by HOCAFF Team | Oct 22, 2021 | General
Choosing Caviar can be a tricky decision once you know there are many types to choose from. Ossetra Caviar is at least the second most well-known caviar in the world. It comes from the Russian Sturgeon and It ranks highly as some of the best caviar of all time in terms of aesthetics, with amber to gold tinted eggs, and flavor, with its uniquely rich and nutty taste. But did you know Ossetra Caviar has its own types? It’s time to introduce you to the Classic Siberian Ossetra Caviar.
Classic Siberian Ossetra Caviar is one of the three most exclusive types of caviars, with features that are eclipsed only by Beluga and Russian Osetra Caviar. Despite its exceptional quality, Classic Siberian Osetra Caviar is quite affordable, making it the perfect choice for beginners wanting to include Caviar into their lifestyle.
But, what does Classic Siberian Ossetra Caviar have that makes it so special? There are many reasons that stand out. The taste, texture, and appearance of this type of Caviar from the Siberian sturgeon is similar to the finest Sevruga Caviar. Classic Siberian Ossetra Caviar has firm, medium sized globes that range from medium to dark gray or brown in color. Its pearls have a pleasingly sweet, nutty flavor, with a delicate pop and velvety creamy texture.
If you want to recognize Classic Siberian Ossetra Caviar keep in mind the finest Classic Siberian Ossetra Caviar is prepared using the Malossol method, which calls for a minimal salt content of just 3 to 3.5% and no preservatives. This ensures the Caviar has a refreshingly clean taste with a mildly salty finish.
Now you may be wondering why is such a great quality Caviar still so affordable? Classic Siberian Ossetra Caviar is slightly smaller than Osetra, the Siberian sturgeon is faster maturing and requires less space than other mid-size sturgeon, making them an ideal Caviar species for farm-raising.
At this point you’ve already learned what Classic Siberian Ossetra Caviar is, its taste, texture and some facts on why it is so special. Now it’s time for a couple of easy and yummy recipe ideas to try at home. Are you ready? Let’s cook!
Caviar Tacos
Ingredients
-2 oz. Classic Siberian Ossetra Caviar
-2 large peeled Yukon gold potatoes
-1/4 cup sliced scallions
-1 cup crème fraîche
Place the potato lengthwise on a flat surface and at a 45 degree angle, make 3 thin slices. Place into a taco stand and cook at 300 degrees in clean oil for 2 minutes. Then remove and turn up the oil to 375 degrees and then re-fry the potato tacos until crisp. Place on a paper towel to drain any excess oil. Place the crème fraiche in a bowl and whisk until it doubles in volume and becomes stiff. Fold scallions into the crème fraiche. Season with salt/pepper as needed. Take the taco shell-style potato boat in one hand, hold gently and apply the crème fraiche mixture to the bottom of the shell, ¾ of the way up. Add 1 teaspoon of Classic Siberian Ossetra Caviar to the center top of the shell and spread out along the length of the shell. Serve immediately. Enjoy!
Siberian Caviar Potato Wedges
Ingredients
-2 oz. Classic Siberian Ossetra Caviar
-3 small baking potatoes
(cut crosswise into 1/4-to 1/3-inch-thick slices)
-Salt and pepper
-1/2 cup sour cream
Garnish: Chopped white onion or fresh chives
Preheat the oven to 400°F. Brush both sides of potato slices with olive oil. Place on a baking sheet and season lightly with salt and pepper. Bake until golden brown on bottom sides, about 15 minutes. Turn slices over and continue baking until the second sides are golden brown, about 15 minutes. Transfer to plate. Top slices with small dollops of sour cream. Spoon a small amount of Classic Siberian Ossetra Caviar on top of the sour cream. Sprinkle with chopped white onion or fresh chives as garnish. Serve immediately and voilá!
Which one would you like to try first? Whichever you choose, make sure to buy Caviar in a reputable store like House of Caviar. Visit our Imported Caviar and get the best Classic Siberian Ossetra Caviar with just one click. And if you’re looking for more, remember House of Caviar is the perfect place to buy Caviar and fine foods, visit our online store and find seafood, meats, truffles, specialties and much more! Come as many times as you want to, we’ll be happy to have you!
by HOCAFF Team | Oct 11, 2021 | General
It’s Halloween month! and what are you cooking? Pumpkins? We all love pumpkins for Halloween but have you ever tried Caviar? Yes! This year take a chance for trying new recipes and surprise your family, friends, or guests. Caviar is one of the top delicacies in the world, some people think Caviar can only be eaten at fancy restaurants but this is a huge myth. All types of Caviar – Imported or domestic- are available to shop online and be delivered to your home. So, for this Halloween make sure to use Caviar in your recipes. There’s no excuse!
Before going ahead with the recipe’s ideas, let’s remember which types of Caviar exist so you can decide which one you would like to try for this event. Caviar is eggs or roe collected from the sturgeon family, traditionally sourced from the Caspian and Black Seas. There are many types of Caviar but you should know there are two main categories: Imported and Domestic. When Caviar comes from its original source in Europe this product is Imported Caviar and its most recognized types are: Ossetra, Beluga and Kaluga. When Caviar is farmed and produced in the United States, it is called Domestic Caviar. This type of Caviar is known for being more affordable without losing the Caviar experience. Try Paddlefish Caviar or Hackleback Caviar and find it out for yourself. At last, there’s still one more option: Fish Roe. When we say roe, we are referring to all unfertilized eggs collected from marine animals. Salmon roe and the roe from whitefish, trout, cod, red caviar, ikura, and tobiko, etc. are considered “Caviar substitutes” and not Caviar. No matter which type of Caviar you choose, they’re all available in our online store. Visit House of Caviar and discover our selection of the greatest quality Caviar picked especially for you!
Now it’s time to cook!
These are three recipe ideas for you to try this Halloween using Caviar. Make sure to buy your favorite and the rest is up to you, be creative and enjoy.
Halloween Caviar Crackers
Ingredients:
- Tortillas
- Melted Butter
- Crème fraiche
- Halloween cookie cutters
- Salmon Roe or Caviar
Preheat your oven to 350 degrees and put it on a conventional bake. Using your cookie cutter, cut out as many shapes as you can from your tortillas. Use the melted butter to lightly coat tortillas. Cook for 5-10 minutes or until golden brown. Once your tortillas have cooled, add a dollop of crème fraiche and carefully place a spoonful of Caviar on top. Serve immediately and Happy Halloween!
Sweet Potatoes with Caviar
Ingredients:
- 2 Sweet Potatoes
- 2 Tablespoons of chopped Chives
- 1/4 cup of Crème Fraîche
- Caviar
Slice 2 sweet potatoes into 1/8-inch-thick rounds. Brush with olive oil and season with salt and pepper. Bake at 425 degrees F° until crisp, about 15 minutes, then cool on a rack. Mix 2 tablespoons chopped chives with 1/4 cup Crème Fraîche. Dollop on the potatoes and top with Caviar.
Four-Layer Caviar Dip
Ingredients:
- 6 large hard-cooked eggs, chopped
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1/2 teaspoon kosher salt
- Cooking spray
- 1 cup finely chopped red onion, rinsed and dried
- 8 ounces cream cheese, softened
- 1/3 cup thinly sliced fresh chives
- 2 ounces Black Caviar (such as Paddlefish)
- Water crackers
Stir together chopped eggs, sour cream, mayonnaise, and salt in a medium bowl. Lightly grease a 6-inch ring mold with cooking spray. Spoon egg mixture evenly on the bottom of prepared ring mold. Top evenly with onion. Stir together cream cheese and chives in a bowl, and gently spread over onion; top with Black Caviar. Refrigerate for 2 hours. Unmold onto a serving plate or platter, and serve with crackers.
These recipes can be served as appetizers for a private party or family reunion. Which one was your favorite? If you want to keep digging on recipe ideas check Food and Wine, Food Network, or Yummly. And remember the best way to get Caviar is to buy it in a reputable store. Visit House of Caviar and discover our variety of fine food products. We’ll be looking forward to seeing you!
by HOCAFF Team | Sep 23, 2021 | General
Wait, are you thinking about chocolate? No! These Truffles we’re talking about are subterranean fungi grown in calcareous soils near the roots of broadleaved trees such as oak or hazelnut. They’re mostly produced in concentrated areas around the world, including France, Italy, New Zealand, China, North Africa, the Middle East, and the Pacific Northwest.Because of its spore-bearing body, the truffle is basically considered a form of mushroom. However, there are some remarkable differences between these two. Truffles grow underground while mushrooms typically grow above ground. Plus, edible Truffles don’t taste much like any traditional mushroom, even if both share a certain tier of earthy flavour.
And do we recognize Truffles? Black Truffles tend to have rough and somewhat granular exteriors, resembling solid clumps of dirt or even lumpy poop. Their insides are far more fetching by comparison, looking almost like wagyu beef. White Truffles, meanwhile, tend to resemble a rough-skinned potato on the outside. On the inside, they exhibit the kind of marbled mushroom quality that you find in Black Truffles, albeit in a slightly different form.
The flavour of Truffles is often described as being nutty, earthy, woody, mushroomy, and even a little chocolatey. White Truffles are somewhat more subtle by comparison, though still completely discernible when added to any dish. They give off a musky aroma and deliver a taste that’s typically described as being lightly garlicky. But its taste isn’t the only thing why it has become a popular product. Truffles are commonly known for being expensive. Furthermore, you may find Truffles at any list of expensive delicacies along with Caviar.
The distinct flavor and strong aroma of Truffles can help to transform dishes, which is why top chefs love to use them. However, they are not easy to come by, and this is why they are so expensive. Plus, Truffles are costly because they’re hard to find, frustrating to grow, and impossible to store for any length of time.
Now, the question is how to serve Truffles? House of Caviar presents you two recipe ideas to try with this star ingredient. When you start using Truffles you’ll see there are many ways of using it, whereas fresh, honey, sauces and creams or oils. For the following recipes we’re using Truffle Oil, you can find this product visiting our online store and clicking in the Truffle Oil section. So, you have it all now! These are the recipes:
Prosciutto appetizer with Truffled Burrata and Caviar
Ingredients
8 slices Prosciutto di Parma
2 rounds fresh burrata cheese
2 ounces Osetra Caviar
1 small piece fresh truffle
1 teaspoon freshly cut chives
Place sliced prosciutto on plates. Quarter the burrata into wedges, place a piece on each prosciutto slice. Top with Caviar, oil or shaved Truffle, and chives. Fold into a roll and enjoy!
Smashed Potato salad with Truffle oil and Caviar
Ingredients
10 to 12 yellow flesh potatoes
1 cup sour cream
¼ cup 35% cream
1 tablespoon lemon juice
1 tablespoon Truffle Oil
2 to 3 tablespoons olive oil
2 tablespoons Caviar or Salmon Roe
6 radishes cut into fine slivers
1 tablespoon flat-leaf parsley
Freshly ground pepper
Lemon wedges
Salt
Preheat the oven to 400 °F (204°C). Place the potatoes on a baking sheet and bake for 45 minutes. Meanwhile, combine the sour cream with Truffle Oil, cream, ½ a teaspoon of salt, and lemon juice. Set aside. When potatoes are ready, using an oven mitt and a paper towel, smash each potato gently, with the palm of the hand. In an enamelled cast iron pan heat one tablespoon of olive oil over medium heat. Grill each side of the potato, add a little oil if needed. Salt generously on each potato. Transfer to a large serving dish. At serving time, top the potatoes with the sour cream mixture, Caviar or Fish roe, radishes, chopped parsley and freshly ground pepper.
Are you ready to start cooking with Truffles? House of Caviar is your go to online store if you want to buy the highest quality delicacies, including Truffles, meats, specialties and of course, Caviar! Visit our online store and find everything you need just a click away from your home. We’ll be looking forward to seeing you!
by HOCAFF Team | Sep 10, 2021 | General
Caviar is recognized worldwide as a delicacy. If you’re looking for a special, luxurious and exotic meal, you should definitely go for Caviar. You can enjoy it by itself but if you’re thinking about how to pair it, House of Caviar will give you some ideas of how to serve Caviar and we’ll leave one last great idea for the end. Traditionally, Caviar is served on top of blinis, which are mini russian pancakes made from buckwheat.The blinis act as an edible dish that has a discreet flavor. In this way, they are perfect for serving caviar as a canapé. Another way to pair Caviar is to serve it with crackers or crusty pieces of bread that add a nice crunch and allow the Caviar flavor to pop.
They can also be served with lightly buttered bread or simple boiled potatoes; this increases the Caviar’s flavor.Other flavors that go well with caviar include chicken or quail eggs, raw onion, and creme fraiche. You can make the eggs and finely chop the onion, then use it to coat the blinis with caviar and a small dollop of creme fraiche.
Caviar cannot be cooked as its texture and flavor are destroyed. However, it can be served on an already cooked dish. Caviar is perfect for covering hot dishes such as pasta (a ravioli is a good option), risotto soups, and even sauces. Cheaper Caviar or “Caviar substitutes” like colorful salmon roe and tobiko roe will allow you to get creative without spending a fortune and are especially suitable for homemade sushi or as a side dish.
So far we’ve given you many ideas, but have you ever considered trying Caviar with Lobster? Yes! You’re reading okay, Lobster! Fish and shellfish, such as Lobster, are especially important not just for being delicious but for providing omega-3 fatty acids, which are found in very few foods. And although Lobster may seem like an expensive, decadent treat, there are many ways of including this yummy seafood in your diet. For example:
- Use lobster as your main protein source.
- Add lobster to pasta or rice dishes.
- Mince lobster to top salads.
- Make lobster patties or burgers.
And the best way we recommend you to serve Lobster includes Caviar! And also, eggs. These three ingredients work perfectly whether you’re having a brunch o a dinner at home with family or friends.
Lobster and Caviar Deviled Eggs
Ingredients
1 dozen organic eggs
3 – 4 tablespoons mayonnaise
2 tablespoons grated onion
1 tablespoon yellow or dijon mustard
2 tablespoons lemon juice
2 teaspoons sour cream
1 teaspoon chives, chopped
¾ cup cooked lobster tail meat or lump crabmeat, finely chopped
Salt and pepper
Chopped fresh chives and Caviar for garnishing
Place the eggs in a pot, cover with cold water and bring to a full boil. Turn off the heat, cover and let stand for 10 minutes; drain and run under cold water until cool enough to handle. Peel the eggs and half lengthwise (or trim the tops to expose the yolks, then trim the bottoms to stand the eggs upright). Remove the yolks; transfer to a bowl. Add the mayonnaise, onion and mustard; season with salt and pepper. Mash until smooth. Add lemon juice, sour cream and chopped chives. Fold in finely chopped cooked lobster tail meat or lump crabmeat.Cut a corner off a resealable plastic bag; fill it with the yolk mixture. Pipe into the egg whites. Garnish with chopped fresh chives and your choice for Caviar.
Lobster Eggs Benedict
Ingredients
Lobster
English muffins
Eggs
Vinegar
Hollandaise Sauce
Caviar
Make Hollandaise Sauce or buy your usual one. Prepare Lobster and place it onto one half of a toasted English muffin. Poach eggs. If you don’t know how to do it, these are the instructions: bring water to a boil in a medium saucepan, then add 1 tablespoon of vinegar. Once the vinegar-water is brought back to a boil, crack 1 egg into a measuring cup and ease into the pan. Then, cook for 3-4 minutes, depending on your yolk preference.Using a slotted spoon, remove poached egg from boiling water and pat dry with paper towels. Place it on top of the Lobster. Pour Hollandaise Sauce over egg, Lobster, and English muffin. Top with a generous spoonful of your favorite type of Caviar.
So, are you ready to start serving Caviar with Lobster at home? Make sure to buy your ingredients in a well reputed store. House of Caviar offers you a great variety of Caviar (Imported and Domestic), seafood like Lobster and Crabs, meats and specialities, there’s a lot to discover! Visit our online store and find the product you’re looking for. The best products are just a click away from your home. Come visit us, we’ll be glad to have you!
by HOCAFF Team | Aug 20, 2021 | General
Caviar is worldwide considered as diamonds are in jewelry: a top delicacy. Caviar has a sensuously rich taste and texture that is prized by the most discerning eaters. Today House of Caviar will tell you which are the best types of Caviar to try, and the best of all, They’re all available!. First, Beluga Caviar is an undisputed winner. Caviar from the Beluga sturgeon, which swims in the pollution-free waters of the Caspian Sea, is widely recognized as the best, most flavorful kind of Caviar. Unfortunately, overfishing has endangered Beluga sturgeon and Beluga Caviar can no longer be imported to the United States but there’s still good news. If you’re not giving up on trying Beluga Caviar, you can find Beluga Hybrid, a sustainable option for the Beluga fish.
Second, there’s Osetra Caviar. This is without a doubt one of the most popular types of Caviar from the Caspian Sea. Third, Kaluga Caviar, which is also known as “River Beluga” and the list goes on with the ones harvested in the U.S. Although Caviar is originally from the Caspian Sea, the overfishing and legal restrictions due to its high demand lead the sturgeons to endanger. As an effect , there was a resurgence in the demand for American Caviar and Farm Caviar. Caviar producers in America are meeting the demand while simultaneously making an effort to develop more self-sustaining production systems. So, you should know there are two large categories of Caviar: Imported and Domestic. Imported is the one original and farmed in Europe and Domestic is the one produced in the U.S.
When looking for a great option of Caviar, there are some factors that distinguish the best ones. Top quality Caviars are lightly salted, prepared in the true “Malossol” manner. Caviar should never have a strong or overpowering “fishy” odor. Instead, quality Caviar has a subtle essence of the ocean. Also, Caviar eggs should be distinctly separate globes, with a firm, lustrous appearance. They should pop in the mouth, releasing a buttery, nutty flavor that flows over the tongue. And Caviar never, ever is colored with artificial tints.
Now you know some basics on which types of Caviar you should try, its categories and what to keep in mind when looking for a high quality Caviar. House of Caviar shares with you a list of Caviar and its products that you should try and don’t want to miss!
Osetra Caviar
It is known to be one of the finest Caviar on the planet alongside Beluga Caviar and Sevruga Caviar and by some it is the best Caviar in the world. It ranges from golden to brown and combines with pasta, poultry, and seafood. This type of Caviar is said to have the most incredible variety in flavor, size, and color. These roe range in color from golden to brown and are known to combine with pasta, poultry, and shellfish. These are all the types of Osetra Caviar you can find in our online store:
Kaluga Caviar
This type is considered to be the world’s largest freshwater sturgeon. The texture of the Kaluga roe is firm and smooth with an earthy, buttery flavor and a mildly salty overtone. Try one of these two options available in House Of Caviar:
Paddlefish Caviar
Paddlefish Caviar is considered a cousin to the Caspian Sevruga, since it is comparable in taste, color and size to that of Caspian Sevruga Caviar. Paddlefish Caviar is wildly popular among chefs and epicureans, and is typically served on canapes or blinis with creme fraiche, or even as a garnish. Get yours by clicking here!
Salmon Roe
Known as the “Red Caviar” Salmon roe are basically the eggs of salmon. Salmon eggs are red-orange in color and provide many of the same healthy vitamins and minerals as eating fish meat. This is a great option for those occasions when you’re on a low budget but still want to impress your guests. Buy Salmon Roe by clicking this link.
Which one is your favorite so far? Remember you can pair any of these types of Caviar piled on blini or on toast points or plain bread. Some of the accompaniments you can use at home include melted butter, minced green onions, finely chopped hard-cooked eggs, sour cream or creme fraiche, and lemon wedges.
And the last step, where to buy it? Internet makes everything easier and closer to us. And that includes Caviar! If you buy online, shop at a reputable source who is committed to offer high quality Caviar. And good for you! You’re in the House of Caviar. Check our online store and find all the products we have for you. Imported and Domestic Caviar and also, seafood, meats, specialties and gifts. Come and visit us, we’ll be looking forward to seeing you!
