When you think of luxurious culinary delights, Merolin Caviar is easily at the top of your list and the tip of your tongue.
This is why Alborz Tajik, who grew up in Iran and has some of his best childhood memories around his family enjoying caviar, began focusing on this delicacy known for attracting discerning clients around the world while creating meaningful memories.
“I truly believe that certain delicacies, like caviar or a nice bottle of wine, bring people together, and that’s when you make great memories with the people you love,” Tajik revealed. “When I share that nice tin of caviar with someone anywhere in the world, it becomes very special for me, because I really get to know that person.”
Caviar has a long history in the Middle East and Europe and is becoming more popular in the United States, something that Tajik appreciates.
But Tajik wants to make sure that before someone imbibes, they fully understand and appreciate high-quality caviar. “People frequently tell me they don’t want to try caviar because it is fishy or salty,” he explained, “but high-quality caviar is neither fishy nor salty.”
He is also proud to share the legacy of caviar and what goes into harvesting it. “There is so much that goes into raising the fish and producing caviar. The youngest fish we use is 17 years old, so keeping in mind that it is so special, you should sit down and spend your time with it.”
This delicacy is also considered to be an aphrodisiac, making it a perfect item to start a romantic Valentine’s Day dinner date.
The word caviar comes from the Persian word “khavyar,” which means “cake of strength,” and was harvested from the Caspian Sea as early as the 9th century.
The journey from ancient delicacy to modern luxury has been marked by periods of abundance and scarcity, and today the focus on sustainability aims to preserve this delicacy for future generations while protecting the sturgeon species that provides it.
Tajik’s favorite way of eating caviar is to put several small croissants in the oven until they become crispy and top them with crème fraiche and a big spoon of caviar. On Valentine’s Day, he enjoys making scrambled eggs and finishing them with crème fraîche and caviar.
Several Michelin-star chefs in the D.C. area have their own recipes that use Merolin caviar, which Tajik appreciates.
Chef Carlos Delgado from Amazonia/Causa has created an amazing sweet and salty dessert that finishes with a big spoon of caviar on top, and Chef Ricky Wang at Omakase has a perfect Japanese rice dish that is completed with a topping of caviar.
“I believe it is for a variety of special occasions,” Tajik said. “So people should really take their time and enjoy and savor the experience!”
For More Information:
Website: https://merolincaviar.com/
Phone number: 703-593-1370
Email: customersupport@merolincaviar.com
"When I share that nice tin of caviar with someone anywhere in the world, it becomes very special for me," Merolin Caviar Owner Alborz Tajik.