Catering’s Best by InterContinental

Reinventing caviar.
With and without sturgeon.

Caviar is one of the most coveted delicacies, and is a synonym for sophisticated savoir-vivre the world over. However, the natural supplies of sturgeon, on whose cleaned and salted roe gourmets now spend a small fortune, have experienced a rapid decline.

So what can be done when the demand for caviar in the luxury segment is stronger than ever?

 

 

A man of caviar visions

Alf Wagenzink, head chef at the InterContinental Berlin, and his Catering’s Best by InterContinental team are transforming the classic treat into a trend-setter with modern caviar alternatives.

As head chef Alf Wagenzink explains, “real Beluga caviar is now practically unavailable on the free market, even if you’re prepared to pay a high amount per kilo.”

Overfishing and climate changes mean that the demand for sturgeon eggs has long since exceeded the supply. However, the native Hessian does not want his guests to have to forgo the unique caviar taste experience. This is why he and his colleagues began to search for alternatives. According to Wagenzink, “the unadulterated product is at the forefront of our culinary philosophy. However, our responsibility to protect rare, precious products is increasing continually. This is why we are developing new, modern options and supporting long-term ecological caviar breeding.”

 

Optimum conditions for sturgeon

One of the aquaculture farms which fulfil the InterContinental chefs’ high demands is DESIETRA in Fulda. There, around 150 tonnes of Siberian and Russian sturgeon, unique in Europe, are currently being kept in an area of approximately 7,500 square metres. InterContinental Berlin’s head chef Alf Wagenzink recently paid a visit to the farm in Eastern Hesse. “The DESIETRA aquaculture farm is one of the few on our continent capable of producing fresh, high-quality caviar the whole year round. There, the sturgeon grow and develop in a healthy, optimum environment", he concludes with a look of satisfaction.

 

Traditional delicacy

The term “caviar” probably derives from an Iranian tribe which lived by the Caspian Sea. They christened the prepared sturgeon's eggs "Cahv-Jar", or "Cake of Joy", centuries ago. However, caviar’s career as a delicacy was not launched until the 19th century, when Russian aristocracy discovered the culinary treat.

It can take sturgeons between 7 and 20 years to be able to function as a caviar fish, this depending on their type. The older a female fish, the more mature its roe. The largest specimens of this primeval fish, which is one of the oldest existing species, grow up to 6 metres in length and reach up to 100 years in age. Although it was not unusual to spot sturgeon in the River Elbe around 1900, they have now disappeared completely from our waters. Today, 90 % of the world’s stocks can be found in the Caspian Sea. The elegant swimmers have been protected by the Washington Convention on International Trade in Endangered Species for over a decade.

 

Light cuisine, perfect for summer

Caviar is not only distinguished by its lightness and unique taste. It also contains a host of vitamins, minerals and trace elements. Fresh caviar must be stored at temperatures of -2 degrees Celsius in order to maintain consistency and taste. Spoons made of gold, mother-of-pearl or synthetics are recommended during the consumption of caviar. Silver or metal spoons should never be used, as they influence the taste. The use of wafers or crackers as spoons is also popular. Drinks should be chosen with care. Champagne and dry white wine brings out the flavour most effectively, underscoring the caviar's unique characteristics in the process. Vodka is another perfect complement to the luxury treat.

 

Caviar – now for vegetarians

Vegetarian alternatives to caviar are currently setting new trends - ”Royal Soy Caviar”, for example, made from natural soy with a soy protein basis. Both appearance and consistency are similar to real caviar. However, the product’s price is a mere fraction of the original.

So-called algae caviar is produced using seaweed. This can also be used when warm, does not require cold storage and keeps for a long period of time even after having been opened. Baerial caviar, which is obtained from farmed sturgeon, provides a typically nutty Osietra flavour. Packed in vacuumed-sealed tins, this premium quality product can be enjoyed for up to a year.

 

The new caviar products are extremely popular at Catering’s Best. Alf Wagenzink uses caviar for a range of different purposes, including buffets, finger food or flying food. And he certainly has a few amazing surprises up his sleeve. Ever tried wasabi, chilli or ginger caviar?

 

 

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