What Is Caviar
Marketed worldwide as one of the rarest, most expensive food treats, caviar has held its' position for being a most prized, indulgent hors d'oeuvres choice for over 100 years. With its subtle, delicate flavour and texture, real caviar is still one of the most desired foods available, in sophisticated foodie circles, and great restaurants and hotels all over the World.
Caviar is the roe (eggs) of the Sturgeon fish, which lives in both the Caspian Sea, and the Black Sea basin. There are 4 varieties: Beluga, Oscietra, Sterlet and Sevruga, Beluga being the most expensive.
Due to over fishing, wild caviar is rarely available to buy in the Western World, and farmed Caviar is viewed as an acceptable alternative to the original. It is being farmed in many countries now.
What is Caviar?
Caviar, the eggs of the sturgeon fish is soft in texture, pea sized, and because of its range of different colours, depending on the type of sturgeon fish, it is fascinating to the eye.
Real Caviar is best enjoyed on its own, or on toast, because of its delicate taste. Champagne is often served as the traditional wine with caviar, and the Russian tradition is to serve it with Vodka and Blini's €" a tiny light savoury pancake. The roe is served either on a glass or a mother of pearl dish
Varieties of Caviar
Royal Beluga Caviar has the most sort after flavour, and is the most expensive. It has a very subtle taste, and is therefore eaten from a mother of pearl spoon. A metal spoon would have a detrimental effect on the food. The texture is soft and creamy, with a hint of walnut in the taste. Farmed Beluga Caviar is also a very acceptable food.
The colour is often an almost translucent grey, with an unusual membrane around it. There are other grades of colour, from dark to light grey, depending on the age of the fish. Lighter colours are harvested from older fish, and are highly prized, because of their purer flavour. The most exquisite is a pearly white colour, and comes from a very old sturgeon female fish, around 100 years old.
Oscietra Caviar is also very expensive. It has a firmer texture, and a nutty flavour, richer and more intense than Beluga. The wild caviar is classified as Imperial, and there is a farmed version, which is now well positioned in the marketplace.
The colours are beautiful, from warm brown to a green grey, dark blue to nearly black, and even yellow €" reflecting the colours of the sea.
Sevruga Caviar is the third variety €" smaller eggs, creamy flavour, with a rich golden shine to the eggs, graded down to a darkish brown, with a mellow after taste of nuts.
Sterlet is the final one of the four €" with yellowish eggs, and a fine subtle fishy flavour.
There are other varieties of caviar €" less expensive, and very tasty, but not from the sturgeon fish. The texture of the more inferior varieties are fine but they do lack that illusive, subtle flavour.
Like Champagne, Caviar lifts an occasion to make it memorable. When you feel it is time for a really indulgent food treat, to complement that special moment, whether on your own, with friends, in a romantic situation, or in a special family celebration, and you want to try one of the World's most famous, and best foods, then caviar should be your best choice.
Caviar is the roe (eggs) of the Sturgeon fish, which lives in both the Caspian Sea, and the Black Sea basin. There are 4 varieties: Beluga, Oscietra, Sterlet and Sevruga, Beluga being the most expensive.
Due to over fishing, wild caviar is rarely available to buy in the Western World, and farmed Caviar is viewed as an acceptable alternative to the original. It is being farmed in many countries now.
What is Caviar?
Caviar, the eggs of the sturgeon fish is soft in texture, pea sized, and because of its range of different colours, depending on the type of sturgeon fish, it is fascinating to the eye.
Real Caviar is best enjoyed on its own, or on toast, because of its delicate taste. Champagne is often served as the traditional wine with caviar, and the Russian tradition is to serve it with Vodka and Blini's €" a tiny light savoury pancake. The roe is served either on a glass or a mother of pearl dish
Varieties of Caviar
Royal Beluga Caviar has the most sort after flavour, and is the most expensive. It has a very subtle taste, and is therefore eaten from a mother of pearl spoon. A metal spoon would have a detrimental effect on the food. The texture is soft and creamy, with a hint of walnut in the taste. Farmed Beluga Caviar is also a very acceptable food.
The colour is often an almost translucent grey, with an unusual membrane around it. There are other grades of colour, from dark to light grey, depending on the age of the fish. Lighter colours are harvested from older fish, and are highly prized, because of their purer flavour. The most exquisite is a pearly white colour, and comes from a very old sturgeon female fish, around 100 years old.
Oscietra Caviar is also very expensive. It has a firmer texture, and a nutty flavour, richer and more intense than Beluga. The wild caviar is classified as Imperial, and there is a farmed version, which is now well positioned in the marketplace.
The colours are beautiful, from warm brown to a green grey, dark blue to nearly black, and even yellow €" reflecting the colours of the sea.
Sevruga Caviar is the third variety €" smaller eggs, creamy flavour, with a rich golden shine to the eggs, graded down to a darkish brown, with a mellow after taste of nuts.
Sterlet is the final one of the four €" with yellowish eggs, and a fine subtle fishy flavour.
There are other varieties of caviar €" less expensive, and very tasty, but not from the sturgeon fish. The texture of the more inferior varieties are fine but they do lack that illusive, subtle flavour.
Like Champagne, Caviar lifts an occasion to make it memorable. When you feel it is time for a really indulgent food treat, to complement that special moment, whether on your own, with friends, in a romantic situation, or in a special family celebration, and you want to try one of the World's most famous, and best foods, then caviar should be your best choice.
Source...