Truffles are one of those fine foods you’ll have to try at least once in your life. But don’t get confused! These have nothing to do with chocolate. Truffles are subterranean fungi grown in calcareous soils near the roots of broadleaved trees such as oak or hazelnut. Truffles are basically considered a form of mushroom. However, there are some remarkable differences between these two. Truffles grow underground while mushrooms typically grow above ground. Plus, edible Truffles don’t taste much like any traditional mushroom, even if both share a certain tier of earthy flavor.
Truffles are primarily found in Italy or in similar Mediterranean climates around the world. They’re mostly produced in concentrated areas around the world, including France, Italy, New Zealand, China, North Africa, the Middle East, and the Pacific Northwest.Because of its spore-bearing body and grow best in moist environments and after a rain.
There are several species of Truffles but the most common edible varieties are black truffles or white truffles. Black Truffles tend to have rough and somewhat granular exteriors, resembling solid clumps of dirt or even lumpy poop. Their insides are far more fetching by comparison, looking almost like wagyu beef. White Truffles tend to resemble a rough-skinned potato on the outside. On the inside, they exhibit the kind of marbled mushroom quality that you find in Black Truffles, albeit in a slightly different form.
And how does Truffles taste? you’d be surprised how mild yet complex they are fresh. Even though each has its own unique flavor, these subterranean fungi taste earthy, musky, floral, and exotic. Some describe it as being nutty, earthy, woody, mushroomy, and even a little chocolatey.
Besides having an exotic taste, Truffles are also recognized for being expensive. But there’s a reason. Truffles have a high price because nobody has been able to cultivate them. They are only found in the wild and are very seasonal, so you can find different varieties of truffles at all times of the year depending on the growing location.
Now, you may be wondering, how to serve Truffles? There are many ways of using it, such as fresh, honey, sauces and creams or oils. Next you’ll find two recipe ideas to try Truffles on your daily menu or some special occasion.
Pasta with Robiola and Truffles
4 tablespoons salted butter
8 ounces dried egg fettuccine or tagliatelle
8 ounces rocchetta cheese
Salt and freshly ground pepper
1 medium fresh white or black truffle peeled and sliced
Bring a large pot of salted water to a boil. In a small saucepan, melt the butter. Cook over moderate heat until the milk solids turn a rich brown and the butter smells nutty, about 6 minutes. Pour the butter into a bowl.Cook the pasta in the boiling water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot. Add the reserved water and the browned butter and toss with 2 forks. Add the cheese and toss until it begins to melt; season with salt and pepper. Transfer the pasta to warmed bowls, shave the truffle on top and serve right away.
Truffled parsnip & parmesan bruschetta
1 mini ciabatta or panini roll, cut into 12 slices
3 large parsnips , halved and quartered, cored and cut into 1cm cubes
50g parmesan cheese
1 garlic clove
3 tsp truffle oil
handful rocket leaves
Heat a griddle pan and toast the bread for about 2 mins on each side until golden and marked. Rub the cut side of the garlic clove over each piece. Heat the butter in a large frying pan. Add the parsnips, season with sea salt and freshly ground black pepper, then cook over a medium heat, shaking regularly until golden and softened, about 20 mins. Add a splash of water if you need to. Remove from the heat and whizz to a purée in a food processor with both of the oils. Season to taste. Set aside at room temperature if serving on the day. Can be chilled up to two days ahead.To serve, top the toasts with the truffled parsnip mix (it should be room temperature), scatter with rocket leaves and parmesan shavings, then drizzle with a little more truffle oil.
Before cooking, keep in mind the best way to store fresh Truffles is keeping them in the refrigerator for 1-3 weeks. Wrap them gently in a paper towel and then store in a glass jar of food storage container in the fridge. Change the paper towel every few days to prevent molding and you’ll have fresh Truffles at home.
Congrats! Now you know all the basics of Truffles! So, where to buy? When getting fine foods always go for reputable stores such as House of Caviar. We have the greatest selection of Truffles and its derivatives, Caviar, Seafood, and much more! Visit our online store and discover everything we have for you!
When someone mentions Caviar, what comes to your mind? Is it money? Is it elegance? Is it the ocean? all of these are valid. However, Caviar has always been surrounded by myths, beliefs or misunderstandings. Caviar has a long history on this earth and many stories to tell, that’s why if you’re feeling curious about this food keep reading what’s next. House of Caviar shares with you 10 facts about Caviar that we all should know. Where does it come from? Why is it so expensive? Is it healthy? All these questions will be answered.
Let ‘s begin!
1.Where does Caviar come from?
Caviar is made from eggs of the Sturgeon fish, in some cases called ‘roe’. The majority of Sturgeon eggs come from the seas around Russia and Iran, although recently the United States and China have actually begun farming their own Sturgeon fish to produce their own Caviars. These last ones are labeled as Domestic Caviar.
2.Types of Caviar
Caviar isn’t just one. People have been consuming sturgeon Caviar for hundreds of years but did you know there are approximately 27 sturgeon especies? You’ll be able to find Caviar of all flavors, colors and budgets. Each one has its own unique qualities but the first thing you should know is there are two categories of Caviar: Imported and Domestic. Imported Caviar is the one produced in Europe originally from the Caspian Sea, and Domestic is the one harvested, produced and commercialized in the U.S.
Among all this variety, there are some types of Caviar that stand out from the rest. These are Ossetra, Beluga and Sevruga. Ossetra, is the most popular Caviar in the world, known for its rich, nutty, briny flavor and firm, juicy, deep brown to gold pearls. While still expensive, it is the most affordable high-end Caviars on the market. Beluga, is the rarest and most expensive type and is noted for its large light-gray pea-sized pearls with a buttery, creamy, nutty flavor and unique full-flavored after taste. And Sevruga, the most common and affordable from this list, has small clear pearls that have a smooth, buttery flavor with a fresh and clean finish.
3.Is all Caviar expensive?
Caviar has a big reputation as one of the most expensive delicacies in the world. Prices garnered for Caviar can be between $28,000 and $30,000 for a kilo. However, the most expensive Caviar on the market today is the extravagant “Gold laced Caviar” valued at $113,630 per kilo for these exquisitely prepared fish eggs. But not all types of Caviar are priced with thousands of dollars. Nowadays, you’ll find multiple affordable options for all budgets.
However, much of the high cost of Caviar is down to the fact that female sturgeon takes a long time to reach egg-laying maturity. For the Siberian sturgeon, the main species farmed at Exmoor, it takes between four and five years and for the white sturgeon at Agroittica Lombarda the females don’t start laying eggs until they are 14 years old. And this is just the beginning, recollecting and producing Caviar until it’s ready to commercialize is a detailed and careful process.
4.How to choose Caviar correctly?
Professionals state the very best caviar originates from wild Sturgeon, both tasting and looking much better than roe from farmed fish. This means Caviar experts say Imported Caviar types are better than Domestic ones. Nevertheless, Domestic Caviar is ending up being more popular with consumers and chefs alike and generally costs less than the wild variety.
If you want to distinguish the classy kind of Caviar, the size and color of the eggs are two facts to consider.The most expensive eggs, preferred by connoisseurs worldwide, are generally colored gold or silver and give the appearance of rare-earth elements that make them much more attractive to take a look at than delicacies made from little eggs and colored dark gray or black. However, the best Caviar is the one you like the most! Take your time to try different types and make your choice.
5.How to serve Caviar?
There are many ways to serve Caviar. The first one is to serve Caviar by itself. Just stick the Caviar tin on top of a bed of crushed ice, and serve it with a bone, mother-of-pearl, gold-plated, or even plastic spoon. It’s recommended to not use silver or stainless steel, otherwise both Caviar and spoon will suffer.
A second way to serve Caviar should be piled on blini, toast points or plain bread. Accompaniments include melted butter, minced green onions, finely chopped hard-cooked eggs, sour cream or creme fraiche, and lemon wedges.
No matter which way you’re serving it, remember to keep it simple on the portions and also, non-metallic utensils should be avoided as they can tint the natural flavor of Caviar.
6.What are the best accompaniments for Caviar?
When it comes to drinks, Champagne and vodka are the ultimate classic pairings for Caviar. But at the end it is about what you like the most , and there are plenty of other options that pair just as well. Think about the best match for your meal and that’s it.
7.Is Caviar healthy?
Caviar is not just a fancy and luxurious meal. It is also a nutritious food, packed with protein, iron, and vitamin B12. Every bite of caviar contains a large number of minerals, protein and essential fats like Omega-3 fatty acids. Caviar is also known for being a variety of natural essential amino acids such as lysine, arginine, isoleucine, methionine and histidine. Among other benefits, consuming this food also improves your skin condition, boosts the immune system and improves brain function.
8.Is Caviar a profitable business?
According to the Caviar Market Report 20022, the global Caviar market is valued at 360 million USD in 2018 and will reach 540 million USD by the end of 2025. On the other hand, journalists and Caviar connoisseurs agree that the large variety of Caviar available to buy online was a saving grace for producers since the arrival of the coronavirus pandemic and will continue being. “By selling smaller tins of caviar, both in shops and online, producers have been able to sell to consumers looking to increase everyday luxury by buying Caviar to consume at home,” says Maren Boe, analyst at Kontali.
9.What’s the future of Caviar?
Caviar is everywhere! Why? There’s a remarkable reason: the rising boom of sustainable aquaculture farms has made it a lot more approachable and affordable. Caviar produced for consumption today, is farmed under environmentally healthier conditions than their natural habitat. After being banned and prohibited due to its exaggerated production, organizations like the CITES provides general oversight of these farming operations and regulates “best practices” through a specialized coding system.
10.Where to buy Caviar?
There are a couple of tips you’d like to follow to make sure you buy Caviar at the right place. As a first option, buy at reputable brands that are primarily focused on Caviar. We recommend paying attention to the provenance, production, handling and storage of the Caviar. Stay aware of words like “imported” and “Russian”. Actually, no Caviar legally comes from Russia nowadays. If you find one of these labels, they can be put on to confuse.
A second option is to buy online and today is your lucky day! If you haven’t still found a trusted store, get your Caviar and all the fine foods you’re looking for in House of Caviar. From all types of Caviar to meats, seafood, truffles and much more, everything you’re looking for is right here! Visit our online store and discover the greatest quality products just a click away from your home.
So, did you know all of this about Caviar? If you didn’t, now you do. Caviar is a unique and exquisite food worth trying at least once in your life. Next time you’re thinking about giving it a try, come with us. We’ll be more than glad to have you!
Valentine’s Day is the holiday of romance. During this day lovers celebrate their affection with gifts and greetings but it also gets hard to assure dinner reservations at restaurants. So, if you’re planning to celebrate this Valentine’s Day at home, why not try something new this year? For example, Caviar.
Caviar is a synonym of elegance and tradition. Some people don’t even think about ‘cause is “too expensive”, but this is a myth. There are many types of Caviar of all flavors, textures and prices. So, for this upcoming holiday, surprise your love mate with this exquisite ingredient at your dinner table.
So, how to make the perfect dinner for Valentine’s Day? House of Caviar sharing with you gift ideas and recipes you can easily try at home. But first things first, a home-cooked dinner requires more than just cooking. You’d want to have everything you need: a setting, dishes, a drink to pair your dinner, maybe music. Here’s a list of the basics you’ll need for a perfect Valentine’s Day dinner date:
- Serve an appetizer: while you’re finishing the last details of dinner, an appetizer is the ideal entry to set the mood. Try serving an easy and quick appetizer that won’t make your mate and you get full before the main dish.
- Cook a simple dish: when cooking at home you don’t want to make it more difficult for yourself. Think about a dish that shows off your cooking skills and avoid cooking difficult to eat or messy foods.
- Drinks!: this is mandatory for your dinner. This can be an alcoholic or non-alcoholic beverage. To pair your dinner with Caviar, go for the classics: champagne or vodka.
- Use your best dinnerware: a classy dinner is nothing without the right dinnerware. Take out and clean up the best dinnerware you have at home. For Caviar, it is recommended to use a special Caviar spoon, made of bone, plastic, or mother of pearl.
Now, it’s time to get ready and start cooking. House of Caviar is sharing with you a list of gift ideas for this Valentine’s Day. These gifts include all the products you’ll need to prepare a perfect and original dinner date with Caviar.
This is the perfect basket for a full dinner for two. Includes blinis and Crème Fraiche for appetizers, two types of Caviar and the spoons to serve it!
– 2 Mother of Pearl Spoons
– 1 Mother of Pearl Server
– 1 Crème Fraiche
– 16 Blinis
– 1 Paddlefish Caviar (1oz)
– 1 Royal Siberian Caviar (1oz)
If you’re a beginner in the world of Caviar, this is the ideal basket to start with. You’ll have everything you need at a modest price.
1 – Hackleback Caviar 2 oz
1 – Paddlefish Caviar 2 oz
1 – Salmon Caviar 2 oz
1 – Blini Traditional Size 16 pc
1 – Mother of Pearl Spoon
1 – Mother of Pearl Dish
Once you have all the ingredients for your dinner date, choose a recipe that matches your needs and that’s it. If you haven’t decided yet and you’re still looking for inspiration, check cooking websites like NYT Cooking, Food & Wine, Food 52 and Yummly, there’s a lot of ideas to choose from.
With Caviar, there’s no excuse to be surprised this Valentine’s Day. Remember to always get your food at reputable stores specialized in Caviar and fine foods such as House of Caviar. Visit our online store and find more gifts, seafood, meats and of course, lots of Caviar. Come and discover all what’s waiting for you!
Enjoy our promo for Valentine’s Day.
Looking for a tasty, classy and affordable ingredient for your meals? The answer is Smoked Salmon. How to elevate a sandwich? Smoked Salmon. Want to prepare a different breakfast? Try Smoked Salmon with eggs. Planning a fancy dinner? Smoked Salmon and Caviar. This food is a life-saver in the kitchen and there are endless ways to serve it. But do you really know what it is? House of Caviar is telling you the basics you need to know.
The word salmon comes from the Latin salmo, which later became samoun in Middle English. Many Indigenous tribes depended heavily upon salmon in their diet during that time. In the Pacific Northwest, they used to have Smoked Salmon for two weeks so it would keep without refrigeration. It was likely tough and less palatable than fresh salmon, but it wouldn’t spoil over time.
Salmon was abundant on both the East and West coasts of America. For example, the waters of the Northwest are particularly abundant with salmon, where it is known as “Alaskan turkey.“Also, in Hawaii, it is known as Lomi Lomi, a highly prized food.
Nowadays, there are eight species of salmon in North American waters, five in Pacific waters alone. Worldwide, commercial salmon production exceeds one billion pounds annually, with about seventy percent coming from aquaculture salmon farms.
So far we already Salmon by itself; it’s a big deal. But, what do we mean when we say “Smoked Salmon”? First, it turns out that “Smoked” is a pretty generic term that could refer to any number of products. The fish itself could be farm-raised or wild-caught, and the form could be cut into filets or sliced into steaks. Second, there’s the cooking method; some Smoked Salmon is cured and cold-smoked to create a raw fish with a sushi-like texture, while others are cooked over hot smoke and turn out firm and flaky.
There are three types of Smoked Salmon you should know about: cold-smoked, hot-smoked, and salt-cured lox and gravlax (which aren’t smoked completely but it still counts). They all start out the same way: the fish is brined in a salt solution to pull out the moisture and prevent the growth of bacteria. After that, hot- and cold-smoked fish are dried and smoked, and lox takes a different path.
Although, Smoked Salmon comes in a variety of forms, the most popular is Lox. Lox, first appearing in English in 1941, comes from the Yiddish laks and originated in New York. Lox is cured in salt brine and is preferably made of Pacific salmon. This is a majorly popular menu item usually served on a bagel with cream cheese. But wait, this is the time when we get to know the recipes! House of Caviar is sharing with you three easy and classic recipes with Smoked Salmon to try at home. Pick your favorite and cook for your family dinner or friends reunion and you’ll never go wrong!
Blini with Crème Fraîche and Smoked Salmon
1 pack Blini
2/3 cup creme fraiche
4 ounces Smoked Salmon
1/3 cup dill sprigs
freshly ground black pepper
Top each blini with 1 teaspoon crème fraiche. Divide the Smoked Salmon evenly between the blini, on top of the crème fraiche. Top each with a sprig of dill and a grating of freshly ground pepper. You can also top with a tiny spoon of Caviar (Your favorite type) and serve immediately.
Poached Eggs with Parmesan and Smoked Salmon Toasts
Four 1/2-inch-thick slices of sourdough bread
Extra-virgin olive oil
1/4 cup freshly grated Parmesan
2 ounces thinly sliced Smoked Salmon
4 large eggs
Preheat the oven to 425°. Fill a medium skillet with water and bring to a boil. Put the bread on a baking sheet and brush all over with olive oil. Bake for about 8 minutes, or until crisp. Reserve 8 toasts. Push the remaining 8 toasts on the baking sheet close together and sprinkle the Parmesan on top in a thick layer. Bake for about 2 minutes, or until the cheese is melted. Wrap the Smoked Salmon around the remaining 8 toasts. Reduce the heat under the skillet to moderately low so the water simmers. One at a time, break the eggs into a small bowl and pour them into the simmering water. Cook until the whites are just firm and the yolks are still runny, about 3 minutes. Using a slotted spoon, transfer the eggs to paper towels and gently blot dry. Put each egg in a small, warmed bowl. Serve immediately with the Parmesan and smoked salmon toasts.
Smoked Salmon Panini
8 slices brioche
8 thin slices Gruyère cheese
1/2 pound thinly sliced Smoked Salmon
Finely grated zest of 1 lemon
Salt and freshly ground pepper
Heat a panini press. Spread 4 of the brioche slices with mustard and top each one with 1 slice of Gruyère; divide all of the Smoked Salmon and the lemon zest between the 4 slices. Season lightly with salt and pepper and cover with the remaining slices of Gruyère. Close the sandwiches and grill for 2 to 3 minutes, until toasted and the cheese is melted. Cut the sandwiches in half and serve.
So? Is Smoked Salmon added to your shopping list? We hope these recipe ideas have inspired you to try this food at home. And always keep in mind to get your fine food products at reputable stores like House of Caviar. Visit our website and discover all we have available for you! From Caviar and seafood to the perfect accompaniments. Come and visit us! We’ll be glad to have you around.
Making a resolution is all about setting a goal or trying something new. If you’re aiming to learn new skills in the kitchen or training your palate with fine foods, we have news for you! You’re at the right place and the perfect way to accomplish what you’re wishing for is with Caviar.
Caviar is a one in a million delicacy. It comes from wild sturgeon fish, which belongs to the Acipenseridae family originally from the Caspian Sea and the Black Sea. Caviar is a rare and luxurious delicacy usually served cold. However, depending on its type it can be served in many ways!
Types of Caviar
Did you know Caviar isn’t just one? People have been consuming sturgeon Caviar for hundreds of years.There are approximately 27 sturgeon especies and you’ll be able to find Caviar of all flavors, colors and budgets. Today House of Caviar is introducing you to the top varieties of Caviar to try in 2022: Beluga, Ossetra, Paddlefish Caviar and Salmon Roe. What are their features and differences? How to serve them? We’re going to tell you everything!
Beluga Caviar is one of the most exclusive types of Caviar. Its texture is delicate, smooth and buttery and its taste is described as “magical”. However , the Beluga sturgeon is in serious danger of extinction due to the uncontrolled exploitation, so you won’t find this type of Caviar available. But you will find Beluga Hybrid, a hybrid that combines the size and flavor profile of original Beluga with the sustainability and production-speed of smaller Siberian sturgeon Caviars.
Sounds like something to try? Here’s a recipe idea for an elegant appetizer or a perfect classy snack.
Russian Blini with Smoked Salmon, Sour Cream and Beluga Hybrid
6 tsp. Beluga Hybrid Caviar
12 oz. smoked salmon
3 oz. full-fat sour cream
3 tsp. chives, chopped
Black pepper to taste
Place a small dollop of sour cream on each blini. Top with a folded piece of salmon, followed by a ½ tsp. of the Beluga Hybrid. Sprinkle a hint of black pepper and some chopped chives on top and voilá!
Osetra Caviar is the most popular type of caviar around the world. Ossetra comes in second in order of exclusivity, just behind Beluga caviar and before Sevruga. It is described as soft and loose, and the taste it leaves in the mouth can remind you of the taste of walnuts. You can pair Ossetra with any type of recipe and it will go more than well. Here’s an easy idea to try at home:
Toasted Brioche with Crème Fraiche and Ossetra Caviar
2 tbsp. Ossetra Caviar
½ loaf brioche
1 tbsp. butter
4 oz. crème fraîche
Cut out small rounds of brioche using a cookie cutter measuring about 1 ½” in diameter. Melt half the butter in a small skillet and toast the rounds on one side until just lightly golden. Flip and repeat with the remaining butter. After the rounds have fully cooled, place a small dollop of crème fraiche on top and top with about ¼ to ½ tablespoons of Ossetra Caviar. Serve and enjoy!
Paddlefish is actually considered a fish roe, not a Caviar, since it does not originate from a Sturgeon species of fish.It belongs to the Domestic Caviar family, which is the type of roe farmed and produced in the U.S. It is distinguished by an earthy, silky and smooth flavor with a subtle finish. For those with a lower budget, Paddlefish Caviar is a fine yet less expensive alternative to sturgeon Caviar. And if you’re wondering how to serve it, this is a recipe idea you should try:
Deviled Quail Eggs with Paddlefish Caviar
2 large quail eggs
12 quail eggs
2 Tbs. mayonnaise
1/2 tsp. Dijon mustard
1/8 tsp. finely grated lemon zest
1 Tbs. Paddlefish or Hackleback Caviar
Boil the eggs and cnce cooled, carefully peel the eggs and cut each in half lengthwise. Remove the yolks from the egg halves and transfer them to a food processor fitted with a steel blade, reserving the whites of the quail eggs and discarding the whites of the quail eggs (or saving them for another use). Add the mayonnaise, mustard, and lemon zest, and process the mixture to a fine paste. Season carefully to taste with salt, bearing in mind that the quail eggs will be topped with Caviar. Transfer the deviled yolks to a pastry bag fitted with a small star tip and pipe the filling into the quail egg white halves. Top each with a scant amount of caviar and transfer to a platter before serving.
This type of roe isn’t Caviar but it is known as a “Caviar Substitute”. Caviar Substitutes are affordable alternatives to Caviar. These are also original and tasty. One of the most popular products in this category is Salmon Roe, also called “Red Caviar”. It has a fresh, salty, and slightly “fishy” taste and it is consumed worldwide. Salmon Roe is a very versatile food, try it over buttered bread and served with sour cream, lemon, and onion for garnish. However, here’s another idea for you:
Scrambled eggs, salmon caviar and chives on toast
4 slices white bread
3 tbsp Butter
1 tbsp Salmon Roe
Toast the bread and keep warm. Meanwhile, melt the butter in a small pan over a low heat. Beat the eggs, season with salt and pepper and pour into the pan. Cook very gently, stirring all the time, until the eggs are just cooked. Serve the eggs on the toast garnished with the salmon caviar and chives.
So, which one is your first pick? If you’re still deciding, House of Caviar has all of them in our online store. Come and visit whenever you want to and find the greatest selection of high quality Caviar with us. We’ll be more than glad to have you!