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The latest happenings at Seafood Bar.

Caviar and the Tsar


In the mid 1800s in Germany, Elbe River sturgeon roe (caviar) was used as fish and pig food. That changed when two streetwise barrel makers (Dieckmann and Hansen) decided to commercialize herring and sturgeon meat production.  At the time Hamburg was a vital European trading post especially for Russian products. Capitalizing on what they keenly understood to be a superior product to the Elbe River sturgeon roe, they became the first traders in Russian sturgeon roe using none other than their very own barrels. They became the first European company to specialize in Caviar imports from Russia.

Unlike many other fish, sturgeon (pictured left) take many years of nurturing before the eggs are ready for reproduction. Meaning there has to be a carefully controlled fishing program so as not to destroy the cycle and deplete the species. That’s what happened to the North American and German sturgeon population and why Russian Caviar was not only the most luxurious product, but really the only one available.

Tsar Nicholass II and Keizer Welheim

By the dawn of the 20th century, Russian Caviar was in the consumer’s mind associated with Russian imperial courts and the lifestyle of the very rich and famous. That all was expected to come to an end with the Tsar and his family’s brutal assassination on July 16, 1918. Russian Caviar was to be buried along side Russia’s disgraced monarchy.

Except it wasn’t.

“Amid the aftershock of the killing of the Tsar and his children, Caviar became the perceived mode of contact to the vanished dream world of the Imperial Russian palaces.” Source: Caviar, by Peter Rebeiz 2010

Tsar Nicholas II

With the end of the WWI, Caspian Sea Caviar became the surviving protected delicacy of the Tsars and their lifestyles. Russian Caviar became synonymous with the Imperial Monarchy’s establishment, their passions, education, sophistication and elegance. It became a small but significant view into this legendary era and a way of reliving some of it’s grand moments.

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Soy Sauce, A Home Remedy?


Let us start by explaining what soy sauce is.

Soy sauce is made from fermented soybeans, water, salt and sometimes roasted grains. It has a dark brown color and is usually salty.

Japanese Soy Sauce

Soy sauce is usually eaten with sushi, dipped in slightly and preferably by adding some wasabi and ginger.

Although soy sauce has its origins, which is mostly associated with the Asian and Japanese cuisine, it can always be used for different purposes.

One odd reason soy sauce can be used for is burns. Yes burns…

Of course if the burn is severe then immediate medical attention is required.

When experiencing a mild burn on an area apply cold water then directly put some soy sauce on the burn. This can help ease the pain and redness from a burn (again, if it is severe seek medical attention).

The sodium content in the soy sauce may be a good explanation but if the soy sauce is low in sodium then it may not be very effective.

Again, these are used for mild burns only.

Just a small tip that we could give.

The Precious Roe


One of the best caviar quality can be found in the Caspian Sea.

The Caspian Sea is surrounded by Azerbaijan, Russia, Kazakhstan, Turkmenistan and Iran, it is the largest enclosed body of water on Earth.

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Fresh water flows into the sea via the Volga River and Ural River, however, the sea remains somewhat salty.

Large quantities of sturgeon live in its waters, and the caviar produced from their eggs is a valuable commodity.

Sturgeon is a type of fish that have been around for over 80 million years.

Lately very few species remain and the populations are so depleted there is little to no fishery for them. This is due to the oil and natural gas production platforms along the edges of the sea.

Catastrophes whether throwing trash into the sea or an underwater explosion are harmful, not only for humankind and the industry, but especially for the environment.

Such accidents could destroy the sea and its inhabitants.

Can you imagine a world without caviar?

Caviar House & Prunier Fine Food


A passion for taste and excellence

Since 1872, we have had the privilege of offering our customers the most unique and exceptional range of products in the world of gastronomy.

With our selection of caviars and Balik smoked salmons, we are stringently continuing the tradition, as well as our passion for maintaning the very highest quality. We check each product which bears our name in order to remove those which we consider unworthy of your expectations.

Other products, manufactured specially at our request, come from family businesses which share the same passion and the same vision of excellence which we have sustained for years.

Prunier Caviar Packaging


We offer you with the new catch, two different kinds of tins – packaging for the Prunier caviar, each with their own advantages.

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The Vacuum tin that is used by the industry all over the world, while it has its advantages with its hermetic closure also shrinks the grain due ti the vacuum pressure and as such reduces the absolute beauty that is a freshly produced Caviar. It also “freezes” the maturations process and as such the Caviar that is packed right after the production never reaches its finest stages of tasting.

We have therefore decided to introduce a new Caviar Program.

In other words, from now on you receive the Prunier Caviar slightly pasteurized in standard tin and fresh Prunier Caviar in original tins(slip-lid).

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The advantage of the pasteurized Prunier Caviar is the sake of easy handeling as well as consistence. The greatest advantage of this program is that the Caviar can travel easily without cooling for at least 12 hours and unlike the original tin it will better withstand temperature changes.

The original tin has the advantage that the Caviar stays at its absolute quality level and continues its maturation process after packing. In exchange for the high level of quality it is also the most fragile Caviar packing which continues to leak small quantities of oil during its maturation process.

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History of the Balik Salmon


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Considered by most aficionados to be the best smoked salmon in the world, the Balik salmon traces its roots Back to Imperial Russia, where the art of fine dining and its quality reached unprecedented levels among the Russian aristocracy.

For decades, Balik salmon was all but forgotten, until Hans Gerd Kübel had a chance meeting with the grandson of the Imperial Court Smoker, Israel Kaplan. The two embarked on a challenfe to recreate the original smoke ovens as they existed in the days of the Imperial Russia.

The location they chose – a 300 year old farmhouse in the heart of the Swiss Alps – was selected not only for its pure groundwater, but also for the quality of the wood in its forests and its altitude – which influences the smoking process. In 1978 the first production of Balik salmon was presented to the Elite of Swiss gastronomes and created an absolute sensation.

In 1984, Peter G. Rebeiz, the president of Caviar House, experienced Balik salmon for the first time and contacted Mr Kübel. As a result the encounter, Caviar House became proprietor of Balik and it is with great pride that, today, Caviar House & Prunier continues the tradition of the famous Balik salmon to the same standard as that produced by the Imperial Court of Tsar Nicolas ll.

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