Fish roe is probably the closest chefs recipes a normal person will get to tasting authentic caviar from sturgeon easy cooking videos caught exclusively from the Black and Caspian Seas, which is salted and tinned before exporting to gourmet stores and restaurants throughout the world. Not only are Beluga, Sterlet, Ossetra and Sevruga caviars extremely expensive, they’re quite difficult to come by and in the case of Beluga, it is illegal in some countries to import and sell because the variety of sturgeon that produces it is highly endangered. These are the factors that make caviar reach up to 1,600 dollars per 100 grams but still make it a widely sought after delicacy for the wealthy gourmet.

1. Roe Recipes
Fish roe is probably the closest chefs
recipes a normal person will get to tasting
authentic caviar from sturgeon easy
cooking videos caught exclusively from
the Black and Caspian Seas, which is
salted and tinned before exporting to
gourmet stores and restaurants
throughout the world. Not only are
Beluga, Sterlet, Ossetra and Sevruga
caviars extremely expensive, they’re quite
difficult to come by and in the case of
Beluga, it is illegal in some countries to
import and sell because the variety of
sturgeon that produces it is highly endangered. These are the factors that make
caviar reach up to 1,600 dollars per 100 grams but still make it a widely sought after
delicacy for the wealthy gourmet.
Fortunately for the rest of the world who cannot spend perhaps a month’s
salary on a tiny tin of real caviar, there’s the more reasonably priced roe which
technically speaking is the same thing–fish eggs from other kinds of fish like salmon,
herring and cod. Other sea creatures whose roe are also consumed include sea
urchin and crab.
Though the discriminating gourmet and Michelin-star awarded chef may
frown on calling any other types of fish eggs as caviar, most do not mind this more
lenient nomenclature. Consuming it sometimes makes a diner feel that he or she is
tasting something very high class though it can actually just be a usual everyday
ingredient in common cuisine.
A restaurant has to be careful in crafting dishes with roe and calling it caviar
since there is a level of expectation attached to it. However, it is pretty much
understood that if “caviar” is a component in common cocktails or dishes in a
restaurant other than an expensive fine dining restaurant, then most likely that is just
roe. But that doesn’t mean it’s less delicious!
Roe recipes are actually more varied because the ingredient is not at all
expensive and as such lend itself to a lot of applications. Many countries have
different ways of preparing and consuming it raw or cooked usually with very simple
ingredients and procedure. Most coastal areas consume it fresh with a splash of
lemon juice. It can also be salted and cured and consumed as a condiment or
spread. Japan and Korea use a variety from different kinds of fish to make into sushi.
When buying fresh roe, look for a bright orange color for the salmon variety. It
should have a pleasant odor of the sea and not watery which indicates the
individual eggs have been broken. It is sold as individual eggs for bigger fish species
while others are very tiny and still come in the fishes’ ovarian membrane which may
or may not be removed prior to preparation and consumption. Avoid soggy,
specimens with an unpleasant off odor. Because it is highly perishable, try to use it
right away or store in the freezer for only a month or two and in the refrigerator for
only a couple days.