Trade Tasting Sheet
For Dorasti trade tasting kits. Taste mildest to boldest, at 2–4 °C (36–39 °F), from a mother-of-pearl or bone spoon. Let each pearl rest on the tongue, then press it against the palate. Clean the palate with still water between tastes.
Caviar
| Caviar | Species | Pearl | Color | Taste | Trade formats |
|---|---|---|---|---|---|
| Royal Ossetra | Acipenser gueldenstaedtii | 2.7–2.9 mm, delicately soft | Dark brown to olive | Clean and buttery, creamy finish | Tins from 50 g to 1 kg |
| Reserve Ossetra | Acipenser gueldenstaedtii, top 5% of the harvest | 2.9–3.1 mm, firm and glossy | Dark to olive green | Buttery, with a creamy, nutty finish | Tins from 50 g to 1 kg |
| Chef’s Choice Kaluga Hybrid | Huso dauricus × Acipenser schrenckii | 3.0–3.3 mm, firm with a clean pop | Brown to olive | Buttery, with a subtle hint of brine | Tins from 50 g to 1 kg |
Every tin carries its CITES code with the species and country of origin. Keep unopened tins in the coldest part of the walk-in. Once opened, serve within two to three days.
Uni
| Uni | Grade | Taste | Trade formats |
|---|---|---|---|
| Santa Barbara uni (red sea urchin) | XA | Sweet, creamy and clean, with a kelp-fed finish | Trays of about 100 g (3.5 oz) |
| Hokkaido uni (in season) | AA | Rich and sweet, with firm lobes | Trays |
Keep refrigerated and serve within 4–7 days of delivery. Don’t rinse the lobes.
Otoro and blinis (assorted kit)
Otoro (bluefin fatty tuna belly) arrives super-frozen. Thaw sealed in the refrigerator, slice against the grain and serve as sashimi or with a quenelle of Kaluga. French blinis warm in a dry pan in about a minute; top with crème fraîche and caviar.
Wholesale minimums
Caviar 16 oz (1 lb) per order. Uni 5 trays per order. Otoro 1 lb per order. Order by 3 PM PT for next-day delivery, packed cold in a sealed box. Your kit is credited to your first wholesale order.
Taste it with us, virtually
Can’t taste together in person? A Dorasti caviar specialist can host a virtual guided tasting with you and your team by video: grades, service temperatures, pairings and menu ideas, using the kit in front of you. Ask when you confirm your kit, or call or text (866) 291-9983.