Here’s a high-class delicacy that requires a lot of attention and care. Caviar is fish eggs, also known as fish roe. The difference between the two is that only Sturgeon roe is considered caviar. Many people mistake that all cod roe are the same when caviar is not. Other types of fish roes are those produce by salmon, trout, and flying-fish. The fish roe from these three breeds is commonly used in Japanese cuisine.
Not all fish roe are suitable for consumption. Sturgeons, on the other hand, are. The flavor of caviar is described to be buttery, sometimes nutty, and slightly sweet. It has been said that it has a salty taste, but that depends on the type. There are different types of sturgeon, some of whom roes have a better flavor.
Not all fish roe are suitable for consumption. Sturgeons, on the other hand, are. The flavor of caviar is described to be buttery, sometimes nutty, and slightly sweet. It has been said that it has a salty taste, but that depends on the type. There are different types of sturgeon, some of whom roes have a better flavor.
Sturgeon
Sturgeon is a beautiful, and unique, one of a kind saltwater fish native to the Black and Caspian Sea. They are also found in the Pacific Northeast and Southern Atlantic coasts of the United States. Twenty-seven species that can grow between 7-12 feet in length and an average weight of sixty-pounds. Female sturgeon could be up to age of twenty before its caviar is ready for harvesting. All species of females move to a freshwater environment when they are ready to spawn. By doing this, sturgeons are known as anadromous fish. Anadromous fish are a breed of fish that migrates from saltwater to freshwater habitat to spawn.
Depending on the type, sturgeon has a colored appearance of bright-silver, to a darkish-grey. Along each side and the top of its body, sturgeon have a bright colored pattern that stands out. Sturgeon are commonly found swimming near the bottom of the ocean and in large size lakes. They have the facial impression that resembles a catfish, or the head of an alligator.
Every type of sturgeon has a unique flavor. For example, White Sturgeon roe has a delicious melt in your mouth buttery flavor with a mild salty taste. High prized caviar Ossetra Sturgeon, (also known as Osetra Sturgeon), roe maintains a firm texture with an evenly balance buttery and salty flavor. It melts in your mouth with a light, sweet aftertaste. Hackleback Sturgeon has a more intense natural fishy flavor with a touch of buttery flavor. It breaks down with a salty flavor when it goes down the throat.
Depending on the type, sturgeon has a colored appearance of bright-silver, to a darkish-grey. Along each side and the top of its body, sturgeon have a bright colored pattern that stands out. Sturgeon are commonly found swimming near the bottom of the ocean and in large size lakes. They have the facial impression that resembles a catfish, or the head of an alligator.
Every type of sturgeon has a unique flavor. For example, White Sturgeon roe has a delicious melt in your mouth buttery flavor with a mild salty taste. High prized caviar Ossetra Sturgeon, (also known as Osetra Sturgeon), roe maintains a firm texture with an evenly balance buttery and salty flavor. It melts in your mouth with a light, sweet aftertaste. Hackleback Sturgeon has a more intense natural fishy flavor with a touch of buttery flavor. It breaks down with a salty flavor when it goes down the throat.
Purchasing, Storing, and Serving
Caviar is a high-class delicacy that fetches at a high price and cannot be found everywhere. A single tin of caviar can range from $100-$2000+ depending on the type of sturgeon. Caviar can be found, sold at gourmet markets, or by an online vendor. From the twenty-seven types, Beluga, Hackleback, Kaluga, Ossetra/Osetra, and Paddlefish sturgeon are the most common types of caviar being sold.
Searching for caviar to be purchased online is a challenging task. Online vendors are responsible for packing caviar correctly. They have to ensure the order makes it to the customer as soon as possible. Caviar is extremely perishable; therefore, it is boxed in a Styrofoam cooler with reusable ice packs and packing peanuts. Once the customer has received it, it becomes their responsibility to store the caviar correctly.
Caviar is expected to be delivered one or two days after it is purchased, depending on the website’s shipping policy. When it is received, caviar is to be refrigerated until it is ready to be served. It is best to store caviar in an insulated bag with packs of ice gel and crushed ice. The temperature inside the bag has to be maintained, being kept between 26-39°F, (-3-+3°C)
When caviar is stored correctly, a unopened tin can have a shelve life of up to two months. If the tin is opened, the caviar will only last two or three days. All of the caviar should be enjoyed the same day it is opened promptly. The reason is so a person can savor the highest quality and flavor of the roe. Freezing caviar is another option, but it is not recommended. It will toughen the membrane and alter its natural flavor.
It is essential to keep caviar cold while it is served to maintain the freshness and flavor. The tin it was sold in is placed over ice. The caviar can be transferred to a container before it is placed on top of the ice. The most common way caviar is served is on a spoon.
Any spoon from a natural source, or a plastic spoon, can be used. A mother of pearl spoon is the most common to be used. However, any stainless-steel or metallic silverware is not recommended. Using sterling-silver causes discoloration to the caviar. After the spoon comes into contact, it oxidizes the caviar giving it a metallic taste. Caviar is packed and sold in specially designed tins that prevent this from happening.
Caviar can be served as a topping for blinis, toast points, crackers, or bread. It makes an excellent accommodation to other ingredients as well. As an aspiring Pastry Chef, I learned that caviar pairs well with white chocolate. The high price of caviar is the reason why I have not had the opportunity to pair both together.
Searching for caviar to be purchased online is a challenging task. Online vendors are responsible for packing caviar correctly. They have to ensure the order makes it to the customer as soon as possible. Caviar is extremely perishable; therefore, it is boxed in a Styrofoam cooler with reusable ice packs and packing peanuts. Once the customer has received it, it becomes their responsibility to store the caviar correctly.
Caviar is expected to be delivered one or two days after it is purchased, depending on the website’s shipping policy. When it is received, caviar is to be refrigerated until it is ready to be served. It is best to store caviar in an insulated bag with packs of ice gel and crushed ice. The temperature inside the bag has to be maintained, being kept between 26-39°F, (-3-+3°C)
When caviar is stored correctly, a unopened tin can have a shelve life of up to two months. If the tin is opened, the caviar will only last two or three days. All of the caviar should be enjoyed the same day it is opened promptly. The reason is so a person can savor the highest quality and flavor of the roe. Freezing caviar is another option, but it is not recommended. It will toughen the membrane and alter its natural flavor.
It is essential to keep caviar cold while it is served to maintain the freshness and flavor. The tin it was sold in is placed over ice. The caviar can be transferred to a container before it is placed on top of the ice. The most common way caviar is served is on a spoon.
Any spoon from a natural source, or a plastic spoon, can be used. A mother of pearl spoon is the most common to be used. However, any stainless-steel or metallic silverware is not recommended. Using sterling-silver causes discoloration to the caviar. After the spoon comes into contact, it oxidizes the caviar giving it a metallic taste. Caviar is packed and sold in specially designed tins that prevent this from happening.
Caviar can be served as a topping for blinis, toast points, crackers, or bread. It makes an excellent accommodation to other ingredients as well. As an aspiring Pastry Chef, I learned that caviar pairs well with white chocolate. The high price of caviar is the reason why I have not had the opportunity to pair both together.
