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Caviar is a very sensitive raw material and easily absorbs flavors from its surroundings. It is therefore important always to use neutral serving tools. The most commonly used materials are mother-of-pearl and horn, as these do not impart flavor and thus preserve the caviar’s clean and mineral profile.
Opening instructions for maturation tins
France
PRUNIER St. james OT
From 374,16 €
St. James Baerii caviar – Prunier
St. James Baerii caviar is a specially selected variety from Prunier, produced from Baerii sturgeon that are over 10 years old at slaughter. This longer growth period yields a more concentrated roe with deeper flavor and a firmer structure. St. James was originally launched in 1932 for the English market, where demand was for a more intense and characterful caviar.
To achieve this expression, the caviar is matured for a full 16 weeks in Prunier’s original maturation tins. The extended maturation combined with a salt level of 3 percent delivers pronounced umami, clear depth, and a clean mineral finish with a lightly salted edge. The eggs appear black to dark gray and have a firm, precise texture.
Prunier continues its historic roots on St. James Street in London, where the house to this day still has its address and welcomes visitors who wish to experience and taste the different caviar expressions. Production takes place in France under carefully controlled conditions, where every phase is monitored to ensure consistent quality.
St. James is a caviar for kitchens that want a more pronounced expression than classic Baerii and that work with servings where intensity and length of flavor are decisive.
Specifications
- Baerii caviar
- Acipenser baerii
- Origin France
- Sturgeon age over 10 years
- Maturation 16 weeks
- Salt 3 percent
- Color black to dark gray eggs
Flavor profile
Deep umami
Intense and concentrated flavor
Lightly salted and mineral finish
Wine pairing
Rosé Champagne
Full-bodied, age-worthy Sauvignon Blanc such as Pouilly-Fumé
Storage and handling of caviar
When you receive your caviar, it should be taken out of the polystyrene box immediately and placed at the back of the refrigerator. Here the temperature is typically between 0 and 2°C, which is the correct storage temperature for caviar.
If the tin is stored unopened at the back of the refrigerator, the caviar will keep at least until the best-before date stated on the underside of the tin. This shelf life assumes that the tin is not opened.
After opening, the caviar should be stored in the refrigerator with the lid clicked back on correctly. Once opened, it is recommended to use the caviar within 2 to 4 days to maintain optimal quality and flavor.
Caviar is a very sensitive raw material and easily absorbs flavors from its surroundings. It is therefore important always to use neutral serving tools. The most commonly used materials are mother-of-pearl and horn, as these do not impart flavor and thus preserve the caviar’s clean and mineral profile.
Opening instructions for maturation tins
- Lay the tin down on the table, with the bottom facing you.
- Then pull the rubber band away from you, so that the rubber band is now only on the upper part of the tin.
- Next, force the palette knife in at the upper part of the tin’s opening, and run it all the way around until the opening meets again, a bit like loosening a cake from a springform pan.
- Carefully twist the upper part of the tin slightly and tap the top of the lid a couple of times. Continue this process until you can hear that the vacuum is gone.
- Lift the lid carefully – and now the caviar presents itself beautifully, with a perfectly sharp surface.
St. James Baerii caviar – Prunier
St. James Baerii caviar is a specially selected variety from Prunier, produced from Baerii sturgeon that are over 10 years old at slaughter. This longer growth period yields a more concentrated roe with deeper flavor and a firmer structure. St. James was originally launched in 1932 for the English market, where demand was for a more intense and characterful caviar.
To achieve this expression, the caviar is matured for a full 16 weeks in Prunier’s original maturation tins. The extended maturation combined with a salt level of 3 percent delivers pronounced umami, clear depth, and a clean mineral finish with a lightly salted edge. The eggs appear black to dark gray and have a firm, precise texture.
Prunier continues its historic roots on St. James Street in London, where the house to this day still has its address and welcomes visitors who wish to experience and taste the different caviar expressions. Production takes place in France under carefully controlled conditions, where every phase is monitored to ensure consistent quality.
St. James is a caviar for kitchens that want a more pronounced expression than classic Baerii and that work with servings where intensity and length of flavor are decisive.
Specifications
- Baerii caviar
- Acipenser baerii
- Origin France
- Sturgeon age over 10 years
- Maturation 16 weeks
- Salt 3 percent
- Color black to dark gray eggs
Flavor profile
Deep umami
Intense and concentrated flavor
Lightly salted and mineral finish
Wine pairing
Rosé Champagne
Full-bodied, age-worthy Sauvignon Blanc such as Pouilly-Fumé
Storage and handling of caviar
When you receive your caviar, it should be taken out of the polystyrene box immediately and placed at the back of the refrigerator. Here the temperature is typically between 0 and 2°C, which is the correct storage temperature for caviar.
If the tin is stored unopened at the back of the refrigerator, the caviar will keep at least until the best-before date stated on the underside of the tin. This shelf life assumes that the tin is not opened.
After opening, the caviar should be stored in the refrigerator with the lid clicked back on correctly. Once opened, it is recommended to use the caviar within 2 to 4 days to maintain optimal quality and flavor.
Opening instructions for maturation tins
- Lay the tin down on the table, with the bottom facing you.
- Then pull the rubber band away from you, so that the rubber band is now only on the upper part of the tin.
- Next, force the palette knife in at the upper part of the tin’s opening, and run it all the way around until the opening meets again, a bit like loosening a cake from a springform pan.
- Carefully twist the upper part of the tin slightly and tap the top of the lid a couple of times. Continue this process until you can hear that the vacuum is gone.
- Lift the lid carefully – and now the caviar presents itself beautifully, with a perfectly sharp surface.
SKU: 22336050
Latin name: Acipenser Baerii
Taste: Deep umami, intense, lightly salted, mineral-like
Color: Black to dark grey
Texture: Soft and creamy
Brand: PRUNIER
Country: France
Production: Matured for 16 weeks in original maturation tins. The sturgeon is over 10 years old at slaughter. Cleaned and salted. 3% salt.
Storage: Chilled product
If you place your order before 12:00 noon, Monday–Thursday, we will dispatch your order the same day.
- You can expect a delivery time of 1–2 days.
- We do not dispatch orders on Fridays, Saturdays, or Sundays.
- If you are interested in a made-to-order item, please contact us at sales@gourmetengros.com.
Delivery of chilled goods:
All chilled goods are shipped securely in insulated boxes with plenty of ice packs, so your package stays cold during transport. We guarantee that the package remains cold for up to 12 hours after arrival at the selected parcel shop. Please make sure to collect your package promptly. If the package is collected later than 12 hours after arrival, the right to make a complaint is void.
Shipping of frozen goods to private customers:
All frozen goods shipped to private customers are sent to thaw in the insulated box. Please order your items according to when you need them. You can always choose your preferred delivery date at checkout.
If you do NOT wish to receive your frozen goods thawed, you can purchase frozen shipping here. Please note that we only guarantee that your goods remain frozen for up to 12 hours after delivery to the parcel shop. Therefore, make sure to collect your package promptly.
