Friday, July 9, 2010

Beluga Caviar Mold Recipe

Beluga Caviar Mold Recipe

Beluga Caviar Recipe Ingredients
- 4 ounces caviar (beluga,whitefish or lumpfish preferred)
- 1 envelope gelatin, unflavored
- 1/4 cup water
- 1.5 cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice
- 2 tablespoons onion, grated
- 1/4 tablespoon sugar
- 1 dash hot pepper sauce
Parsley sprigs
Salt and white pepper

Beluga Caviar Recipe INSTRUCTIONS
1. Sprinkle water over gelatin until softened.
2. Warm 1 cup of sour cream and add gelatin while stirring. Make sure gelatin melts and remove from the heat.
3. Mix in mayonnaise, lemon juice, onion, sugar and hot pepper sauce.
4. Rinse beluga caviar with cold water. Set aside 1 tablespoon of caviar and add the rest to the sour cream mixture. Season with salt and white pepper.
5. Empty mixture into greased mold. Chill until firm.
6. Unmold onto plate. Add sour cream and reserved caviar on top.
7. Arrange parsley sprigs around caviar mold.
8. Serve this beluga caviar recipe with toast rounds...enjoy it ! Amazing !

Beluga Caviar Eggs Recipe

Beluga Caviar Eggs Recipe

Beluga Caviar Recipe Ingredients:
- 6 tablespoons of beluga caviar
- 6 hardboiled eggs
- 1 tablespoon sour cream or mayonnaise
- 1 tablespoon green onions or chives, chopped
- 1 tablespoon parsley, chopped
- 1 teaspoon ground pepper

Beluga Caviar Recipe
1. Cut eggs in half and remove yolks. Set aside the egg whites.
2. Mash the yolks and mix with the beluga caviar and the rest of the ingredients.
3. Scoop the mixture into the egg white halves.
4. Serve this beluga caviar recipe on a bed of greens with Russian dressing...enjoy this delicate dish !!
beluga caviar-recipes

BELUGA Caviar and Cheese Stuffed Snow Peas Recipe

BELUGA Caviar and Cheese Stuffed Snow Peas Recipe

* 36 fresh snow peas
* 1/4 cup creme fraiche (see Note)
* 1 tablespoon fresh dill, minced
* 2 tablespoons cream cheese
* 1 lime, juice and zest
* Salt to taste
* Freshly ground black pepper
* 2 ounces caviar (beluga, salmon or lumpfish)
* Red lettuce leaves

Bring a pot of salted water to a boil and blanch the snow peas for two minutes. Drain and plunge into cold water to stop the cooking process. Using a sharp paring knife, carefully make a slit along the length of one side of each snow pea to make a pocket.

In a bowl, combine creme fraiche, dill, cream cheese, lime zest, and lime juice. Mix thoroughly, then season to taste with salt and pepper. Gently fold in the beluga caviar.

Carefully pipe or stuff the snow peas with the cheese/ beluga caviar mixture. Arrange stuffed peas on a platter lined with red lettuce leaves. The Beluga caviar is ready to serve....!

Types of Caviar

Types of Caviar

There are many different types of caviar. Therefore, there are various ways to classify caviar. True caviar comes from sturgeon, while caviar alternatives come from other types of fish like paddlefish, trout, and salmon. Further, due to the environmental issues prevalent in the world, a new type of fish row has emerged: farmed caviar. These include types of caviar that come from sturgeons or from other alternative species. Further, caviar is available in different forms. These include pasteurized and pressed types of caviar. Malossol caviar is that which is lightly salted (the Russian way). The salt content may be higher according to the type of roe and other factors.
True Caviar
True caviar is sturgeon caviar. This means that the roe comes from sturgeon-the authentic caviar fish. Accordingly, three types of sturgeon produce the best caviar that comes from the Caspian Sea and Black Sea basin. These are the Beluga Caviar, Osetra, and Sevruga. The best and most expensive is Beluga caviar with its soft and large eggs. Next comes Osetra caviar with medium-sized eggs. Sevruga caviar follows in rank with its smaller eggs. Together, these varieties make Russian and Iranian caviar respected throughout the world. Russia and Iran have always played a prominent role in caviar history. This limits the production of Caspian caviar. This is the status of American sturgeon caviar, as well. There are different types of sturgeons that are native to the United States, but are under threat. White Sturgeon, for example, is now rare. Thus, newer means of caviar production have been developed to maintain the production of American black caviar and others. This is where farmed caviar and other caviar alternatives come in.
Farmed Caviar
There is no greater example of farmed caviar than that which is produced in the United States. Overfishing and other environmental issues promoted the growth and success of farmed caviar, which comes from sturgeon as well as other fish species. The White Sturgeon species, for example, which is native to the waters of the United States, is very rare now. This type of American caviar is not alone. Farmed caviar comes from other types of fish, as well. Fortunately, there are types of caviar that come to us from fish that are not threatened. Icelandic waters contain an abundance of smelt or capelin for instance. Capelin caviar is thus produced naturally in the wild, as is bowfin caviar, which is an alternative American caviar.
Caviar Substitutes
If you cannot afford to buy caviar that comes from sturgeons and if you are not concerned with having true caviar, you will be glad to know that there are several fresh caviar substitutes to choose from. The alternatives include paddlefish, lumpfish, salmon, whitefish, and hackleback caviar. Roe from these varieties of fish can only be called "caviar" if the name of the fish is included in the title. Thus, paddlefish caviar, a popular variety, has glossy beads and is sometimes called American caviar. Hackleback caviar, with its black roe, is sweet, buttery, and nutty in flavor. Salmon caviar is a sushi chef favorite. Further, salmon roe caviar is known for the pop it makes when bitten. Whitefish caviar is also popular with chefs and is sometimes infused with other flavors. You can choose from red or black lumpfish caviar
Beluga Caviar...

Caviar History, Prices & Caviar Brands

Caviar History, Prices & Caviar Brands
Caviar is the roe or eggs of sturgeon, a species of fish. Roe from another fish, like salmon or capelin, might loosely be called caviar, but in reality, it is not. It is actually a caviar alternative. The best caviar comes from sturgeons in the Caspian Sea, like Beluga Caviar, Osetra, and Sevruga. Thus, Russian and Persian caviars are quite reputable. They are also quite pricey. This is not an issue for some people who would pay anything for gourmet caviar.

The flavor of roe caviar is usually an acquired taste. Fishy and briny, the delicacy consists mainly of fish eggs and salt. The Russians use light salting to make caviar. In doing so, they produce the famous malossol caviar. The salt enhances flavor, acts as a preservative and prevents freezing. Depending on the different types of caviar, different amounts of salt are required. The best caviar, however, is one that contains little salt-prepared the Russian malossol way.

Due to its rather intense flavor and relatively high price, the delicacy is served in small amounts. It is consumed as an appetizer in or as a garnish on side or main dishes. Available in different shades and colors, caviar makes a striking appearance aesthetically. Red caviar, which comes from the sturgeon alternative, salmon, for instance, looks appealing when served, as does black caviar that comes from Beluga, for instance. This delicacy impresses with its looks and taste. Therefore, if you want to keep your guests happy, do it the traditional Russian way with vodka and beluga caviar.

Beluga Caviar

Beluga Caviar
Beluga caviar is relatively rare. Today, only about a hundred Beluga sturgeons are caught in the Caspian Sea and less frequently in the Adriatic Sea. Known to be the largest sturgeon, it can measure up to six meters in length. Its massive size is reflective of the size of its eggs. Beluga caviar consists of very large eggs, which makes it very desirable. It is, in fact, the most expensive caviar.

Even though Beluga weighing up to 600 kilograms existed in the past, they rarely come in those sizes nowadays because of the modern practice of overfishing. The silver-gray Beluga is the only carnivore in the sturgeon family. It usually reaches maturity between the ages of 20 to 25. Even when mature, the Beluga sturgeon might not spawn on a yearly basis if favorable conditions do not exist. Up to 25 percent (and sometimes 50 percent) of its body weight is attributed to eggs.

The color of Beluga caviar ranges from light gray to black. The lighter shades, which come from more mature fish, are highly demanded by individuals of refined taste. Beluga caviar prices are rather high. In the United States, they reach $5,000 and higher per kilogram. In Kazakhstan, they are rather affordable at around $250 per kilogram. The rarest type of Beluga caviar is the Almas, which means diamond in Farsi and sells up to $25,000 a kilogram.