Preparing caviar: salting
Salting is a traditional stage carried out by artisans throughout the world to produce caviar.
This ancient process reveals the full breadth of the caviar's aromatic palette, refining its texture over the three months maturing period. Our process, passed down over 100 years of experience in French caviar, takes just a few minutes.
It is meticulously measured and controlled at our workshop, down to the last grain of salt, to obtain the desired result. The caviar is then preserved in its original tins. During this time, the salt gradually penetrates the sub-layers of the roe, developing its flavour in line with the species of the roe and the result required. If the dosage is too low, the caviar's texture will deteriorate. Too high and it dries out and becomes mushy.
That's not a problem in itself if that's the texture you're looking for.
It was eaten in this way at the beginning of the 1900s, in a saltier, dry and paste-like form, because transport was not as fast. Prunier offers a collection of recipes developed and accumulated over 100 years. These caviar are all unique in their flavours, aromatic palette and accents. So that everyone can find the caviar that's right for them.