Types of caviar and how to eat it – Easy and Simple Home Cooking Recipes

 

Hello Cocinacas! Surely you have ever seen any of the types of caviar, but have you tried them? Considered a gourmet product par excellence that has always been associated with luxury, the truth is that there are several types of caviar and that makes the prices also different. Today we will see what they are and we will also show you some dishes to which adding this ingredient can be a great success to give it a different and exquisite touch.

Some foods stand out for their quality and the scrupulous collection and preparation processes to which they have been subjected. These are often called Gourmet products, and offer the consumer great delicacy and exquisite flavor, being able to be consumed by people who appreciate their quality and finesse. Therefore, we can think that these products can only be found in haute cuisine dishes. The reality is that today typical elaborations of the fast food, like this gourmet hot dog.

Caviar is a gastronomic product and it is specifically the sturgeon roe, an endangered fish found mainly in the Caspian Sea. Its high price is due to the scarcity and extreme difficulty of the sturgeon fishing and the subsequent processing of caviar.

However, we are going to see that there are different types of caviar and cheaper substitutes. We will also show you how the experts say what to eat and some recipes to which caviar can be added to give a salty and sophisticated touch to the dish.

Beluga caviar

Petrossian caviar tin

It is the most exquisite and exclusive of all types of caviar. Its name comes from the variety of sturgeon from which it is extracted. There are different ways of cataloging it, depending on the roe size although it stands out because they are usually between 3 and 4mm.

Its color is designated by 000, which indicates that it is light; 00, which is the middle; and 0, which is the dark one. The 000 is also known as royal or imperial, since it used to be reserved for exclusive consumption of royalty. It can present different shades, between black and pale gray, and is usually packaged in blue cans.

Its flavor is smooth, delicate and has a buttery texture. It is also the most expensive since there are very few Beluga sturgeons (less than 100 units) that can be caught per year. Because of this, a kilo can cost 35,000 euros.

Caviar Sevruga

Among all sturgeons, sevruga is the most widespread, so most of the caviar produced is of this variety, which makes it the most economical.

Its pearls measure between 2 and 2.5 mm and their color ranges from light gray to dark gray. It looks a lot like the Beluga although its flavor is a bit more salty, reminiscent of the hazelnuts with a marine aftertaste. It also has a smell more intense and is packaged in red cans.

Osetra caviar

Its name comes from Russian, it is a species of sturgeon smaller and with firmer texture than the Beluga.

Osetra caviar can be seen with the naked eye because the size of the pearl is about 2.5 to 3 mm. It is highly valued for its nutty flavors, with iodine scent. Regarding its color, two types of osetra caviar can be distinguished, the one that goes from dark gray to greenish and the amber color. The flavor is the same, the big difference is that the production of this second is much lower, so it is more special. In this case it is packaged in yellow cans.

The price of Osetra caviar, although somewhat cheaper than Beluga, is still very high. A kilo ranges between 1,000 and 5,000 euros, depending on the variety and size.

Other types of caviar

Currently caviar and the caviar production industry has evolved over the years and you can find on the market not only sturgeon caviar, but also other fish. These are used more and more in today’s kitchen.

Salmon caviar

Salmon caviar, one of the cheapest types of caviar

Also know as red caviar, the salmon roe they are characterized especially by being of this color and because their price is much more accessible. The price difference compared to black caviar is that currently there are far fewer sturgeons than salmon, and these also spawn many more times.

Salmon is a fish that is born in fresh water but lives in the sea and returns to fresh water to reproduce. Their roe are big pearls 4 to 6 mm, and has a Smooth flavor and sweet.

Spanish caviar Riofrío

In Riofrío, a small town in the Granada mountain range of Loja, there are extraordinary natural conditions that facilitate the raising of sturgeons. There the caviar from Riofrío, the first one certified organic of the world.

Loja is at a similar latitude south of the Caspian Sea, and as in Persia, the waters are born from mountains that exceed 3,000 meters in altitude. Andalusia is as sunny an area as this Middle Eastern enclave, so the waters do not have to be artificially heated for captive breeding.

Trout caviar

It is very fashionable in the restoration, since it preserves the sensations of texture and of salinity caviar but are slightly acidic. Explosive and tasty on the palate, they are included in order to enhance the flavor from the dish.

Citrus caviar

Of the lime finger, an Australian shrub related to the lemon tree, vesicles are removed that are identical in shape to caviar. However, its flavor bears certain similarities with a citrus but with hints of spice to pink pepper Y curry.

Citrus caviar has made its way into the high kitchen for its great versatility in the elaboration of sophisticated dishes. It pairs perfectly with any fish, seafood, dessert and even in cocktails, beers and cavas.

How to eat caviar

Blinis with caviar
Blinis with caviar

As it is a delicate food, it can be eaten alone or in the company of other foods. In addition, it should be ingested in small amounts. It is not usually served more than 60 grams per person.

It is usually recommended to taste this delicacy alone, with a mother of pearl teaspoon, so that the flavors of other products do not interfere with the original flavor, as long as the caviar is fresh and without preservatives.

If taken together, some people eat them with toasts or unsalted cookies. Also very common to serve it on blinis, which are traditional pancakes of Slavic origin. Some experts argue that smearing Butter On the base before serving the caviar improves its flavor.

In dishes, you can put caviar inside quail eggs cooked without yolk, on egg white or baked potato. The classics also stand out fried eggs with caviar by chef José Andrés.

And to accompany it with drinks, the very cold vodka It is the best pairing because it cleanses the palate. The very dry white wine or a sparkling like champagne or cava they are also very frequent.

We hope this article has been interesting to you and that it helps you to recognize the type of caviar that they put on you the next time you go to a restaurant.

 

 

 

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