On the subject of fresh caviar it will require a preservation process or else it usually has no taste. By preserving the caviar in brine for a minimum of four weeks the caviar will reach its true potential in flavor.
Prior to deciding on buying caviar you must identify which kind of flavor you are looking for. Here is a list of different kinds to help you make the best decision on your purchase:
Beluga
Is produced by the Sturgeon fish, this caviar is graded as the highest grade possible for caviar. It ranges in color from silver, gray and black, the eggs are the size of a pea. The texture and taste is buttery and creamy.
Sevruga
The eggs are small and come in a gray color the flavor is definitely more saltier than the Beluga caviar. You will get more eggs in a serving simply because of the fact that the eggs are smaller.
Osetra
The eggs are a medium size and the color can be anything between gray and brown, it tastes almost nutty.
Sterlet
This variety of caviar is regarded as almost extinct, the eggs have a golden color. You might not be able to find any on the market. Previously it was the most expensive caviar around.
Trout caviar
From the Rainbow trout fish the eggs are small and orange in color, the caviar produces a delicate flavor. As a result of farming of this fish the caviar is less costly and offers a good flavor.
Lump fish caviar
This caviar is the most popular on the market as it is the lowest priced, the eggs are dyed red or a black color.
Tarama caviar
Eggs from the Carp fish, the color is generally orange and this caviar is typically smoked before it goes on sale.
American caviar
From the Paddle fish these eggs are medium in size and come in a variety of gray colors, the flavor is earthy.
Red caviar
These eggs come from the Salmon fish they are medium in size and are available in orange or a deep red color. A great substitute from the Sturgeon fish varieties.
Whitefish caviar
The eggs of this fish are small and golden in color. It produces a less complicated flavor so they can be used in many different ways.
The more expensive varieties of caviar would be better served on their own. The caviar should be as cold as possible, avoid using any metallic bowls or utensils as the caviar can oxidize resulting in the flavor to alter. You should try and place the caviar in a small bowl and then place the bowl in a larger bowl that's got ice in it.
Other kinds of caviar go well with unsalted crackers, lemon wedges, creme fraiche or sour cream. Hard boiled eggs also is a very good accompaniment for your caviar dish.
Caviar is considered to be an expensive dish therefore it is best to serve caviar on stylish dishes and decorate the plate with lemon wedges and maybe even some parsley. When shopping for caviar try to taste the caviar before buying it as it is usually quiet costly.
Prior to deciding on buying caviar you must identify which kind of flavor you are looking for. Here is a list of different kinds to help you make the best decision on your purchase:
Beluga
Is produced by the Sturgeon fish, this caviar is graded as the highest grade possible for caviar. It ranges in color from silver, gray and black, the eggs are the size of a pea. The texture and taste is buttery and creamy.
Sevruga
The eggs are small and come in a gray color the flavor is definitely more saltier than the Beluga caviar. You will get more eggs in a serving simply because of the fact that the eggs are smaller.
Osetra
The eggs are a medium size and the color can be anything between gray and brown, it tastes almost nutty.
Sterlet
This variety of caviar is regarded as almost extinct, the eggs have a golden color. You might not be able to find any on the market. Previously it was the most expensive caviar around.
Trout caviar
From the Rainbow trout fish the eggs are small and orange in color, the caviar produces a delicate flavor. As a result of farming of this fish the caviar is less costly and offers a good flavor.
Lump fish caviar
This caviar is the most popular on the market as it is the lowest priced, the eggs are dyed red or a black color.
Tarama caviar
Eggs from the Carp fish, the color is generally orange and this caviar is typically smoked before it goes on sale.
American caviar
From the Paddle fish these eggs are medium in size and come in a variety of gray colors, the flavor is earthy.
Red caviar
These eggs come from the Salmon fish they are medium in size and are available in orange or a deep red color. A great substitute from the Sturgeon fish varieties.
Whitefish caviar
The eggs of this fish are small and golden in color. It produces a less complicated flavor so they can be used in many different ways.
The more expensive varieties of caviar would be better served on their own. The caviar should be as cold as possible, avoid using any metallic bowls or utensils as the caviar can oxidize resulting in the flavor to alter. You should try and place the caviar in a small bowl and then place the bowl in a larger bowl that's got ice in it.
Other kinds of caviar go well with unsalted crackers, lemon wedges, creme fraiche or sour cream. Hard boiled eggs also is a very good accompaniment for your caviar dish.
Caviar is considered to be an expensive dish therefore it is best to serve caviar on stylish dishes and decorate the plate with lemon wedges and maybe even some parsley. When shopping for caviar try to taste the caviar before buying it as it is usually quiet costly.
