Adamas Caviar
Prestige Selection
Collection Information
To ensure you receive your order in prime condition, please place your order before midday at least 2 full working days before your collection date. Orders for collection from the Market Hall will be available from 10.00am on your chosen collection date. Soon we hope to be collaborating with local shops around Shropshire to add further collection points (Hubs).
Description
Adamas Award-Winning Black Label caviar is a true delight for the tastebuds! Whether you are new to caviar or a caviar expert, this luxurious variety from the Acipenser Baerii sturgeon and preserved using traditional techniques.
Caviar should always be served chilled and must be kept refrigerated at all times. For best results please store the caviar in the coldest part of your fridge which is usually the bottom shelf. Unopened the tin will last several weeks if properly refrigerated, please check the use by date, which you will see on the bottom of the tin. Once opened if you don't eat the caviar in one go (and usually it is so good that you will!) please seal the tin firmly and eat within 2 days.
Ingredients: Sturgeon Roe >96% (FISH), Salt, Preservative E285
Allergen information: Contains Fish
How to Buy our Fish
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Step Three
Pick up notes
Our fish is kept in the best possible, temperature-controlled, conditions at all stages of storage and delivery.
IMPORTANT: Collection and care instructions.
Please pick up from your hub as soon as possible after the delivery date. (This maximises the shelf life when you get home). To ensure that your fish reaches your home in prime condition please take a cool box/bag, with a freezer ice block or two in, in order to maintain the optimum temperature of ≤ 4⁰C.
Return home immediately and place the items in your fridge or freezer in line with the following instructions.
- Items to be stored at or below ≤ 4⁰C
- Items which will not be eaten within the “use-by” date should be placed in your freezer on the day of collection and stored in line with the manufacturers' recommendations.
- Any fish which you have frozen, should be thawed in the fridge overnight before cooking.
- Frozen fish should be checked before cooking to make sure it is thawed thoroughly.
- Taking into account the ambient temperature of your kitchen, allow the fish to come to room temperature (18-20⁰C) before cooking.
- Make sure you do not allow it to get too hot or leave it too long before cooking, 20-30 minutes maximum should suffice.
- For best results the fish should be rinsed under cold running water and then patted dry, using a clean “J cloth”, or good quality kitchen towel, before cooking.
Recipes
Looking for tips or inspiration? Check out some of our delicious Cornalls fresh fish recipes.
