5 facts about Sturgeon Caviar you should know

5 facts about Sturgeon Caviar you should know

How much do you know about the Sturgeon fish? Find out about where it comes from, how its process, which types of Caviar are made from it and what’s its current state reading this blog. You’ll definitely learn a lot! 

If you like Caviar, you should know it is made from the eggs of the Sturgeon fish. Did you know that? Good for you! Now keep reading cause we’re gonna tell you five facts about this fish so your next conversation about Caviar will be as a total expert. 

1.What is Sturgeon fish and where does it come from? 

Sturgeon is a highly reputed fish recognized by its eggs. There are various species of sturgeon fish living  in the fresh waters of the northern hemisphere. Sturgeons can grow up to 6 metres in length, weigh over 100 kilograms and live for over 100 years. They are carnivorous and mainly feed on worms, invertebrates, shellfish and small fish, combing the river bed with their snouts and sensitive barbels.

2. How’s the farming of Sturgeon fish? 

Farming sturgeon to produce caviar is expensive. This is mainly because the females mature late. Smaller species can only reproduce when they are between five and nine years old whereas the larger ones are only sexually mature when they are between eight and fourteen years old. In the past, the females were slaughtered to extract the eggs from their abdomens, but currently these techniques have evolved allowing the eggs to be harvested without killing the fish. 

The eggs are then weighed and sieved to remove them from their egg sack. After they have been washed and drained, they are graded according to quality. This is judged by the firmness, colour, smell and taste of the grains. The Caviar is then salted to improve its taste and enable it to be preserved for longer. The salt is thoroughly mixed with the grains of Caviar, but only briefly, so that they retain their firmness. The Caviar is then placed on a sieve to dry. Almost 5% to 6% of the egg’s weight is lost during this process.The Caviar is then quickly canned to stop it collapsing. The grains are packaged in metal tins and sealed with an overlapping lid to let as much air out as possible. Those due to be exported generally weigh 1.8 kg. They are then re-packaged in smaller tins by retailers. The tins are transported in refrigerated lorries. Small amounts are sometimes shipped by air freight.

3.How does Sturgeon Caviar taste? 

Caviar tastes somewhat like egg yolk, with a touch of herbs and iodine. Some varieties may be reminiscent of hazelnuts. Caviar has a recognisable sweet, fresh smell. To release its delicate flavour, you pop the grains of Caviar against the roof of your mouth with your tongue. Eating it with bland toast or blinis brings out its taste. Premium quality Caviar is marked as Malossol, meaning ‘little salt’ in russian, and contains between 2.8% and 4% of salt. However, it also contains borax, very fine salt used as a preservative. The second quality contains up to 8% of salt. The third quality is pressed Caviar, made from soft, broken or over-mature eggs which are mixed with brine and placed in small oak barrels.

4.Which types of Caviar can you get from Sturgeon fish? 

There are different types of Caviar depending on the species of sturgeon. The Beluga produces around 15 kg of large eggs, called grains, which are dark grey to light grey in colour. They are also more fragile. This is the most expensive Caviar, but not the best according to gourmets. The best Caviar is considered to be from the Osetra species, whose smaller, firmer grains keep better. Between 5 kg and 20 kg of Caviar are extracted per female and the grains vary in colour from dark to golden brown and even anthracite grey and caramel. Ossetra Caviar has a particularly delicate flavour with a hint of hazelnut.  Sevruga Caviar has the smallest grains. Between 2 kg and 8 kg are taken from each female. The grain is dark grey and its taste has a touch of iodine.

5.What’s the current state of Sturgeon fish?

Given the significant depletion in sturgeon populations, sturgeon fishing has almost disappeared globally and exporting wild sturgeon is now banned. Sturgeons are readily overfished, and the International Union for Conservation of Nature and Natural Resources (IUCN) lists more than half of the remaining species as critically endangered. The Chinese sturgeon is thought to be the species most at risk, because its population declined nearly 98 percent between 1973 and 2010. This decline has been associated with water pollution in the Yangtze and dam construction that has blocked access to or changed the flow regime near the sturgeon’s remaining spawning areas. Some researchers worry that the species is close to extinction because there was no evidence of reproduction in the wild in 2013 and 2014.

Now you know all of this about the Sturgeon fish, are you ready to try Caviar? Visit our store in House of Caviar. We have a great variety of the best quality Caviar imported and domestic just a click away from you. Visit us!

 

Caviar and Foie Gras: A perfect match

Caviar and Foie Gras: A perfect match

What happens when two of the most exquisite foods get together? Foie Gras and Caviar when on the same dish turns out to be a perfect match. Find out why, how to serve them and where to buy.

Unctuous and luxurious are some of the characteristics that stand out of Foie Gras, a french product that is present on the tables, most of all during special events. Nowadays, Foie Gras is one of the most exquisite and praised delicacies in the world of gastronomy due to its particular characteristics of flavor and texture. This product mixed with Caviar is a perfect match at any table. But, how much do you really know about Foie Gras

Foie Gras is a food  that can be easily fascinating for anyone who is curious about cooking. Foie Gras is the healthy liver of an adult duck or goose, raised according to tradition and that has been fattened with an abundant diet.Some birds of passage have the ability to store fat to be able to fly long distances. In both goose and duck, this excess lipid is stored in the liver as a complement to peripheral skin storage. Foie Gras was born from the observation of this phenomenon and from a selection of the species.

In addition to its exquisite fame, Foie Gras contains unsaturated fatty acids. Its consumption is recommended in our diet because it has the effect of reducing the rate of bad cholesterol in the blood. Now you know what it is, some of its history and the benefits in our health, we bring you a list of recommendations for serving Foie Gras like an expert! 

1.To obtain all the subtle perfumes and delicate flavors of Foie Gras, we recommend you to leave it at room temperature for 10 to 20 minutes before tasting it. Being too cold, it loses its aromas as well as its exceptional ability to melt in the mouth like butter.

2.To preserve all the fineness of its texture, the Foie Gras must be sliced at the last moment with the fine blade of a well-sharpened knife, without teeth, passed under hot water. Between each slice, soak the knife blade and pat dry.

3.Foie Gras is highly recommended to be served on previously cooled plates.

This product works as a main dish and also, as an entrance. If you’re serving Foie Gras as a leading product we advise serving between 100g to 130g per person and as an entrance, you can serve between 50g to 70g per person. 

Foie Gras combines very well with farmhouse bread, sandwich bread, brioche and canapé crackers. You can also toast them for more flavor. If you like sweet combinations, we recommend serving it with bread containing fruit or nuts. But don’t try to spread the Foie Gras, just place it gently on the bread. Fruit makes for an excellent accompaniment to foie gras, whether in a jam or compote. You can serve it with figs, pears, grapes or dates.In terms of beverages, Foie Gras goes very well with sweet wines and  champagne. Now, the question is: How to serve it with Caviar

Here are two recipes to try Foie Gras team up with Caviar. Choose your favorite and if you want to keep digging visit websites like Food and Wine, Yummly and Cooking by the New York Times. 

Tartlets with cannelloni

This is a very easy recipe if thinking about serving Foie Gras and Caviar as an appetizer. You will only need the tartlets which you can find at the supermarket. Fill the tartlets with Foie Gras, add  a little mozzarella and bake for a few minutes until the cheese melts. Choose your favorite type of Caviar and put a spoon of it on top. That ‘s it! 

Pasta with Foie Gras and Truffles

Ingredients:

4 ounces  Foie Gras

1 spoon Caviar

½ cup dry red wine

½ tablespoon unsalted butter or duck fat

2 tablespoons minced shallots

½ cup chicken stock

 Salt and ground black pepper

½ teaspoon dried thyme

½ ounce black truffle

4 ounces pappardelle

Reserve 1 ounce of the Foie Gras and slice it in half. Dice the rest and place in a bowl. Gradually add wine and use a small whisk or fork to blend Foie Gras and wine together until smooth. Set aside. Heat fat in a 12-inch skillet. Add shallots and sauté on medium until soft and barely tinged with brown. Add stock and cook until stock is reduced by half.Remove from heat. Stir in Foie Gras mixture. Heat gently for a couple of minutes, not more than a very low simmer. Season with salt and pepper. Add thyme and truffle juice. Remove from heat and cover to keep warm.

Bring a pot of salted water to a boil, add pasta and cook until al dente, about 5 minutes. Drain well. Transfer pasta to skillet. Place over low heat. Add truffles.Turn pasta to reheat and coat with sauce. Check seasoning. Divide into two warm soup plates and serve with a piece of Caviar on top of each portion.

Where to buy Foie Gras and Caviar? Before getting in the kitchen visit House of Caviar and find a great variety of high quality products. Click here to buy Foie Gras whether it is fresh or prepared. You may also check mousses and pates.  Caviar is our specialty so you’ll be able to choose from domestic and imported Caviar. We’ll be pleased to have you! 

 

Beginner’s guide to Osetra Caviar

Beginner’s guide to Osetra Caviar

Want to know everything about Osetra Caviar? There’s so much information about Caviar, it can be confusing at times. What is it? How does it taste? What ‘s the price? and how to serve it? Keep reading and find out.

Caviar is a whole universe of flavors and colors. The first thing you should know  about is Types of Caviar. There are three types of Caviar that stand out from the rest. One of them is the so-called Osetra Caviar. Osetra Caviar is the second caviar in order of exclusivity, just behind Beluga caviar and before Sevruga. Among the main differences is the size, Osetra Caviar is a little bit smaller than the rest. The size of the pearl is about 2 millimeters.

This type of Caviar is described as  soft and loose, light gray in color, with golden reflections and very aromatic. The consistency of the roe is firmer than that of other sturgeons. The taste it leaves in the mouth can remind you of the taste of walnut. This is the main reason why some prefer it, even over Beluga Caviar. Osetra Caviar, also called Oscietra or Asestra, comes from one of the sturgeon varieties native to the Caspian Sea. These fish have a medium dimension. They can reach two meters in length and weigh between 40 and 100 kilos, in some cases. It has a large snout and feeds on other fish, crustaceans, and algae.  In Russia, this is the most farmed variety. 

How much does it cost? Osetra Caviar pricing depends on the supplier. In out store Osetra Caviar price per ounce: 

Now you know what Osetra Caviar is, how it tastes and how much it costs, let’s find out how to serve it. Caviar can theoretically last in the fridge for up to a month, but that’s only if it’s stored at the proper temperature (28 to 34 degrees) But if your fridge doesn’t get that cold the appropriate work around is to keep the caviar tin in a pouch surrounded by gel ice packs (These are typically supplied by the store at no extra cost). If you omit this step you will find your fish roe bleeding oil, so you should just consume the entire tin shortly after opening.

The best way to store Caviar is at a low temps. So if the restaurant serves the roe on ice, take a few minutes to appreciate how the oils become richer and more flavorful as they start to warm up.And If you’re eating the roe at home, 10 minutes outside of the fridge should be about right before serving. So, the question is how to serve it? You already know how to keep Osetra Caviar and the other types of Caviar at home. We looked for the best recipes with Osetra Caviar and here are some recommendations you will surely love to try out! 

Caviar Waffle Bites 

Ingredients:

 

1/2 cup all-purpose flour 

2 teaspoons granulated sugar

3/4 teaspoon kosher salt

1/2 teaspoon baking powder

1/2 cup buttermilk

1 large egg

2 tablespoons unsalted butter, melted, plus more for greasing

3 tablespoons crème fraîche

1 (1.1-ounce)  Osetra Caviar 

Chopped fresh chives, for garnish

Grease a round waffle iron with butter; preheat to high. Whisk together flour, sugar, salt, and baking powder in a bowl. Whisk together buttermilk, egg, and melted butter in a small bowl until well combined. Add buttermilk mixture to flour mixture; whisk just until incorporated. Pour half of the waffle batter (about 1/2 cup) onto preheated waffle iron; spread gently over the iron grid with a small spatula. Close iron, cook until browned and slightly crisp for about 3 minutes. Transfer to a wire rack; cool slightly, about 5 minutes.

Following the waffle grid marks as a guide, cut each waffle into 4 wedges, then cut 3 long rectangular pieces from each wedge to yield 12 pieces per waffle. Spoon crème fraîche into a small ziplock plastic bag; snip the tip off one corner of the bag to form a 1/4-inch opening. Spoon Osetra Caviar evenly into the outermost square of each rectangular waffle piece; pipe a small dollop of crème fraîche into squares directly next to the Osetra Caviar. Garnish with chives. Transfer to a platter and serve.  Chef Justin Caple is the creator of this recipe and many more using Caviar, visit Food & Wine and you’ll find more of his wor

Omelet with Pressed Caviar and Sour Cream

Ingredients

3 tablespoons Osetra Caviar (3 ounces)

2 tablespoons sour cream

1 tablespoon minced chives

2 large eggs

Salt and freshly ground pepper

1 tablespoon unsalted butter

In a small bowl, beat the eggs until frothy and season with salt and pepper. In a 6-inch nonstick skillet, melt the butter over high heat until the foam subsides. Add the eggs and stir constantly with a heatproof rubber spatula, while shaking the skillet, until the eggs are set but still moist. Off the heat, dollop the sour cream mixture across the center of the eggs. Shake the skillet to loosen the omelet, then fold one-third of the eggs over the filling. Tilt the skillet and turn the omelet onto a plate, folding it over itself as you tilt. Garnish with the strips of Osetra Caviar, sprinkle with the remaining chives and serve right away. This is a recipe by Chef Jacques Pépin, check more of his work at Food & Wine clicking here. 

There are a million chances to enjoy Osetra Caviar and all the types of Caviar.  House of Caviar offers you the Best Caviar imported and domestic. If you’re ready to try Caviar, we invite you to visit our store and pick your favorite. 

 

How to prepare Salmon Roe : Recipes ideas for a special meal

How to prepare Salmon Roe : Recipes ideas for a special meal

How to cook Salmon Roe and where to buy it? Keep reading ‘cause we’ll tell you all the answers, and they’re all suitable for making at home. 

If you’re planning to step into the world of Caviar, starting with Salmon Roe is a great move. Salmon Roe is a reddish-orange semi-transparent egg found in the bellies of female salmon. It’s also known as red Caviar. 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 can be more affordable and accessible for everyone. 

In case you’re wondering how does it taste, eating Salmon Roe for the first time it’s a whole experience! If you’re an umami flavor seeker, you’re definitely gonna love it. So, you make your decision to try Salmon Roe, congrats! But how to cook it and where to get it? We’re gonna show you a list of recipes you can cook from your home and how to buy it right here from House of Caviar. 

1.A rookie salad 

A mix-it-all-together recipe is excellent for beginners. This Salmon Roe and cucumber salad are great for your introduction to the flavor of red Caviar. For this recipe, you don’t need a significant amount of  Salmon Roe, so you’ll still have Caviar to try a few more times. 

Ingredients

1/3 cup good quality salmon roe

1/2 cucumber, peeled, seeded, and cut into tiny dice

1 1/2 tablespoons red onion, very, very small dice

1 tablespoon good quality full-fat creme fraiche

1/2 tablespoon milk

1/4 teaspoon lemon zest

kosher salt and fresh ground black pepper

1 tablespoon scallion rings; this is not a garnish

Combine sour cream, milk, zest, a pinch of salt, and a few grinds of fresh pepper in a small bowl and mix until it is all incorporated. Add the Salmon Roe, cucumber, and red onion. Stir to combine. Let the salad sit for 15 minutes, taste, and check the seasoning. Add a few sliced scallions and a grind of fresh ground black pepper or your favorite spices and serve. 

2.Red Caviar pasta 

Friends or family are coming over, and you’re running out of time. This recipe is a thirty minutes meal, tasty, and always a winner. 

Ingredients

Salt

1/2 pound dry tagliarini or fettuccine

2 tablespoons unsalted butter

1 shallot, minced

1/4 cup plus 2 tablespoons crème fraîche 

1 tablespoon finely chopped flat-leaf parsley

1 teaspoon chopped tarragon

Freshly ground pepper

2 ounces thinly sliced smoked salmon, cut into 1/2-inch ribbons (1/2 cup)

4 ounces Salmon Roe 

First, bring a large pot of water to a boil and add a pinch of salt. Add the tagliarini and cook until al dente. Drain the pasta, reserving about 1/2 cup of the cooking water. In a large, deep skillet, melt the butter over moderate heat. When the foam subsides, add the minced shallot and cook over moderately low heat for 2 minutes, stirring. Add the crème fraîche, parsley and tarragon. Stir in about 1/4 cup of the reserved pasta cooking water and season with pepper. Then, add the pasta and smoked salmon ribbons and toss well. Add up to 2 more tablespoons of the reserved cooking water if the pasta seems too dry. Remove from the heat. Add three-fourths of the Salmon Roe and toss gently. Serve in shallow bowls, garnished with the remaining Caviar and voilá! 

3.Red Caviar appetizer 

Who doesn’t love potato chips? And if we add some Red Caviar on top? It’s never too late to try new combinations. Here’s what you’ll need: 

¼ cup crème fraîche or sour cream

¾ teaspoon finely grated lemon zest

4 ounces Salmon Roe 

 Potato chips

In a small bowl, whisk together crème fraîche and zest. Top each potato chip with a small dollop of crème fraîche and a spoonful of Salmon Roe, and that’s all! 

Wanna keep digging into Red Caviar recipes?  Food52, Food and Wine and Cooking by The New York Times are great places to look for recipes. But before you enter the kitchen, we’ll tell you how to get the star ingredients: Salmon Roe. Visit our homepage House of Caviar and Fine Foods, go to the Caviar section, and click on the Fish Roe button. You’ll find Salmon Roe and many other options available for you to try next. 

At House of Caviar, we offer you a great variety of Caviar just a click away from your home. Check the entire selection of Caviar, meats, seafood, and specialties

Beluga Caviar: The best option to try

Beluga Caviar: The best option to try

Among the most select variety of foods, Caviar is king. A delicacy consumed for many centuries by the Persians, who were the first to consume sturgeon roe regularly. They had the belief that caviar increased strength and physical endurance. For their part, the Romans attributed medicinal and healing properties to caviar.

In the 17th century, the sturgeon roe’s consumption was recognized as something luxurious and opulent, and today, Beluga Caviar appears. This caviar has a delicatessen status: one of the most famous and exclusive caviar. This variety comes from the beluga sturgeon or Huso Huso, which lives in the Caspian Sea, mainly in Iran’s lightly polluted waters.

Why is Beluga Caviar the best option to try?

The first reason is that it is one of the most sought-after types of caviar.

It is named after the type of sturgeon it comes from, the Huso Huso or Beluga sturgeon. This fish stands out, above all, for its size. And for the size of the eggs, which are the largest that can obtain. Each dial has a smooth, gray texture. It also has a particular flavor that many describe as sublime, complex, and persistent at the end.

Within this type, there is one that is considered the best caviar in the world. It has a very high price in the market, given how rare it is to find it. The albino beluga sturgeon also produces a type of caviar called Almas, a Russian word for diamond. This caviar is light gray, almost white.

So let’s go back to the reasons why you should try Beluga Caviar. The greed to taste this caviar is mainly due to its size and longevity since it can reach 5 meters in length, weigh more than 1,000 kilograms and live up to 150 years. It takes about 18 years to reach sexual maturity in females, and after that, it produces roe every two to four years. From it, you get one of the most expensive caviar and are valued by all.

These glorious gleaming eggs, ranging in color from light gray to black, are considered a luxury product. Caviar connoisseurs consider eating Beluga Caviar to be one of life’s greatest pleasures, and they rave about it’s incredibly smooth texture and enriching taste.

What Beluga Substitutes should you try?

At House of Caviar, today we will talk about 3 three types of caviar that we recommend if you do not find beluga caviar available.

Beluga Hybrid Caviar– Beluga Hybrid Caviar is obtained from a unique cross of Beluga (Huso huso) and Siberian Sturgeon (Acipenser baerii).

Kaluga Premium: Kaluga sturgeon caviar comes from Kaluga sturgeon. It is one of the largest freshwater fish in the world. Their eggs have a deliciously smooth texture and a soft, buttery flavor.

Imperial Russian Ossetra: Osetra caviar is almost as precious as beluga caviar, making this special reserve from Osetra among the best caviar you can find online. This authentic Osetra produces large, golden, gem-like roe packed with an excellent buttery flavor. As exquisite as they come!

We know that if you reached the end of this blog, you are a caviar lover or looking to try this great delicacy called Beluga Caviar.

There are different types of caviar, some more expensive than others. However, you should know that eating caviar in any of its presentations will be a symbol of delicacy and luxury. At House of Caviar, we offer you a wide variety of excellent quality caviar.

We have imported caviar and domestic caviar for you. If you think this is the ideal time to start eating this wonderful delicacy, we invite you to visit our store.