on it the more you know you can't control the color you can control
the size of the eggs you can control so it's all based on the environment the
temperature of the water there is sun exposure it's it's it tastes a lot of
thing comes into play and we just you know at the surface of what's possible
and whatnot but it's you can't really tell or you know this caviar was light
last year so I'm going to take the same one you can be completely different the
only thing you can our job is to make sure that when you buy for example the
Special Reserve etcetera or some pal etc my goal is for the caveat to be as close
as possible to the one you had last year okay it will never be exactly the same
because different sturgeon different but our jobs to make sure that and that's
why we gray that's why we mature to control that the flavor you get is going
to be very close to what you had when you had
the special Intel or central well one of the things that was surprising to me
whenever I was visiting your Long Island factory warehouse is that you know you
still individually test oh yeah every single batch of caviar so you know I
mean it's not graded I mean of course the species is known before it comes in
yes but as far as the grade goes you know how much longer you're gonna allow
it to mature I mean there's not a caviar that leaves you know your your
warehouses this and that someone hasn't tasted oh yeah and there's only two
person in the the the way houses that can do that so me and one of our trusted
employees is been with us for 30 years in training over and over again and so
each time we have a caviar that leaves to form a website or boutique or
anything we have try it the day before you get it and it's all packed water
it's so because you know you need to be able to control yeah the ocean is much
enjoyable what are the different grades just walk me through so there is the the
more mature the highest grade especial reserve the rarest and then you have the
present and grade we call it Osetra president or exactly and the under
younger one is the swamp al we have a year after that's royal and after that
is classic classic is dududududu the younger it doesn't mean that you
wouldn't like it or konasana like it just means that it's younger so you do
use different some people prefer a stronger flavor some people prefer and
doesn't matter you know how the the size of your wallet it really matter
the only thing that this dictated is you own taste but you know some of my best
customers that are very wealthy love classic and prefer classic over special
reserve and you know some people prefer this especially over the classic it
really it doesn't it's not that the classic is a lower grade the classic is
just younger metrication and so it's totally an individual preference and and
that's probably the most important thing you know that you kind of taught me
about caviar is that you know at the end of the day don't get too much caught up
and you know the quality level right or the price or the species don't like the
price dictates you'll buy you know it's what you enjoy exactly it really is what
you enjoy and with good champagne you know there's no such thing as a bad
caviar at least from petrosal exactly and that's where are you exactly that's
one of our guarantee you know the caviar you buy from us it's gonna be one of the
best caviar there is there is no way around it yeah and if for some reason
you're not happy about it we'll extend it great thank you so my pleasure she
ate that yeah it's very very informative
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