Introduction
History
How to “spot” real caviar – the 4 types of Sturgeon
Preparation
Nutritious facts
Serving and Eating caviar
How to pair caviar with alcohol
How to take care of your caviar set
These are all the things you can learn in our Table Manners class....but now I will give you a glimps....
CAVIAR HEAVEN
I would like to introduce you to the magical world of caviar where we will examine the history, nutrition, and different types of caviar. I will teach you how to identify real caviar and more in this lite edition of my upcoming book “The Good Life Through Etiquette”.
We never know what is possible in life and we hope to find a good, beautiful, dignifying way to live. Learn about the satisfaction of living ‘the good life’ after all Francis Bacon, English philosopher, scientist, and author said “knowledge is power”.
HISTORY
Caviar has always been an extremely expensive delicacy. In Russia and some Middle Eastern countries, caviar was reserved strictly for royalties. Caviar originates from the Turkish word “khavyar” referring to fish eggs derived from wild surgeon in the Caspian and Black Sea; all other roe or fish eggs are an imitation and cannot be labeled “Caviar”.
At up to $400.00 an ounce, why is caviar is so expensive? The answer lies in how it is produced. Real caviar comes from Sturgeon, typical for the Caspian Sea. Sturgeon is a very “primitive” fish that prefers cold water and is different in many ways from most of the fish we are familiar with. It takes twenty years for the fish to mature. Next, the fish often dies during the extraction of the caviar. The eggs are cleaned and preserved with salt.
In the 19th century, North America was the largest producer of caviar in the world. Caviar was so common in the United States that some establishments and restaurants served it for free to promote the consumption of alcohol.
HOW TO SPOT REAL CAVIAR
Four types of fish produce authentic caviar:
BELUGA
Beluga sturgeon produces one of the most expensive caviar in the world at up to $400.00 an ounce. The soft and clear eggs are one of the largest, about the size of a pea. The color is from gray to black, and the taste is considered to be rich and buttery. The distinguishing feature is a black dot on the egg. Caviar shouldn’t have a strong fish odor common to imitation or low quality roe. The roe should have a mild smell that you would experience at the beach.
OSETRA
Sturgeon is commonly rated second by caviar lovers. The taste is creamy and walnut-like.
SEVRUGA
Sevruga Sturgeon is smaller than Osetra with a grayish color and is considered to be the saltiest of them all but the amount of salt for preservation and flavoring is actually the same.
STERLET
Sterlet Sturgeon is the smallest and the eggs have golden color.
Other Type Of Fish Roe
American Caviar comes from Paddle fish; the roe is small to medium size and has a very earthy flavor.
Red caviar or Salmon Caviar – comes obviously from salmon and is a great substitute to the real caviar. Has a medium size, and the color is light orange to deep red.
Trout caviar – it is smaller than salmon roe and it is not very expensive.
PREPARATION
Caviar can be fresh or pasteurized but is still prepared the same way, and needs to stay in closed tins or cans because it is extremely perishable. If the temperature is too cold the eggs can burst.
History
How to “spot” real caviar – the 4 types of Sturgeon
Preparation
Nutritious facts
Serving and Eating caviar
How to pair caviar with alcohol
How to take care of your caviar set
These are all the things you can learn in our Table Manners class....but now I will give you a glimps....
CAVIAR HEAVEN
I would like to introduce you to the magical world of caviar where we will examine the history, nutrition, and different types of caviar. I will teach you how to identify real caviar and more in this lite edition of my upcoming book “The Good Life Through Etiquette”.
We never know what is possible in life and we hope to find a good, beautiful, dignifying way to live. Learn about the satisfaction of living ‘the good life’ after all Francis Bacon, English philosopher, scientist, and author said “knowledge is power”.
HISTORY
Caviar has always been an extremely expensive delicacy. In Russia and some Middle Eastern countries, caviar was reserved strictly for royalties. Caviar originates from the Turkish word “khavyar” referring to fish eggs derived from wild surgeon in the Caspian and Black Sea; all other roe or fish eggs are an imitation and cannot be labeled “Caviar”.
At up to $400.00 an ounce, why is caviar is so expensive? The answer lies in how it is produced. Real caviar comes from Sturgeon, typical for the Caspian Sea. Sturgeon is a very “primitive” fish that prefers cold water and is different in many ways from most of the fish we are familiar with. It takes twenty years for the fish to mature. Next, the fish often dies during the extraction of the caviar. The eggs are cleaned and preserved with salt.
In the 19th century, North America was the largest producer of caviar in the world. Caviar was so common in the United States that some establishments and restaurants served it for free to promote the consumption of alcohol.
HOW TO SPOT REAL CAVIAR
Four types of fish produce authentic caviar:
BELUGA
Beluga sturgeon produces one of the most expensive caviar in the world at up to $400.00 an ounce. The soft and clear eggs are one of the largest, about the size of a pea. The color is from gray to black, and the taste is considered to be rich and buttery. The distinguishing feature is a black dot on the egg. Caviar shouldn’t have a strong fish odor common to imitation or low quality roe. The roe should have a mild smell that you would experience at the beach.
OSETRA
Sturgeon is commonly rated second by caviar lovers. The taste is creamy and walnut-like.
SEVRUGA
Sevruga Sturgeon is smaller than Osetra with a grayish color and is considered to be the saltiest of them all but the amount of salt for preservation and flavoring is actually the same.
STERLET
Sterlet Sturgeon is the smallest and the eggs have golden color.
Other Type Of Fish Roe
American Caviar comes from Paddle fish; the roe is small to medium size and has a very earthy flavor.
Red caviar or Salmon Caviar – comes obviously from salmon and is a great substitute to the real caviar. Has a medium size, and the color is light orange to deep red.
Trout caviar – it is smaller than salmon roe and it is not very expensive.
PREPARATION
Caviar can be fresh or pasteurized but is still prepared the same way, and needs to stay in closed tins or cans because it is extremely perishable. If the temperature is too cold the eggs can burst.