(English) Caviar – the black gold tasted on top of the Swiss Alps

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Caviar tasting on top of Switzerland at Mathis Food Affairs location at Corviglia. Photo: GMC Photopress/Gerd Müller

Caviar tasting on top of Switzerland at Mathis Food Affairs location at Corviglia. Photo: GMC Photopress/Gerd Müller

Caviar ist alongside with Wodka Russia’s most popular export and the countries most renowned delicacy. You can enjoy it not only at sealevel but up above 2000 meters as well at Reto Mathis Gourmet Peak Restaurant.

For hundrets of years, this luxury delicacy has been highly valued by those who love exquisit and exclusive gourmet-food. Before the 19th century, these salt sturgeon eggs were seen as food for the poor. Basically because they went bad so fast, that noone could eat them freshly were the fisherman of the caspian and black sea. For them it was a basic nutrition every day when they were out for fishing.

Later on Caviar became so popular because of the difficulties of keeping Caviar fresh. That made it interesting to the well-off as well as the Tsars and russian aristocrats. Fresh caviar was seen as exclsiv dining and if one was able to effort it at the dinner table it was rewarded in the top league of society with greater admiration.

Real red russian caviar orginates from the female sturgeon from the Caspian, Black or Azov Sea. The most comon brands are ossietra, beluga and sevruga. For connaisseurs , caviar is also selected bin accordance of the dealer, color and the size of the single eggs. The very rare and thereby most valuable caviar is the Almas caviar. This first class caviar owes its name to the Persian Shah. Of the ivory colored eggs of derived from over 100 years old sturgeons eggs, only 20 to 30 Kilograms are extracted each year.

Sturgeon eggs should be ideally stored in the coldest place within a refrigerator at -2 degrees Celsius. At lower temperatures, the eggs begin to freeze, which changes the taste. In Russia caviar is usually served in a glass on ice and eaten in a purist manner from a pearlescent spoon. As an accompanying beverage dry white wine , vodka or champaigne is recommended.

One of the best places to taste caviar outside of Russia and Iran is at Corviglia above St. Moritz where Gourmet star cook Reto Mathis is creating sparkling menus for connaiseurs. www.mathis-food.ch

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Über Gerd M. Müller

Der Zürcher Foto-Journalist Gerd Michael Müller gründete vor 20 Jahren die Presse- und Bildagentur GMC Photopress. Müller arbeitet seit über 25 Jahren in der Tourismus-, Medien- und Kommunikationsbranche. Er hat über 1000 Publikationen und Reisereportagen in renommierten Medien veröffentlicht (u.a. «Welt am Sonntag», «FAZ», «FACTS», «Weltwoche», «SonntagsZeitung», «Globo», «Animan», «Reisen & Kultur-Journal», «FAZ», «Spiegel», «Süddeutsche Zeitung») und darüber hinaus auch für hochkarätige Spa- and Travel-Magazine wie «Relax & Style», «Tourbillon», «Excellence International», «World of Wellness» und «Wellness Live» gearbeitet. GMC Photopress besitzt ein umfangreiches Bildaurchiv mit rund 250'000 Bildern aus über 80 Ländern zu den Themen Lifestyle, Luxus, Beauty & Spa, Kultur, Touristische Highlights, Natur, Landschaft, Wildlife, Umwelt, Humanitäres und Soziales.
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