Caviar types and Individual History
Caviar: Native to the Caspian Sea, Beluga is the largest
sturgeon, which produces the largest and most fragile grains. Taking twenty
years for the female Beluga to mature, weighing up to a ton, which can
be up to fifteen feet long Beluga produces the world’s most expensive
caviar. This pearl gray delicacy provides a smooth, mildly sweet flavor
of delicate hazelnut.
Caviar: Native to the Caspian Sea, Osetra is usually the
best quality, which is available. Taking up to fifteen years for the female
Osetra to mature, weighing up to 500 lbs., which can be up to six feet
in length, Osetra produces an even roe, which has a golden hue. Its strong
nutty flavor of the deep sea provides a mild taste.
Caviar: native to the cold depths of the Caspian Sea, Sevruga
is the smallest and most prolific caviar. Taking seven years for the female
Sevruga to mature, weighing no more than 200 lbs., Sevruga produces caviar,
which is dark gray or black in color and provides a strong taste of a
mildly fruity flavor.
Other types of caviar include:
Sturgeon Caviar: Caviar, which is found in the Mississippi
River and its tributaries. Although it is somewhat inferior in flavor
to Russian imported caviar, it nevertheless comes close enough to be used
as its substitute. The roe has a true, natural, black color and can vary
in nuance shades of black in its numerous species. American caviar resembles
Sevruga Caviar in size and has a mildly tangy taste. It is served well
with toast and traditional accompaniments.
Caviar: Also commonly known as Whitefish Roe, Golden Caviar
is a small grained roe. From North America it is noted for its unique
flavor. Although the contents of the eggs are somewhat reminiscent of
sturgeon caviar in taste, even this remote similarity is not easily revealed.
The eggs are so firm that they do not burst open easily, rather they are
chewed and have a peculiarly crunchy sound. Golden Caviar is mildly flavored
and goes exceptionally well with champagne and cocktails.
Caviar: Sometimes considered being the most attractive of
all caviar because of its roe which is red to orange in color. From the
Pacific Northwest or Alaska, this caviar is large grained and is favored
garnishing, as well as eating. Lightly salted Salmon caviar tastes sharper
and more piquant than the sturgeon variety.
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