Here, is another great topic about expensive food items.
Caviar, also known as black caviar is the original word for the non fertilized sturgeon egg.
Caviar, as just said, is traditionally used for the roe of ONLY the sturgeon. There are 4 distinct caviar varieties:
Beluga (the most expensive)
Those original caviar variety, depending on their flavors, egg quality and of course color, are the most expensive one on the market, with a price range of 10 000US$ per kilo.
(Wow, so much for some Fish eggs!!!).
Nevertheless, in my kitchen and to the consumer it is considered as a high delicacy usually found in the best hotel or restaurant around the world.
The easiest caviar and slightly cheaper found around us, is the pasteurized caviar, which usually comes in a can form.
It is usually processed by adding a bit of salt in it, to enable consumer to keep it for around 3 weeks in their fridge. Of course, needless to say, that if you add salt into it, the eggs, will slightly change color and of course become a little soft, as well as changing the original flavor.
The name caviar, is also used in our kitchen to nominate other food products, as well as other Fish eggs, like flying Fish caviar (used in Japanese restaurant), salmon caviar (for canapés). Amongst the other product, we use the name caviar for an appetizer/dip made of eggplant (a rich and smooth puree, mounted with olive oil), Texas caviar (made out of black eye peas), just to name a couple.
On a lesser quality of caviar and really disliked by connoisseurs, is what we call the pressed caviar.
Basically, a simple mixture of one or more variety (usually of the same color) of broken Fish egg, or the one that did not pass the grade. Commonly used in household, when hosting parties (like spread on toast) as it is way much cheaper.
Now, you might ask yourself what do I look for if I want to buy some?
Well, as simple as it is, the caviar should be of the freshest quality, so you can look at it, for its color, the shinier, the better. Its eggs, should always be as whole and none of them broken. Caviar should not smell fishy, but having rather a smell of a nice sea breeze.
Now, on a second question, you might think: How do I serve and eat it?
Well, it is traditionally served with a blinis ( a small salty pancake) and accompanied with garnishes, like, chopped hardboiled egg, onion, crème fraiche, lemon segment and capers. That is it. But, no one will stop you if you decide to do otherwise, you might have a very good serving presentation, or other ideas to change the blinis.
On a small note, caviar should NEVER be cooked.
So, how much caviar does one need for a portion?
Being in the food industry, we usually give a serving of ¼ spoon per guests. It will also depend on what type of food party you will host. Being a cocktail party, with many other canapé variety, this will be more than enough. But hey, by all mean, if you can afford it, don’t be shy and be generous, no one will ever complain.
Now, that I try to give you some information about caviar, don’t be fooled by the fake caviar, usually very colorful, ranging from green, bright orange, red and even yellow. They are called caviar too, but are not. Usually done with another variety of Fish egg, commonly made with cod.
Now, if you become a connoisseur because of my small article, here is a great tip on how to serve it.
It should be lifted from the bottom, toward an uplifted style, in order not to brake the other eggs.
In order not to affect the taste, caviar should never be served with a metal like spoon or serving tool, but rather with a neutral taste utensil, like ivory spoon (if you can find one, good luck!!!), nacre spoon, and on the cheaper and easier side, but slightly recommended, with plastic spoon.
Well, I do hope that my small knowledge about caviar, will help you make a good decision buying it for your upcoming Christmas party.
So, remember, if you really want to have some, don’t be cheap and buy the real stuff, otherwise why bother!.
Web site: www.davidmarteau.com
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