Friday, July 9, 2010

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.

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