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| Caviar |
| One mention of the word "caviar" and immediately dollar $ign$ go off in the eyes of admirers who wish they could afford such luxury.Truth be told, however, there are a variety of caviar and roe, and they can vary in price. They can also vary in color, texture, and flavor. To some, the most expensive caviar is not the one most suited to their own tastes. Offered the opportunity, I would suggest you try any type of caviar or roe made available to you. While you may be turned off by one, you may find one that suits you just right. Here then is a primer [in order from most expensive to least]on the caviar varietals. Armed with this information, you can makeinformed decisions and judgments at the local import store,or at the next cocktail party. By the way, caviar does a banner job of elevating any cocktail party from average to extraordinary,and a little can go a long way. Beluga The largest and most expensive, this caviar comes from the beluga sturgeon, the largest [up to 1,800 pounds] and rarest of the renowned Caspian Sea sturgeons. Its exquisite fresh-fish flavor is rich and distinct, and its texture is without peer — the large berries melt luxuriantly on your tongue. Each batch of beluga is rated either "0" for the darkest-colored eggs, "00" for medium-dark, and "000" for the lightest, usually pearly gray. Color does not guarantee good taste, however, many connoisseurs favor the "0" beluga. Osetra Moderately priced, with medium sized eggs, the osetra has a stronger, nuttier flavor than its Beluga counterpart. The Osetra sturgeon may be the lady-in-waiting to beluga, but she commands plenty of devotees of her own. The caviar of this medium-size [100- to 300-pound] fish from the Caspian Sea has a rich, nutty flavor and dissolves silkily in your mouth. Because it takes only 12 to 14 years for an osetra sturgeon to mature [as opposed to the 18 to 20 years for a beluga], this type of caviar is more common and less costly. Sevruga It may be the most common sturgeon in the Caspian Sea, but the sevruga's caviar is far from average. It is celebrated for its delicate, fresh flavor and its firm texture; instead of melting away, each small, opalescent gray grain pops in your mouth. Salmon Roe Only sturgeon eggs from the Caspian Sea can be legally called caviar. The rest of the world's fish eggs are termed roe [Just as only Champagne from the Champagne region of France can be called Champagne, the rest of the world’s “Champagne” is termed Sparkling Wine]. It’s best not to judge this roe by its inexpensive price alone. Domestic salmon roe, which often comes from fish in Alaskan and Pacific Northwest waters, consists of large, subtly flavored, apricot-colored pearls. Pop one of the big, juicy, salty eggs between your teeth, and you'll be rewarded with a superbly mild fish flavor. Trout Roe A great economical choice for canapés, this roe comes from freshwater trout caught in the Great Lakes and smaller inland lakes. With an assertive, bold flavor, these firm, translucent golden berries have what looks like a tiny orange eye in the center. Trout produce a medium-grained roe that has a tendency to be slightly sticky — a quality that can be disguised when it's piled high on a canapé with a little crème fraîche or stirred into a dip. American Sturgeon Roe When you can’t afford the Beluga. American sturgeon is the New World contender for the caviar throne. Its small, pearly-gray grains beautifully mimic the silky, melts-on-your-tongue texture and fresh fish flavor of its Caspian Sea cousins, but a slightly bitter aftertaste gives away its more humble origins. Ironically, American sturgeon caviar was once so abundant that in the late nineteenth century barkeeps were giving it away, but severe overfishing depleted the species. Whitefish Roe The minuscule, pale-orange eggs of the Great Lakes whitefish are very firm, giving this roe a crunchy, toothsome texture. Like Sevruga caviar, the tiny eggs pop in your mouth. The flavor is pleasantly mild and fresh. ~~~ Serving Caviar The best way to indulge in Beluga? Straight from a mother-of-pearl spoon. Metal spoons, no matter how expensive or tasteful, will give the eggs a tinny taste, and after dropping all that cash, that's the last thing in the world you want. Wash it down with a glass of Champagne or iced vodka. ~~~ Osetra is best savored solo, without any embellishments. When buying osetra, or any other Caspian caviar, make sure it is labeled malossol ["lightly salted" in Russian], which means that only a minimum of salt was added during processing. ~~~ It is best to serve Sevruga alone, on a bed of crushed ice. Like all caviars, sevruga should be eaten with a nonmetallic spoon. ~~~ For a double whammy, pair Salmon Roe with smoked salmon. Salmon roe is also the perfect foil to the classic blini and crème fraîche. ~~~ Because it is quite salty, Trout Roe is a good choice inrecipes containing creamy ingredients [crème fraîche,sour cream, cream cheese, even mayonnaise]. ~~~ American Sturgeon Roe is a worthy substitute for the more expensive Russian caviars, so go ahead and eat it straight from the spoon. Or try it with angel hair pasta and crème fraîche, in scrambled eggs, or on boiled new potatoes with sour cream — fun recipes few of us would dare make with the higher-priced caviars. ~~~ Add Whitefish Roe to sauces and spreads, or use it as a colorful garnish for hors d'oeuvres, salads, and fish dishes. Whitefish roe can be frozen [as can salmon roe]; like most caviar, it can be stored in the refrigerator unopened for up to ten days. Once opened, however, it is only good for two to three days. ~~~ Still not convinced? How about a faux caviar for your next cocktail party? There are plenty of recipes out there but the best one by far [in my mind anyway] is made with roasted eggplant. For those eggplant lovers out there, my apologies: this doesn't taste anything like eggplant...which may well be cause enough for people who don't like eggplant to give it a try. If you do, let me know what you think. Mock Caviar 1 large eggplant 1 tablespoon olive oil 1 medium onion, chopped 1 medium rib celery, chopped 1 medium bell pepper, chopped fine 1/4 cup chopped garlic 3 tablespoons chopped parsley 3/4 teaspoon salt 1 teaspoon black pepper 1/2 teaspoon dried basil 2 medium tomatoes, chopped Method Preheat oven to 350° Bake eggplant whole in oven until soft. Let cool, In a saucepan, simmer vegetables in olive oil until tender. Cut eggplant in half lengthwise and scoop out the eggplant meat. Add "meat" to the vegetables and stir. Let the eggplant and vegetables cook until thickened to a soft paste. Add seasonings. Stir until well-combined. Mound "caviar" into a serving bowl. Serve cold or at room temperature with blini [or table water crackers] and Champagne [or beer] tom saaristo © Thomas Saaristo All Rights Reserved tom@tomsaaristo.com |