Jacob Marsing-Rossini, the man behind the world-famous brand ROSSINI CAVIAR, demonstrating that the true pleasure of caviar goes far beyond the usual scoop for a side dish or a luxury breakfast sandwich, bound his life with “magic pearls” by lucky chance.
ROSSINI CAVIAR was founded in 1999 in Copenhagen and through the years has gained great popularity in the world of haute cuisine.
Today ROSSINI CAVIAR can be called a truly unique and exclusive caviar producer in the world, which has won special trust and respect among customers. The Caviar is supplied to the best restaurants in Scandinavia and other parts of globe, as well as to the world’s luxury hotels, resorts and elite gourmet shops. To be a supplier to the artistic, creative, talented people of the planet is a great pride and an indicator of universal recognition.
In the Photo: ROSSINI CAVIAR Owner & Managing director Jacob Marsing-Rossini
A descendant of the famous Italian composer Rossini (from the brother’s side), Jacob Marsing-Rossini is a successful businessman, an intellectual, who is fond of classical music. Music is always quietly memorized in his office, which, according to him, not only creates a right mood, but also helps to focus on work.
“I got into my business by accident. I dreamed of becoming a pilot, but because of the problems that arose with my back, I was not admitted to army, — Jacob begins. — At that time, education in Denmark was very expensive, and I had a lot of debts that I had to pay for myself. My parents, simple employees, did not have the opportunity to help me. And I decided start working as a waiter at the cafe Victor, one of the oldest Brasseries in Copenhagen which still exists. I liked my job, I got good tips as the place was on peak of its popularity. This is where my passion for food began to emerge, although I didn’t have a chef’s education and my family didn’t have a passion for cooking. I remember once the head chef called me to help him butcher the fish. I had never even touched fresh fish before! (Laughs) But when I cut along the belly, I saw this colossal array of shiny grains — this sight impressed me greatly. It was so sexy and tasty, I realized that this is a magical product that I would like to take more seriously. This finally influenced my choice towards gastronomy”.
Jacob approached the matter very seriously, traveled a lot and talked with various chefs. Denmark was the country producing the best caviar in the world. Japanese companies came here during the season to collect and produce caviar. But all the caviar went abroad. That was the reason which led Jacob to the idea of making his own project where caviar is the core, same time also starting his own business.
“My only problem at that time was my lack of experience and money. I turned to Danish farmers asking if i could buy caviar, but everyone refused me, because everything was already sold to Japan, — Jacob continues telling. — I heard about one crazy guy who worked well with Japanese companies. What was my surprise when he said: “OK, we can start a business, but you have to buy everything that is outside the roe sack”. The Japanese opened the belly of the fish, and then transferred the eggs to a bag for further maturation. But some bags turned out to be torn, what came out of there, I had to buy them. I agreed without understanding anything. In the first year, I bought 5.5 tons of caviar, salted, pasteurized and found 500g jars. This was my start”.
Getting money from the sale was invested in their partners around the world, this was the “first step”, and now Jacob calls it “the globalization of caviar” — now caviar can be produced all over the world, even in the deserts of Abu Dhabi, enough clean water and cheap energy.
Currently, ROSSINI CAVIAR produces 8 types of caviar, each of which has its own unique taste, texture, salt content, caviar size and color.
WHITE STURGEON flourishes in natural ponds fed by pure ground waters, it is an ancient species that can live in the wild for up to 100 years, weigh over 400 kilo and reach a maximum length of 6 meters. The result features a mid- to large grain roe, with a mild, creamy and buttery flavour. From a flavour point of view, the White Sturgeon is the perfect introduction to caviar.
The BAERII sturgeon is the most common species on the world market for caviar. Most modern farming is based on this specific type of sturgeon as they mature at a younger age, compared to other sturgeon species. Originally from the rivers of Siberia. Caviar develops a delicate mild yet intense flavour.
GOLD SELECTION has become one of the most popular qualities of caviar amongst consumers, due to its firm texture and quite large grain size, the flavour is medium intense, and well balanced in depth, making it suitable for both pure consumption as well as an active ingredients in dishes.
OSCIETRA SELECTION, which Jacob calls his personal favorite, is salted 3,5% and maturated for 12 weeks, and during that fase it develops a significant unique acidity to the flavour. The subtle nutty fruitiness combined with the creamy acidity gives this caviar an intense, deep and long lasting aftertaste.
The BLACK LABEL CAVIAR is as close to 100% sustainable and CO2 neutralas we cancome in the world of caviar. This caviar is salted with the addition of 3.5% pure salt and kept for 6-8 weeks.
BAERII PRESTIGE takes its origin from the rivers of Siberia, while these fish are raised in a carefully managed environment in natural outdoor ponds. Has a much stronger, deeper, saltier and richer flavour compared to the regular baerii. It can match stronger ingredients, making it the ideal “food caviar”.
The BELUGA is known as the largest and rarest of all sturgeons. Beautiful large caviar with a soft & fragile shell that literally melts on the tongue. The flavour is deliciously creamy, well balanced and deep with a longlasting aftertaste.
OSCIETRA GOLD with its golden colored caviar and intense flavour is considered as being amongst the more exclusive types of caviars on the market, as only 30 kg out of 100 kg of Oscietra Caviar can be classified as “Gold”. This particular grading / selection was formerly reserved for the Shah. It is high in acidity flavor wise, with strong hints of hazelnuts.
“There are different options for raising fish, in natural waters and created “ponds” where the temperature and all the most important conditions for raising fish are regulated, — says Jacob. — I believe that breeding in natural conditions, which are rivers and lakes, gives much more the best quality of the product, but there are also risks associated with pollution of water bodies, which can greatly affect the quality of fish and caviar. A lot depends on the salt that is used, the taste of caviar also depends on salt quality. We take salt from a UNESCO-protected reservoir, which gives a taste that is characteristic only when milking caviar. Also now there are many brands that play on the history of “recipes of all sorts of monks from the 17th century” that have nothing to do with reality, so I am also demystifying how caviar is actually produced”.
“Another important ritual is the correct tasting of caviar. In tsarist times, the quality and the freshness of the product was also checked this way — caviar was placed on the back of the hand between the thumb and forefinger and licked off with the tongue. If the skin changed color on the palm, then the caviar was not of very good quality. At present, this ritual has been preserved, and if you let a little caviar lie on the palm of your hand, then the body heat will reveal the aroma and you will feel all the flavors of the grains. If you stretch the pleasure and press the pearls to the palate with your tongue, gently swallowing grain after grain, you can understand the sophistication and refinement in relish”, — Jacob smiles.
You can find & try ROSSINI CAVIAR in the most unusual variations and presentations in many famous restaurants in Copenhagen and abroad. These dishes are always impeccably beautiful and elegant, just like the product itself.
Jacob Marsing-Rossini: “I do not invest in the brand itself, nor in stories and additional pieces of paper, I use sources to show people what caviar is, what kind of product it is, which, in addition to exquisite taste, has great nutritional value and great benefits for our body and health. No wonder our ancestors believed that black caviar can prolong a person’s youth and even life”.
ROSSINI CAVIAR
Address: Magstræde 6, 2nd floorDK – 1204 Copenhagen KDenmark
Contacts: (+45) 33 13 53 33; mail@rossinicaviar.com
Instagram: @rossinicaviar
Editor-in-chief: Patricia Kolari
Text Writer: Marina Timoshevskaya
Technical Director: Evgeny Fedorov
Photos: EATWEEK GUIDE
