by HOCAFF Team | Apr 4, 2022 | General
Caviar is worldwide known as one of the top delicacies. Eating Caviar is a whole experience of flavors, colors, texture and elegance. Many people doubt trying Caviar because “it’s too expensive” but this is a common myth, there are more than 27 species of Caviar available for all budgets. However, this time we won’t talk about types of Caviar or how to serve it, this time you’ll know a new benefit of this ancient food.
Caviar is great for your health. It’s good for your heart, it has a lot of vitamins and minerals but did you know it can also be good for your skin? Caviar and skin care isn’t a new duo. In fact, it’s been popping up in products since the Dynasty era but it wasn’t until recently its anti-aging prowess was proved. A 2012 study showed that, when mixed with an antioxidant, Caviar could boost mitochondrial function as well as strengthen the skin’s structure. Some other independent studies have yet to conclusively prove that the proteins and minerals it contains may prevent inflammation and protect against sun damage as well.
If you’re thinking including Caviar in your skincare routine is actually putting the fish eggs in your face, you’re wrong! Caviar contains concentrated doses of omega-3 and omega-6 fatty acids that typically make it into products, but rather extracts from the nutrient-rich matrix that surrounds them.
Caviar contains so many components that make it good for your skin. Some of the one you should know are:
- Phospholipids: substances leading to deep moisturizing, skin rejuvenation and protection. They make the skin elastic, firm, with a velvety texture.
- Phosphoproteins and amino acids: substances that are essential components of collagen, elastin and NMF (Natural Moisturizing Factor). These are essential for the development and integrity of skin tissues.
- Trace elements: components essential for the smooth functioning of cells.
- Phosphorus: a high energy component and vital to skin cells.
- Metallic elements: potassium, sodium and calcium, ingredients that enhance the skin’s luminosity and feed the cells.
- O3 fatty acids for skin rejuvenation.
- Proteins: these ones offer all of those elements that make up the collagen fibers, responsible for the firmness and elasticity of the skin.
We already know Caviar has a lot of components and properties that are great for your skin, but what’s the number one benefit? Anti-aging! “Caviar extract contains antioxidant properties to protect skin against dangerous UVA and UVB rays,” explains dermatologist Michelle Henry, M.D., “This helps to prevent collagen and elastin breakdown.” It works wonders on lessening the appearance of wrinkles.
Sturgeon eggs also provide moisture and leave behind a beautiful glow, making skin appear more radiant and youthful, and its hydrating elements such as the fatty acids omega-3 and omega-6, these ones play an important role in the integrity and barrier function of the skin.
And there’s more. The extract of black caviar contains zinc that is not only immune-boosting but great for your skin. Zinc helps protect against oxidation and free-radical damage, as well as support fibroblasts, which is the building block for the extracellular matrix which forms elastin, collagen and other structural fibers which promote youthful skin. Plus, because of its immune properties, zinc is also a great skin healer.
Caviar is good for your hair, too. Caviar extract also provides great anti-aging benefits to your hair, according to experts. The UV protective and moisturizing properties that help improve the texture and quality of the skin also help the hair. Caviar extract will deliver hydration and increase the shine of hair strands so as a result you’ll get full, soft, shiny locks.
Hopefully, after all of these reasons you may be wishing to try Caviar and experience all of its benefits. House of Caviar seems like the perfect place to start with. Visit our online store and discover the greatest selection of fine food products such as:
- Caviar
- Foie Gras
- Seafood
- Meats
- Specialities
House of Caviar has everything you need! High quality products just a click away from your home. Visit us and enjoy!
by HOCAFF Team | Mar 22, 2022 | General
Caviar is one of the top delicacies in the contemporary world. However, Caviar is not a current trend, people have been consuming it for hundreds of years. Beginning in the 1800s, fish eggs were harvested and consumed from other fish species but none have achieved the status of “true caviar”. Years later, the best quality Caviar comes from the countries around the Caspian Sea. Our caviar, Caviar farmed in regions like Italy, Romania and China producing the highest quality, and most in-demand Caviar in the world.
Back in the early days, Caviar was harvested from the wild sturgeon swimming in the Caspian and Black seas. The fisherman would capture the fish, cut out the “roe sacks” that held the eggs, and throw the fish back in to die. This overfishing critically endangered the wild sturgeons. Today, most of the world’s Caviar is being farmed across the globe, from China to the Middle East to Madagascar.
Although most of the Caviar comes from other regions different to the original ones(Domestic Caviar), Imported Caviar still being the “big deal”. Of the 27 sturgeon species, fishes like beluga, sevruga, and osetra have long dominated the Caviar world. Today you’ll learn a little bit more about them and if you’re getting excited for cooking, we’re sharing recipe ideas for each.
Beluga: is one of the most exquisite and exclusive types of Caviar. Its texture is delicate, smooth and buttery and the taste is long and complex. And when it breaks inside the mouth it is described as “magical”. However, its uncontrolled exploitation has put these types of fish at serious risk. This is the reason why Beluga Hybrid exists, a sustainable option for enjoying this type of Caviar.
Osetra: 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. Although Beluga is on top of exclusivity, this is definitely the most popular one among all species.
Sevruga: this may be the least expensive Caviar compared to the top three. The color of its roe is gray-black, and has the strongest flavor among Sturgeon eggs. It’s becoming a popular choice among chefs and a favorite ingredient for seafood.
Cucumber And Sevruga Caviar
Ingredients
1 cucumber
2 tablespoons Sevruga Caviar
50 grams sour cream
Start slicing the cucumber from one side like you will peel it and continue doing so till you get to the half of the cucumber. Turn the cucumber upside down and do the same thing. After you are done, start rolling the thin and long slice and pit it on a serving plate. If it doesn’t stay, use a toothpick to hold it together. With a teaspoon, put on each slice of cucumber a little sour cream and then the Caviar. You can serve it after you’re done or keep it in the fridge for 30 min.
Pappardelle with Poached Egg and Beluga Caviar
Ingredients
6 large eggs
1 Tbs. kosher salt
10 oz. good-quality dried pappardelle
4 Tbs. unsalted butter
1/3 cup freshly grated Parmigiano-Reggiano
6 tsp. Beluga Caviar
Bring a large pot of water (about 6 qt.) to a boil for the pasta. Meanwhile, fill a wide, shallow pan with water and bring to a gentle simmer. Crack each egg into a saucer and gently slide it into the simmering water. Poach the eggs until the whites are firm but the yolks are still runny, 2 to 3 minutes. Remove each egg with a slotted spoon, drain any water, and set on a warm plate. When the pasta water is boiling, add the salt and pasta. Stir frequently to keep the pasta from sticking. Use the cooking time on the package as a guide, but start checking 2 minutes sooner. When the pasta is al dente (soft but with some resistance left), drain it in a colander, reserving about 2/3 cup of the cooking water. Return the pasta to the empty pot and toss with 2 Tbs. of the cooking water, the butter, and the grated cheese. If it seems too dry, add a few more spoonfuls of water and toss again.Portion the pasta into six warm serving bowls, top each with a poached egg and the Caviar, and serve right away.
Prosciutto appetizer with truffled burrata, Osetra caviar and ligurian oil
Ingredients
8 slices Prosciutto di Parma (preferably hand carved)
2 rounds fresh burrata cheese
2 ounces Osetra Caviar
1 small piece fresh white truffle for shaving
Olive Oil for drizzling
1 teaspoon freshly cut chives
Place sliced prosciutto on plates. Quarter the burrata into wedges, place a piece on each prosciutto slice. Top with Caviar, oil, shaved truffle, and chives. Fold into a roll and enjoy.
These are only a few recipe ideas. When serving any type of Imported Caviar, the experts say it is best served on its own and cold, although there are many ways you can present it for added taste on top of its already delicious aroma. Here are a few extra options for you to try: unsalted crackers, toast, blinis, crème Fraiche, lemon wedges, minced onions or potatoes.
So, which one would you try first? Before buying Caviar make sure you go to a reputable store. Whether you’re buying online or physically, always go for fine food stores or specialized places like House of Caviar. Visit our online store and find the greatest variety of Imported Caviar and all the accompaniments you need for a perfect dish. Visit us! We’ll be looking forward to having you.
by HOCAFF Team | Mar 8, 2022 | General
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
Ingredients
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
Ingredients
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
50g butter
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!
by HOCAFF Team | Feb 21, 2022 | General
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!
by HOCAFF Team | Feb 4, 2022 | General
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.
by HOCAFF Team | Jan 24, 2022 | General
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
Ingredients
1 pack Blini
2/3 cup creme fraiche
4 ounces Smoked Salmon
1/3 cup dill sprigs
freshly ground black pepper
Caviar (Optional)
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
Ingredients
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
Ingredients
8 slices brioche
Dijon mustard
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.
by HOCAFF Team | Jan 10, 2022 | General
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
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
Ingredients
6 tsp. Beluga Hybrid Caviar
12 blinis
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!
Ossetra Caviar
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
Ingredients
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 Caviar
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
Ingredients
Kosher salt
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.
Salmon Roe
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
Ingredients
4 slices white bread
3 tbsp Butter
6 Eggs
1 tbsp Salmon Roe
12 Chives
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!
by HOCAFF Team | Dec 24, 2021 | General
The countdown to 2022 has begun! This New Year’s Season will be a reason to celebrate with the ones you love the most and one of the best ways to do it is enjoying a great New Year’s dinner. If you’re getting tired of eating the same thing year after year, why not try something new, tasty and elegant? This New Year’s Season make sure Caviar is on your table. In case you’re not sure how to serve Caviar for New Year’s Season, no worries! House of Caviar is sharing with you our top recommendations of Gift boxes available in our online store.
A great year must start with great food and Caviar is way beyond. Caviar is like diamonds when it comes to food. No matter your budget, serving Caviar on your dinner table will always surprise your guests and present you as a fine host or hostess. But what are the options? There are plenty! The first thing you should know is there are lots of types of Caviar but mainly two categories: 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.
Furthermore, there are other types of roe known as “Caviar substitutes” which you’d like to keep in mind as well. However, the top five Caviars you should be familiar with are: Beluga, Ossetra, Kaluga, Sevruga and Domestic Caviar. This category of American Caviar includes Paddlefish and Hackleback Caviar.
Now you know some of the types of Caviar to choose from, you may be wondering how to serve it this New Year’s Season? There’s a common belief that the only way to eat Caviar is by itself, but actually, Caviar can be eaten in endless ways. There are many different Caviar accompaniments you could enjoy with your Caviar. One of the most well-known pairings is Caviar and blini. Blinis are basically a small pancake or crépe made with leavened batter. They pair beautifully with Caviar and they’re commonly topped with crème fraîche. You can also find Blinis in our online store, check our specialities tag and find much more!
Crackers are also a very common pairing for Caviar. A warm, fresh piece of bread, baguette toast-point, or even unsalted potato or pita chips can serve as your Caviar carb-base. No matter which accompaniment you use, remember Caviar is eaten in small portions, often smaller than a tablespoon. It is recommended to take small bites and savor the subtle flavors and texture. And what about the drinks?
Caviar is usually served with champagne and vodka. Mild lager or blonde beer pairs nicely with some types of Caviar, however Caviar experts also conclude you can pair it with the drinks you like the most.
It’s time for our top New Year’s Season recommendations. Are you looking for a gift or planning to buy a full set for your dinner table? These are House of Caviar’s gift boxes and they’re just what you’re looking for.
Bemka Caviar Flight
This is a perfect box for Caviar enthusiasts. Experiment with six different Half-ounce jars of our best-selling Caviar.
This set includes:
1- Royal Imperial caviar (1/2 oz)
1- Beluga caviar (1/2 oz)
1- Crown caviar (1/2 oz)
1- Royal Siberian Ossetra caviar (1/2 oz)
1- Amur Kaluga Caviar (1/2 oz)
1- Hackleback caviar (1/2 oz)
2- Creme Fraiche (1.25 oz Ea)
2- Mother of Pearl spoon
1- French Blinis canape (16 count)
Royal Caviar Gift Basket
Want to try Caviar but want to take it easy? This is an ideal box for curious eaters.
1 – Royal Imperial Caviar 1 oz
1 – Premium White Sturgeon 1 oz
1 – Paddlefish caviar 1 oz.
1 – Creme Fresh 8 oz
1 – Mother of Pearl Spoon
1 – Mother of Pearl Dish
1 – Blini Traditional Size 30 pc.
Prestige Collection Gift Basket
Dinner for two? This Caviar box has all the essentials for a small but fine table.
This basket includes:
– 2 Mother of Pearl Spoons
– 1 Mother of Pearl Server
– 1 Crème Fraiche
– 16 Blinis
– 1 Paddlefish Caviar (1oz)
– 1 Royal Siberian Caviar (1oz)
So, which one are you having? You can also check the rest of the products available in our Gift section. Maybe some American Caviar and accompaniments like Foie Gras works for your New Year’s eve dinner, too. Whatever you decide to get, make sure you buy in a reputable store like House of Caviar. Visit our online store and discover all the types of Caviar available and fine foods as well. Come and visit! We’ll be more than glad to have you.
by HOCAFF Team | Dec 3, 2021 | General
Looking for the perfect meal for the Christmas Season? If you’re tired of cooking the same food every single year or you’re feeling curious about trying something new, Caviar is the answer. From the fanciest to the most affordable type, including Caviar as the main ingredient in your meals will make everyone go wow. This Christmas Season is the perfect timing for choosing a tasty and unique touch to your dinner table.
Now you’ve made up your mind and chose Caviar for this Christmas Season, which type of Caviar should you use? Well, it depends on your recipe, flavor preference and budget. But don’t worry! House of Caviar has a great variety to choose from. Though, before going into details let’s remember there are two main categories of Caviar: imported and domestic. Imported Caviar is the one produced in the traditional regions of the Caspian Sea in Europe and Domestic Caviar refers to the Caviar harvested, produced and commercialized in the United States. Among these two categories there are many types to choose from, you can always check our online store and pick your favorite.
There are up to 27 different species of fish you can get your hands on different types of Caviar. However, the quality and taste of each one are different from the other in a major or minor way. Some of the most common types of Caviar available in the market are: Beluga Caviar, Osetra Caviar and Kaluga Caviar. These are all from the Imported Caviar family but if you’re considering American Caviar Paddlefish Caviar or Tobiko Black will always be top options.
How to pair and serve Caviar for this Christmas Season? Caviar brings a sense of class and elegance to any social gathering, although Caviar is best served on its own there are many ways you can present it. Some of the best accompaniments are: unsalted crackers toast, blinis crème fraiche, lemon wedges, minced onions, potatoes, hard-cooked eggs, buttery toast points. And what about the drinks? Champagne and vodka are 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.
So, you’ve chosen the type of Caviar, the accompaniments and the drinks. Now it’s time to cook! House of Caviar is sharing three recipe ideas for this Christmas Season from appetizers to fancy serving. Let ‘s begin!
Caviar and Crème Fraîche Tartlets
Ingredients
12 mini round tart shells
6 tablespoons crème fraîche
2 tablespoons Caviar ( Ossetra or Beluga)
2 tablespoons thinly sliced chives
First, arrange tart shells on a serving platter. Spoon crème fraîche into a small resealable plastic bag and snip a 1/4″ opening in the corner. Pipe about 1/2 tablespoon crème fraîche onto one side of tart shells and spoon 1/2 teaspoon of Caviar onto the other side. Garnish with chives, serve immediately and that’s all!
Smoked Salmon Rolls With Vegan Cream Cheese
Ingredients
50 g Smoked salmon
25 g Cream Cheese
15 g Caviar
Dill (for decoration)
These Caviar party appetizers are by far the easiest you’ll find! Lay out as many spoons as you would want for your guests. Cut out thin sections of smoked salmon that fit your spoons and fill them with cream cheese. Then, twist the salmon into rolls and place on your spoon. Top with Caviar and a pinch of dill and all done!
Four-Layered Caviar Dip
Ingredients
6 large hard-cooked eggs
2 tablespoons sour cream
2 tablespoons mayonnaise
1/2 teaspoon kosher salt
1 cup finely chopped red onion, rinsed and dried
8 ounces cream cheese, softened
1/3 cup thinly sliced fresh chives
2 ounces Paddlefish Caviar
Water crackers
Cooking spray
This is a perfect recipe to set your table with different accompaniments and Caviar! Stir together chopped eggs, sour cream, mayonnaise, and salt in a medium bowl. Lightly grease a 6-inch ring mold with cooking spray. Spoon egg mixture evenly on bottom of prepared ring mold. Top evenly with onion. Stir together cream cheese and chives in a bowl, and gently spread over the onion. Then, top with Paddlefish Caviar. Refrigerate for 2 hours, unmold onto a serving plate or platter, and serve with crackers.
This Christmas Season you won’t run out of ideas, pick your favorite one and surprise your loved ones with a different dinner party. Still want more ideas? You can always check websites like Food and Wine, NYT Cooking and Yummly for more inspiration. And where to get Caviar? Make sure to always get it from reputable stores like House of Caviar. Visit our online store and you’ll find everything you need for your Christmas dinner. We’re hoping to see you soon!
by HOCAFF Team | Nov 19, 2021 | General
Spain is a country full of culture and exquisite cuisine. Spanish Meats – specially Ham- are the heart of Spanish gastronomy. House of Caviar wants you to not miss this culinary pleasure, that’s why we’ve selected the Spanish Meats you should try and recipe ideas for this upcoming Holidays. Spanish Meats are a great choice. Now, before getting in the kitchen, let’s learn a bit more about them.
For an accurate introduction into Spanish Meats we’re gonna start with Iberico Ham, Bellota Ham also called “Pata Negra” and Serrano Ham.
Iberico Ham: this type of Spanish Meat is known for being exclusive and expensive. Iberico Ham can only come from native Iberian pigs. These pigs have a dark grey and black colouring, with jet-black hooves. Like a lot of foods, there are different grades of Iberico Ham. The most basic-quality white label Iberico Ham comes from mixed-breed pigs who are reared in an enclosed area, fed with animal feed and allowed a minimum of 21.5 square feet of space per pig. This Meat is known not just for its flavor but for its health benefits. Iberico Ham is extremely rich in oleic acid and healthy fatty acids, so if you’re ready to get this Spanish Meat visit House of Caviar and find several options for Iberico Ham:
Bellota Ham “Pata Negra”: Pata Negra ham comes from pigs raised in freedom in the pastures Iberian 100% and fed with natural grass and acorns. The result is more fat around hams and less fat infiltrated, a darker color and higher price because their production is lower. Traditionally it is said Pata Negra ham to the Iberian hams for its black hoof. Also, over the time it has been a term that assigns quality for many products, saying that a product is “Pata negra” is to say that is the highest quality. Buy Pata Negra Ham visiting our Spanish Meats section:
Serrano Ham: As in Spanish, Jamón serrano is the name of the most common type of Spanish Meats. In fact, it makes up 93% of all ham production in Spain. It’s simple, tasty and it may be considered the lower-level kind of Spanish Meats. Serrano ham comes from pigs with the name of “white pigs”, these pigs are almost always farmed intensively in enclosed pig houses and eat a grain-based pig feed. At its most commercial, the leg is cured for the bare minimum time, and is ready for sale no more than 12 months later. Check our variety of Serrano Ham here:
At this point you know why Spanish Meats are so popular and attractive to all eaters. Pick your favorite and get ready for Thanksgiving Day with some spanish flavors on your table. And if you’re up for a real elevated dinner party, go for Caviar! These two combine perfectly and your guests will be more than amazed.
Iberico ham rolls and Caviar Canapés
Ingredients
1 (1-lb.) Iberico Ham in slices
1 small Russet potato
2 cups canola oil
1 1⁄2 cups creme fraiche
4 oz. Caviar
1 small bunch chives, cut into 1-inch pieces
Kosher salt
First, finely dice the potato. Heat the canola oil in a medium saucepan over medium-high until a deep-fry thermometer reads 350°. Add the potatoes and cook, stirring, until golden, about 2 minutes. Strain over a fine mesh sieve into a saucepan or a heat-proof glass bowl. Transfer potatoes to a paper towel-lined baking sheet and toss with salt. To serve, spread each Iberico Ham slice with about 1⁄4 teaspoon of crème fraîche. Top with caviar and crispy potatoes and garnish with a chive. That ‘s all!
Pata Negra tosta with oyster mushroom, cherry tomatoes and basil
Ingredients
200 g of oyster mushroom
2 garlic cloves
20 cherry tomatoes
Orégano
Olive oil
8 thin slices of sourdough bread
100 g of Pata Negra, thinly sliced
8 leaves of basil
Fleur de sel
Pepper
Preheat the oven to 225°C (435°F). Shred the oyster mushroom. Place the cherry tomatoes on a baking tray. Top with olive oil, a pinch of Fleur de sel and a pinch of oregano. Brush the top side of the bread slices with olive oil and arrange them on another baking tray. Put the two trays in the oven and cook for 7 minutes. Meanwhile, cook the oyster mushrooms and the garlic in olive oil. Season with pepper and fleur de sel. Top each piece of bread with mushrooms and a few cherry tomatoes. Add a slice of Pata Negra, and a basil leaf on top of it. Drizzle with olive oil and enjoy!
Fried Eggs with Serrano Ham and Caviar
Ingredients
Extra-virgin olive oil, for frying
4 large Yukon Gold potatoes, peeled and cut into 1/4-inch-thick fries
Kosher salt
8 large eggs
8 slices of Serrano Ham
2 ounces Caviar
Preheat the oven to 275°. Set a rack in a large baking sheet. In a large cast-iron skillet, heat 3/4 inch of olive oil to 300°. Working in 2 batches, fry the potatoes until golden brown and lightly crisp on the outside, about 7 minutes. Transfer the potatoes to the rack to drain and immediately season with kosher salt. Keep warm in the oven. Carefully transfer 1 cup of the hot olive oil from the cast-iron skillet to a large nonstick skillet. Crack 4 of the eggs into the skillet and gently fry over moderately low heat until the whites are set and the yolks are slightly runny, about 5 minutes. Transfer to a plate. Repeat with the remaining 4 eggs.Divide the fries among 4 plates. Top each plate with 2 fried eggs, 2 slices of ham and a spoonful of Caviar, if desired, and serve immediately.
So, are you ready to start including new flavors in your recipes? This holidays there’s no way to go wrong with Spanish Meats, visit the complete section and discover all the options available for Spanish Meats and Caviar. House of Caviar offers you the greatest variety of Fine Foods for any holiday, come visit us! We’ll be looking forward to seeing you.
