Caviar Buying Guide
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1. Look Out For The CITES Code In the world of caviar-production, the best way to decipher the provenance of the salted sturgeon roe is by looking at the CITES code that is printed at the back of the caviar tin. CITES is an acronym for the Convention on International Trade in Endangered Species of Wild Fauna and Flora, an international agreement among countries to ensure that trading of wild animals and plants does not endanger their survival.
Sturgeons, which mainly originates in rivers in the Northern hemisphere, have long been a victim of overfishing and poaching due to the profitable sturgeon-rearing business. CITES has been regulating the international trading of all sturgeon species since 1998 and introduced a standardised labeling system for worldwide caviar exports.
For re-packed caviar, the CITES code varies slightly. It ends with the official registration code of the repackaging plant, including another country code if the caviar was repacked in a different country from where it was produced.
Osietra and Beluga caviar are more pricey as their harvest cycles are less regular. Osietra caviar, which is roe from Russian sturgeon that originated from the Caspian Sea, requires at least nine years to produce its first cycle of eggs. A harvest cycle of Beluga caviar is at least 18 years. And always request to sample different varieties of caviar before buying them. 6. Rolling Good Times Paquet offers a three-step method to taste caviar properly. First, spread and roll the individual beads of roe around the tongue, gently rolling the orbs against the roof of your mouth. Then crush the eggs gently so that the first sensation of saltiness disappears, and the creaminess and butteriness of the caviar emerge in your mouth.
7. No Mother Of Pearl, No Problem Another caviar myth that Paquet debunks is that one only can savour caviar from mother-of-pearl spoons. Historically, the pearl-white spoon has been seen as a faithful accompaniment to caviar as it prevents the eggs from oxidising when they come in contact with silver materials, resulting in a metallic taste of the caviar. Paquet adds that eating caviar off plastic, porcelain and wooden spoons is completely acceptable. 8. Store WellPaquet advises that caviar should be best consumed within a few days after the tin is opened. The tin should be kept in the refrigerator at -2 to 4 degree Celsius. It should not be kept in the freezer as the cell structure of the caviar would be broken. Put your tin of caviar right at the back of your fridge to make sure that it is stored as cold as possible. If it is placed in a warmer environment and exposed to air, the oxidation of caviar would occur more rapidly and alter its flavour. 9. Popular Caviar Pairings A traditional delicacy among Russian royalty, caviar has long been eaten with blini pancakes topped with sour cream and washed down with white wine or champagne. Paquet says that the acidity of these spirits offsets the creaminess of the caviar well. He adds that caviar should not come in contact with warm dishes, so the roe is topped on sour cream when served with mashed potatoes. Another popular pairing is caviar on earthy cauliflower mousse.
The long line of code starts with (in this order) a three-letter species code (derived from the name of the species in Latin), how the caviar is grown (W for wild-caught or C for captive-bred), country of origin, year of harvest, official registration code of the processing facility and identification number for each production batch. 2. Some Caviar Are Re-packed While some caviar makers pack the salted roe directly from the sturgeons to tin, some importers re-package the caviar into their tins and bottles. Paquet adds that the caviar\u2019s quality might not be as fresh as it has undergone a two-stage packaging process with unnecessary exposure to air.
5. Start Small Just like splurging on luxury goods, start on a low budget and smaller quantity first. \u201cIf you start off with a big tin, there might be wastage if you don\u2019t like the taste of the variety of caviar. Caviar novices can start off with roe from the more common Siberian sturgeons (Acipenser Baeri), which have a shorter maturity period of around five years and have a lower price point.
7. No Mother Of Pearl, No Problem Another caviar myth that Paquet debunks is that one only can savour caviar from mother-of-pearl spoons. Historically, the pearl-white spoon has been seen as a faithful accompaniment to caviar as it prevents the eggs from oxidising when they come in contact with silver materials, resulting in a metallic taste of the caviar. Paquet adds that eating caviar off plastic, porcelain and wooden spoons is completely acceptable. 8. Store Well Paquet advises that caviar should be best consumed within a few days after the tin is opened. The tin should be kept in the refrigerator at -2 to 4 degree Celsius. It should not be kept in the freezer as the cell structure of the caviar would be broken. Put your tin of caviar right at the back of your fridge to make sure that it is stored as cold as possible. If it is placed in a warmer environment and exposed to air, the oxidation of caviar would occur more rapidly and alter its flavour. 9. Popular Caviar Pairings A traditional delicacy among Russian royalty, caviar has long been eaten with blini pancakes topped with sour cream and washed down with white wine or champagne. Paquet says that the acidity of these spirits offsets the creaminess of the caviar well. He adds that caviar should not come in contact with warm dishes, so the roe is topped on sour cream when served with mashed potatoes. Another popular pairing is caviar on earthy cauliflower mousse.
When shopping for caviar, the most important thing is to trust your source. Your seller should be able to tell you about the environment in which the fish live, the water quality and whether things like pesticides, antibiotics, and growth hormones are used.
Since 1998, the Convention on International Trade in Endangered Species (CITES) governs international trade in sturgeon, including caviar. It requires a well-documented chain of custody from farm to consumer, as well as labeling that specifies species, country of origin, year of harvest and more.
White sturgeon (A. Transmontanus): Also called Pacific sturgeon, is native to North America and produces a world-class caviar with a buttery flavor and texture that some compare to Oscietra.
Combine ½ pound finely minced beef tenderloin, 2 anchovy fillets that have been minced into a paste, 1 minced shallot, 2 teaspoons Dijon mustard and 1 tablespoon olive oil. Salt to taste. Using a ring mold, form into two patties and top with 1½ ounces Siberian caviar each. Serves 2.
Various caviar substitutes help make this delicacy more accessible to everyone. Oftentimes, it is quite difficult to distinguish between a caviar substitute and an original solely by taste and appearance.
In order to correctly choose a type of caviar according to the occasion, it is necessary to understand all of the sorts of caviar available. Most people know that there is a difference between sturgeon and non-sturgeon caviar, as black caviar is the caviar of sturgeon species, while red caviar is extracted from salmon, but many do not know just how many types of caviars and roes are available for consumption. Considering all types will ensure that you choose the perfect one for your event.
A romantic evening for two requires Osetra caviar. Russian Osetra caviar is one of the most popular and well-known caviars derived from the sturgeon family. Likewise, it makes for a good substitute for the exclusive Beluga caviar, as it is more accessible than Beluga caviar and is comparable to it in taste. Chardonnay or Rosé will be the perfect complement to Osetra caviar. Your partner will certainly appreciate your efforts, and an unforgettable romantic evening is guaranteed.
Salmon roe is perfect for serving during family gatherings. If your family party involves a large number of people, surprise them with gourmet snacks and appetizers made with salmon caviar. Gourmets advise choosing salmon caviar because the eggs are creamy and buttery, which makes them more gentle and pleasant on sensitive palettes than some black caviars. Add a dollop of creme fraiche, or a slab of butter on a piece of baguette or crispy bread and serve salmon caviar on top. This appetizer will definitely be a favorite among all of your guests. 781b155fdc