Riofrío Sturgeon Confit

TASTING NOTES FROM THE CURATOR

The sturgeon, as prized for its smooth-textured meat as it is for its caviar, is more flavorful than beluga. It is a lean whitefish with firm and meaty flesh that is pink when raw and white when cooked, similar in texture to chicken breast or veal. Riofrío conserves it to maintain freshness, using only the highest quality organic La Chinata EVOO from Extremadura, a land famed for its jamón iberico.

PREPARATION OR PAIRINGS

Riofrío’s sturgeon confit is best as a light repast accompanied by fresh salad with balsamic dressing or lightly sautéed vegetables. The meat chunks go well with a spoonful of Kaviari Oscietra Prestige Caviar, also from sturgeon, to enhance the delicate flavors. Place a little on bit on toasted bread for a light but decadent snack.

For this delicacy, we recommend a glass or three of Sancerre, Sauvignon Blanc, or the fuller-bodied Pouilly-Fumé to complement the smoky notes in the fish. Red wine lovers, fear not abandonment. A Pinot Noir also pairs well with this whitefish.

A MARRIAGE OF TWO BRANDS

Riofrío is one of the main sturgeon breeders in Europe and the first to acquire organic certification for its caviar. Based in Spain, where the waters remain at a constant 14-15ºC, they are perfectly located to source premium fish and fish products adhering to European Union Organic Aquaculture standards. It’s only natural that they partner with Organic Agriculture EVOO brand La Chinata, purveyor of some of the most sustainably farmed and environmentally conscious olive oils in Spain.

Either in a tin or glass jar, this product is best stored in a cool, dry pantry. Unopened, it will last up to 2 years. If you pop open the glass or tin, consume your fish within one or two days and keep leftovers—with the oil—in a sealed container in the fridge.