Many members of the elite and privileged consider caviar as part of their meals. Just watch any film scene in a luxurious mansion or hotel and caviar will surely be mentioned. Caviar definitely sounds classy but what exactly is it? What flavor does it bring out when added to a recipe?
What exactly is caviar?
Caviar is made up of salted, non-fertilized, and processed sturgeon roe. The cheaper versions are made of pasteurized roe. Caviar’s four types are starlet, sevruga, osetra, and beluga. Beluga is the most expensive since it is only found in the Caspian Sea. The starlet is the next most expensive and once had the honor of only being served to Austrian emperors, Iranian shahs, and Russian Czars. If the caviar is pasteurized, this means it was partially cooked. The partial cooking gives it a different texture. Pressed caviar, on the other hand, is made of damaged eggs and are mixed with different roe types.
Popular gourmet dishes with caviar
Caviar aficionados would recommend Iranian and Russian caviar, considering they are the rarest of them all. American caviar is also popular among caviar lovers. Caviar is usually eaten as a side dish and match with most gourmet meals.
Caviar is a tasty and classy experience that everyone should try at least once in their lives. Although it may seem a bit too pricey, the taste is unique and worth remembering. It’s only once that you’ll be able to say that you’ve tasted something from the Caspian Sea. Its source and one-of-a-kind preparation make the price worth it.
