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Polanco · Uruguay
Polanco caviar comes from Estuario del Plata, a sturgeon farm on the Río Negro at San Gregorio de Polanco, Uruguay. The farm runs the whole life cycle itself, from hatching to harvest, in clean, slow-moving river water and with feed it makes on site. Polanco was the first caviar to earn three gold stars, the top rating, at the International Taste Institute's Superior Taste Award in Brussels. It's served in Japan, France and Switzerland, among other markets.
Our tasting kit pairs 30 g of Polanco Siberian Reserve, with clean, buttery medium pearls, with crème fraîche, potato chips and a mother-of-pearl spoon. It's everything for a proper caviar service at home, and it ships cold.
Chill the tin, open it 10 minutes before serving and never stir it with metal. Serve about half an ounce per person on a chip with a dab of crème fraîche, or straight from the back of your hand the way chefs taste it.
About 15 g (half an ounce) per person for a tasting. A 30 g tin serves two generously or four as an appetizer.
Metal spoons can give caviar a metallic taste. Mother-of-pearl, bone or wood keep the flavor clean.
Siberian sturgeon gives smaller, darker pearls with a clean, buttery taste. Oscietra pearls are larger and golden-brown, with a nuttier flavor.
Unopened, in the coldest part of the fridge, until the date on the tin. Once opened, eat within 2 days.
