Polish caviar, a world leader?
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Depending on the fish’s habitat, the caviar from its roe will have a slightly different taste and texture. The diet of wild fish is very diverse, which positively affects the taste of caviar. It is usually richer compared to caviar from farmed fish. The latter has a more “unified” taste.
So, should we cross out caviar from farmed fish? Definitely not, because the roe processing method has an even greater influence on the caviar quality, i.e. its smell, taste, and texture. As a result, we get caviar with intact grains, non-sticky texture, and not too salty, mild taste. It is also worth remembering that the best quality caviar has not undergone the pasteurization process. When looking for high-quality caviar, we should first of all pay attention to the producer, as well as the way of production, transport, and storage of the caviar.
Sturgeons are also bred in Poland and the roe is obtained from them. In the past, Poland used to be a potentate in this field and today everything is going to rebuild the strong position of our country. For several years, Poland has been in the world’s lead as far as the production of this luxury delicacy is concerned, we are an important producer all over the world.
Polish breeders raise the two most noble sturgeon species: Siberian and Russian. Thanks to this, in terms of quality, caviar from sturgeons bred in Poland is often not inferior to the Russian ones, considered to be the best in the world.
