Antonius Caviar from Poland!

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

Copyright all rights reserved

The indomitable and resourceful Travelling Gourmet TM highlights the black pearls…

MOST prized by gourmets…CAVIAR…ANTONIUS Cavaiar. This premium top class Caviar is from Poland, which is more famous for its Cider and Salami and Beef. Caviar literally means unfertilized salt-cured fish eggs. Gourmets love Malossol which means “lightly salted”.

Antonius Caviar uses roe of the Russian sturgeon (Acipenser gueldenstaedtii) as well as the Siberian sturgeon (Acipenser baerii) to produce caviar. Very meticulous selection of the sturgeon females requires expert knowledge. The female sturgeon reaches reproductive age only after 7 years. Antonius only extracts Roe for caviar production from healthy mature females of 8-10 years. This ensures the BEST quality Caviar.

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The sturgeons for producing caviar are bred at the „GOSŁAWICE” Fish Farm located in Konin. This farm has been breeding fish since 1967. The Farm has now become the largest in Poland for sturgeon breeding and is also one of the largest in Europe!

How to enjoy Caviar

Gourmets savour caviar…they do not eat caviar. Always served chilled on a bowl of crushed ice. Never use metal spoons especially silver because they impart a metallic taste to the caviar. Use mother of pearl, ivory or tortoise shell spoons. Never ever keep caviar in the freezer! Keep it in the refridgerator at about 3C.

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My good friend, Regional Executive Chef of Shangri-La, Paul Lenz, told me, “When the caviar is really good it is best to taste it as it is, without adding anything else…” However, many caviar connoisseurs like to have their caviar on Russian Blinis (pancakes) with finely chopped raw onion, egg yolk, finely diced egg white and sour cream. I like to relish my caviar on top of a soft boiled egg…I cut the top cut off… put a dollop of sour cream on top of the egg, then a generous spoonful of caviar on top of the sour cream. ENJOY! With some ice cold Russian Vodka of Champagne…and a beautiful blonde bombshell…INcidentally, Bond…James Bond 007 loves caviar.

True connoisseurs and Chefs taste Caviar like this:

Put a little bit of caviar on the back of your hand between your thumb & your index finger. Examine the roe…then taste it by using your tongue to burst the little pearls of caviar on your palate. This releases the flavours and aromas for you to savour and enjoy!

Health Benefits of Caviar

Not many know that Caviar is as powerful as the potent anti-depressant Prozac! Caviar is also packed with Omega # Fatty Acids so just one gram a day is enough for optimal heart health. Vitamin B12 and Selenium are other goodies in Caviar. I want more caviar!!! 🙂

***In sunny Singapore, order Antonius Caviar from DREAM FOOD Pte. Ltd

Email: natalia.ruks@dreamfood.sg

The Travelling Gourmet TM says: Keep calm and savour caviar!

May we always have Caviar dreams and champagne wishes! 🙂

Antonius Caviar

Gospodarstwo Rybackie “GOSŁAWICE” sp. z o.o.

ul. Rybacka 2, 62-510 Konin,

Poland

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About thetravellinggourmet

As a renowned Travel, Food & Wine Writer he has travelled the world in a keen & indomitable pursuit of exotic delicacies & fine wines. His articles have been published in over 20 prestigious publications, both local & international. Dr. Lim has toured and trained in Wine Evaluation & Oenology in most of the world's top wine producing areas from France to Australia. The Travelling Gourmet says, "Gastronomy has no frontier. These are the gastronomic voyages of The Travelling Gourmet. My unending mission. To explore strange new cuisines, to seek out new wines and new culinary experiences, to boldly go where no gourmet has gone before...." Have pen, will travel. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any other information storage & retrieval system, without permission from Dr. Michael Lim The Travelling Gourmet and/or MSN. Material may be works of fiction. Names, characters, places and incidents may be true but may also be products of the author's imagination or are used fictitiously. Any resemblance whatsoever to actual person or persons, either dead or living, events, or locales may be entirely and purely coincidental and unintentional. No part of this website may be used to villify others or for criminal purposes. Interests: Travel, Food, Wines, Cooking, Wine Appreciation, Parachuting, Languages, Music, Reading, Swimming, Hunting, Ballet, Fencing, Archery, Anthropology and more... The Travelling Gourmet is a copyrighted trademark. All rights and photos reserved. No part may be reproduced without permission.
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