Beluga Caviar is one of the most expensive foods in the world, coming to cost up to $ 5,000 per kilogram.
What is Caviar?
The caviar is a food that is achieved through processing and salting the eggs of several species of sturgeon, a type of fish belonging to the Acipenseridae family. The granular caviar has a creamy texture and is made up of small grains with soft and delicate taste.
This particular type of caviar, the BELUGA, comes from the Beluga Sturgeon, found mostly in the Caspian sea. Beluga Sturgeon needs more than 20 years to reach its maximum size and it can weigh up to 2 tons.
Its eggs are the larger between those of all the fishes used to produce the caviar. The color of Beluga Caviar usually ranges from purple to black: the paler is, the more expensive.
This luxurious food is usually served alone, on small pieces of toast as it needs no additions of flavor to improve it.
If you have never experienced the of eating caviar, and especially the Beluga caviar, you should know that when you put it in hyour mouth and bite it, each egg bursts and releases a slightly salty-fishy flavor.
Cutlery to serve caviar
The spoon you choose to taste caviar is really important: any metal piece of flatware is strictly prohibited, no matter how valuable it is. Silver, steel and any other metal may affect the taste of caviar.
It is necessary in the luxury field the use of a mother of pearl cutlery or horn to stay or the most common ceramic.
How to taste caviar
Traditionally, caviar is served with boiled eggs, sour cream and onions. It is strongly flavored foods that tend not to bring out the best taste of the caviar.
To emphasize the taste of caviar, serve it with blinis, small and fluffy pancakes with buckwheat, accompanied by a drop of sour cream or served with canapes and a fresh butter wire.
Alternatively serve half boiled potato and a put the caviar in the center position : the combination will amaze
Although the etymology of the word is a topic of discussion, and the Oxford english Dictionary believes that the origin of the word “caviar” is Italian, the Italian word “caviar”, “caviare” and “caviaro” derive most probably from the Persian خاگآور ( khag-Avar) literally “generator fish eggs”.
Products similar to caviar are also produced with eggs of other fishes: the most famous is obtained from salmon eggs, often called “red caviar” or ikura and lumpfish roe (Cyclopterus lumpus) that are artificially colored red or black .
The difference in flavor that exists between caviar and caviar substitutes does not have comparison: the breadth of flavor, persistence, low salt content are the most obvious differences.
In a sourt of sense, the substitutes are easier to appreciate for the most intense of salt and flavor of fish, but less wide and persistent to the palate. Some consider them to be less strong and therefore more easily combined.
As an example would be like talking about Porcini comparing them with prataioli mushrooms (champignon): they are always mushrooms but do not have the same culinary value