Can caviar only come from fish?

by HOCAFF Team | Nov 17, 2020 | General

Sturgeon fish roe that is consumed by humans is traditionally called caviar. However, over time that roe from different fish has been included as caviar. If you came with knowing where caviar comes from, this blog is designed for you.

Caviar

Caviar is a product made from sturgeon roe. The highest quality and most expensive is obtained from the Caspian Sea sturgeon. Russian and Iranian caviar is the most coveted, and a can of these delicacies can reach astronomical figures.

Technically, caviar is called the roe of the sturgeon fish, a prehistoric species native to eastern Europe and central Asia’s rivers and lakes. Only female sturgeon is used for caviar production since only female sturgeon produces the roe, destined for human consumption.

There are about twenty-five varieties of sturgeon. Three of these varieties are caught in the Caspian Sea: the Beluga, Sevruga, and Osetra sturgeon. These varieties derive three of the most prestigious, expensive, and consumed caviar types in the world.

Obtaining caviar

Sturgeon are caught with nets or come from aquaculture. After its capture, the sturgeon is moved alive to the fish farm to obtain the caviar if it is wild. You are anesthetized and hit on a specific spot on the lower part of your head. 

In this way, the roe can be extracted while the fish is alive because when it dies, it releases a substance that makes the caviar bitter. After being removed from the female’s belly, the eggs are washed, put in brine, drained, and packed in metal cans of different colors depending on the caviar’s quality. This ripening process provides a delightful aroma and flavor.

Its varieties 

There are two different types of caviar, grain and pressed. 

• Caviar in grain: Three species of sturgeon have been identified from which caviar in the grain is obtained. 

• Beluga caviar: this type of caviar is the most expensive. The Beluga is the largest species of the three. It measures about 4 m and can weigh 1000 kilos, although the usual thing is that its weight ranges between 40 and 300 kilos. The roe obtained is the most extensive, and their color ranges from light to dark gray. The most appreciated are the clearest. This caviar is sold in a blue tin. 

• Caviar Osetra: The sturgeon Osetra measures just over 1 meter and weighs between 20 and 80 kilos. Caviar has a yellow color that turns brown, and its flavor is somewhat fruity with a slightly nutty touch. The cans in which it is sold are yellow. 

• Sevruga Caviar: The Sevruga sturgeon is the most abundant and the smallest. It measures a maximum of 1.5 m and weighs about 25 kilos. It is the most generous and economical caviar compared to the other types from sturgeon. Their roe is small, light gray in color, and creamy in texture. The cans of this caviar are generally red.

2. Pressed caviar: It is made up of more mature or damaged grains and has a saltier and more robust flavor than grain caviar. It is a top-rated and widely consumed product in Russia. An essential fact is that to obtain 1 kilo of this product, up to 5 kilograms of fresh caviar are required.

Caviar substitutes 

Caviar can only be called sturgeon roe. However, this name also includes many other substitutes or fresh roe of species such as cod, salmon, trout, lump, carp, Alaska pollock, or the tuna. The roe of these fish is salted, and it looks similar to the original caviar. In principle, this type of substitute does not have to lead the consumer to confusion. The appearance, texture, taste, and, above all, the price is different from those of caviar. These are also an excellent option to consume according to your preference.

The best quality caviar substitutes are derived from fish originating in Iran and other countries that border the Caspian Sea. But excellent substitute roe for sturgeon is also found in Romania, Israel, France, Spain, the United States, Colombia, Uruguay, and Argentina. For its part, there is a stable industry dedicated to the production of caviar made with snail eggs in the USA.

At House of Caviar, we offer you the best imported caviar, domestic caviar, and american  caviar, and of course, other fish roe that you will surely love to try. We will wait for you!

What does caviar taste like?

by HOCAFF Team | Oct 30, 2020 | General

Those who know this delicacy love caviar, but many food lovers pale at the idea of ​​eating Caviar; they wonder if it will taste pleasant, and it is one of the first factors they take into account when deciding whether to try it Or not.  Although it is customary to resist the idea of ​​ordering Caviar, after all, they are fish eggs. We will tell you what Caviar tastes like: The first thing you should know is that it does not taste anything like what you imagine fish eggs would taste like. So what does caviar taste like? The answer is simple: delicious! It also has a complex flavor to explain, so that we will delve into its flavor to tell you whether to try this delicacy. The Caviar comes from a fish. However, this does not mean that its flavor is only that of fish or shellfish. Caviar tastes a bit fishy and is a bit salty, but actually, the words that best describe its taste are that “caviar tastes like ocean water.“ However, it is also essential that you know that the flavor of Caviar will depend on its quality. Since good Caviar is soft and fresh, it does not have a pronounced intensity and has a buttery flavor that is entirely unexpected on the palate. If the Caviar tastes very fishy or is very salty, then its quality is not as good as the others. So you should aim to try the one that can captivate your palate and, of course, make you fall in love with the taste of Caviar. The real Caviar has a beautiful texture. The sockets roll on your tongue and slide down the palate, firm, and each egg is different from the next. The Caviar is smooth and does not have excess fat. Once you bite into the eggs, it has an explosion of flavors released to please your palate with a unique and outrageous flavor. If you want to know which Caviar is categorized as the best, then you should not miss out on trying Osetra and Sevruga Caviar. These two types of Caviar are often described as buttery with nutty flavors. However, it is important to note that the flavor changes in the canning process. Another factor that influences is the species of sturgeon from which the eggs come. The water’s quality where it swims, the food that the fish eats, and above all, its age is essential to know if it will be of better quality than the sturgeon. The oldest and most mature is the one that produces the best Caviar. The factor number two that influences when trying it is what you consider as “caviar” this term refers exclusively to sturgeon roe. However, today many use this term to talk about Caviar of trout, salmon, and fish such as paddlefish and hackleback. On the other hand, you must know the nutritional value that Caviar provides: 

1. It is rich in calories.
2. It is a good source of protein.
3. It gives you vitamins A, B12, B6, C, and D.

Now you know four steps that you must take into account when savoring this delicacy: 1.Do does not use metal spoons to taste the Caviar since it changes the flavor.

2. Try trying it with other simple or slightly salty foods, like toast and fresh cream.
3. Keep the Caviar refrigerated but not frozen. The optimal temperature is 26º F.
4. You can also accompany it with drinks such as champagne or clean and mineralized wine.

Caviar’s taste is subjective based on different factors, but to generalize what to expect from Caviar, one must expect that sturgeon caviar is at least 2mm in size. It must be firm and feel fresh. We already talked about how many describe the taste of Caviar as salty water. Others describe it as sweet, buttery, earthy, and nutty. We invite you to try it yourself and give your opinion about it. Once you taste the Caviar, you will fall in love! We invite you to try Bemka Caviar  Flight. For those who are new to the caviar world, a flight of Caviar would be an excellent way to start figuring out what you like and dislike. It is also a great way to taste Caviar.  Caviar tasting Flight will allow you to put your palate to the test. Experiment with six different half-ounce jars of our best-selling Caviar. You can give the Caviar Flight to someone or why not, to yourself, are small servings of various Caviar. After that, you are ready to pick your favorite!Buy here House of Caviar, we offer you a wide variety of high-quality caviar. We have different types of Caviar that you are sure to love trying. What are you waiting for?

4 recipes with fine foods to impress your guests

by HOCAFF Team | Oct 23, 2020 | General

We explore flavors in the kitchen, create new dishes, and invite people to try our food. Is this one of the activities we like to do the most to get out of our comfort zone? Of course, for some reason, you are reading this article.

We all want to find those ideal recipes to surprise our friends and loved ones. Well, we’ll start by telling you four recipes with fine ingredients such as smoked salmon, salmon caviar, Merguez Lamb Sausage, duck legs, and beluga caviar. 

Without further ado, let’s start with recipe number 1: 

1.Smoked Salmon Pasta

Smoked salmon pasta sounds elegant, but the truth is that it is straightforward and fast to prepare. It takes less than 30 minutes to make, making it a perfect one night stand and good enough to impress your guests.

Recipe for four people:

INGREDIENTS

1 lb. spaghetti

1/2 red onion, chopped

2 cloves garlic, minced

1/4 c. white wine

3/4 c.  creme fraiche 

Juice of 1/2 lemon

Kosher salt

Freshly ground black pepper

1/2 lb. smoked salmon, cut into bite size pieces

1/4 c. capers, drained

2 tbsp. freshly chopped dill, plus more for garnish

Get some ingredients

PREPARATION: 

1. Boil salted water in a large pot; once boiling, cook pasta according to package directions until al dente. 
2. Drain, reserving ½ cup of water for the pasta, and return to the pot. In a large skillet over medium heat, heat the oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, one more minute. 
3. Add wine and cook until almost entirely reduced for 5 minutes. Add creme fraiche and lemon juice and cook until thickened, another 5 minutes. 
4. Season with salt and pepper. Add salmon, capers, and dill and cook until salmon is hot for 2 minutes, then toss in sauce and pasta. Add ¼ cup pasta water if the sauce is too thick. Garnish with more dill to serve. 

If you want to give this recipe a more glamorous and refined touch, try sautéing your pasta with salmon caviar. It will provide a unique touch to this delicious meal.

Recipe number two

2.Duck Leg and Asian Slaw

A perfect recipe to enjoy in an evening, picnic, or from your beautiful balcony, remember to pierce the skin of the duck feet so that they are very crispy.

Read the full recipe and ingredients here:

INGREDIENTS

2 Gressingham duck legs

1 teaspoon 5 spice

Salt and pepper

ASIAN SLAW

1 carrot grated

1/2 small red cabbage grated

1 mini red pepper, 1 mini yellow pepper finely sliced or 1 large pepper of either colour

1/2 small onion finely sliced

1 clove garlic finely chopped

2 cm root ginger finely chopped

1 teaspoon sesame oil

1 dessert spoon fish sauce

Juice and zest of 1 lime

Few mixed leaves

Salt and pepper

PREPARATION

1.Pre heat oven to 180oC,160oC Fan, Gas Mark 4.

2.Prick the skin of the duck legs with a fork or cocktail stick and season well with the 5 spices, and salt and pepper.

3.Place on a baking tray skin side up and place in the oven. Cook for 1 – 1 hour 15 mins until tender.

4.While the duck is cooking, prepare all the vegetables for the slaw by placing the carrot, red cabbage, pepper, onion and garlic in a large mixing bowl.

5.When the duck is ready, remove from the oven and cover.

6.Add the ginger, sesame oil, fish sauce, lime and mixed leaves to the bowl with the vegetables. Season the vegetables with salt and pepper and then toss everything together.

7.Divide the Asian slaw between 2 plates, place the duck leg on top, serve!

Next recipe here: 

3.Estouffat With Merguez Lamb Sausages

Now we will tell you a fabulous recipe with Merguez Lamb Sausages, have you tried them? If you have not done it, it is an excellent opportunity for you to do it, and why not? So that you surprise your guests with a variety of flavors on the palate. 

We tell you the ingredients you need and the entire recipe so that you can start preparing it: let’s get to work!

INGREDIENTS

½ pound dried navy beans or Great Northern beans

¼ pound salt pork or smoked bacon, diced, or 1/4 cup duck fat

1 ½ pounds Merguez lamb sausages

2 medium onions, chopped

1 large carrot, chopped

2 cloves garlic, crushed

1 ½ cups crushed tomatoes

1 bouquet garni

 Salt and freshly ground black pepper to taste

PREPARATION

1.Place beans in a bowl, cover with water to a depth of 2 inches and allow to soak at least 4 hours or overnight. Drain and rinse beans.

2.Preheat oven to 300 degrees.

3.In a heavy casserole slowly saute the salt pork or bacon until it is golden. Or heat the duck fat. Add Merguez Lamb Sausages and saute until lightly browned. Remove Merguez lamb sausages from the pan. Add onions and carrot to the pan and saute until onions are golden. Stir in the garlic.

4.Add tomatoes, return beans to casserole and add bouquet garni. Add two cups of water and several generous grindings of black pepper. Add two cups of boiling water. Slice Merguez lamb sausages into chunks 1 inch thick and add it.

5.Cover casserole and place in the oven. Bake for 2 hours. Remove bouquet garni, season to taste with salt and pepper and serve.

Now, if what you want is an unusual recipe satisfactory to the palate of your guests, here is our last recipe of the day:

4.Beluga Caviar with Potatoes 

Caviar will always be an excellent option for special occasions. Above all, it will show a delicate and exquisite dish at your table. Today we tell you a special recipe with beluga caviar and potatoes, look at the ingredients and steps and dare to innovate in the kitchen.

INGREDIENTS

– 1.5 ounces beluga caviar

– 12 small red potatoes

– 1/4 cup milk

– 1/2 tablespoon butter

– 2 tablespoons crème fraiche

– 1/2 tablespoon chives (and more for garnish)

– 1 tablespoon butter, melted

– Salt and ground pepper

PREPARATION

1. Place the potatoes in a pot and cover with water. Boil until tender.
2. Cut tops off potatoes when cool. Scoop out flesh and set aside. The potato shell should be ¼ inch thick.
3. Slice off the bottom of each potato to make it stand upright. Place potatoes on a baking sheet and preheat the oven to 375 degrees.
4. In a small saucepan, heat the milk and add butter so it melts.
5. Take the potato flesh and push it through a ricer or sieve. Add milk and stir until creamy. Add crème fraiche, salt and pepper, and 1/2 tablespoon of chives.
6. Fill the mixture into the scooped out potato shells.
7. Bake for 15 minutes and brush with melted butter. Continue baking for another 15 minutes.
8. Remove from the oven and top with about 1/4 teaspoon of BELUGA caviar each and chives to garnish.

We hope you have enjoyed these recipes very much and that you impress your guests with these four fabulous recipes that we recommend.

At House of Caviar, we always want to give you the best. We offer quality products, but we also provide you with knowledge like the one in this blog post to learn about the world of cooking and encourage you to prepare your dishes. For that, we are also your best ally.

Spooky and delicious recipes with fine foods for Halloween

by HOCAFF Team | Sep 28, 2020 | General

A relaxed and spooky date is coming, ideal for those who love to dress up as monsters and ghosts, but what if this time you dress up your home table and prepare a delicious and spooky meal with fine ingredients? Yes, people, Halloween is here.

We know that you may not be ready for Halloween, but it is time for you to prepare for this grand occasion.

Halloween is the best fall party, entertaining, colorful, and of course, spooky. BUA HAHA! And of course, adults also take advantage of this occasion to celebrate and why not? Prepare a spectacular table worthy of this occasion.

Preparing food at home is one of Halloween attractions, how to decorate the table and plates to reflect this carnival of colors and flavors.

We selected for you some recipes on how to incorporate products such as caviar or foie gras in your celebratory dishes on the eve of Halloween.

So let’s start with the recipes:

1.Halloween caviar cookies:

It sounds complicated. However, it is straightforward to prepare.These tortilla chips are the perfect complement to our fresh roe, and the best thing is that they decorate the plate very well. Don’t worry, you don’t have to mix a single ingredient or spend a lot of time preparing it.

You can substitute the roe for any caviar you want. You can use any cookie cutter with figures of ghosts, monsters, or any dummy for Halloween.

Ingredients and supplies:

• • 2oz Royal Ossetra Caviar.
  • 2 oz Salmon roe 
  • Tortillas
  • Melted butter
  • Crème Fraiche
  • Halloween cookie molds

Buy some of these ingredients in Bemka House Of Caviar. 

Preparation:

1.Preheat your oven to 350 degrees and convection bake.

2.Cut the tortillas the number of times you need to complete your meal.

3.Use the melted butter to lightly coat the tortillas.

4.Cook for 5-10 minutes or until golden brown.

5.Once the tortillas have cooled, add a tablespoon of crème Fraiche and carefully place a tablespoon of caviar on top.

Enjoy!

For the second recipe that we will give you today, we will mention the great chef Andre Daguin, a formula that he made famous.

2. Foie Gras in a Pumpkin

The most important thing to know is that it must not be exposed during cooking for the flavors to remain in the terrine.

When the pumpkin is wrapped in foil, it is airtight, and no external flavor can mix with the liver. Once the foie gras is consumed, use the cooked pumpkin pulp to make the delicious soup.

Ingredients

• 1 A Fresh Duck Foie Gras, about 1 1/2 lbs, at room temperature, cleaned & deveined. Buy foie gras in Bemka.
• 1 1/2 teaspoons salt
• Freshly ground white pepper
• 1 pumpkin, 3 to 4 lbs, top, seeds,and membranes carefully removed
• 1 cup Banyuls or Tawny Port

Preparation

1. Preheat the oven to 275 degrees F. 
2. Cover a baking sheet with wrinkled aluminum foil so the pumpkin will rest securely flat on it. Place the pumpkin on the foil. 
3. Season foie gras with salt and pepper. Pour wine into a pumpkin shell and sprinkle with salt and pepper. Place foie gras in pumpkin, the large lobe underneath the smaller lobe. Cover with the pumpkin top, and wrap pumpkin securely in aluminum foil. Bake until the internal temperature of the liver reaches 120 degrees F, about 2 hours. Remove pumpkin from the oven, discard foil, and cool to room temperature. Refrigerate overnight. 
4. Remove pumpkin from the refrigerator 30 minutes before serving. Serve at the table, using a hot spoon to scoop out foie gras. 
5. Serve with slices of crusty French bread.

Another recipe that you can prepare for Halloween is Pumpkin Smoked Salmon Sandwiches. They are an excellent option to give it a spooky touch and attract the children’s attention in your home.

You just need to put your creativity to flight. In a matter of minutes, you will have these spectacular sandwiches ready.

If you want to know how to prepare them, we invite you to go to the following link: Halloween!

To finish with the recipes, what if you make one? Meathead with our Iberico ham or one of our Spanish meat.

Prepare this delicious and spooky meal by clicking here.

We invite you to buy the Iberico ham or the smoked salmon online at Bemka House Of Caviar. We are your best ally on all select dates!