Trebla AG (Basel)

Caviar is a matter of trust

Today's company - TREBLA AG - was founded in 1946 and is meanwhile one of the oldest import companies for caviar in Switzerland.

We supply our caviar to a demanding clientele of selected comestibles stores as well as to top class hotels and restaurants.

The quality is decisive. We use only freshly processed sturgeon roe of the best export qualities from the Caspian, Chinese and Black Seas as well as from the best breeding stations worldwide.

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• Caviar
• Champagne / Vodka
• Delicatessen
• Smoked Salmon Products
• Traiteur
• other products
• recipes
• Caviar knowledge
• Sturgeon species

We store the caviar in original tins (1.8 kg) at minus 2 °C in our own cold storage rooms. In order to guarantee the optimal freshness of this delicious delicacy, the filling into the portions requested by customers - only after receipt of order - is done manually by our specialists.

Trust is the first prerequisite that must be met by your partner for caviar. We vouch for the quality of the products with our good name, the advice and the delivery service.

We are looking forward to meeting you, Rita & Markus Roos-Martin

The delicacy that has been sold for several centuries under the name "Caviar" is the prepared roe of the fish genus Acipenser (sturgeon). The name "Caviar" comes from the Turkish language, as shown by the old spellings: "Chajar", "Havyar" or "Khavyah". Linguists claim, however, that these word stems could also have come from the Tatar language. from the Tatar language.

The sturgeon is one of the oldest living creatures in the history of the earth, which has survived for more than 30 million years up to the present day. Considerable wild sturgeon stocks of economic importance are found today only in the Caspian and Black Seas, as well as in the Amur, the border river between Russia and China. The Caspian Sea, with about 400,000 square kilometers the largest inland sea in the world, is still home to about 90 percent of the sturgeon still living in the wild and lies to about one third on Iranian and two thirds on Russian territory. In addition to the free-living sturgeons, there are now some successful breeding stations, for example in the USA, where mainly the white sturgeon is bred. But there are also larger breeding farms in Europe, such as in Italy near Brescia and in France near Bordeaux. The estimated annual production of farmed caviar is about thirty tons. This not insignificant amount could provide some relief from the overexploitation, especially in the Russian part of the Caspian Sea.

Storage If stored accurately and consistently at minus 2 degrees, fresh caviar in original cans of about 1.8 kg will keep for up to one year. Filled in tins of the Prestige line and sealed under vacuum, it keeps for 3 months at approx. 3 to 7 °C (in the refrigerator or in refrigerated display cases), do not freeze under any circumstances. For pasteurized caviar, the shelf life increases to about 12 months (also at about 3 to 7 °C). It is best if no opened tins are left in the refrigerator, as air and foreign odors from other foods quickly affect the caviar. Over-stored or incorrectly stored caviar may show unsightly, though quite harmless, white spots over time. This is a precipitation of the water-insoluble tyrosine in clumps or fine crystals. Tyrosine is a protein fragment and related to glutamic acid, which is added to some foods.

The Pleasure. Caviar is not eaten, it is enjoyed. Much has been written about serving the real, fresh caviar. Caviar may be one of the few foods that comes to the table in a tin can, even in the most refined circles. Here are two simple ways to enjoy caviar in a way that makes it a lasting experience: Take the sealed tin out of the refrigerator just before serving. Real caviar is famous for its fine, wonderful aroma and does not tolerate strong-tasting products next to it, i.e. no onions, no lemons or the like. Likewise, metal does not go well with caviar either, oxidation and flavor acceptance distort its aroma. So when handling caviar, use only mother-of-pearl or plastic spoons. Serve the caviar, for example, together with toast and a little butter and drink with it preferably ice-cold vodka, champagne or simply a good, cool white wine. You will also achieve a high level of pleasure if you serve the caviar on lukewarm mini-blinis (small pancakes made of buckwheat flour), together with a dollop of half-sour cream. This way you will get behind the secret of enjoying the truly royal caviar.

Purchase Recommendation. Do not buy caviar that is offered by the trade as a cheap promotional product, because it could be older caviar that "has to go". The caviar must be fresh and clean in the can and should never smell like fish. Fresh caviar is available in the top gastronomy and in good, designated specialized stores, which cooperate with experienced caviar importers. Only designated importers meet the strict quality and hygiene requirements of the Swiss authorities and are responsible for the freshness of the caviar. They are also able to meet the legal requirements for traceability. As a general rule, do not buy caviar whose origin cannot be precisely determined.