Have you heard of many caviar types, and you don’t know which one to choose for a meal or special occasion? If you read this blog post, we guarantee that you will know which one to try and which dishes to include it in after this.
How to choose caviar? We know you’ve come this far to find out. This delicious delicacy should be selected according to the size of the grains, color, texture, and flavor.Each species develops its characteristics. Each species of caviar follows a maturation and a selection that gives it a unique aroma. That is why each caviar box is unique, just as we know that the opportunity to try it does not come every day. This blog post will talk about some caviar types and what dishes to include it in.
The first type of caviar we want to talk to you about is Paddlefish caviar. This caviar has medium-sized grains with dark to light gray eggs. It is derived from the Polyodon Spathula fish, which is not a species of sturgeon.
The paddlefish is considered a Caspian Sevruga cousin, as it is comparable in taste, color, and size to that of the Caspian Sevruga caviar. Paddlefish are very popular with chefs and Epicureans. It is usually served on canapes or blinis with fresh cream, or even as a garnish.
If you want to include this delicacy in a canape for an impressive entry, we will tell you how:
We can present the caviar on a crunchy whole-wheat toast or puff pastry spread with butter or creme fraiche to emphasize simplicity and give importance to the caviar. We can opt for more elaborate variations accompanying the caviar with salmon or smoked cod, avocado, hummus, prawns, or crab mince.
Now let’s continue with tobiko black caviar; what is this? This colorful little caviar comes from flying fish roe. You’ll usually find it festively decorating your sushi, makis and nigiri. Although the right color of tobiko caviar is bright orange, this black Tobiko has been naturally dyed with squid ink to give it a spectacular appearance. Use it to roll authentic sushi at home or to decorate appetizers and hors d’oeuvres.
You can use the Tobiko to taste fabulous meals at home for special occasions, such as homemade sushi or a creamy omelet.
Suppose you are going to prepare the tortilla with Tobiko. In that case, we want to tell you that it is a beautiful and delicious recipe for you to offer to your friends. The formula is an omelet, with onion, fish roe, and sauce and seasonings – ideal for an excellent breakfast!
To finish, we want to tell you about caviar that you should undoubtedly choose for any special event, Royal Imperial Kaluga. This golden caviar, of the Acipenser Dauricus and Acipenser Schrenckii species, is raised on a farm on China’s Qiandao Lake. Our Royal Imperial, with its giant eggs, is light brown to golden in color and has a firm texture with a creamy, buttery finish. What are you waiting to try?
We give you a tip before we leave so that you can prepare an exquisite dish for that brunch you want so much:
Any meat will serve to include caviar on the plate. We can use red or white meat, although, with this accompaniment, we recommend opting for the first option: beef, pork, veal, ox.Once we have chosen the dish’s base raw material, we only have to cook a sauce or side consisting of caviar to complete the recipe. Any ideas:
1 .beef chop with red fruit sauce and caviar
With the cutlet cooked on the grill traditionally, we create a sweet accompaniment with red fruit sauce and caviar roe placed on top.
2.Pork tenderloin stuffed with boletus and caviar
Before cooking the sirloin, it is filled with boletus, caviar or any other product that we want to include in the recipe. Once it is ready, it is closed and rolled so that it is well attached with a kitchen string. Ready, baked, and at the table.
We hope that everything we tell you in this blog helps you know what type of caviar to choose for a special occasion and what sumptuous dishes you can prepare from home or order in a restaurant.
If you want to know more about the world of caviar, we invite you to visit our House of Caviar page; we believe that you will love everything we have there for you.
Many connoisseurs of food will do whatever it takes to get their hands on the most exotic, delicious, and extravagant dishes, even if it means paying a small fortune. Some of the most luxurious meals are divine creations of the best chefs. Other foods are on the list only because of their rarity and demand. In this blog post, you will know five fine foods that you should try at some point in your life.
1.Of course, let’s start talking about caviar, our preference. Beluga Caviar is one of the finest dishes in the world, costing up to $5,000 per kilogram. Caviar is fish roe (eggs), and this particular brand comes from the Beluga Sturgeon, found mostly in the Caspian sea. It can take up to 20 years for a Beluga Sturgeon to reach its maximum size, and it can weigh up to 2 tonnes. The eggs are the largest of the fish eggs used for caviar. Beluga usually ranges from purple to black, the palest being the most expensive. Beluga caviar is generally served on its own on small pieces of toast as it needs no additions of flavor to improve it. If you have not experienced eating caviar when you bite down, each egg pops and releases a slightly salty-fishy flavor.
2.Another delicacy that you should try is the duck meat. There is a variety of meats that this animal can provide and give an elegant dish to your palate — for example, the Confit, which is the duck legs, this meat is fibrous. It is simmered by moistening it with the duck’s fat, which is bought separately and gives it a smoother texture. The Confit can be purchased canned or prepared at home, marinated very well with potatoes and garlic, with applesauce and figs, and with fruit sauces (also with jams). It is a fat and caloric preparation that contains sugars, so it should be consumed in moderation.
Other parts of the duck that you should prepare or order in some luxury restaurants are duck salami, fresh duck legs, duck sausages. If you eat some dishes with this meat, you will not regret it.
3.Now talk about Spanish meat. Iberico Ham is a type of cured ham produced in Spain and Portugal, the most excellent Iberico ham is from free-range pigs that have a diet of only acorns during the last period of their life.The classification of Iberico ham is rigorous. It has ‘black label’ ham considered to be the very best – produced from pure-bred Iberian pigs, roaming oak forests and feasting on acorns. On top of that, the ham is cured for a long 36 months! According to the Guinness World Records, the most expensive leg of ham commercially available is an Iberian ‘Manchado de Jabugo’, retailing at a whopping £3,192.76 (as of 20 March 2016).Although the pigs are reared for just three years, the ham legs are cured for up to six!
4.Another gourmet meat that should try is the Grass-Fed Beef Tenderloin. Loaded with that intense, rich flavor that only pure, 100% grass-fed beef can deliver, Sourced from cattle reared on grasses in the rugged, pristine wilderness, this is healthy cattle that are humanely and sustainably raised.
A long, narrow muscle from high up inside the beef loin, this is the most tender cut of them all, and perfect for all sorts of recipes – roast or grill it whole, served cut against the grain, or cut into individual steaks to sear or grill. This lean cut benefits from high-heat quick cooking to medium-rare – any more will be overkill. For the finest dishes, roast this beef tenderloin steak with bacon wrapped around it. You will melt from the flavor.
5.Finally, we want to tell you about a spice that is undoubtedly unique in the world of cooking. Saffron is easily the most expensive spice in the world. Harvesting Saffron is very particular — each strand must be handpicked, and it takes thousands to supply an ounce. There are many uses for Saffron from flavoring delicate dishes to coloring vibrant foods. Top chefs around the world love getting their hands on this spice to give their meals extra character.
If your rice is luminous yellow, then the chances are to share a saucepan with Saffron. The spice, nicknamed ‘Red Gold,’ is the vivid crimson stigma (or threads) from a crocus flower, and it’s used as a coloring agent in food. Why does something so small cost so much? It is a weight for weight, more expensive than gold itself. The reasons are simple: Saffron crocuses only flower for a week or two a year in the autumn; harvesting the spice is labor-intensive (it’s collected and processed by hand).
Each small flower has only three stigmas, which means it takes around two football pitches of crocuses to create a kilogram of Saffron. That’s as many as 300,000 flowers!
Would you dare to try it and give your meals a luxurious touch?
Now that you know the five best dishes you should try in life, what is the next step? Of course, it is to try them. At House of caviar, we have some of these dishes that you should try.