Caviar is considered worldwide as a refined delicacy and coveted by gourmets, constituting one of the symbols of the luxury of the most sophisticated traditional gastronomy. Its elegant character is ideal for celebrations, and its high price provided an individual status. However, there is a lot of confusion about Caviar. Due to its high cost, it is a product, which for many, is inaccessible.
The marketing applies the same name to the fish roe of cheaper species. However, this name should only be carried by sturgeon roe (Beluga, Osetra, Sevruga, Almas, etc.)Today we are pleased to introduce you to the Caviar world through a world classic: Osetra Caviar. Elegant, delicious, affordable, and incomparable Caviar.
Osetra caviar, also known as Osetra Caviar, is known to be one of the finest caviar on the planet alongside Beluga Caviar and Sevruga caviar and is believed by some the best caviar in the world.
Osetra ranges from golden to brown and combines with pasta, poultry, and seafood. This type of Caviar is said to have the most incredible variety in flavor, size, and color. These fish roe ranges in color from golden to brown and are known to combine with pasta, poultry, and shellfish.
The reported cause of their variety in size, flavor, and color is because Osetra fish are bottom-feeders, so the eggs tailor the flavor of what they eat. Suppose you try to open multiple cans of Osetra Caviar and taste them one by one. In that case, each one will taste, look, and smell different than the other.
Why is it so highly valued?
Initially, the fish from which this type of Caviar comes is found in the Caspian Sea. Osetra is one of the three key sturgeon species from which one of the Best Caviar is traditionally harvested. It is also one of the most valued and admired caviar types, along with Beluga and Sevruga Caviar.
Osetra is known for having a nutty, almost creamy, nutty flavor and a pleasant burst that shares the sea’s bold flavors. The eggs generally vary in color from black to dark brown with specks of gold or even white on rare occasions. While Osetra Caviar comes in two grades based on uniformity, size, color, clarity, tenderness, and fragrance, Imperial Caviar only supplies top-tier status 1.
To know why Osetra Caviar is so highly valued, it is essential to see the fish from which the delicious delicacy’s eggs come.
The Osetra sturgeon is one of the oldest fish breeds globally, dating back to the dinosaurs’ time. It is undoubtedly a native of the Caspian Sea. They are one of the prehistoric species of animals whose appearance never changed over time.
They can grow up to 2 meters and weigh up to 200 kg.
This fish’s color can vary from brown to dark gray, with a body with bony plates instead of scales.
Their age of maturity is 12 to 15 years, and they can live up to 60 to 80 years. And even some fish manage to reach 120 years.
Some roe is albino white. The Osetra sturgeon is smaller than the Beluga, and its eggs are firmer compared to the delicate Beluga caviar. The rarest color of Osetra caviar is golden yellow.
How to serve?
Osetra Caviar is the perfect ingredient to add a luxurious touch to a romantic dinner or impress your guests with an exciting gourmet dinner option. Caviar is traditionally served raw as an aperitif accompanied by chopped onion and bread and butter.
The first thing to do is buy good Osetra Caviar. Can enjoy this Caviar with more foods such as potatoes, meats, and pasta. Chefs around the world use osetra caviar to fill many seafood dishes and even for some meat preparations. It can also serve in salads.
Where to buy it?
Must store Caviar properly, so it is essential to identify the right place to buy it. The recommended storage temperature is 26 to 32 degrees in the coldest part of the refrigerator. If not stored correctly, it can destroy its flavor.
Ordering Caviar online in a trusted and recognized place is the best option to guarantee quality and superior taste directly to the consumer without intermediaries or additional costs.
Most people would not pass up the opportunity to experience this delicacy’s taste even once in their life. A person who has tried the exquisite taste of Caviar must consider himself very lucky.
That is why at House of Caviar, we offer you a great variety of Imported Caviar. However, after reading this blog, we imagine you’d like to try our top two picks: Classic Russian Osetra and Imperial Russian Osetra. What are you waiting to try?
You don’t need to be a millionaire to order and taste Caviar. Although before this delicacy was exclusive to kings and queens, today we will tell you How to order Caviar without being a millionaire.
In Russia, during the 70s, it was widespread to have toast or blinis with Caviar for breakfast every day.
It was not as expensive a product as it is now since the supply was exceedingly abundant, and it was sold in large glass jars from the Caspian Sea. It was a product that was part of the diet of Russians.
Today this has changed. The high prices that Caviar has reached during the last decades, has caused overexploitation, which has caused the sturgeon population to have been reduced considerably and their fishing has been prohibited. Thus, nowadays, it is only allowed to sell Caviar from fishing farms.
The truth is that, as a delicatessen aimed at wealthier families, Caviar is often found on the scenes of Shakespeare’s plays, at high-society banquets, and eaten by kings and queens.
Along with foie gras, saffron, or black truffle, Caviar has become one of the Western cuisine’s most appreciated delicacies.
However, it is also very accurate that to order good Caviar, you no longer need to be a millionaire. This article explains how to buy quality Caviar at a reasonable price in online stores in the United States.
Thanks to the introduction of sustainable Caviar, coupled with improvements in shipping, logistics, and technology. Being able to buy Caviar online or in person has become much easier (and affordable) than you may have realized. Specialty hybrids of specific kinds of sturgeon have made a variety of Caviar more available than before. While not real Caviar, both Hackleback caviar and Paddlefish Caviar offer delicious options at wallet-friendly prices.
Then we will talk about these options that the House of Caviar has for you.
The paddlefish is a close cousin to the sturgeon that produces a roe similar to traditional Caviar enjoyed by adventurous chefs and curious connoisseurs.
After many years of research, our sourcing experts have finally found this paddlefish caviar worthy of the Bemka House of Caviar name.
Our American Hackleback fish roe tells you that this ripe American Caviar is black to dark brown. Easy to love for its flavor and impossible to forget when tasting it. Smooth, fruity, and remarkably smooth from start to finish, this hackleback roe has recently jumped to the top of the lists of many Caviar connoisseurs. In addition to their friendly prices, the roe is also sustainably harvested from native sturgeon.
We also recommend other types of Caviar, equally delicious, of quality, and at an affordable price for you.
Bowfin American Caviar: The Amia Calva species of fish produce American Black Bowfin throughout the Southern United States.
California premium white sturgeon: This nutty-flavored Caviar is farm-raised white sturgeon native to California.
Golden Whitefish Caviar: Golden Whitefish Roe is native to the Great Lakes of North America, with natural, golden color and small, crisp grains.
Salmon Caviar: Our Alaskan Salmon Roe Caviar is from the most prized Pacific “Chum” Salmon
How much is Caviar?
A pound of the best Caviar can easily cost more than a midsize car. Restaurants can quickly charge $ 200 or more for a single serving whether you have it in a fancy restaurant or home.
However, suppose you went to the links that we put on this blog. In that case, you will notice that we have offered you excellent quality caviar at an affordable price.
We give you some recommendations so that you know how to order your Caviar.
1.Retail entry-level sturgeon roe will cost no less than $ 65 to $ 85 for 30 grams (a little over an ounce). Some of the excellent stuff starts at around $ 150 or more. Caviar service rarely costs less than $ 100 at a restaurant. That is why we give you the following solution.
2.Consider eating Caviar at home. In restaurants, they do something that you can also do at home. They buy the Caviar, open the can and place it in a serving bowl alongside a blini and creme fraiche.
We invite you to do it from home buying our Caviar and these products.
Most of the excellent roe you eat in restaurants is bought at places like House of Caviar. So if you are thinking of purchasing Caviar in the United States, we offer you ours at a reasonable price. The best thing is that the Caviar reaches your home. If you see that you don’t need to be a millionaire to order Caviar? Order with us!
We have a promo for Valentine’s Day: 30% off all caviar orders over $150. Order by 2/11/21. Caviar for every lovely person on your list!
A delicacy Called Caviar, made from fish roe; this is how one of the most appreciated products in world gastronomy is known by fans of high-ranking cuisine.
In the 19th century, the French chef Antonin Carême said: “With sturgeon roe, Russians prepare Caviar, of which they are great lovers; they send it in small barrels to the Russian Empire, Germany, and Italy; but this roe ragout fish does not fit the palate of the French. ” However, he ended up captivating Europeans, including Gauls, when Russian sagas fled their country and took him to other places. It thus became a symbol of culinary luxury.
The Emblem of culinary luxury dictates that Caviar is a delicacy that must be tasted without adding anything else. However, it is almost impossible to spoil a dish if you add Caviar to it. To guarantee a winning combination of flavors, today, we will tell you 3 recipes that include this Russian delicacy from the best chefs of different parts of the world.
1.Let’s start by talking about Gordon Ramsay, British chef recognized worldwide for their very high level of perfection in cooking and the quality of each of his dishes. But we are here to talk about Caviar, that is why we will tell you about one of its most famous recipes accompanied by this delicacy.
There is not much information about the recipe. Still, we will tell you the basics so that you discover a little of the beautiful world of Caviar. And mostly how one of the best chefs in the world uses Caviar to give exquisite touches to his dishes.
Gordon Ramsay’s Citrus Caviar Vinaigrette Recipe:
Chef Ramsay’s sophisticated grilled leeks are poached in a warm miso broth and then topped with a Citrus Caviar vinaigrette to take the flavor to the next level.
The first thing to do is the miso broth, then grill the leeks and reserve the liquids for this vinaigrette at the end.This vinaigrette can be made three to four days in advance, leaving the eggs and Caviar until ready to serve.
Suppose you are thinking about exceptional Caviar to make this recipe at home. In that case, we recommend one of the best Caviar that exists, osetra caviar, the ideal fish roe to encourage you to take your kitchen to another level.
2.This recipe that we bring you next is from Chef Alexéi Pavlov from Moscow.
‘Pelmeni’ with white fish and salmon caviar:
Pelmeni is a famous specialty from the Russian Far East. Although they are traditionally filled with meat, in this recipe given by chef Alexei their filling will be white fish.
Ingredients of the filling:
-100 g of white fish
-100 g of walleye (sea bream or sea bass also work)
-50 g fried onion
-salt, pepper, garlic to taste
-3 g dill
-50 g mayonnaise
Ingredients of the dough:
-400 g of flour
-180 g of water
-salt to taste
-50 g chicken broth
-15 g of cream with 33% fat
-5 g of salmon caviar or red caviar
1.Pass the fish through a meat grinder to remove even small bones that could not be removed manually.
2.Add spices, fried onion, garlic, dill, mayonnaise, and mix.
3.Dough: Mix all the ingredients and knead.
4.Shape the pelmeni and boil them in lightly salted water for 5-10 minutes until cooked.
5.Serve: Mix chicken broth with cream, pour the mixture into a plate, place the meatballs and decorate them with salmon caviar.
We are sure that with this recipe, you will be able to slurp your guests and give them a taste of this exquisite delicacy, such as salmon caviar.
3.Our third recipe is from the European chef Ramón Freixa from Madrid, Spain.
This recipe has a unique and special touch. It has Caviar and a Spanish ingredient that you will surely love, and you can get it at House of Caviar.
Churros with caviar and Iberico ham:
To prepare this recipe, you need the following ingredients:
-125 g potato powder for mash.
– 125 g flour.
-230 g milk.
– 30 g water
-10 g salt
– 30 g olive oil
– Iberico Ham.
Let’s do it! Here’s how to prepare this recipe:
1.Heat water and milk in a pot.
2.Knead ingredients until you have a homogeneous dough and put in a pastry bag with a churrera nozzle.
3.Form 6 cm churros on greaseproof paper and reserve in the freezer. Fry in sunflower oil at 1900 C and drain.
4.Place thin slices of Iberico ham on top of the churros and place caviar quenelle in the center.
To make this recipe and ensure that your guests taste a special delicacy, we recommend Beluga Caviar, one of Russia’s most traditional imported Caviar.
This Caviar is coveted for its creamy flavor, size, and delicate texture.
Likewise, with our Iberico ham, you can complete this recipe given by one of the best chefs in Spain and become the special chef of your home.
If you have to make any of these recipes, congratulations, we have achieved our goal of falling in love with Caviar and the explosion of flavors that you can experience when combining it with other dishes.
At House of Caviar, we offer you a great variety of high-quality Caviar to assure you that you will want to include it in these delicious recipes. We have imported Caviar, meats, and other delicacies to try. We are waiting for you!
Also find more information about caviar by clicking on this link : Kaviaar
How is Caviar Made? If you have ever asked this question, here we will answer all about how this delicious delicacy called Caviar is made.
Where does real Caviar come from?
The first thing you should know that the sturgeon fish roe, a species native to the rivers and lakes of eastern Europe and central Asia, was initially called “Caviar.”
On the other hand, you must know that there are twenty-five varieties of sturgeon. The best known and ideal for preparing Caviar from the Caspian Sea are beluga, sevruga, and Russian sturgeon known as Caviar Osetra.
The high price of Caviar is due to this exclusivity in the fish that give this delicious delicacy. It is a reflection of the rarity or low availability of the sturgeon. Although, substitutes made with the roe of other fish are currently also known as Caviar.
There are roe or Caviar of salmon, trout, lump, paddlefish, and many more. But the real “Caviar” comes from the sturgeon since, for many centuries, their eggs were called that, only theirs. Today fish farm Caviar is found with excellent results in many parts of the world. They are produced with outstanding quality.
Although still far from the sturgeon varieties of Russia and Iran’s rivers that flow into the Caspian Sea.
There are few reasons why Caviar has risen so much in price in the last century. Few, but valuable. It is mainly due to overfishing. The rivers have seen hydroelectric dams grow that have destroyed the sturgeon habitat.
Hence, they remain in very few areas of the world. Also, fish farms are created where sturgeons grow to produce Caviar, still at a high cost because many years must pass for a sturgeon to produce eggs.
How is Caviar Made?
Ninety percent of the world’s Caviar production comes from the Caspian Sea basin. About half comes from Iran, from whose industry more than 6 thousand families live on the Iranian shore alone, being commercialized since 1991 by the official license Company. State Fisheries of Iran Shilat.
According to the International Sturgeon Research Institute, the number of sturgeons has plummeted since the breakup of the Soviet Union. To avoid fraud and that the Caviar consumed comes from legal sites, CITES has been launched, or key to preventing fraud in many cases with a Chinese origin producer.
So, let’s talk about Caviar production and how it is obtained.
Caviar is obtained from inside the sturgeon. To get to the final product that is “Caviar,” there is a process of extraction of the roe of the sturgeon or the fish used for this process, which requires using the latest technologies.
The cultivation and commercial harvesting of Caviar has become popular due to overfishing in the wild. Around the world, sturgeon are raised for Caviar by aquaculture. A process in which sturgeons are presented from a young age, they are fed and given the conditions they need to ensure optimal growth of the fish.
Once the female ovulates, tests are carried out to ensure its quality. Some of the processes used to determine the quality of eggs are ultrasound, biopsies, and ultrasounds.
Various methods are used to sedate the fish. These include exposure to carbon dioxide or sedatives, as well as sedation through low electrical current. Once the fish are sedated, high-frequency ultrasound is used to assess the sturgeon ovaries or row sacs and to assess egg production in each fish, one at a time.
In a later phase of the process, the Caviar Roe is removed, separated by its appearance, firmness, or size, and is then treated for sale to the public.
The traditional way of making Caviar is by capturing the sturgeon even when it is alive. It gives it a blow so that it is stunned; then, the ovarian sacks are extracted.
The roe is passed through a sieve to loosen the eggs and separate them from the membrane. The caviar is then classified by size, which gives different categories and prices, classified as 0, 00, and 000.
It is then slated for 5 to 15 minutes, with a concentration of between 3 and 10%. And finally, it is refrigerated at -3ºC.
The most appreciated and expensive caviar are Beluga Caviar, Osetra Caviar, and Sevruga Caviar.
Each caviar has characteristics, both salty and size, color, flavor, aroma, etc.
It is a very sophisticated world, full of flavors and luxuries. So if you have the opportunity to eat caviar and try them all, don’t hesitate for a moment, as you would be trying one of the most sophisticated delicacies in the world.
At House of caviar, we offer you a great variety of caviar and substitutes that you should try. We offer you quality and the opportunity to have the best-imported caviar in your hands.
Indeed in every kitchen, the preparation of Christmas Eve dinner or Christmas meal prevails. Still, the rhythm of the holidays does not stop! Although we have a few days of absolute calm, we must not lose sight of the grand celebration with which we will say goodbye to the year. Do you need original ideas for New Year’s Eve dinner? Here we will give you some ideas so that you have some original recipes.
It is good to improvise a little each year without repeating the menu, especially on a particular date. For some reason, New Year’s Eve is always a date to experiment with different recipes. We consider that the last dinner of the year is perfect to surprise with other dishes and distinct flavors. It is an excellent way to welcome the new year with renewed air and a desire to try new things. To inspire you a bit, here are many ideas with which to give variety to your menus.
Appetizer table with caviar and Iberico ham
The appetizers to serve on New Years’ Eve table cannot be missing, and what better way to do it than with a variety of appetizers. It is a way to enjoy the combination of flavors at the table.
This time we tell you two different sauces to spread on bread, a typical tomato sauce, and another idea that they show us in Cookpad “Aubergine Cream.” Also, a table of appetizers that stands out for caviar and Spanish meat. Look at this delight.
Find the variety of caviar and Spanish meat that we offer you by clicking on the links.
1.We start by preparing both sauces.
2.The tomato sauce is made by merely washing, chopping a tomato, placing it in the blender glass, adding olive oil, salt to taste, and grinding.
3.The aubergine sauce is made by placing the meat of an aubergine roasted in the oven. Two raw peeled garlic, the juice of ½ lemon, one natural unsweetened yogurt. Two fingers of olive oil, pepper, salt, and cumin in the glass from the blender. We grind, then we test and rectify the flavor until it is adapted to our palate.
4.Steam the pumpkin until tender.
Once the pumpkin is cooked, we split it lengthwise, we remove its meat, being careful not to break its skin that we will use as a container.
Mix the pumpkin meat with approximately the same volume of the aubergine sauce.
We chop the crab sticks, mix them with the aubergine sauce, and fill the pumpkin halves with this mixture.
5.Place in each ice cream cone a tablespoon of cream cheese, a piece of quince, and decorate with a candied cherry.
6.Spread 14 slices of bread with the tomato sauce and cover half with Iberico Ham and the other half with Iberico Bellota Ham.
7.Cover the remaining eight slices of bread with the aubergine cream and place the two caviar types that we indicate on them.
It only remains to distribute all our appetizers on plates and serve.
Duck meat recipe with mango chutney
Duck meat is ideal to combine with different types of fruits. That is why this recipe for duck breast with mango chutney is perfect to look good in front of diners with a delicious garnish on New Year’s Eve.
Duck meat, looking like cultured meat reserved for parties, is affordable for its price and easy to find in any market. It is made very quickly and easily.
Duck meat 2
Sugar 15 g
Port wine100 ml
Balsamic vinegar 15 ml
Chicken broth 150 ml
Fresh rosemary 2
Large ripe mango 1
Apple cider vinegar 125 ml
Sugar 90 g
Dijon mustard 2.5 ml
One pinch of ground ginger
We will start by preparing the mango chutney. For this, we cut the peeled fruit into cubes and add it to a pot with apple cider vinegar, sugar, mustard, ginger, and cloves. Cook for 20 minutes, stirring from time to time to not stick, and take care that the mango pieces do not fall apart excessively. We booked.
We will continue making cross cuts in the fat of the duck meat with a sharp knife. Then we put a frying pan on the fire without oil and heat it well, browning the meat for seven minutes on the skin side and another four on the opposite side. Season and reserve wrapped in aluminum foil.
To make the sauce that will accompany the meat, we remove the pan’s fat, leaving only the bottom and adding the Port. The sugar, the vinegar, and the poultry stock, as well as a little fresh rosemary, we cook until it is reduced in the middle, and we reserve it hot.
With what to accompany the duck meat with mango chutney?
It is served sliced and salted with the sweet and sour sauce accompanied by the mango chutney. It is a delicious combination of sweet and salty and very appropriate when we want a dish with a different and unique flavor. We can complete the menu with a little aromatic rice, roasted vegetables, mashed potatoes, or a salad.
We hope that these new recipes and ideas for New Year’s Eve dinner will be of great help to you and that you put them into practice.
At House of Caviar for these select dates, we always have the best variety of Caviar, exquisite meats, and ideal gifts to give at the end of the year.
Enjoy everything we have for you on these special dates. What are you waiting for? Visit our website and Happy new year!