Caviar

What is caviar? Caviar is the salted eggs from three types of sturgeon fish, Beluga, Osetra, and Sevruga. Aren't all fish eggs caviar? No, only the eggs from these three types of sturgeon fish can be called Caviar. The fish can reach sixty years of age, fifteen feet in length and over eight hundred pounds in weight

The name "caviar" comes from the Persian word خاگ‌آور (Khāg-āvar) which means "the roe-generator". This name in Persian means the sturgeon and its product, the roe. Russian uses an unrelated name, икра ikra. Persian Russian fished from the Caspian Sea by Azerbaijan, Iran, and Russia. Some of the highest prices are paid for Beluga, Ossetra, and Sevruga varieties. Caspian Sea AzerbaijanIran Russia Beluga Ossetra Sevruga

The Beluga sturgeon can take up to 20 years to reach maturity. The eggs themselves are the largest of the commonly used roes, and range in color from light blue to black, with the lighter colors coming from older fish, and being the highest valued. Beluga sturgeon

Ossetra Ossetra (Osetra or Asetra) caviar comes from the Ossetra sturgeon.caviar This sturgeon can live up to 50 years. Ossetra caviar color can range from a warm brown to a greenish-gray color or a dark blue to jet black or even albino or white. The Ossetra caviar is said to have a nutty taste. It is highly prized as an elite caviar. This caviar has a firmer texture than the more delicate Beluga. A rare form of Ossetra caviar is Golden Ossetra, it has a golden yellow color and is very rich in flavor.

Sevruga Sevruga is one of the highest priced varieties of caviar, eclipsed in cost only by the Beluga and Ossetra varieties. It is harvested from the Sevruga sturgeon native to the Caspian Sea. caviarBeluga OssetrasturgeonCaspian Sea Sevruga is the smallest and most abundant of the three sturgeons. It reaches 7 feet and weighs up to 150 pounds. The eggs are small and from gray to black in color.

What does caviar taste like Contrary to what most people think, good quality Caviar NEVER tastes salty. High quality Caviar processed in the " Malossol" (Russian for little salt) style does not have a salt taste at all. The taste of Caviar is best described as a breath of fresh clean ocean air. It has a consistency of butter and melts in your mouth.

HANDLING & SERVING: There are many ways to serve caviar. Caviar can be served by itself as an appetizer. It can be used as a garnish on many dishes. Remove caviar from the refrigerator 15 minutes before eating. The lid should be removed only at the last moment. The ideal presentation is to offer the whole tin on a bed of crushed ice. You can accompany caviar with pieces of bread that have been lightly toasted (to preserve softness) and then quickly filmed with butter.

Caviars is served with an assortment of items. It is traditionally served on toast points with butter and freshly minced onions. It is also served on blinis. Sometimes cream cheese or sour cream is served with caviar along with crackers. It is used as a stuffing ingredient for many seafood dishes & even for some meats. Caviar can and is often found in salads as well.bliniscream cheese sour cream

Caviar spoon Caviar roe is tender and fragile, so always be very gentle with it —lift while spooning out. If spreading, ease it softly with a teaspoon. Caviar should be served from a non-metal spoon. Caviar spoons are widely available in bone, tortoise shell and mother of pearl. Any metal, including silver, will impart a metallic flavor to the granules.

The two most popular beverages with simple caviar are frozen vodka or a very dry Champagne or sparkling wine. A dry white wine also works well.

Remember Caviar should be serve with minced onion and sieved egg whites and yolks, as well as a few lemon slices, crackers or with “blini”. Keep in mind that caviar should never be served with anything that might overwhelm its delicate flavor and texture.

How to Store Opened Caviar… In the refrigerator, in it's container, well-sealed with plastic wrap. Air and warm temperatures are the enemies of caviar. Cover leftovers with plastic wrap, gently pressing it down onto the caviar to remove any air, replace the lid, and refrigerate as before. Turn the container over occasionally to evenly distribute the natural oils. Eat the leftovers as soon as possible because opened caviar will not keep for more than 2 or 3 days. Never freeze your caviar unless it's an emergency. Even if the taste is not diminished, the texture will certainly suffer, ruining at least half the experience. Thaw frozen caviar very slowly in the refrigerator and serve it only as a garnish.