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    <link href="https://www.caviarhouse-prunier.co.uk/news-blogs/?sAtom=1" rel="self" type="application/atom+xml" />
    <author>
        <name>Caviar House &amp; Prunier</name>
    </author>
    <title>Blog / Atom Feed</title>
    <id>https://www.caviarhouse-prunier.co.uk/news-blogs/?sRss=1</id>
    <updated>2026-05-05T20:03:37+02:00</updated>
    
        <entry>
            <title type="text">What’s the best way to eat caviar??</title>
            <id>https://www.caviarhouse-prunier.co.uk/news-blogs/what-s-the-best-way-to-eat-caviar</id>
            <link href="https://www.caviarhouse-prunier.co.uk/news-blogs/what-s-the-best-way-to-eat-caviar"/>
            <summary type="html">
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                                            The intricacies and etiquette of caviar eating have long been a topic for discussion. Some believe traditionally the “right way” to eat caviar is on its own and always in small quantities, certainly no more than a tablespoon, enabling you to savour every mouthful for that uniq...
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                    Getting the best out of each caviar tasting experience is easy with these 5 simple steps:    
  &amp;nbsp;  
 
  Always keep your caviar refrigerated, ideally at the back of your fridge where the temperature is coldest and more consistent. This preserves the quality and flavour of the eggs.&amp;nbsp;  
  
  Once opened, serve the caviar in a non-metallic dish on-ice to maintain freshness.   Any remaining caviar should be sealed and stored in the fridge and consumed within 3 days.    
  
  Enjoy on its own, the Russian way on the back of your hand or alternatively as a garnish. For example, on toast, crackers, blinis, or eggs.  
  
  If you are eating caviar on its own, don&#039;t chew the caviar. Whilst it&#039;s natural to chew our food, this could reduce the flavour of the caviar. Its best to roll the caviar around your mouth, much like wine and really savour the flavour to its full potential.  
  
  Never use metallic serving spoons. This can alter the flavour of the eggs. Much better to use mother of pearl, plastic, porcelain, or glass for example.  
 
 &amp;nbsp; 
  The ways to enjoy caviar are endless. Caviar generally lends itself to more subtle flavours due to its modest flavour profile. There are many recipes that use caviar with potato, pizza, and pasta, as well as smoked salmon, salads, and soups.  
 &amp;nbsp; 
   Caviar pairs extremely well with either champagne or vodka, also traditionally used as palate cleansers between tastings.   
 &amp;nbsp; 
     For more ideas on how you can make the most of your caviar tasting experience, follow the link below to head to the recipes section of our website.&amp;nbsp;     
 &amp;nbsp; 
     RECIPES     
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            </content>

                            <updated>2021-11-01T07:00:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">The art of French caviar by Prunier </title>
            <id>https://www.caviarhouse-prunier.co.uk/news-blogs/the-art-of-french-caviar-by-prunier</id>
            <link href="https://www.caviarhouse-prunier.co.uk/news-blogs/the-art-of-french-caviar-by-prunier"/>
            <summary type="html">
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                                            Maison Prunier is an institution in the world of caviar. In 2020, it celebrated 100 years of production of precious black gold in France, of which Émile Prunier was the very first promoter in the early 1920s. Discover 5 facts about the Manufacture Prunier that have marked its ...
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                 In the middle of several hectares of preserved land on the edge of Isle, one of the tributaries of the Dordogne, in Montpon-Ménestérol near Bordeaux, the Prunier Manufacture continues its traditional heritage by producing its caviar in a totally controlled environment. 
 To obtain a “perfect” caviar, the Manufacture breeds two sturgeons: the acipenser baerii and the acipenser gueldenstaedtii.&amp;nbsp;Transforming these eggs into caviar requires careful preparation according to a know-how developed 100 years ago by the Prunier house. 
   5 facts about the Manufacture Prunier      Did you know that ...?   
   1  &amp;nbsp;.&amp;nbsp;Prunier is one of the main caviar producers in the world   
 The&amp;nbsp;Prunier&amp;nbsp;Manufacture is the only farm in France to raise its sturgeons from its own fry and to produce its own caviar sold under its brand.&amp;nbsp; 
 &amp;nbsp; 
   2  &amp;nbsp;.&amp;nbsp;In 1994, the Manufacture Prunier became the first producer to obtain caviar from farmed sturgeons.   
 It created a sustainable and safe alternative for endangered species in the Caspian Sea.&amp;nbsp;Today, the grain selection process as well as the recipes of the&amp;nbsp;Prunier&amp;nbsp;Manufacture, make it possible to produce caviars with very different flavours. 
 &amp;nbsp; 
   3  &amp;nbsp;.&amp;nbsp;It was in 2010 that Prunier Manufacture launched the first Oscietra fry, the acipenser gueldenstaedtii.   
 Since then, it has bred them with great care and patience ... Today L&#039;Osciètre Prunier seduces you with its charcoal-brown colour and the shiny appearance of its grains.&amp;nbsp;On the palate, it is characterised by the typical salting of Plum tree which gives it a subtle, pleasantly salty and nutty taste. 
 &amp;nbsp; 
   4.  &amp;nbsp;Revealing the flavour of caviar is an absolute art for Prunier   
 The flavour of caviar has rarely been presented as its main attraction as it continues to evolve even after packaging.&amp;nbsp;It is therefore difficult for simple importers to guarantee a taste unless they open the tins!  And yet the notes drafted in 1932 by Alexander Scott, the caviar expert from Maison Prunier behind the first French caviar, show that the little importance given to taste in relation to size and colour was already up for debate. At the time, he even proposed to educate consumers, to teach them to appreciate the wonderful diversity of aromas that caviar offers and not just to admire its appearance.  It is this heritage of taste that the Prunier Manufacture perpetuates today, with five French caviars from ascipenser baerii sturgeon. 
 &amp;nbsp; 
   5  &amp;nbsp;.&amp;nbsp;Maison Prunier offers 5 recipes revealing 5 great caviars&amp;nbsp;   
 Such as great wines, the specific flavours and fragrances of the 5 Prunier caviars are obtained according to the different degrees of maturation, the age of the fish and the preparation techniques, which vary according to processes developed for decades by the Manufacture. 
  Caviar Prunier &quot;Tradition&quot;   Firm and dark, this caviar with finesse and unique characteristics, represents the archetypal Prunier caviar, with a pronounced nutty taste that is increasingly appreciated.&amp;nbsp;It gives off very frank, generous aromas of nuts and almonds, and has a good length in the mouth. 
  Caviar Prunier &quot;Paris&quot;   In order to appreciate all its subtleties, Paris caviar with large amber grains is consumed very quickly after preparation.&amp;nbsp;This freshness is explained by the very small amount of salt used: the lighter the salting, the more volatile the aromas of the caviar.&amp;nbsp;Thanks to this short maturation, the eggs retain a more concentrated fragrance.&amp;nbsp;its subtle and creamy character gives it an aromatic complexity and a unique texture.&amp;nbsp;Added to this a unique freshness which enhances the pleasure of tasting this rare product. Paris caviar is only available a few weeks a year, during the spring and autumn fishing periods. 
  &quot;Saint-James&quot; Prunier Caviar   Historically produced since 1932 for the inauguration of the Prunier restaurant on St James Street in London, Saint-James is the archetype of a great Prunier Caviar.&amp;nbsp;Prepared with exceptional salt of Iranian origin, it reaches perfect maturation two months after fishing.&amp;nbsp;This very bold, racy and highly earthy caviar has a generous attack and a superb flavour on the palate even once it&#039;s been devoured. An extraordinary caviar. 
  Caviar Prunier &quot;Malossol&quot;   This specific caviar also called &quot;pure salt&quot; is a caviar with a deep black coarse grain and powerful aromas.&amp;nbsp;It is very rich with an interminable linger of flavour on the palate.&amp;nbsp;This “distinctive, rich and concentrated” caviar is particularly appreciated by demanding connoisseurs. 
  Caviar Prunier &quot;Héritage&quot;   Only 2% of the Prunier production deserves to be chosen for the Héritage selection.&amp;nbsp;This exceptional product is distinguished by its large clear grains but also by its subtle earthy notes.&amp;nbsp;It is complex and lingers on the palate.&amp;nbsp;The creamy texture is mainly due to the careful selection of the oldest fish and its unique preparation according to the Persian method.&amp;nbsp; 
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                            <updated>2021-10-28T09:10:00+02:00</updated>
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        <entry>
            <title type="text">What&#039;s it like to work at Balik Manufacture?</title>
            <id>https://www.caviarhouse-prunier.co.uk/news-blogs/what-s-it-like-to-work-at-balik-manufacture</id>
            <link href="https://www.caviarhouse-prunier.co.uk/news-blogs/what-s-it-like-to-work-at-balik-manufacture"/>
            <summary type="html">
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                                            Take a sneak peak into the working life of Zoran 
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                    BIO    
    Zoran Stojanovic - SMOKE MASTER    
  &amp;nbsp;  
  We would like to give you an insight into the world of BALIK and introduce you to the people behind the scenes.   
  We start with our long-time employee and smoke master Zoran Stojanovic. What began more or less by chance over 33 years ago became a real passion. Today you would call it a “career changer”, and if you follow the history of BALIK, every single member of the BALIK family will tell you, working for BALIK is not just a job, but a career for life.  
  &amp;nbsp;  
  Zoran came from Serbia and spent most of his childhood in Austria.   
  &amp;nbsp;  
   How did you get to BALIK?   
  After the military, I got married and soon moved to Switzerland. First, I worked in construction, then I saw an ad in the newspaper. BALIK was looking for a staff member in the logistics department. I called and was able to introduce myself in no time. I liked the company right away and a short time later I could begin working at the farm. At that time BALIK was still run by the founders Hans Gerd Kübel and Martin Klöti.  
  &amp;nbsp;  
   Who was your instructor?   
  That was Manuel Vilas. When I joined BALIK in 1988, there were only three of us. Manuel and Ramon, both Spanish, and myself. I had to learn everything from scratch in only 3 months because they both wanted to go on summer holiday in July. It was hard, but I did it. With a lot of love and interest in salmon. Manuel was a super teacher. He was very strict but has a huge knowledge of the ovens and the wood. &amp;nbsp;  We still work together today and will probably do so for a few more years.  
  &amp;nbsp;  
   Do you have a favourite place at the farm?   
  Yes, the Kästner room. There is a beautiful dining room in the private part of the house where you just feel comfortable… almost like at home. Here we were able to celebrate wonderful parties with Hans Gerd Kübel, Martin Klöti and later with Mr Rebeiz. I still remember the first year: After we had worked through the months of November and December, Mr Kübel surprised us in January with a party and three original tins of caviar! Everyone was thrilled.  
  &amp;nbsp;  
   Do you still eat salmon yourself?   
  Definitely and still very much so. BALIK is not  just  salmon, it is the Rolls Royce of its kind! In addition, we always have to taste it in production. That&#039;s part of our job. Every employee is a quality controller, whether it&#039;s salting, pairing or vacuuming. We always check whether the salting and smoking is correct and whether a fishbone has been hidden. During vacuuming and shipping, we visually check the meat. If anything is wrong, it is rejected.  
  &amp;nbsp;  
  &amp;nbsp;  
   What is your favourite BALIK product?   
  The BALIK Fillet Tsar Nikolaj, of course. A super product. It tastes just fantastic!  
  &amp;nbsp;  
  &amp;nbsp;  
  &amp;nbsp;  
   What makes you proud?   
  That our customers still love the product after so many years. It means we must be doing something right. You always want to make it even better so that people continue to enjoy it. We are also a very family-oriented company. I get on well with the staff and enjoy coming to work. It makes me proud to be part of this BALIK family and to be responsible for producing such a great product.  
  &amp;nbsp;  
   What do you wish for?   
  It is very important to me to pass on to our younger employees and future successors that BALIK is not just salmon, but something very special and that you have to work for it with your heart.  
  &amp;nbsp;  
  &amp;nbsp;  
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            </content>

                            <updated>2021-06-09T12:00:00+02:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">What Makes Beluga Caviar Legendary?</title>
            <id>https://www.caviarhouse-prunier.co.uk/news-blogs/what-makes-beluga-caviar-legendary</id>
            <link href="https://www.caviarhouse-prunier.co.uk/news-blogs/what-makes-beluga-caviar-legendary"/>
            <summary type="html">
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                                            What Makes Beluga Caviar Legendary?
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                 BELUGA CAVIAR 
 From the Acipenser Huso Huso sturgeon, this legendary caviar has a grain of surprising size and extreme finesse. Recognised for its unique taste; it is creamy, with delicate buttery notes and lingers in the mouth. Its colour is an anthracite pearl gray, reminiscent of precious Tahitian pearls. 
 &amp;nbsp; 
  Did you know?  
  #8 Facts About The Beluga  
 &amp;nbsp; 
 #1. Its scientific name is Huso Huso. 
 #2. It is a species of sturgeon endemic to the Caspian Sea. 
 #3. Its cousin is the Huso Dauricus, endemic to the Amur River. 
 #4. It is the largest of the sturgeon and can measure up to 6 meters. 
 #5. Both Huso sturgeons are carnivorous. 
 #6. The Beluga is a prehistoric animal dating back to the Jura period (200 million years) 
 and can live more than 100 years in its natural environment. 
 #7. Beluga is the most expensive caviar in the world, due to its rarity. 
 #8. Beluga is James Bond&#039;s favorite caviar. 
 &amp;nbsp; 
 &amp;nbsp; 
  In conclusion, there is no better caviar on the market. If you don’t believe us, try it for yourself!  
  Available via our online shopping boutique.  
  Click here to view featured product  
 &amp;nbsp; 
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            </content>

                            <updated>2021-03-16T09:00:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Catalogue online !</title>
            <id>https://www.caviarhouse-prunier.co.uk/news-blogs/catalogue-online</id>
            <link href="https://www.caviarhouse-prunier.co.uk/news-blogs/catalogue-online"/>
            <summary type="html">
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                                            Discover our 2020 catalogue
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                 Discover the extensive Caviar House &amp;amp; Prunier catalogue with detailed descriptions of our products and much more while browsing it&amp;nbsp; here . 
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                            <updated>2020-11-11T00:00:00+01:00</updated>
                    </entry>

    
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