What is Pate and how to eat?

by HOCAFF Team | Nov 5, 2021 | General

Pate just like Caviar, is a dish associated with luxury but some people don’t even know what it is. If you mention pate to someone in the know and what comes to their mind first will either be expensive gourmet duck liver or chopped liver. Both are correct, of course, but there’s much more to know about Pate. It can be as fancy as you like, suitable for the grandest occasion, or an inexpensive appetizer at a dinner party. 

Pate (pronounced pah-TAY) is French for “paste.” It is traditionally served baked in a crust or molded as a terrine. The crust of the en croûte version, interestingly enough, was not originally intended to be eaten. The original purpose of the crust was actually to hold the Pate together. Although Pate is most associated with French cuisine,  variations on this dish can be found all over the world. Most Pates are much simpler to prepare than you might expect so no worries! It can be served hot or cold and also, a pro tip: chillin it for a few days will enrich its flavor. 

So far we know Pate is a luxurious dish that comes from French cuisine. But what is exactly Pate? How is it made?  Pate is traditionally made with liver, and mixed with wine and spices until it’s cooked down into a spreadable texture. It can also be created with liver or other parts of pork, venison, chicken, fish, duck and other game, and even created with veggies on occasion. Some Pates are coarse and rustic, whereas others are fine and smooth. However, one thing that all types of pate will have in common is that they are delicious! 

At this point you may be wondering how to eat Pate and how to serve it. Pate can be eaten as a lunch dish, an evening starter or, possibly, a main component in “Tea party”. Accompaniments for meat Pates and  fish Pates require little more than toast and a few refreshing celery sticks or radish slices. Toasts are also a great partner with Pate.  A grilled, properly spiky sourdough bread would be the ideal here, but any decent, thick-cut real white or granary bread will do. But also any type of fresh baguette, sliced toasted baguette, or crackers works very well. Let your guests serve themselves, or spread the Pate on the bread or toast in advance and arrange them on a platter.  A second great accompaniment is Cornichons (French for “gherkin”) are the perfect accompaniment to any type of Pate. These brined little pickles made from tiny gherkin cucumbers have the perfect combination of crunchiness and tartness, which pairs very nicely with rich meaty Pates.

For a nice dinner display an elegant way to serve Pate as an appetizer is to fill a tiny choux pastry or gougere with a cube of Pate and arrange on a platter.  For a larger party, this is a great way to serve pate if you wish to pass it on a tray. Pate served on toasted bread or baguette along with a large green salad makes a simple, but scrumptious lunch or small meal.  Again, cornichons make a nice addition to the plate.  For a special presentation, slice the cornichon lengthwise in four to six slices and fan them out, placing one on each piece of Pate.

Same as it happens with Caviar, there are many types of Pate. If  you’re just finding this out, House of Caviar is going to show you! But there’s more, all of these products are available in our online store. Visit the Mousse & Pates section and choose your favorite. Now we’re ready to introduce you to the types of Pate, make sure to read all the descriptions and make your pick. 

DUCK RILLETTE 100% DUCK MEAT ROUGIE

This product is the perfect appetizer for any dinner and also fits well on a tray display for larger parties. It tastes great on toasted baguette bread or water crackers, and pickles. This product is  a French invention, so you’d love to  pair it with Pinot Noir which has enough acid to cut through the duck fat.

DUCK PATE COGNAC (DUCK AND FRENCH BRANDY) 

This is a Pate made with 100 % duck meat, spices, and French brandy. Sounds great to you? Serve it with a salty cracker and there you have a great appetizer. 

DUCK AND PORK PATE WITH ORANGE 

This Pate has a beautiful combination of earthy duck meat and creamy duck livers blended with musky pork meat, whipped with oranges and orange liqueur, and spices. This Pate is perfect to spread over a baguette or brioche bread for an appetizer or canapé. 

PATE DE CAMPAGNE ( COUNTRY STYLE COARSE PATE) 

This “Pate de Campagne” is a French classic and is  made with coarse pork and black Peppercorns. We recommend you to serve it at room temperature with a sprinkling of salt, cornichons, dijon Mustard, and a fresh baguette. Your guest will love this! 

You’ve completed your introduction into Pate. Which one caught your attention? Get ready to try a whole new universe of flavors and textures. Visit House of Caviar and choose the Pate you want to try first. You’re just one click away from all the fine food products you want. Come visit us and enjoy! 

All about Classic Siberian Ossetra: How to eat and recipes

by HOCAFF Team | Oct 22, 2021 | General

Choosing Caviar can be a tricky decision once you know there are many types to choose from. Ossetra Caviar  is at least the second most well-known caviar in the world. It comes from the Russian Sturgeon and It ranks highly as some of the best caviar of all time in terms of aesthetics, with amber to gold tinted eggs, and flavor, with its uniquely rich and nutty taste. But did you know Ossetra Caviar has its own types? It’s time to introduce you to the Classic Siberian Ossetra Caviar. 

Classic Siberian Ossetra Caviar is one of the three most exclusive types of caviars, with features that are eclipsed only by Beluga and Russian Osetra Caviar. Despite its exceptional quality, Classic Siberian Osetra Caviar is quite affordable, making it the perfect choice for beginners wanting to include Caviar into their lifestyle. 

But, what does Classic Siberian Ossetra Caviar have that makes it so special? There are many reasons that stand out. The taste, texture, and appearance of this type of Caviar from the Siberian sturgeon is similar to the finest Sevruga Caviar.  Classic Siberian Ossetra Caviar has firm, medium sized globes that range from medium to dark gray or brown in color. Its pearls have a pleasingly sweet, nutty flavor, with a delicate pop and velvety creamy texture. 

If you want to recognize Classic Siberian Ossetra Caviar keep in mind the finest Classic Siberian Ossetra Caviar is prepared using the Malossol method, which calls for a minimal salt content of just 3 to 3.5% and no preservatives. This ensures the Caviar has a refreshingly clean taste with a mildly salty finish.

Now you may be wondering why is such a great quality Caviar still so affordable? Classic Siberian Ossetra Caviar is slightly smaller than Osetra, the Siberian sturgeon is  faster maturing and requires less space than other mid-size sturgeon, making them an ideal Caviar species for farm-raising. 

At this point you’ve already learned what Classic Siberian Ossetra Caviar is, its taste, texture and some facts on why it is so special. Now it’s time for a couple of easy and yummy recipe ideas to try at home. Are you ready? Let’s cook! 

Caviar Tacos 

Ingredients

-2 oz. Classic Siberian Ossetra Caviar 

-2 large peeled Yukon gold potatoes

-1/4 cup sliced scallions

-1 cup crème fraîche

Place the potato lengthwise on a flat surface and at a 45 degree angle, make 3 thin slices. Place into a taco stand and cook at 300 degrees in clean oil for 2 minutes. Then remove and turn up the oil to 375 degrees and then re-fry the potato tacos until crisp. Place on a paper towel to drain any excess oil. Place the crème fraiche in a bowl and whisk until it doubles in volume and becomes stiff. Fold scallions into the crème fraiche. Season with salt/pepper as needed. Take the taco shell-style potato boat in one hand, hold gently and apply the crème fraiche mixture to the bottom of the shell, ¾ of the way up. Add 1 teaspoon of Classic Siberian Ossetra Caviar to the center top of the shell and spread out along the length of the shell. Serve immediately. Enjoy!

Siberian Caviar Potato Wedges 

Ingredients

-2 oz. Classic Siberian Ossetra Caviar 

-3 small baking potatoes 

(cut crosswise into 1/4-to 1/3-inch-thick slices)

-Salt and pepper

-1/2 cup sour cream

Garnish: Chopped white onion or fresh chives

Preheat the oven to 400°F. Brush both sides of potato slices with olive oil. Place on a baking sheet and season lightly with salt and pepper. Bake until golden brown on bottom sides, about 15 minutes. Turn slices over and continue baking until the second sides are golden brown, about 15 minutes. Transfer to plate. Top slices with small dollops of sour cream. Spoon a small amount of Classic Siberian Ossetra Caviar on top of the sour cream. Sprinkle with chopped white onion or fresh chives as garnish. Serve immediately and voilá! 

Which one would you like to try first? Whichever you choose, make sure to buy Caviar in a reputable store like House of Caviar. Visit our Imported Caviar  and get the best  Classic Siberian Ossetra Caviar  with just one click. And if you’re looking for more, remember House of Caviar is the perfect place to buy Caviar and fine foods, visit our online store and find seafood, meats, truffles, specialties and much more! Come as many times as you want to, we’ll be happy to have you! 

Truffle Season: two recipes to enjoy it with Caviar

by HOCAFF Team | Sep 23, 2021 | General

Wait, are you thinking about chocolate? No! These Truffles we’re talking about are subterranean fungi grown in calcareous soils near the roots of broadleaved trees such as oak or hazelnut. 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, the truffle is 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 flavour.

And do we recognize 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, meanwhile, 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.

The flavour of Truffles  is often described as being nutty, earthy, woody, mushroomy, and even a little chocolatey. White Truffles are somewhat more subtle by comparison, though still completely discernible when added to any dish. They give off a musky aroma and deliver a taste that’s typically described as being lightly garlicky. But its taste isn’t the only thing why it has become a popular product. Truffles are commonly known for being expensive. Furthermore, you may find Truffles at any list of expensive delicacies along with Caviar. 

The distinct flavor and strong aroma of Truffles can help to transform dishes, which is why top chefs love to use them. However, they are not easy to come by, and this is why they are so expensive. Plus, Truffles are costly because they’re hard to find, frustrating to grow, and impossible to store for any length of time.

Now, the question is how to serve Truffles? House of Caviar presents you two recipe ideas to try with this star ingredient. When you start using Truffles you’ll see there are many ways of using it, whereas fresh, honey, sauces and creams or oils. For the following recipes we’re using Truffle Oil, you can find this product visiting our online store and clicking in the Truffle Oil section. So, you have it all now! These are the recipes: 

Prosciutto appetizer with Truffled Burrata and Caviar

Ingredients

8 slices Prosciutto di Parma

2 rounds  fresh burrata cheese

2 ounces Osetra Caviar

1 small piece fresh truffle

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 or shaved Truffle, and chives. Fold into a roll and enjoy! 

Smashed Potato salad with Truffle oil and Caviar

Ingredients 

10 to 12 yellow flesh potatoes 

1 cup  sour cream

¼ cup  35% cream

1 tablespoon lemon juice

1 tablespoon  Truffle Oil

2 to 3 tablespoons olive oil 

2 tablespoons Caviar or Salmon Roe

6 radishes cut into fine slivers

1 tablespoon  flat-leaf parsley 

Freshly ground pepper

Lemon wedges

Salt

Preheat the oven to 400 °F (204°C). Place the potatoes on a baking sheet and bake for 45 minutes. Meanwhile, combine the sour cream with Truffle Oil, cream, ½ a teaspoon of salt, and lemon juice. Set aside. When potatoes are ready, using an oven mitt and a paper towel, smash each potato gently, with the palm of the hand. In an enamelled cast iron pan  heat one tablespoon of olive oil over medium heat. Grill each side of the potato, add a little oil if needed. Salt generously on each potato. Transfer to a large serving dish. At serving time, top the potatoes with the sour cream mixture, Caviar or Fish roe, radishes, chopped parsley and freshly ground pepper.

Are you ready to start cooking with Truffles? House of Caviar is your go to online store if you want to buy the highest quality delicacies, including Truffles, meats, specialties and of course, Caviar! Visit our online store and find everything you need just a click away from your home. We’ll be looking forward to seeing you!

Recipes with Lobster and Caviar

by HOCAFF Team | Sep 10, 2021 | General

Caviar is recognized worldwide as a delicacy. If you’re  looking for a special, luxurious and exotic meal, you should definitely go for Caviar. You can enjoy it by itself but if you’re thinking about how to pair it, House of Caviar will give you some ideas of how to serve Caviar and we’ll leave one last great idea for the end. Traditionally, Caviar is served on top of blinis, which are mini russian pancakes made from buckwheat.The blinis act as an edible dish that has a discreet flavor. In this way, they are perfect for serving caviar as a canapé. Another way to pair Caviar is to serve it with crackers or crusty pieces of bread that add a nice crunch and allow the Caviar flavor to pop.

They can also be served with lightly buttered bread or simple boiled potatoes; this increases the Caviar’s flavor.Other flavors that go well with caviar include chicken or quail eggs, raw onion, and creme fraiche. You can make the eggs and finely chop the onion, then use it to coat the blinis with caviar and a small dollop of creme fraiche.

Caviar cannot be cooked as its texture and flavor are destroyed. However, it can be served on an already cooked dish. Caviar is perfect for covering hot dishes such as pasta (a ravioli is a good option), risotto soups, and even sauces. Cheaper Caviar or “Caviar substitutes” like colorful salmon roe and tobiko roe will allow you to get creative without spending a fortune and are especially suitable for homemade sushi or as a side dish.

So far we’ve given you many ideas, but have you ever considered trying Caviar with Lobster? Yes! You’re reading okay, Lobster! Fish and shellfish, such as Lobster, are especially important not just  for being delicious but for  providing omega-3 fatty acids, which are found in very few foods. And although Lobster may seem like an expensive, decadent treat, there are many ways of including this yummy seafood in  your diet. For example: 

• Use lobster as your main protein source.
• Add lobster to pasta or rice dishes.
• Mince lobster to top salads.
• Make lobster patties or burgers.

And the best way we recommend you to serve Lobster includes Caviar! And also, eggs. These three ingredients work perfectly whether you’re having a brunch o a dinner at home with family or friends. 

Lobster and Caviar Deviled Eggs 

Ingredients

1 dozen organic eggs

3 – 4 tablespoons mayonnaise

2 tablespoons grated onion

1 tablespoon yellow or dijon mustard

2 tablespoons lemon juice

2 teaspoons sour cream

1 teaspoon chives, chopped

¾ cup cooked lobster tail meat or lump crabmeat, finely chopped

Salt and pepper

Chopped fresh chives and Caviar for garnishing

Place the eggs in a pot, cover with cold water and bring to a full boil. Turn off the heat, cover and let stand for 10 minutes; drain and run under cold water until cool enough to handle. Peel the eggs and half lengthwise (or trim the tops to expose the yolks, then trim the bottoms to stand the eggs upright). Remove the yolks; transfer to a bowl. Add the mayonnaise, onion and mustard; season with salt and pepper. Mash until smooth. Add lemon juice, sour cream and chopped chives. Fold in finely chopped cooked lobster tail meat or lump crabmeat.Cut a corner off a resealable plastic bag; fill it with the yolk mixture. Pipe into the egg whites. Garnish with chopped fresh chives and your choice for Caviar. 

Lobster Eggs Benedict 

Ingredients 

Lobster

English muffins

Eggs

Vinegar

Hollandaise Sauce

Caviar 

Make Hollandaise Sauce or buy your usual one. Prepare Lobster and place it onto one half of a toasted English muffin. Poach eggs. If you don’t know how to do it, these are the instructions: bring water to a boil in a medium saucepan, then add 1 tablespoon of vinegar. Once the vinegar-water is brought back to a boil, crack 1 egg into a measuring cup and ease into the pan. Then, cook for 3-4 minutes, depending on your yolk preference.Using a slotted spoon, remove poached egg from boiling water and pat dry with paper towels. Place it on top of the Lobster. Pour Hollandaise Sauce over egg, Lobster, and English muffin.  Top with a generous spoonful of your favorite type of Caviar. 

So, are you ready to start serving Caviar with Lobster at home? Make sure to buy your ingredients in a well reputed store. House of Caviar offers you a great variety of Caviar (Imported and Domestic), seafood like Lobster and Crabs, meats and specialities, there’s a lot to discover! Visit our online store and find the product you’re looking for. The best products are just a click away from your home. Come visit us, we’ll be glad to have you!

The best types of Caviar to try

by HOCAFF Team | Aug 20, 2021 | General

Caviar is worldwide considered as diamonds are in jewelry: a top delicacy. Caviar has a sensuously rich taste and texture that is prized by the most discerning eaters. Today House of Caviar will tell you which are  the best types of Caviar to try, and the best of all, They’re all available!. First, Beluga Caviar is an undisputed winner. Caviar from the Beluga sturgeon, which swims in the pollution-free waters of the Caspian Sea, is widely recognized as the best, most flavorful kind of Caviar.  Unfortunately, overfishing has endangered Beluga sturgeon and Beluga Caviar can no longer be imported to the United States but there’s still good news. If you’re not giving up on trying Beluga Caviar, you can find Beluga Hybrid, a sustainable option for the Beluga fish. 

Second, there’s Osetra Caviar. This is without a doubt one of the most popular types of Caviar from the Caspian Sea. Third, Kaluga Caviar, which is also known as “River Beluga” and the list goes on with the ones harvested in the U.S. Although Caviar is originally from the Caspian Sea, the overfishing and legal restrictions due to its high demand lead the sturgeons to endanger. As an effect , there was a resurgence in the demand for American Caviar and Farm Caviar.  Caviar producers in America are meeting the demand while simultaneously making an effort to develop more self-sustaining production systems. So, you should know there are two large categories of Caviar: Imported and Domestic. Imported is the one original and farmed in Europe and Domestic is the one produced in the U.S. 

When looking for a great option of  Caviar, there are some factors that distinguish the best ones. Top quality Caviars are lightly salted, prepared in the true “Malossol” manner. Caviar should never have a strong or overpowering “fishy” odor. Instead, quality Caviar has a subtle essence of the ocean. Also, Caviar eggs should be distinctly separate globes, with a firm, lustrous appearance. They should pop in the mouth, releasing a buttery, nutty flavor that flows over the tongue. And Caviar never, ever is colored with artificial tints. 

Now you know some basics on which types of Caviar you should try, its categories and what to keep in mind when looking for a high quality Caviar. House of Caviar shares with you a list of Caviar and its products that you should try and don’t want to miss! 

Osetra Caviar 

It is known to be one of the finest Caviar on the planet alongside Beluga Caviar and Sevruga Caviar and by some it is the best Caviar in the world. It ranges from golden to brown and combines with pasta, poultry, and seafood. This type of Caviar is said to have the most incredible variety in flavor, size, and color. These roe range in color from golden to brown and are known to combine with pasta, poultry, and shellfish. These are all the types of Osetra Caviar you can find in our online store: 

• Classic Russian Ossetra 
• Classic Siberian Ossetra 
• Crown Russian Ossetra 
• Imperial Russian Ossetra
• Royal Amur Ossetra
• Royal Siberian Ossetra 

Kaluga Caviar 

This type is considered to be the world’s largest freshwater sturgeon. The texture of the Kaluga roe is firm and smooth with an earthy, buttery flavor and a mildly salty overtone. Try one of these two options available in House Of Caviar: 

• Amur Kaluga
• Kaluga Premium 
• Royal Imperial Kaluga

Paddlefish Caviar  

Paddlefish Caviar is considered a cousin to the Caspian Sevruga, since it is comparable in taste, color and size to that of Caspian Sevruga Caviar. Paddlefish Caviar is wildly popular among chefs and epicureans, and is typically served on canapes or blinis with creme fraiche, or even as a garnish. Get yours by clicking here! 

Salmon Roe 

Known as the “Red Caviar” Salmon roe are basically the eggs of salmon. Salmon eggs are red-orange in color and provide many of the same healthy vitamins and minerals as eating fish meat. This is a great option for those occasions when you’re on a low budget but still want to impress your guests. Buy Salmon Roe by clicking this link. 

Which one is your favorite so far? Remember you can pair any of these types of Caviar piled on blini or on toast points or plain bread. Some of the accompaniments you can use at home include melted butter, minced green onions, finely chopped hard-cooked eggs, sour cream or creme fraiche, and lemon wedges. 

And the last step, where to buy it?  Internet makes everything easier and closer to us. And that includes Caviar! If you buy online, shop at a reputable source who is committed to offer high quality Caviar. And good for you! You’re in the House of Caviar. Check our online store and find all the products we have for you. Imported and Domestic Caviar and also, seafood, meats, specialties and gifts. Come and visit us, we’ll be looking forward to seeing you! 

Most popular Fish Roe in the world

by HOCAFF Team | Aug 6, 2021 | General

Fish Roe is harvested from so many kinds of fish and prepared in such infinite ways that it’s hard to know where to begin. Fish Roe is popular, recognized and eaten all over the world. For example, the Japanese eat the same FIsh Roe from salmon also known as Red Caviar (called ikura in Japan) with white rice, either plainly or rolled up in sheets of seaweed. And if you’ve ever looked in  the food section at Ikea, then you may have noticed that the Swedes are mighty fond of a smoked and salted cod Roe paste that’s squeezed from a tube onto sandwiches and crackers.

You may be here reading this blog because you like Caviar. So, do you know exactly what Fish Roe is? Roe is the fully ripe, unfertilized internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals. Fish Roe could come from shrimp, scallops, squids, lobsters, etc. When we say “Roe”, we are referring to all unfertilized eggs collected from marine animals.

Both Caviar and Roe are fish eggs, but Caviar is a particular kind of Roe from the sturgeon family that has been cured. Uncured Roe is commonly called “green eggs” in the industry. Most common types of Fish Roe are: Tobiko, Salmon Roe, Capelin Roe (also known as Masago), Trout Roe, Paddlefish, Bowfin, etc.

And how does Fish Roe taste? They usually taste briny. But different eggs carry distinct flavor profiles. They can go from mildly sweet to more savory, nutty, buttery flavors. Some types, like trout Roe, have a lighter flavor, while others, like salmon, are more pronounced. According to Caviar eaters, no matter the size of the egg or the species from which it came, Fish Roe is a globule-shaped vehicle to taste the ocean. Texture also varies widely, too, from a light, crunchy snap to a juicy pop. 

What types of Fish Roe are the most popular? and the answer is there are so many! Besides sturgeon Caviar, some of the most popular and plus, more affordable types of Fish Roe include salmon, also known as red Caviar, which are those large, bright orange, luscious beads often found in sushi. Trout Roe and  Tobiko, which are the tiny, crunchy, brightly colored eggs often found on sushi, harvested from flying fish and variously dyed black with squid ink, green with wasabi, red with beets, or yellow with yuzu. You’ll also find jars of relatively affordable Fish Roe labeled Caviar, but they’ll always include the type of fish they come from: Paddlefish Caviar or Spoonbill Caviar and Lumpfish Caviar. This last one comes in red and black varieties and the very last, Hackleback or American sturgeon Caviar and the list could go on and on.

If after all this information about Fish Roe, you want to give a try to Fish Roe, House of Caviar recommends you a few options to start with. These are all available in our online store: 

• Salmon Roe:  these are large, red-orange sushi grade eggs. Mild, succulent, and  a low salt  clean salmon flavor.You can serve it with blinis and sour cream, or even spooned as is onto buttered toast. If you wanna go the traditional japanese way, try it with a bowl of white rice topped with a layer of ikura and a few pickles on the side. 

• Rainbow Trout Caviar: this type of Roe has small to medium-sized grains, and is beautiful to look at thanks to its vibrant, golden color. Farmed in France, our Trout Roe has a unique, mild sweet flavor. Add these golden pearls to any dish to add a dash of culinary flare to your dinner that guests will surely enjoy.

• Tobiko Black Caviar:  this tiny and colorful Caviar comes from Flying Fish Roe. Although the true color of Tobiko Caviar is bright orange, this Black Tobiko has been naturally tinted with squid ink. Use it to roll up some authentic sushi at home, or to garnish appetizers. But this is not the only one you can find from the Tobiko Family. More options available at House of Caviar are:
• Tobiko Gold Caviar
• Tobiko Orange Caviar
• Tobiko Red Caviar 
• Tobiko Wasabi Caviar 

Looking for more? There’s still more to try! Take a chance with Herruga Caviar for a mild smokey and nutty flavor. Or the Golden Whitefish Caviar with a natural, golden color and small, crisp grains and the very last one but not least: Snail Caviar. This is a perfect type of Caviar to serve as an appetizer or to add garnishing flare to your fish or seafood dishes. You may also see it as “White Caviar ”, these small grains have a crunchy texture with a smooth taste and provide a colorfully visual appeal.

Did you choose your favorite yet? While you make your decision, remember you can find the best selection of Caviar (Imported and domestic), seafood, meats and more specialities. Visit our online store and find everything we have for you! We’ll be looking forward to seeing you. 

How to eat Spanish Ham?

by HOCAFF Team | Jul 24, 2021 | General

Ham is a historically important food. This has been dried and cured with salt for centuries. Spanish ham is highly recognized as a gourmet food both in Spain and around the world. It is eaten regularly in most Spanish households. There are various types of cured ham in Spain, ranging in price from economical to very expensive and they are quite accessible, carried in grocery stores, sausage shops, and supermarkets.

If this is your first time hearing about Spanish Ham, you should know there are basically two different types of cured hams, jamón serrano or “mountain ham,” and jamón ibérico or “Iberico Ham.” Iberico Ham, as the name suggests, is made only from the Iberian pig. The breeding of the Iberian pig is restricted to an area in Southwestern Spain and Southeastern Portugal. Although fed some cereals, these pigs also roam the countryside and feed on acorns. The curing process for Iberico Ham lasts from 14 to 36 months. Meanwhile, Serrano ham is made from several different breeds of white pigs, such as Duroc, Landrace, or Large White. They are fed mainly cereals and cured from 7 to 16 months. And as a last note, there are almost 2,000 producers of serrano ham in Spain. 

Iberico Ham is broken into different quality categories based on the pigs’ diet, and the percentage of Iberian genes present in each pig. You’ll see this marked on the leg by a colored label tagged just above the hoof.  They come in four colors; black, red, green, and white and this is due to a descending order of quality. Iberico Ham has its own classification, these are the three main types you can find in the market: 

Iberico Ham de Bellota

This type of ham is made of pigs forage for acorns  in open fields each winter and fall. You can look for a black tag on these hams, which means it is a full-bred Iberian pig.  

Fact: only about 5 percent of Spanish ham bears a black tag.

Iberico Ham “De cebo de campo” 

These are what you might call “free-range” pigs, being at least 50% Iberian. They forage for their food in open fields, eating wild plants and some acorns. But they don’t get enough acorns to make up a full diet, so the farmer supplements them with a cereal-based feed. These hams are marked with a green tag, and must be cured for at least three years.

Iberico Ham De Cebo 

These pigs are raised on grain and cereals and eat little or no acorns at all. These are conventionally-farmed pigs, being at least 50% Iberian.This is about 2/3 of all Iberian ham production and is cured for at least two years. You’ll find these marked with a white tag. 

Now you know what Spanish Ham is, Its types and more about Iberico Ham. How to serve it? Iberico Ham is usually served alone.  Experts always say great Spanish ham should be eaten any other way than thinly sliced and on its own.  Carving ham is considered a skill in Spain, and the ones called maestros spend years training and practising. There’s even an annual festival of ham near Seville, including a national ham-slicing competition.  

Don’t try to eat it on a sandwich or with cheese, as locals say you should only pair it with more ham. It’s a common appetizer, and the first course at banquets and at weddings. And what about the drinks? In terms of wine, Iberico Ham needs nothing more than an accompanying glass of Spanish red wine, or dry and nutty sherry. However, some others say that beers are a perfect accompaniment to Iberico Ham because their bitterness combines perfectly with the intensity of the flavor of the ham. Beer, Cava, young wines, light whites and fortified wines are therefore the ideal pairings for Iberico Ham.

At this point, you’re all set to try Iberico Ham in your meals at home. House of Caviar offers you the following products you can find by visiting our online store: 

• Iberico Ham 2 oz. 
• Iberico Ham (3 years) Boneless
• Iberico Bellota Paleta (Shoulder) 
• Iberico Bellota Ham (4 years) Bone 

Want to keep discovering the world of special meats? Visit our store in House of Caviar. Don’t forget to check more categories such as  seafood, Caviar and gifts!  All of this, just a click away from your  home. We’ll be waiting for your visit! 

What is Beluga Hybrid Caviar?

by HOCAFF Team | Jul 10, 2021 | General

Beluga Caviar is one of the most exquisite and exclusive types of Caviar. The quality of its roe is a key fact to the high price of the product. The texture is delicate, smooth and buttery. The taste is described as long and complex. And many of the knowledgeable state the taste it leaves when it breaks inside the mouth is “magical”. But another reason why  this caviar is the most sought after is that the Beluga sturgeon is in serious danger of extinction. Uncontrolled exploitation has put these types of fish at serious risk. This is why Beluga Hybrid Caviar exists. 

Beluga Hybrid Caviar is a hybrid variety that combines Huso and Acipenser Baerii sturgeon that have been treated by Caspian salt masters. This type of Caviar is perhaps the most revered fish caviar in the world of food connoisseurs, Beluga Sturgeon Caviar is one of the prominent sources of black caviar. This caviar is farmed in a sustainable manner, since crossbreeding with the faster-growing baerii sturgeon results in a female that matures quickly. In this way, Beluga Hybrid combines the size and flavor profile of Beluga with the sustainability and production-speed of smaller Siberian sturgeon caviars. 

Now you know what Beluga Hybrid is, but how did it begin? Beluga Caviar has been illegal in America since 2005, when the U.S. Fish and Wildlife Service (FWS) banned the import of all beluga products from the Caspian Sea. To meet the demand for Beluga Caviar, sturgeon breeders have crossed Beluga Sturgeon with Adriatic Sturgeon to create a hybrid species whose Caviar is closer to the qualities and flavor of true Beluga Caviar. The advantages of the hybrid species is that it can be legally sold in the United States, and since it is not pure beluga, it does not maintain the high price of the sky for beluga sturgeon Caviar. This Beluga Hybrid Caviar will have a luxurious ebony hue, small-sized grains of gnaw and will be accompanied by a wonderful nutty flavor. The Beluga Hybrids are raised in a clean and organic environment that guarantees their health, and the quality of the eggs that is vital to the quality of the Caviar. 

All of these restrictions on Beluga Caviar have severely restricted the average people’s ability to buy this delicacy. Some of the results of these constraints are: driving up the cost of available Beluga Caviar, diminishing the number of potential consumers of this variety, expanding the production of farm-raised sturgeons,  forcing regular Caviar consumers to consider other, sometimes less pricey substitutions such as Kaluga, Ossetra or the American Hackleback Caviar.

Many Caviar purists will agree on  Beluga Caviar as the rarest, most sumptuous and expensive delicacy in the world today.  In fact, some avid Caviar connoisseurs have even gone so far as to confess to having a preference for another Caviar variety over the highly relished Beluga Caviar. However, due to the current situation there are other Caviars that closely mimic the delicate and exquisite redolence of the Beluga Caviar. The Beluga Hybrid Caviar has a milder, more buttery dimension than traditional Beluga, along with the earthy, nutty notes found in premium Siberian sturgeon. Make sure to use mother of pearl spoons to serve this without corrupting its flavor. And serve on blini with creme fraiche to enjoy it the classic way.

You can try Beluga Hybrid with any recipe using original Beluga as an ingredient. And because we really want you to prove it for yourself, House of Caviar shares an easy and quick way to serve Beluga Hybrid, overall if it is your first time. 

Purple Potato Chips with Creme Fraiche and Beluga Hybrid Caviar

Ingredients:

 50 grams of Beluga Hybrid Caviar

 1 medium purple potato

 1 tablespoon Kosher Salt

 2 cups hot water

 Vegetable oil for deep-frying

 2 tablespoons Crème fraîche

Slice potato paper-thin on a mandoline. Dissolve kosher salt in the hot water and add potato. Soak until water cools completely, about 20 minutes.Heat 2 inches oil in a large heavy-bottom pot until 350 degrees. Drain potato slices; pat dry. Fry in batches until crispy but still purple, about 1-2 minutes. Transfer to a paper-towel-lined plate. When cool, top each with 1/4 teaspoon Crème fraîche and 1/4 teaspoon of Beluga Hybrid Caviar. Serve immediately and that’s all!  

Remember you can pair this special meal with the always classic champagne or vodka. Champagne’s acidity and bubbles and vodka’s crisp booziness are perfect foils for the richness and saltiness of the Caviar. But don’t forget it’s all about choices, you can pair it with your favorite drink. 

Wondering where to buy Beluga Hybrid Caviar? Visit our online store in House of Caviar and find the ideal product for a perfect entry into the Caviar substitutes. Just click on our imported Caviar section and you’ll find Beluga Hybrid. It was never so easy to get Caviar! 

House of Caviar offers you a great variety of the best high quality Caviar (Imported and domestic). Visit our website and find specialties, seafood, meats, gifts and of course, lots of Caviar! We’re looking forward to see you! 

All About Sevruga Caviar

by HOCAFF Team | Jun 25, 2021 | General

If you’re a Caviar connoisseur, you must know about this type of Caviar. When speaking of this delicacy it is often to go for the classics, for example, Ossetra. But if you’re one of those who already have a long way in Caviar’s world,  Sevruga Caviar is surely not a surprise. Sevruga Caviar is the smallest sized Caviar, its compact but loaded roe with the flavour that has made Sevruga Caviar famous throughout the world. 

Only the best Sevruga is farmed in the waters of the Caspian and the Black Seas. Sevruga is part of the sturgeon family, being trim and small in comparison to the Osetra and the Beluga.Although its eggs are smaller, it’s one of the highest priced varieties of Caviar, eclipsed only by more expensive relatives like Beluga and Ossetra. 

Because of the Stellate sturgeon is the most common and reproduces more quickly, this makes Sevruga Caviar the most commonly found of the sturgeon Caviar and the least expensive type of Caviar of the top imported varieties. Sevruga Caviar stands out  for its flavor and texture. In 2018, Sevruga Caviar accounted for approximately 25% of global revenue in 2018 (Grand View Research 2019). In recent years, this type of Caviar has become widely prevalent in the market and is readily consumed by beginner connoisseurs and enjoyed for its less fishy taste and darker color. Caviar is also becoming even more popular now that more people know it has numerous positive health benefits. It is rich in proteins, omega-3 fatty acids, and selenium. A spoonful of Caviar provides the adult daily requirement of vitamin B12. High-quality Caviar is known for its firm texture, as well as its flavor qualities, which include a creamy and buttery taste, along with a mild fish finish.

So far we know the features of Sevruga and why it’s a type of Caviar you should consider. But,  where to buy it? Easy! Visit House of Caviar online store and find a great selection of high quality Caviar – Imported or domestic- just one click away from your home.  Buy  Sevruga Caviar in our Imported Caviar section. You’ll love it! 

Once you get Sevruga Caviar, how do you serve it? Here’s a couple of recipe ideas you can try at home and why not, surprise your friends with a home dinner made for you! These are House of Caviar recommendations: 

Clams with Lemon Cream and Sevruga Caviar

Ingredients

2 dozen mahogany or littleneck clams

1 cup dry white wine

2 tablespoons minced shallots

1 fresh thyme spring

3 tablespoons heavy cream

1 1/2 teaspoons fresh lemon juice

1 teaspoon minced fresh chives

1 1/2 to 2 ounces Sevruga Caviar

Freshly ground pepper

Salt

In a large nonreactive saucepan, combine the clams with the wine, shallots, thyme sprig and a pinch of pepper. Cover and cook over high heat until the clams just open, about 8 minutes. Transfer the clams to a bowl with a slotted spoon; strain and reserve 1 1/2 teaspoons of the cooking liquid. Remove the empty half-shell from each clam and reserve.In a small bowl, combine the heavy cream, lemon juice, chives and the reserved cooking liquid. Gently fold in the Caviar. Season the cream with salt and pepper. Just before serving, spoon the Caviar cream over each clam and garnish with the chervil and lemon wedges.

Cauliflower Soup & Seared Scallops with Sevruga Caviar

Ingredients

100 grams of Sevruga Caviar

3 tablespoons vegetable oil

1 cup chopped white onion

1 garlic clove

 3 3/4 cups cauliflower

1 1/2 cups low-salt chicken broth

1 1/2 cups whipping cream

1 leek (white and pale green parts only)

6 sea scallops

6 teaspoons purchased lemon-infused grapeseed oil

Coarse Kosher Salt

Freshly ground white pepper

Finely chopped fresh chives

Heat 2 tablespoons of oil in a heavy large saucepan over medium heat, add onion and garlic. Sauté until onion is soft, about 5 minutes. Add cauliflower, broth, and cream. Bring soup to boil. Reduce heat to low, partially cover, and simmer gently until cauliflower is tender, about 18 minutes. Puree soup in small batches in a blender until smooth. Return to the same saucepan. Season the soup with kosher salt and white pepper. Do ahead can be made 1 day ahead, cool slightly. Cover and chill. Re-warm before serving. Blanch leek in a small saucepan of boiling salted water 1 minute; drain. Place some leek in the center of each bowl. Heat remaining 1 tablespoon oil in a medium skillet over high heat, then sprinkle scallops with salt and pepper. Sear until brown and just opaque in center, about 1 1/2 minutes per side. Place 1 scallop on leek in each bowl. Finally garnish scallop with Sevruga Caviar. Ladle soup around scallop, drizzle with 1 teaspoon lemon oil, and sprinkle with chives.

Feeling inspired? Check Foodnetwork, Food&Wine and Cooking by NYT for more cooking ideas.   If you’re ready to try Caviar, we invite you to visit our store and pick your favorite. House of Caviar offers you the Best Caviar imported and domestic. Give a try to Sevruga Caviar and many more! We’re waiting for your visit.