Indulge in luxury of Caviar

Caviar is associated with luxury. Can be extremely expensive . At the extreme, caviar has been packaged in solid gold tins and sold at secret auction to the highest bidder. My best memories are scrambled eggs with caviar, just after New Year Eve night. The best taste is when you are with your friends though. I have to admit the caviar is amazing accompaniment and gives the spices to our live.

 

 

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What is caviar?

Caviar is basically the salted and matured roe (mass of eggs) of the sturgeon fish. True caviar comes from only the sturgeon fish of which the best are – beluga, osetra, sevruga. Traditionally the best caviar comes from the sturgeon in the Caspian Sea; however, overfishing has endangered these species. Caviar is now mostly made from farmed sturgeon. Other varieties of roe, which are often termed as caviar, are obtained from salmon, paddlefish, whitefish etc. Fish name has to be included,  so you can buy for example ‘salmon caviar’.

 

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http://magazine.eatout.co.ke/6-things-you-didnt-know-about-caviar/

 

Premium Varieties of Caviar:

Beluga Caviar – Beluga is the world’s most expensive caviar. Its roe is very large, ranging in color from black to pale grey, and has a smooth, buttery flavor.

 

 

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Osetra Caviar– This caviar consists of medium-sized eggs, ranging in color from dark brown to light grey and even golden brown. Many prefer Osetra’s nutty, slightly fruity flavor over Beluga.

 

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Sevruga Caviar -The Sevruga sturgeon produces the smallest roe of the three main caviar varieties. More plentiful than the other two, it is also the least expensive. Its roe is black to very light grey in color and, like Beluga, it has a buttery flavor, but saltier, richer, and more intense. It’s unique flavor is highly valued.

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Rating of Caviar
Caviar rating is done on the basis of:
Size and colour of the roe – generally the light coloured, large sturgeon roe is considered the best caviar,
000 indicates light caviar,
00 indicates medium colour,
0 indicates dark.

 

Method of processing:
In decreasing order of quality the four types of processing are:
Malossol caviar: This low salt content caviar (less than 5 per cent) is the favourite pick of connoisseurs.

Salted Caviar: Often called ‘semi-preserved’ this caviar has around 7 per cent salt content.

Pressed Caviar: This is made from eggs, which are too soft, over-ripe, damaged or broken. It has a high salt content and is pressed to a paste like consistency. It has a strong, fishy flavour.

Pasteurized Caviar:  It keeps for up to one year, unopened.

 

Did You Know?

Beluga is always sold in blue colour tins, osetra in yellow and sevruga in red.

Caviar should be removed from fridge fifteen minutes before serving and the box opened just before serving.

Caviar should never be frozen.

Caviar and ice-cold vodka is a classic combination, it tastes delicoius with champagne, wine or cogniac.

 

Toast with caviar

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Eggs and caviar

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Caviar and oysters

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Blini and caviar

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Caviar and champagne

 

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http://rosenthablog.com/page/2/

 

 

Caviar and Romance

Caviar has aphrodisiac status. Enjoying fine caviar is also an unabashedly sensual experience. The tiny eggs roll and burst on the tongue.

Caviar is also  an immune booster and is used in many cosmetics.

 

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