4.13.17 caviar recipes

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4.13.17 caviar recipes

  1. 1. For most people, authentic caviar is something that they’ll most likely just read aboutor watch in movies featuring Russian royalty eating it daintily with eggs using motherof pearl spoons. This is because it is one of the epitomes of luxury food that costhundreds or even thousands of dollars for a small amount–even costlier per gramthan the most well marbled steak.Traditionally defined as the salt-cured and non-fertilized roe (eggs) of only wildsturgeon fish from the Caspian and Black Seas, more accommodating chefs alsoconsider the product of other fish like as salmon, trout and other species of sturgeonfrom other countries and bodies of water. Stricter definitions call these “caviarsubstitutes” or have the name of the fish appended to it like salmon caviar.For the purposes of providing recipes, use substitutes made from salmon or cod roe.If you can afford the real thing, make sure it’s legally sourced. Caviar is marketed asa delicacy and is consumed as a garnish in a dish or as a spread on hors doeuvresor accent in seafood dishes. Substitutes are priced more affordably and can beused in simpler dishes.Beluga, Sterlet, Ossetra and Sevruga are types of the real McCoys of caviars derivedfrom the specific fish and sea. Extremely perishable, they can fetch as much asUS$16,000 per kilogram depending on the flavor, size, consistency and color of theeggs. Beluga is the rarest and most expensive type from sturgeon caught in thewaters of the Caspian Sea bordered by Iran, Kazakhstan, Russia, Turkmenistan andAzerbaijan. Some of these countries have in recent years either banned or restrictedits production, export and import due to depletion of the fish.For those fortunate enough to have tasted real beluga in an ultra fancy restaurant orlavish party, they have sampled the best of the best: esteemed for its soft, large eggscolored pale silver-gray to black. Gourmets can surely detect the nuances of thedifferent tastes and flavors of caviar but for the untrained palate, they’ll probablyappreciate the delicate texture like miniscule bubbles that burst in the mouthreleasing a mild sea salty flavor. And the incredibly high price tag.
  2. 2. Some interesting triviato know about caviar:Beluga always comesin blue tins, Osetra inyellow tins and Sevrugain red tins. The USgovernment hasceased importation ofBeluga caviar toaddress diminishingnumbers of sturgeon inthe Caspian Sea.Anything real andacquired nowadays ismost likely illegal orproduced before theban.VISIT US @www.gourmandia.com

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