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About Caviar At The Fancy Food Show

The.Tortilla.Guy's picture
Also Known as: 
House Of Caviar At Fancy Food Show
Steve, the Tortilla Guy, at Fancy Food Show is talking to one of the representatives of the Caviar. If you want to know more about caviars, you should not miss the video!

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9 Comments

CookingMyWay's picture
I love caviar but I have a hard time distinguishing between types... :) Nikko
The.Tortilla.Guy's picture
Caviar is the processed, salted roe of certain species of fish, most notably the sturgeon. It is commercially marketed worldwide as a delicacy and is eaten as a garnish or a spread; for example, with hors d'œuvres. Contemporary black caviar is roe from sturgeon fished from the Caspian Sea by Azerbaijan, Iran, Russia and Kazakhstan. The highest prices paid are for the Beluga, Ossetra, and Sevruga varieties. (The large-grained Beluga caviar is from the Beluga sturgeon, a fish which is unrelated to the Beluga whale, a mammal.) The golden Sterlet caviar was once a favorite of czars, shahs, and emperors. Currently, the dwindling fishing yields consequent to overfishing and pollution have resulted in the creation of less costly, though popular, caviar-quality roe alternatives from the whitefish and the North Atlantic salmon. The Tortilla Guy
frances's picture
never had cavier but it looks good and tasty. might try it. but i see ur into everything that's good. love ur presentations.
The.Tortilla.Guy's picture
Thanks !! Caviar is an expensive delicacy consisting of the unfertilized eggs (roe) of sturgeon brined with a salt solution. Classic caviar comes primarily from Iran or Russia, harvested by commercial fishermen working in the Caspian Sea. A specific species of sturgeon called beluga provide what many consider to be the best caviar in the world. A female sturgeon's roe supply may constitute as much as 25% of her total body weight. Considering that mature sturgeons can weigh 300 pounds, each one can provide a substantial amount of caviar over a lifetime. In recent years, however, a combination of natural and man-made problems have seriously threatened the future of Caspian Sea caviar harvesting. Beluga sturgeon populations have been declining at an alarming rate. Other species of sturgeon and fish have become increasingly popular alternatives to Russian and Iranian caviar. In the early 19th century, the United States was actually the world's leading producer of caviar, mainly due to the abundance of lake sturgeon in the Northeast and West. Caviar was so plentiful and inexpensive at one point that saloons served it to create thirsty customers. It was only later when imported supplies from Iran and Russia became limited that caviar became a luxury item. As with many other gourmet foods served at formal functions, there are etiquette rules attached with caviar. Caviar should never be served with metal utensils- the sensitive 'berries'(proper name for caviar roe) can develop a very off-putting metallic taste. Caviar spoons made from bone, mother of pearl or tortoise shell are sold in specialty shops for just such occasions. Caviar served on a small cracker or canape should be eaten in one bite, but caviar served as an appetizer should be mixed with chopped egg whites and yolks and placed on toast points before eating. In the United States, tins of caviar must list the name of the fish first, unless it is definitely sturgeon roe. Other fish used in the production of caviar could be paddle fish, salmon or a contemporary of the sturgeon called bowfin or "Choupique". Each variety of fish produces a distinctive flavor of caviar, with some even rivaling or surpassing the quality of Russian or Iranian brands. The flavor of caviar is often referred to as an acquired taste, but those who enjoy it say it is an intense explosion of complex flavors. The brining solution contributes a little to the overall palate, but caviar enthusiasts often savor the luxurious texture and indescribably rich taste of the caviar berries themselves. The Tortilla Guy
The.Tortilla.Guy's picture
Beluga caviar consists of the roe (or eggs) of the Beluga sturgeon found primarily in the Caspian Sea. It can also be found in the Black Sea basin and occasionally in the Adriatic Sea. This fish is currently considered to be endangered[citation needed], causing the United States Fish and Wildlife Service to ban the importation of Beluga caviar which originated in the Black Sea basin.[1] Beluga is also the most expensive of caviars. In January 2007, this ban was partly lifted, allowing the sale of 96 tons of caviar, 15 per cent below the official 2005 level.[2] The Beluga sturgeon can take up to 20 years to reach maturity. The fish harvested for caviar are often nearly 2000 pounds. The eggs themselves are the largest of the commonly used roes, and range in color from light blue to black, with the lighter colors coming from older fish, and being the highest valued. Any additions by producers diminish the value of the roe, and the caviar usually reaches the market without any additions or processing whatsoever. Most people also find a good bit of acidity and/or sweetness in the flavor as well. As with most caviars, Beluga is usually handled with a spoon made of mother of pearl, bone, or other non-metallic material, as metal utensils tend to impart an unwelcome metallic taste to the delicate and expensive roe. This caviar, as with most others is traditionally served in a variety of ways, including hollowed and cooked new potatoes, or on toast points or a blini. These are served with either sour cream or crème fraîche. Additional serving options are minced onion or minced hard boiled egg whites. The higher grade caviars, including Beluga, usually need very little embellishment. Beluga caviar ranges in price from more than $5,000 in the United States, to a low of around $250 per kilo in Atyrau, Kazakhstan, the major production center. Ossetra (Osetra or Asetra) caviar comes from the Ossetra sturgeon (Acipenser gueldenstaedtii), weighing 50-400 pounds, and which can live up to 50 years. Ossetra caviar color ranges from warm brown to green-gray to dark blue to jet black or even albino or white. Ossetra caviar is said to have a nutty flavour and so is prized as an élite caviar. The Ossetra sturgeon is slightly smaller than the Beluga sturgeon (Huso huso). As caviar, it is of firmer texture than the more delicate Beluga. Golden Ossetra is a rare form of Ossetra caviar, it is gold-yellow in color and has a very rich flavor. As with other caviars, ossetra is traditionally served on buttered toast points with fresh, minced onion. It also is served on blinis, and sometimes cream cheese or sour cream accompanies the caviar on crackers. The lower-graded varieties of caviar are used as stuffings in many seafood dishes and for some meat dishes. Caviar can and is often found in salads as well. Sevruga is one of the highest priced varieties of caviar, eclipsed in cost only by the Beluga and Ossetra varieties. It is harvested from the Sevruga sturgeon native to the Caspian Sea, and may be distinguished from its more expensive cousins by the size of the eggs, which are generally smaller. The Tortilla Guy
bshaw's picture
Caviar....sounds wonderful!!!!
bshaw's picture
Caviar sounds wonderful....
The.Tortilla.Guy's picture
Yes Bratton it is !!! I try to taste it whenever I can The Tortilla Guy
Tumaros.Tortilla's picture
Caviar and wraps nice