Caviar is a one- of -a- kind food you should try at least once in your life. It’s worldwide known as a luxurious delicacy and there are plenty of myths about it. However, having Caviar does not mean you’ll have to empty all your pockets to afford it.It can indeed be expensive, but when exploring the options you’ll know there’s one for you. That’s why we’ve made a selection of the best Caviar to buy in House of Caviar and help you make your pick.
First, let’s remember a few of Caviar’s basics. Caviar is eggs or roe collected from the sturgeon family traditionally from the Caspian and Black Seas. Although all- female fish lay eggs, only sturgeon eggs are considered Caviar. Some other fish eggs like salmon, trout, and flying fish are also considered “roe”. These ones have become a very popular and affordable alternative to getting Caviar.
If you haven’t ever tried Caviar and you’re in the search for the perfect one to start, you may be wondering why is it so special? There are many reasons to explain why Caviar is so worth it, but these are three you should know about:
- Caviar is luxurious and prestigious: Caviar is a matter of history. Its reputation comes from hundreds of years ago in the ancient empires. Back then, high-end caviar was already scarce and it was reserved for members of the ruling family of the world’s largest kingdoms and empires.
- Caviar tastes like nothing else: it’s important to remember there are many varieties of caviar and each one has different flavors. However and no matter which type they try, people describe that they feel the sea in their mouth after tasting caviar. Plus, a touch of saltiness and a sweet, nutty sense of fish.
- Caviar is a healthy bomb: Caviar isn’t just having something unique and tasty, it also contains a wealth of vitamins and minerals. Caviar is rich in vitamins A, B12, C, and D. It also has a high content of magnesium, iron, and calcium and healthy fatty acids like omega-3 are also part of the package.
Usually, cooking tends to remove a large part of the nutrient content of food but since Caviar is eaten raw, you’ll be able to absorb everything it has to offer.
There are 27 species of sturgeon, which means you have many types of Caviar to choose from. You’ll find it available in many colors, textures, tastes and ways of production, which can make it confusing. But don’t worry! You don’t have to try all of them.
The following list is a selection of the best Caviar to try in House of Caviar’s online store. Caviar is such a remarkable product that anyone you choose will be perfect to start with, but there are a few that you’d like to keep in your mind. These are: Ossetra, Beluga Hybrid, Kaluga, Hackleback Caviar and Salmon. Now, let’s get to meet each one of them.
This is definitely the most popular type of Caviar among all species. It is often described as soft and loose, and the taste it leaves in the mouth may be similar to the taste of walnuts. Ossetra Caviar is said to have the most incredible variety in flavor, size, and color. It ranges from golden to brown and you can serve it with pasta, poultry, and seafood. Pairing Ossetra won’t be a problem because it goes well with any type of recipe.
Want to try Ossetra Caviar? We recommend you start with Imperial Ossetra Caviar and if you want to know more, check all the products available by clicking here.
This one is a top of the line caviar. It is meticulously selected and graded for epicureans to verify it is of the highest quality.
This is the rarest and most expensive type of Caviar. Beluga Caviar stands out for its large light-gray pea-sized pearls with a buttery, creamy, nutty flavor and unique full-flavored after taste. However, due to the uncontrolled exploitation of these types of fish the Beluga species is at serious risk. This is why Beluga Hybrid exists, a sustainable option for enjoying this type of Caviar and you can find it in House of Caviar.
Large pearlescent gray eggs and full bodied and rich flavor with a very creamy texture and long finish.
The Kaluga is considered to be the world’s largest freshwater sturgeon. In appearance, the medium to large Kaluga eggs have a glossy light to deep brown or golden hue. The texture of the roe is firm and smooth with an earthy, buttery flavor and a mildly salty overtone. Kaluga Caviar is less expensive than the previous ones but still has the magical effect of the imported types of Caviar. Give it a try!
Our Kaluga caviar is very similar to the Beluga in size of egg, color and taste. It has large-sized eggs, a light brown/golden color, and creamy/buttery flavor.
Hackleback is the world’s smallest spice of sturgeon. They have a gray, almost black, color and a medium sized pearl. Its flavor is described as unique with an intense nutty, buttery taste, similar to the Osetra and Sevruga caviar from the Caspian Sea.
Our Hackleback caviar has a nutty, sweet, and buttery flavor worth trying.
Salmon Roe is a reddish-orange semi transparent egg found in the bellies of female salmon. It’s also known as red Caviar and a good quality salmon roe is recognized for its shiny appearance, firm texture and great content of vitamins and proteins. Red Caviar and regular Caviar are both exquisit. But unlike regular Caviar, salmon roe is the most affordable and accessible type for everyone.
Our Alaskan Salmon Roe Caviar is from the most prized Pacific “Chum” Salmon, also referred to as Keta salmon.
If you made it until this point, you’re ready to make your pick. Caviar is a large world of possibilities so don’t rush. To look for more options visit our website: House of Caviar. Find the highest quality Caviar whether it is imported or domestic, there’s one waiting for you. And accompaniments? You’ll find them also here! Visit us, choose the ideal Caviar for you, visit our blog for recipe ideas and enjoy!
Black Truffle? What is that? If you’re thinking about chocolate, that’s the wrong one. Black Truffles are a symbiotic fungi that grow on the roots of trees in Europe, they’re the rarest form of truffle and some of the most exquisite culinary ingredients in the world.
In ancient times, Truffles were considered a delicacy and a literal gift from the gods. The Greeks believed that truffles first came about when lightning struck a tree and created these delicious ingredients in its roots. Black Truffles can be a little bit high in price and difficult to locate but they are totally worth it. Truffles have always had the label of luxury.
Truffles do grow in nature, but the conditions have to be very specific. They can only be found growing on the roots of certain types of trees, including hazel, oak, beech, and poplar trees, and they require a very particular type of climate in order to thrive. For this reason, it’s more likely to find truffles that have been grown by farmers and large-scale companies devoted to producing this ingredient.
So, how to buy Black Truffles if they’re such an exquisite product? You definitely don’t want to spend the money on a truffle that isn’t good enough quality. When buying Black Truffles remember these simple tips:
- A high quality truffle should be pretty heavy for its size.
- If you notice any holes or pits in the truffle, reconsider getting it.
- A Black Truffle should smell earthy and a little bit like garlic. If the garlic smell is too strong, the truffle might not be at its best.
- If possible, ask for the truffle to be scratched.
Black Truffles are commonly used sliced thinly or grating them and mixing them into food. Aside from this use, there are a few other ways to include the taste of truffles in cooking, for example: Truffle oil, Truffle butter and Truffle cheese.
At this point you may be wondering how to serve Black Truffles. House Of Caviar wants you to not miss the chance of tasting this amazing delicacy, that’s why we’re sharing three recipe ideas to try and enjoy.
Pasta with fresh Black Truffles
500 g linguine
100 g Parmesan cheese
150 g butter
60 g fresh Black Truffle
Grate cheese. Cook pasta in a large pot of salted boiling water until al dente. Meanwhile, melt butter in a large sauté pan. Reserve some of the pasta water before straining. Add cooked pasta to the sauté pan and toss to coat with butter. Add grated cheese and some pasta water to loosen mixture to desired consistency and mix to combine. Season to taste with salt and pepper. Shave BlackTruffle over each bowl at the table and enjoy!
Truffle Grilled Cheese
2 slices country loaf or any other bread
1/3 cup grated Gruyere cheese
1/3 cup white cheddar
1 Black Truffle or 1 teaspoon Truffle oil
2 Tbsp. butter
Sprinkle half the grated cheese over 1 piece of bread, use a mandoline or truffle peeler to shave some fresh Black Truffle over it, then top with remaining cheese. Sprinkle it with a little salt, and place the second piece of bread on top. Heat a medium sauté pan over medium-high heat, and spread one tablespoon of butter on the outside of 1 piece of the bread. Place the sandwich, buttered-bread side down, in the pan and cook until golden brown. Spread the second piece of bread with the remaining tablespoon of butter before flipping the sandwich over. Cook on the second side until the bread is crispy and browned and the cheese is melted. Serve immediately.
Black Truffle & Cheese Grits
1 Tbsp. crème fraiche
1 Tbsp. Black Truffles
2 oz. asiago cheese
Bring a pot with about 1.5 inches of water in it to a boil. Add the vinegar and turn down the heat to maintain a gentle simmer. Crack the eggs into individual ramekins, then lower the ramekin straight into the water, tipping it underwater, so the egg gently slides out onto the bottom of the pot. As soon as you see the outside of the eggs turn white, turn the heat off, and let the eggs sit in the hot water until they are the desired doneness. You can test for this by prodding it with a blunt object. When they are cooked, transfer them to a paper towel lined plate. Cook 2 servings of grits in lightly salted water according to the package directions. When the grits are thick and almost done, add the crème fraiche, Black Truffles and cheese, stirring until the cheese is completely melted. Taste it, then add salt and pepper as needed. Plate by putting down a layer of grits, topping with a poached egg, sprinkling a little salt and pepper on top along with some chives, and then shave some more black truffles on top.
Still looking for more inspiration? Check more ideas at Yummly or Food and Wine, you’ll surely find what you’re looking for. And for high quality Black Truffles, oils and fine foods, House of Caviar is your go-to store. Visit our website and discover the greatest variety of Caviar, seafood, specialties and of course, Truffles! Come and visit, we’ll serve you happily.
Who could resist a nice piece of beef or stake? Gourmet Meats are the best idea when wanting to try something tasty and nutritious. Gourmet Meats such as red meat, poultry and seafood are not a delicious treat, eating them is also consuming a source of protein and vitamins like B12, B6, K, as well as zinc, iron and and it also stores essential amino acids and collagen.
These are the main types of meats, but if you wanna go further there’s still a huge variety of products to try and you’ll be able to find them all in House of Caviar.
Steaks on the grill are always delicious, and ground beef is so versatile. But cooking Gourmet Meats always the same way can get pretty boring. So how can you change up the flavors you cook with? Spices, herbs and seasonings will become your best friends and level up the taste of your favorite meats.
Spices come from the bark, buds, fruit, roots, seeds or stems of various plants or trees.They are commonly divided into the categories of spices, spice seeds, and herbs. Whichever you choose would easily change and improve the flavors of whatever you’re cooking.
Today we’re talking about Gourmet Meats, so which spices are the best match for these types of meats? Thinner cuts of beef like steaks can be seasoned with a marinade. Larger cuts, like roasts, can be brined to add moisture and flavor. Spices can be added directly to beef before cooking or added to braising pots, stews, curries and casseroles. If you are creating a dry beef rub, we recommend that you use a mix of herbs, spices and salt/pepper, and that you let the rub soak in for a few hours before cooking.
If this sounds like too much and you’re just a beginner, House of Caviar shares the following list of spices taste great with Gourmet Meats:
- Basil: Basil tastes great on almost everything. It can give a nice “Italian” sort of flavor to red meats, especially beef. Use it alone, or with a combination of oregano, rosemary, and thyme for even more flavor.
- Black Pepper: You can never go wrong with salt and black pepper. Use this as a staple whenever you’re cooking meats.
- Cayenne Pepper: For those ones who like a little more heat, then cayenne pepper is your choice. Use this in place of black pepper for a little more smoky heat.
- Chili Powder: Chili powder is another great way to get some spice into Gourmet Meats. Just remember to go easy at first!
- Cumin and Curry Powder: If you like Indian flavors, you’ll enjoy cumin and curry powder. Use them sparingly if you aren’t used to them cause they can be overpowering!
- Garlic: We all know garlic goes with everything! Add some to your slow cooker when you’re making a pot roast, toss some in a stir fry, or even add it to your ground beef.
And the list goes on and on! Cilantro, mustard, oregano,tarragon, or maybe just salt. All of the above are great options for seasoning Gourmet Meats. Going for chicken? The best spices to season it are: garlic, lemon or lime, paprika,rosemary, and sage. Going for pork? Try cloves, ginger, mustard,etc. It’s all up to you!
If you still need some inspiration to try Gourmet Meats and spices, these are a couple of recipes to cheer you up and get yourself to cook something new.
Butter Beef Curry
400g diced tomatoes
1 tbsp Curry Powder
2 garlic cloves
250ml Beef stock
2 tbsp vegetable oil
300ml cooking cream
Fresh coriander or parsley leaves, to serve
Steamed rice, to serve
Place cashews, tomatoes, curry powder, garlic, lemon juice and stock in a blender and blend until smooth. Heat the oil in a large flameproof casserole dish over high heat. Add the beef and cook, stirring occasionally, for 5 minutes or until browned on all sides. Add the cashew mixture, cover and bring to the boil. Reduce heat to low and simmer for for 2½ hours. Stir in the cream. Cook, uncovered, stirring occasionally, for a further 30 minutes.Top with coriander or parsley leaves, if using. Serve with steamed rice
Spiced Sweet-and-Sour Ribs
2 slabs baby back ribs
1 teaspoon caraway seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1/8 teaspoon kosher salt
Black pepper, to taste
2 tablespoons canola oil
1/2 cup minced red onion
1/2 cup apple cider vinegar
1/4 cup bottled balsamic reduction
1/4 cup pure maple syrup
Preheat the oven to 300°F with a rack positioned 8 inches from the heat source. Using a paper towel, pull the membrane off the back of ribs, and discard. Using a boning knife or paring knife, trim 1/2 inch of meat from the thin ends of the ribs to reveal the bones; scrape the exposed bones clean. Cook caraway, coriander, fennel, and cumin in a small skillet over medium, stirring and swirling skillet often, until toasted and fragrant, about 2 minutes. Transfer mixture to a spice grinder. Let cool for about 5 minutes. Process until ground into a coarse powder, about 30 seconds.
Sprinkle ribs generously with salt and pepper to taste; rub ribs all over with ground spice mixture. Place ribs, meaty side up, on a broiler-safe wire rack set inside a large rimmed baking sheet. Roast in a preheated oven until tender but not falling apart, about 2 hours and 15 minutes. Meanwhile, heat oil in a medium saucepan over medium. Add onion and 1/8 teaspoon salt; cook, stirring occasionally, until softened, about 5 minutes. Add vinegar, balsamic reduction, and maple syrup. Bring to a simmer over medium-high; simmer, stirring occasionally, until thickened and reduced to about 2/3 cup, 5 to 8 minutes. Remove from heat. Remove ribs from oven, and heat broiler to high. Flip ribs meaty side down. Brush ribs with some of the onion glaze. Return to the oven, and broil, watching carefully, until browned, 1 to 2 minutes. Remove from the oven; flip ribs, and brush top with some of the glaze. Return to the oven; broil until browned on the other side, 1 to 2 minutes. Remove from the oven; flip ribs, and brush with remaining glaze. Continue broiling until ribs look sticky and shiny, 1 to 2 minutes. Transfer ribs to a carving board; let rest for 5 minutes. Cut ribs between bones to separate, and mound ribs on a serving platter and you’re done!
So far there’s no excuse for trying new spices the next time you’re cooking Gourmet Meats. And if you’re wondering where to buy high quality spices and meats? House of Caviar has everything you need. We’re a specialized fine food store, visit our Gourmet Meats and Salts and spices section to get all you need at once. Come and visit us! We’ll be more than glad to have you.
Foie gras literally means “fat liver” in French and it’s pronounced “frwah grah”. Foie Gras is a delicacy made from the fattened liver of a duck or goose. It’s incredibly rich and buttery and it can be eaten in many ways, either whole, as pâté, or as a mousse.
Fresh Foie Gras must have a uniform color, without spots or bruises, varying from beige to ivory through rosé, depending on the animal’s diet. To the touch, it must be neither too firm nor too soft: supple and resistant at the same time, Foie Gras must return to its original shape.
All Foie Gras is made up of two lobes (one smaller than the other) that together create an oval shape. To identify Foie Gras you should know there are three grades: Grade A, Grade B, and Grade C.
Grade A is the best quality. This grade designates a liver that is the largest in size with a firm body, shiny exterior, and smooth texture. The color is consistent and there are no blood spots or blemishes. A Grade A Foie Gras should have a sweet smell and is used in the simplest of preparations, such as searing and sauteing.
Grade B Foie Gras has the same rich taste as Grade A but is smaller with visible veining and defects and has a softer texture than Grade A, making it ideal for pates and terrines. And last not but not least, Grade C, the lowest quality Foie Gras, is not as prevalent as the other two and is used mostly to flavor and thicken sauces.
One of the best advantages of Foie gras is that you’ll be able to find it available fresh, whole, raw lobe, or fully cooked medallions or terrines that you can slice and serve. However, it may be hard to find in grocery stores, so you will want to check gourmet shops or fine food stores like House of Caviar.
To help you in your search for the best Foie Gras, here are some tips about each Type of Foie Gras and the products available in our online store to try them right away.
Fresh Foie Gras
This is the ideal type for roasting, braising, searing, or preparing terrines. Poach it whole and serve sliced with braised fennel and cracked black pepper caramel sauce. Find the following products in House of Caviar:
Mousse and Paté
Mousse de Foie Gras is made with slices of duck or goose Foie Gras that are processed into a smooth, light, and spreadable paste with ingredients such as softened butter, béchamel sauce, or crème fraiche. This dish typically uses the grade B or C Foie Gras, and it is usually seasoned with salt and black pepper and flavored with brandy, orange-flavored Grand Marnier, or port wine. A simple, yet elegant appetizer, Mousses, and Patés are incredibly versatile.
These are typically served on bread or toast, maybe add some mustard and cornichons, or chutney. You set the rules on how to serve Foie Gras but remember to keep it simple. Less is more!
These are some of the Mousses and Patés available in our store:
Prepared Foie Gras
This type of Foie Gras is perfect for those running out of time to make dinner or cook a recipe. These options provide you a ready to serve Foie Gras and drop some jaws at the table. House of Caviar offers you a variety of products to choose from. Some of these are:
Whole Foie Gras: whole Foie Gras is the cream of Foie Gras and the most appreciated by connoisseurs. It is most often made from a whole Foie Gras from the same animal. When cut, it has a uniform texture and color. It is the top-of-the-range product and therefore the most expensive.
Terrine: this is one of the most common ways to prepare Foie Gras. In this case, seasoned and raw Foie Gras de canard or duck Foie Gras is pressed into a terrine container and it is then left to marinate drizzled with some Sauternes wine or Armagnac on top.
After marinating for some time, the terrine is placed inside a water bath and baked before it is weighted down to give the dish its distinctive fatty layer on the surface. It is a common practice to chill the cooked terrine de foie gras for a couple of days or more before consumption.
Serve Foie Gras Terrine chilled with slices of crusty peasant-style bread, baguette, toasted brioche, cranberry walnut loaf, and any fruit compote or chutney to complement the creamy, fatty flavor. Keep in mind to slice with a knife previously dipped in hot water to make clean, perfect cuts every time. Foie Gras is delicate, so handle it with care.
Now you know more about Foie Gras and its types, choose your favorite one, schedule a dinner and enjoy! House of Caviar is your go-to source for fine foods such as Foie Gras, Caviar, Meats, Truffles, and much more! Visit our online store and discover the greatest variety of products just a click away from your home. What are you waiting for? Come and get everything you’re looking for.
Every single year we get a chance to tell Mom how much we love her, and one way to do it is giving away a special present. But how to choose a remarkable gift? Food is the best path to anyone’s heart so, if you’re thinking about Gifts for Mother’s Day and haven’t decided what you’re getting yet, today’s your lucky day. This year celebrate mom with Caviar.
Though the traditional day started several centuries ago, Mother’s Day takes place in over 152 countries worldwide and it has remained as an important date in the calendar becoming one of the most commercial events every year.
Originally Mother’s Day wasn’t a celebration of motherhood, but a time during Lent when people returned to their mother church for a special service. The tradition of gifting came from families reuniting at this Mothering Sunday service too. Children would pick flowers on route to church and gift bouquets to their mothers. Now, even though some still prefer to give away flowers, Gifts for Mother’s Day now include dinners at a fancy restaurant, a brunch at the trendiest hotel, a family trip o a special gathering.
For those ones going for something different this year, Caviar is the best choice. Whether you give it away in a gift box or served in a classy dinner with mom, this will definitely blow everyone’s minds. You can find Caviar of many types, colors, flavors and budgets, so if you’re still thinking getting Caviar is going bankrupt you’re wrong! There’s a great variety of products to choose from and House of Caviar is sure we have what you’re looking for.
So far you may be wondering why is Caviar the ideal gift? And the answer is there’s a lot of reasons! Let’s begin with exclusivity. Caviar is unique, luxurious, and compared to many other luxury gourmet foods, it is not the most usual present. Plus, especially when shared with others, Caviar is one of those foods that leaves a remarkable impression especially for first timers. When Caviar is served on the table it helps to create conversations and memories. And if you want to make the experience even more memorable, be sure to add a glass of champagne for a perfect mix.
Second, Caviar is actually very tasty! Caviar is used in many fine-dining dishes to help trigger the taste buds by adding salted and creaminess flavors plus its use of colors helps enhance the visuals in fine-dining dishes. Some others prefer to eat Caviar solo because it’s the best recommended way to do it. However, served with other dishes or on its own eating Caviar is an explosion of flavors in your mouth everyone should try at least once in their lives.
Now you know why Caviar is the ideal Gift for Mother’s Day, let’s see our top gift boxes from House of Caviar to help you choose the perfect present for mom.
Classic Caviar Gift Box Duo
For beginners who don’t wanna go wrong at their first time with Caviar, this duo is the best pick. It’s suitable for a dinner for two, an appetizer for a special lunch or just an occasion for trying something new with mom. This gift box includes:
- Royal Siberian Osetra Caviar 2 oz
- American Hackleback Sturgeon 2 oz
- Mother of Pearl Spoons , two of them
- Blinis 30 count
- Crème Fraîche 1.25 oz mini tubs
Imperial Caviarlover’s Duet Collection
Ideal for those ones who like to mix Caviar with other fine foods. This box includes a jar with the best type of Imported Caviar plus a tasty bite of Foie Gras.
- 2 oz jar of Imperial Ossetra Caviar
- 4.4 oz creamy block of duck Foie Gras
Classic Brunch Gift Set
If you’re expecting more guests rather than just mom, this classic brunch set is going to help you please everyone equally. Here you’ll find everything you need to serve at the table to enjoy the Caviar experience and surprise everyone at home. This set includes:
- 1 California Premium White Sturgeon caviar (2oz)
- 1 Smoked Scottish salmon (4oz)
- 1 Bemka white truffle sunflower oil
- 1 Mini Toasts
- 1 Crème fraîche (8oz)
- 1 Sliced Iberico Ham (2oz)
- 1 Wild Boar Salami (6.5oz)
- 1 Rosemary & Olive oil Asiago cheese (5.3oz)
- 1 Raspberry Bellavitano Cheese (5.3oz)
- 1 Strawberry and Fig Jam 11 oz
- 1 Hot Pepper Bacon Jam 11 oz
Which one is your pick? House of Caviar is your go to online store for fine foods, Caviar and gifts. To look for more duos and sets for Mother’s Day visit our website and you’ll surely find the perfect combo for this celebration. Surprise mom this day and everyday! come, visit us and get the highest quality products just a click away from your home.
Enjoy our promo for Mother’s Day