Yarra Valley Caviar Smoked Salmon Pearls 30 g

Yarra Valley Caviar’s Smoked Salmon Pearls are causing quite a sensation amongst Australian and International Chefs. This innovative product is a combination of 72-hour smoked red gum salt used in the brining stage followed by cold smoking using a local Mountain Ash hardwood. The result is a mild, sublime smokey flavor that bursts into your mouth.

Product of Australia

Opening a caviar tin properly ensures that you preserve the delicacy inside and enjoy it at its finest. Follow these simple steps for a seamless experience:

• Prepare Your Tools: Use a caviar tin opener or a small, flat utensil such as a butter knife or the edge of a spoon. Avoid sharp objects that may damage the tin or contaminate the caviar.
• Locate the Seam: Identify the small groove along the edge of the tin lid. This is where you will insert your opener to gently lift the lid.
• Insert and Twist: Slide the edge of your opener into the groove and apply light pressure. Twist or lever the tool carefully to break the vacuum seal. You may hear a soft pop as the lid releases.
• Lift the Lid Gently: Once the seal is broken, slowly lift the lid to reveal the caviar. Handle the tin with care to avoid disturbing the delicate eggs.
• Serve and Enjoy: Use a mother-of-pearl spoon or a non-metal utensil to preserve the pure taste of the caviar. Serve chilled and savor the luxury!

For best results, keep the tin refrigerated until ready to open. Bon appétit!

Reference: https://sterlingcaviar.com/blogs/blog/how-to-open-caviar-tin