by HOCAFF Team | Nov 11, 2016 | General
Everything you need to know about Russian Ossetra caviar
Russian Ossetra caviar is one of the most desired caviars in the world, prized for its rich, nutty flavor and sensuously buttery texture on the tongue. Russian Ossetra Caviar has served as the centerpiece at sophisticated gatherings for centuries, with discerning epicureans going to great lengths to indulge their taste for this delicacy. Overfishing once threatened the availability of this delightful taste treat, but sustainable farming methods have renewed the Ossetra sturgeon population, ensuring the supply of this high quality caviar for future generations. House of Caviar and Fine Foods makes Russian Ossetra and other exceptional caviars available through online purchasing, so discriminating connoisseurs around the world can enjoy the finest caviar at their table.
Where does Russian Ossetra Caviar come from?
The highest quality gourmet caviars are sourced from Beluga, Ossetra and Sevruga sturgeon fish. Russian Ossetra Caviar is obtained from the Ossetra sturgeon, which originated in the icy waters of the Caspian Sea. Ossetra sturgeon are slightly smaller than Beluga sturgeon and typically grow to around 10 feet in length, weighing between 50 and 500 pounds at maturity. They begin producing roe at fifteen years of age and can live up to 50 years. Ossetra Caviar once came exclusively from wild sturgeon, but overfishing began to threaten the extinction of the Ossetra sturgeon population. More sustainable methods of farming sturgeon were developed, and the highest quality Ossetra Caviar is now harvested in Russia and Iran from sturgeons sustainably raised in wild river fields and aquacultures.
Types of Russian Ossetra Caviar
Russian Ossetra caviar (also known as Aestra, Oscietra, and Ossetra) has medium sized, succulent pearls that vary in color from dark brown to a light pewter grey. It is one of the most exclusive caviars, second only to Beluga caviar. Some devoted fans even prefer Ossetra caviar to Beluga caviar, considering its salty, succulently rich taste as the most desirable. There are several grades of Russian Ossetra caviar available today. Ossetra caviar price is determined by the quality of grade and exclusivity of the caviar.
Golden Imperial Russian Ossetra Caviar is the most prized variety of this delicacy, with large elegant grains that are a distinctively mellow light golden shade. Its nutty, buttery taste, delicate pop, and rich, creamy texture make it instantly recognizable by caviar connoisseurs.
Crown Russian Ossetra Caviar has large brown grains with a remarkably nutty flavor and firm, juicy texture. A perennial favorite among caviar aficionados, Crown Russian has less than 3% salt content, marking it as a true “Malossol” variety.
Classic Russian Ossetra Caviar has medium sized globes with a firm texture that vary in color from medium to dark brown. This is the most affordable Russian Ossetra caviar, making it the perfect entry for those just venturing into Russian caviars.
Serving Russian Ossetra Caviar
For the best experience, Russian Ossetra caviar should be stored at in the coldest part of the refrigerator (26 to 32 degrees), and never frozen, as freezing temperatures may cause the pearls to burst. Discerning connoisseurs traditionally use mother of pearl spoons and dishes for serving caviar, because silver and metal service can impart a metallic taste to this gourmet delight. Russian Ossetra Caviar is often served with blinis and crème fraische, or enjoyed directly off the spoon by connoisseurs who wish to enjoy the taste and texture of the caviar in its virgin state.
To buy caviar online visit our House of Caviar and Fine Foods online store for the freshest, best quality caviar, fish roe, foie gras, truffles, other specialty foods, gourmet accessories, and gourmet gift baskets. Also, to learn more about this decadently delicious cuisine or for gift ideas, recipes and tips on how to eat caviar take a look at House of Caviar and Fine Foods Facebook page.
by HOCAFF Team | Nov 4, 2016 | General
Sophisticated caviar gift baskets your clients will love
As the holiday season approaches, so does the challenging task of finding the perfect corporate gift to send your treasured clients and associates. Since your most valued clients are apt to be inundated with gifts at holiday time, you need memorable, sophisticated gifts that recipients will recall with pleasure long after the seasonal festivities have passed. We have the perfect solution for you – our unique holiday gift baskets, laden with the finest caviar, foie gras, and other gourmet delights, are the ideal way to represent your company and strengthen corporate ties this holiday season.
Sending holiday gift baskets that contain caviar, truffles, and the finest epicurean delights makes a definite impression with your clients. A caviar gift basket demonstrates a sense of refinement and provides a welcome change from the traditional wine and cheese baskets that have become standard holiday fare. Caviar enthusiasts will eagerly embrace their favorites, while recipients who may be new to the caviar lifestyle will enjoy the elegant introduction to new cuisine. The following are just a few of the fabulous holiday gift baskets available from the House of Caviar and Fine Foods:
- Imperial Caviar Gift Basket Convey your finest holiday wishes to VIP clients with the deluxe caviar gift basket that includes some of the most highly prized caviar available. Includes one ounce each of Royal Imperial, Siberian, and Golden Imperial Osetra caviars, and American Hackleback Sturgeon caviar. Crème Fraiche, Blinis, and a mother of pearl serving spoon complete this elegant gift basket.
- Royal Caviar Gift Basket If you’re looking for a holiday gift basket that delivers simple, understated elegance, the Royal Caviar Gift Basket is a wonderful choice. It contains one ounce each of three sumptuous caviars – Royal Imperial Osetra caviar, Italian White Sturgeon Osetra caviar, and Paddlefish caviar, with traditional French Blinis and Crème Fraiche. A mother of pearl spoon and dish are included for serving to preserve the caviar’s rich flavor.
- Gourmet Cooks Gift Basket This appetizing gift basket is designed to bring out the gourmet in any cook. Chefs can infuse their dishes with the delectable taste of truffles with Black truffle olive oil, Black Truffle Tartufata Sauce, and Black Truffle Cream. Rougie Mousse of Duck Foie Gras adds an elegantly delicious note, with packages of dried Shitake and Porcini mushrooms and a generous selection of velvety honeys infused with the mouthwatering tastes of lemon, hazelnut, and strawberry to complete this delectable basket.
- If you need some more holiday gift basket ideas or tips on choosing caviar and other fine foods, the online resources at the House of Caviar & Fine Foods can help you select the ideal presentation for your company. For more than thirty years, we have been the online source that discerning epicureans rely on for the freshest selected caviar and gourmet meats, seafood, truffles, and other specialty foods from all over the world. Follow House of Caviar and Fine foods online on our Facebook page for serving suggestions, tips on the best ways to incorporate caviar into your lifestyle, and more.
by HOCAFF Team | Nov 2, 2016 | General
If you have ever wondered about the difference between fish roe and caviar, you are not alone. The Food and Agriculture Organization defines caviar as the salt-cured fish-eggs of the Acipenseridae or Sturgeon fish. The unique differences in this particular fish especially qualifies them to be used for caviar. As such, any argument regarding fish roe vs caviar typically begins by highlighting why this specie almost exclusively bear the name of this delicacy.
The fish roe vs caviar argument also hinges, to a large degree, on the fact that, with the exception of the American or Chinese Paddlefish, the morphological characteristics of Sturgeons has remained unchanged for over 200 million years. As such, these genus of fish are often referred to as “primitive” or “living fossils.” Another significant feature of longevity is its influence on the maturity rate of the reproductive system of the Sturgeon and quality of the roe or eggs they produce. Naturally, high quality fish eggs translate into firmer more succulent and flavorful caviar. Today, caviar is produced from a variety of sturgeons such as the Iranian, Russian, Chinese and American Acipenseridae.
As a result of these distinctions, although caviar and fish row essentially mean the same thing, all fish roe does not necessarily describe caviar. Even if fish roe from species other than Sturgeons are produced for consumption with the same methodologies, they are differentiated by the quality of the end product and labeling. For instance, wherever caviar is sold, whether in a restaurant or caviar stores or from caviar online resources, unless it is “Sturgeon caviar” labeling must indicate the following…
The type of fish or product such as
- Salmon Roe Caviar
- Trout Roe Caviar
- Kelp Caviar; and
Where it comes from
- Herring Roe from Iceland.
- Whitefish Caviar from the Great Lakes of North America
- Trout Roe from France
Additionally, in many instances, fish roe provides a wonderful alternative to pricey caviar as a garnish such as the lumpfish Roe from Iceland and the Tobiko Flying Fish Roe that complements sushi. This also sparks a debate over how to determine when it is safe to substitute fish roe in a dish that could work just as well or better with caviar. Since fish roe often mimic the appearance of caviar this is best determined by the flavor palate or budget of the consumer. From a culinary standpoint, if elegance and taste are primary concerns of the dining occasion then it may be beneficial to opt for authentic caviar and avoid substitutions. However, the hue of salmon roe types of caviar can make a stunning display at casual affairs. After a light steaming, salmon roe caviar retains its integrity and pairs well with many everyday ingredients such as rice, eggs or buttered toast.
Learn more about the best ways to eat, serve or how to incorporate caviar into your lifestyle by following House of Caviar and Fine food online or on Facebook. Since all our caviar products meet the strictest importation and quality standards you can feel secure that you are getting the purest and freshest caviar and gourmet products when you visit our online store.
by HOCAFF Team | Oct 24, 2016 | General
Whether you recognize it as “the” diamond of the kitchen or an overrated mushroom, truffles are a highly sought after delicacy. These flavorful tubers that grow beneath the soil develop a symbiotic relationship with the root system of specific types of trees. However, constant demand among avid epicureans and diminishing supply has carved out an extravagant price point especially for the Black Périgord and White Alba truffles. Even so, many sophisticated chefs have made cooking with truffles somewhat of an art form that has become a popular staple on their menu.
When it comes to cooking with truffles, it goes without saying that a modicum of thought and care should accompany the preparation of this luxury food. Whether you are cooking with fresh or preserved truffles or making recipes with truffle sauce or truffle juice, understanding the subtle nuances of the type of product you are using can greatly enhance your culinary experience. This is key whether you are making truffle the star ingredient or incorporating it into an entrée.
Things to remember when cooking with truffles include:
- The exquisite flavor of truffles can be easily overpowered when combined with foods that have their own distinct odors and flavors. Truffle works best with less aggressive ingredients such as pasta and potatoes that allow the essence of this noble fare to shine.
- The more enduring flavor and aromatic profile of Winter Black Truffles gives them greater flexibility that stand up to cooking in dishes like soups and stews. They also assimilate well and add a decadent flavor to eggs whether scrambled or as an omelet.
- Truffles also pair admirably with foods with a high fat content such as foie gras, butter and cream. Keep in mind that fresh truffles should be used as soon as possible to enjoy the essence of this delicacy at its peak.
- Ramp up the flavor when using preserved truffles. In recipes such as Roast chicken with Truffle Sauce, foie gras and truffle oil are star ingredients. Truffle oil has been infused with the same molecules that gives the fresh black or white truffles their delectable aroma.
- Although preserved truffles have a long shelf life, consumption should occur within a week after opening.
- Slice truffles into thin slivers or use a truffle shaver to make sure everyone at the table is able to fully appreciate and savor this luxury food.
- Toss Black Winter Truffle Peelings into soups or an otherwise bland sauce to heighten the overall savory essence of the dish.
- Avoid cooking White Winter truffles. The potency of this type of Truffle tend to dwindle at a faster pace. As such, it is best used sliced, slivered or grated over pasta or as a contrast to a creamy vegetable with a fresh, clean taste such as cauliflower.
- Highly acidic ingredients will stifle or diminish the true essence of truffles.
Overall, truffles used at the end of the cooking process typically fare better than in a lengthy preparation method. If you are new to this cuisine, consider trying out different recipes with the Summer Black truffles that allow for greater flexibility in cost and preparation. Recipes with truffle butter are also great for those new to this flavor.
Learn more about the many ways to prepare, cook and enjoy truffles by following House of Caviar and Fine food online or on Facebook. Since all our truffles and caviar products meet the strictest importation and quality standards, you can feel secure that you are getting the freshest and highest quality gourmet products when you visit our online store.
by HOCAFF Team | Oct 7, 2016 | General
What Makes Iberico Ham Such a Good Quality Meat?
The easy way to turn an ordinary brunch or family dinner into a memorable occasion is to bring Iberico Hamto the table. Although Iberico Ham is often used to complement other dishes, most Iberico ham aficionados suggest that it pairs well with fresh bread or toast, sherries and full bodied red wines. Iberico Ham is also specifically recognized as a culinary treasure or “jewel” in the Spanish culture.
What makes Iberico Ham such a good quality meat and set it apart from others such as Serrano ham are a unique combination of distinctive elements and a consistent flavor profile. To produce this world renown delicacy depends on strict criteria in breed selection, rearing, diet, curing and even cutting method.
Iberico Ham for sale must …
- Primarily be produced from pure black pigs indigenous to the west and southwest of the Iberian Peninsula. The uniform black color and short hair distinguishes this breed from other species. While there are a select few of other approved varieties of pigs, such as the reddish Iberian pig with the distinctive black hoof, the purity of the black Iberian pig specifically meets the high standards for Iberico Ham.
- Enjoy a free breeding environment. This is a key element for consistency in muscle size and fat content. The difference between stable grown pigs and the free roaming Iberian breed is the fat content that accumulates outside the animal’s muscles. Free roaming therefore achieves sufficient muscle growth in the legs and a limited amount of fat veins within the muscle.
- Diet also makes a significant difference in the incomparable flavor and exquisite bouquet of Iberico Ham. From October to January these select pigs feed on acorns within the “dehesa” bucolic ecosystem. Dehesa describes a multifunctional private or communal grazing landscape of southern and central Spain and southern Portugal that provides a natural habitat for Iberian pigs. This environment is a rich forestry containing grassland and trees like oak and cork. As long as they stay within the “dehesa” their primary source of food will consist of wild acorns, plants and roots in this natural ecosystem. Attempts to breed Iberian pigs for ham in other regions that provide an alternate diet has proven to be unsuccessful in achieving the quality of traditional Iberico Ham.
- Iberico ham typically has less salt and goes through a long dry curing process. The hind legs of the Iberian Pig are salted and; based on the size of the animal, hung to dry for one to three years. This curing method has not evolved much over hundreds of years.
- In Spain, the method of cutting Iberico Ham is also a long standing tradition. In fact, a professional Iberico Ham cutter receives specialized training in the handling of the specific tools such as the Iberico-ham knife and ham holder that are employed in this process. These instruments support the slicing procedure by avoiding contact between the cutter’s hands and the delicate meat.
Iberico ham vs serrano ham
Right away, avid consumers of Iberico ham will argue that there are no other cured meats comparable to the distinctive, mouthwatering quality of Iberico Ham. Still, although the flavor of Iberico ham is unmatched, Serrano Ham is often used a means of judgment for quality.
Serrano Ham is a name given to a variety of ham that is produced from mostly white Iberian pigs. However, in some instances, the less appreciated front legs of the Iberian Black Pig are used to produce a high quality Serrano Ham. The subtle yet key variances include the characteristic V-form cut. Ultimately, texture, aroma and flavor makes the distinction between Iberico ham and Serrano ham.
As the most revered and coveted dry aged cured meat in the world Iberico de Bellota Boneless Ham has achieved international acclaim for multiple reasons including health benefits and its decadent flavor profile.
Get your gourmet meats such as Iberico de Bellota Boneless Ham, Whole Bone in Jamon Serrano in addition to Foie Gras, fresh or preserved truffles and other specialty foods at our online store. Also, follow House of Caviar and Fine foods on Facebook to explore the many ways to get recipes and ways to enjoy or incorporate these delicacies into your lifestyle.
by HOCAFF Team | Sep 28, 2016 | General
Changes in import laws, wide disparities in pricing and tiered selections add a layer of complexity to the caviar buying process. Even for seasoned caviar enthusiasts, the rules governing how to buy caviar may, at times, feel daunting. Regardless of budget, every consumer wants to be more savvy when shopping for this delicacy whether they shop In-store or buy caviar online.
Considering diversity of sources supplying caviar on the market today, a new caviar consumer may find the following tips on how to buy caviar helpful.
Top Tips on How to Buy Caviar
1.) Focus on quality versus cost. For those just ven
turing into this exquisite cuisine the advice on how to buy caviar is to start out by selecting caviar for quality rather than price. Even if you buy caviar online, it may be helpful the first time you shop to give the company a call for assistance with choosing from their best caviar brands that is still within your budget.
2.) Caviar is typically graded by the size and texture of the roe. The larger, firmer sturgeon eggs are usually costlier because of their texture, mild flavor and they are less abundant than other fish eggs. Ultimately, caviar quality is determined by the species and maturity of the fish, how it was raised and treated at time of harvesting. The texture of the caviar you choose should be buttery smooth and the eggs should pop between the tongue and the roof of the mouth. There should also be a hint of salt and a slightly nutty flavor. If the first time you taste caviar it is overly briny, fishy and mushy, you owe it to yourself to get a better quality caviar before deciding whether you like it or not.
3.) Keep in mind that beyond the overall quality of the eggs, personal taste will ultimately determine which caviar brand you decide is your favorite. Since there are subtle differences between brands such as the Golden Imperial Ossetra, and the Classic Russian Ossetra to name a few, it is a good idea to sample a variety of
4.) Buy and enjoy caviar more often. Despite the fact that caviar is a nutritionally dense cuisine, it has been pigeon-holed as a once a year or “special occasion” indulgence. A knowledgeable caviar shopper knows how to buy caviar in order to enjoy the benefits of this nourishing fare throughout the year. For example; by alternating with non-sturgeon roe such as the sweet nutty flavor of Wild Paddlefish which is comparable to the Caspian Sevruga or the budget friendly Bowfin Roe ; it is possible to make eating caviar more than just an occasional treat. caviars before you decide. For instance, the large sturgeon eggs of the Royal Imperial with its delicate nutty flavor closely mimics Beluga which is the most elusive and pricey caviar on the planet.
5.) When you buy caviar online, be sure it is from a reputable company such as House of Caviar and Fine Food or Caviar Lover. Each product should be marked with a reference code to the original Convention on International Trade in Endangered Species (CITES) permit number.
6.) Buy enough and only what you need. Each serving should provide an ample amount of caviar to roll on the tongue so that the texture and aroma can be fully appreciated. Figure between 8 to 10 serving per ounce and half to one ounce of caviar per person.
7.) When buying caviar remember that it is a highly perishable product. That means, you have a limited time (approximately six-weeks) to enjoy it after you receive it. Keep the caviar in the coldest part of the refrigerator (between 28 to 32 degrees F°) . Unopened caviar can last up to 3 month in the refrigerator. Don’t open the caviar tin or jar until you are ready to serve it. Leftover caviar should also be promptly refrigerated and be eaten within a day or two.
Once you become comfortable with how to buy caviar you can expand the number of times that you enjoy this decadent food and savor all the best caviar brands. House of Caviar and Fine Food offers top of the line products featuring traditional caviar from the Caspian Sea, Iran and Russia as well as the finest American sturgeon caviar, and other gourmet meats and gift baskets.
Learn more about the best ways to eat, serve or incorporate caviar into your lifestyle by following House of Caviar and Fine food online or on Facebook. Since all our caviar products meet the strictest importation and quality standards you can feel secure that you are getting the purest and freshest caviar and gourmet products when you visit our online store.
by HOCAFF Team | Sep 21, 2016 | General
Appreciation for service on a corporate level takes center stage during the holiday season. For many companies, the time to plan for holiday gift giving is at least ninety days prior to year’s end. Over the years, corporate gifting has become somewhat of an art form. As such, more conglomerates are recognizing the significance of corporate gift baskets that can be customized to create unique holiday gift baskets and provide a wonderful opportunity to say a tasteful thank you to their esteemed employees.
The best holiday gift baskets should meet the following criteria:
- Reflect the care and thought in choosing a gift that express gratitude to a deserving recipient.
- The corporate gift basket should imply cognizance of the employee’s taste and interest.
- Have the potential to introduce or realize a budding fascination or desire for luxury fare.
Corporate gift baskets with caviar, truffles and other gourmet treats will harken to or reignite an individual’s exquisite taste in these delicacies. During the holiday season, the decadent foods featured in the following unique holiday gift baskets can add elegance to any private or public holiday celebration.
To highlight a few corporate gift basket options that is available online at House of Caviar and Fine Foods take a look at the following:
Deluxe Imperial Caviar Gift Basket priced at under $400 includes just about everything a caviar enthusiast could want to add a touch of elegance to their holiday festivities such as…
- Royal Imperial Caviar 2 oz.
- Siberian Ossetra Caviar 2 oz.
- Golden Imperial Caviar 2 oz.
- Hackleback Caviar 2 oz.
- Crème Fraiche 8 oz.
- Mother of Pearl Spoon
- Traditional Blinis 30 pcs
Royal Collection Gift Basket priced at $315 includes…
- Royal Imperial Caviar 1 oz
- Golden Imperial Ossetra Caviar 1 oz
- Crème Fraiche
- Elegant Mother of Pearl Server
- 2 Mother of Pearl Spoons
- Traditional Blinis 16 pcs
- Mini Wild Hibiscus
- Caramel Filled Red Present 7 oz
Make an impression with our Classic Caviar Duo gift basket that is tastefully presented in a prestigious insulated package consisting of…
- Royal Siberian Ossetra Caviar 2 oz
- American Hackleback Sturgeon 2 oz
- Two Mother of Pearl Spoons
- Russian Style Blinis 36 count
- Three mini tubs of Crème Fraiche 1.25 oz
For those less interested in caviar but enjoys other luxury foods may find our Gourmet Cooks Gift Baskets interesting. This holiday gift basket features…
- Rougie Mousse of Duck Foie Gras 11.2 oz.
- Black Truffle Olive Oil
- Black Truffle Tartufata Sauce
- Black Truffle Cream .88 oz.
- Honey with Strawberry – 3.5 oz
- Honey with Hazelnut – 3.5 oz
- Honey with Lemon – 3.5 oz
- Shiitake Dried Mushroom package 2 oz.
- Porcini Dried Mushroom package 2 oz.
- French Blinis – 30 ct.
Visit House of Caviar and Fine Foods for more corporate holiday gift baskets that can be customized for your employee. All our holiday gift baskets are beautifully wrapped and can be shipped to the company or directly to the individual right at their door.
Buy Caviar online and follow House of Caviar and Fine foods on our Facebook page to explore the many ways to enjoy or incorporate caviar into your lifestyle. You can also purchase the freshest domestic or imported caviar and specialty foods such as black, white and summer truffles, foie gras and other caviar accessories from our caviar online store.
by HOCAFF Team | Sep 14, 2016 | General
Finding ways to eat caviar is not only fun but beneficial. According to nutritional data, caviar meets and even exceeds the “superfood” criteria. To begin with, it has the highest grade and most easily absorbed protein, plus caviar is loaded with phosphorus, folic acid, iodine and A, D, E and B12 vitamins among others. And since there are no empty calories, you get a nutritional power boost in every bite whether you know the best way to eat caviar or not.
Unfortunately, most people rarely receive the amazing benefits of this superfood, because it is usually reserved only for special occasions. However, one way to make this delicacy a regular part of your diet is by understanding and exploiting the range in variety, quality and cost of caviar that is available today. Plus, the ability to buy caviar online has also made this decadent fare much more accessible.
Exploring how to eat caviar however, is not only about price and nutritional value. Overtime, caviar enthusiasts gain a certain savoir-faire when it comes to finding innovative ways to eat caviar. So, if you are looking for a short cut to becoming a caviar aficionado, take a look at the following ways to eat caviar.
Top 10 Ways to Eat Caviar
1. One of the best ways to eat high quality caviar such as an Osetra or Kaluga is ungarnished. Of course, this way is probably best suited to consummate caviar connoisseurs with concerns about adulterating the delicate taste of this exquisite fare.
2. Couple caviar with foods that highlight the signature flavor offerings of the salty roe. Caviar served with fresh hand-made blinis and crème fraiche is a classic caviar pairing.
3. Amp up the indulgence quotient by combining caviar with another luxury food such as foie gras. According to avid gourmet diners who describe these delicacies as the “perfect match” this food combination one of the most highly favored ways to eat caviar.
4. If you are truly into decadence, you may enjoy caviar served on top of a thin disk of Italian White Chocolate.
5. One of the most exotic and nutritionally dense appetizers is caviar and oysters. It is such a crowd pleasure that it also rates as one of the best ways to eat caviar.
6. For a more natural pairing, cucumber topped with caviar is fresh and crisp. The neutral taste of cucumber is th
e perfect showcase for the flavor burst of any caviar.
7. No matter how you choose to enjoy caviar, avoid the use of metal utensils to preserve the essence of this delicacy. It is best served with a mother-of-pearl spoon to avoid tainting the integrity of the fish eggs. Look for mother-of-pearl accessories when you buy caviar online.
8. Always serve caviar at its peak of freshness. Caviar should be cooled for at 10 to 15 minutes before serving. Any remainder should be refrigerated and consumed within three to five days. Caviar is a highly perishable product that requires storage at the appropriate temperature (between 25 and 29 degrees Fahrenheit) to prevent rapid spoilage.
9. Although more a matter of personal taste than a gastronomic ethic, Vodka and Champagne are the most popular beverages that accompany a meal with caviar. In fact, it is a Russian tradition to pair vodka with caviar and to do otherwise is considered by Russian caviar aficionado to be a culinary abuse of this delicacy.
10. Caviar is known for its distinctive flavor and high price. Therefore, as a guest at an elegant affair or in someone’s home, it is not only polite but good etiquette to eat caviar in small portions.
Whether you eat caviar off the back of your hand, on a Russian Blini or with smoked salmon, caviar has the power to delight the palate as well as to provide innumerable health benefits.
Learn more about the best ways to eat, serve or incorporate caviar into your lifestyle by following House of Caviar and Fine foods online or on Facebook. You can also get the purest and freshest caviar, other specialty foods and accessories when you buy caviar from our online store.
by HOCAFF Team | Sep 8, 2016 | General
If you are looking for a truly decadent meal on a warm summer evening, pair the best wine with caviar or a great bottle of champagne. Whether you are at home or in a fine restaurant, the perfect wine pairing with caviar or champagne could plummet you into exquisite sensory overload. Remember in order to achieve the most delectable caviar pairings these gourmet indulgences must complement rather than contrast.
While it is true that ideal caviar pairings can be uniquely personal, an unqualified union may interrupt an otherwise delightful epicurean experience. For this reason, we at House of Caviar and Fine Foods have pooled, what some ardent gourmet enthusiasts describe as the best caviar, wine and champagne pairings.
Best Wine with Caviar
- Sauvignon Blanc is a crisp white wine that complements the nutty flavor of the California Royal White Sturgeon Caviar. Based on the ripeness of the grapes used during vinification, this wine may have either a mild herbaceous or zesty lemon flavor that imperceptibly offset the salinity of the Royal White Sturgeon. This wine and caviar pairing enhances the provocative taste of the large firm roe of the white sturgeon which compares to the priciest Osetra.
- Blanc de Noir is a sparkling white wine that enjoys a reputation as one of the best wine with caviar pairings. It teams up particularly well with our Russian Osetra, the classic Siberian Osetra and Imperial Osetra selections. Made from deep red or black grapes, the aromas and long, complex finish of a Blanc de Noir is the perfect accompaniment to a more flavor dense caviar. The buttery taste of the Osetra roe is considered among the most appetizing by avid caviar consumers.
- Pinot Grigio is an Italian wine that is distinctly light-bodied and vibrant. It is a perfect duo with the large lustrous pearls of the Classic White Sturgeon, Hackleback and even Wild Paddlefish caviar. And, while the Pino Gris is of the same variety and the Pinot Noir is a variant-clone of the Pinot Grigio they are less desirable wines to pair with caviar. Their more viscous texture and robust body tend to smother the subtle flavor of this delicacy. Even so, since caviar is often combined with other complex ingredients such as raw onions, eggs, oysters and salmon, it does on occasion, enables these more full-bodies wines to be invited to the caviar party.
Champagne and Caviar
Absolutely nothing pairs better with caviar than champagne. A bite of caviar followed by a sip of the driest champagne and a few seconds of intermingling often result in an unmatched flavor burst. The best way to enjoy caviar is in its purest form with one of the following champagnes.
- Dom Perignon is the ultimate splurge and most frequently selected for champagne and caviar pairings. A flute of this crisp clean champagne presented with a dollop of Kaluga Caviar or other high quality caviar preserves the texture and heightens the taste experience of those exquisite gems.
- Krug Champagne is another favorite among caviar connoisseurs. The understated bouquet of vintage Krug transforms the Juicy brown pearls of any Ossetra Caviar into creamy magic on the tongue.
- Taittinger can accompany both domestic and imported caviar from every price range. This makes it a great caviar pairing champagne. The explosion of bubbles and pop of the decadent eggs creates harmony delicious between the subtleties of the caviar and the delicate buoyancy of this champagne.
In addition to the palate pleasing experience, caviar is a highly nutritious food. As such, splurging on caviar wine and champagne should be a regular enjoyment of life rather than relegated only to special occasions.
Follow House of Caviar and Fine foods online or on Facebook to explore the many ways you can enjoy or incorporate caviar into your lifestyle. You can also purchase the freshest caviar and other specialty foods such as black, white and summer truffles, foie gras and caviar accessories and much more from our online store.
by HOCAFF Team | Sep 8, 2016 | General
The history of caviar tend to lead us to exotic places like the Caspian or Black sea. However, American waters had been teaming with this untapped treasure long before the abundance of sturgeons caught the eye of Henry Schact. Schact is a German immigrant whose name is inextricably linked to caviar because of his pioneering work in establishing the American caviar industry.
Caviar is a captivating subject because of the complexities and simplicities of its past present and future. Unlike the caviar of Europe, the American beginnings of this fragile fare evolved in a round-about sort of fashion. For instance, American Caviar was not always considered the best caviar or a rarefied treat that belonged only on the tables of the wealthy. In fact, the American Caviar story began rather unromantically as part of the diet for Native Americans in the Northeast. That is until Schact found a more lucrative use for the giant sturgeons teaming in the rivers of his new country.
Once Schact recognized the potential at his disposal, the American history of caviar had begun. The industrious and enterprising skills of this man lent themselves well to the rapid development and growth of the caviar industry. Despite the fact that it may not have been considered to be the best caviar, due to the preservation and shipping methods available at the time, before long the United States was producing 90% of the world’s caviar. Schact exported caviar in barrels all over Europe for a dollar a pound. At one point in the American history of caviar, the surplus of this delicacy became part of the nation’s drinking salon marketing strategy. Huge bowls of heavily salted sturgeon roe was placed on bar counters; free for the taking. The saltiness of the caviar made drinkers thirsty which in turn increased liquor revenue.
Overfishing eventually caused the American caviar industry to suffer the same fate as its European counterpart. With the sturgeon population dwindling rapidly, the value of the ethereal pearls increased. As the supply and demand ratio changed, various environmental programs were initiated to sustain the sturgeon population while improving harvesting and preservation methods. And so, fish farms began to pop up near sturgeon habitats.
By 1906 another innovator, Harry Dalbow, introduced the idea of canning caviar. Canning allowed for progress in preservation techniques and longer shelf life. Incidentally, the idea of putting the best caviar in small glass jars was also birthed in the American Caviar industry. Before long, caviar began to claim its status as a luxury food in the United States. Not surprisingly, the pricier caviar became the smaller the portions. This was due to the fact that opening a can of caviar further decreased the shelf life of this delicacy. Eventually, American caviar that was once pushed on drinkers, sold by the barrel or for pennies in American restaurants was now being treated as priceless gems.
Today, the history of caviar from its American beginnings have come full circle. The quality of caviar in the United States rivals that of the best caviar from the Caspian Sea and Black Sea.
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