by HOCAFF Team | Aug 6, 2021 | General
Fish Roe is harvested from so many kinds of fish and prepared in such infinite ways that it’s hard to know where to begin. Fish Roe is popular, recognized and eaten all over the world. For example, the Japanese eat the same FIsh Roe from salmon also known as Red Caviar (called ikura in Japan) with white rice, either plainly or rolled up in sheets of seaweed. And if you’ve ever looked in the food section at Ikea, then you may have noticed that the Swedes are mighty fond of a smoked and salted cod Roe paste that’s squeezed from a tube onto sandwiches and crackers.
You may be here reading this blog because you like Caviar. So, do you know exactly what Fish Roe is? Roe is the fully ripe, unfertilized internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals. Fish Roe could come from shrimp, scallops, squids, lobsters, etc. When we say “Roe”, we are referring to all unfertilized eggs collected from marine animals.
Both Caviar and Roe are fish eggs, but Caviar is a particular kind of Roe from the sturgeon family that has been cured. Uncured Roe is commonly called “green eggs” in the industry. Most common types of Fish Roe are: Tobiko, Salmon Roe, Capelin Roe (also known as Masago), Trout Roe, Paddlefish, Bowfin, etc.
And how does Fish Roe taste? They usually taste briny. But different eggs carry distinct flavor profiles. They can go from mildly sweet to more savory, nutty, buttery flavors. Some types, like trout Roe, have a lighter flavor, while others, like salmon, are more pronounced. According to Caviar eaters, no matter the size of the egg or the species from which it came, Fish Roe is a globule-shaped vehicle to taste the ocean. Texture also varies widely, too, from a light, crunchy snap to a juicy pop.
What types of Fish Roe are the most popular? and the answer is there are so many! Besides sturgeon Caviar, some of the most popular and plus, more affordable types of Fish Roe include salmon, also known as red Caviar, which are those large, bright orange, luscious beads often found in sushi. Trout Roe and Tobiko, which are the tiny, crunchy, brightly colored eggs often found on sushi, harvested from flying fish and variously dyed black with squid ink, green with wasabi, red with beets, or yellow with yuzu. You’ll also find jars of relatively affordable Fish Roe labeled Caviar, but they’ll always include the type of fish they come from: Paddlefish Caviar or Spoonbill Caviar and Lumpfish Caviar. This last one comes in red and black varieties and the very last, Hackleback or American sturgeon Caviar and the list could go on and on.
If after all this information about Fish Roe, you want to give a try to Fish Roe, House of Caviar recommends you a few options to start with. These are all available in our online store:
- Salmon Roe: these are large, red-orange sushi grade eggs. Mild, succulent, and a low salt clean salmon flavor.You can serve it with blinis and sour cream, or even spooned as is onto buttered toast. If you wanna go the traditional japanese way, try it with a bowl of white rice topped with a layer of ikura and a few pickles on the side.
- Rainbow Trout Caviar: this type of Roe has small to medium-sized grains, and is beautiful to look at thanks to its vibrant, golden color. Farmed in France, our Trout Roe has a unique, mild sweet flavor. Add these golden pearls to any dish to add a dash of culinary flare to your dinner that guests will surely enjoy.
- Tobiko Black Caviar: this tiny and colorful Caviar comes from Flying Fish Roe. Although the true color of Tobiko Caviar is bright orange, this Black Tobiko has been naturally tinted with squid ink. Use it to roll up some authentic sushi at home, or to garnish appetizers. But this is not the only one you can find from the Tobiko Family. More options available at House of Caviar are:
- Tobiko Gold Caviar
- Tobiko Orange Caviar
- Tobiko Red Caviar
- Tobiko Wasabi Caviar
Looking for more? There’s still more to try! Take a chance with Herruga Caviar for a mild smokey and nutty flavor. Or the Golden Whitefish Caviar with a natural, golden color and small, crisp grains and the very last one but not least: Snail Caviar. This is a perfect type of Caviar to serve as an appetizer or to add garnishing flare to your fish or seafood dishes. You may also see it as “White Caviar ”, these small grains have a crunchy texture with a smooth taste and provide a colorfully visual appeal.
Did you choose your favorite yet? While you make your decision, remember you can find the best selection of Caviar (Imported and domestic), seafood, meats and more specialities. Visit our online store and find everything we have for you! We’ll be looking forward to seeing you.
by HOCAFF Team | Jul 24, 2021 | General
Ham is a historically important food. This has been dried and cured with salt for centuries. Spanish ham is highly recognized as a gourmet food both in Spain and around the world. It is eaten regularly in most Spanish households. There are various types of cured ham in Spain, ranging in price from economical to very expensive and they are quite accessible, carried in grocery stores, sausage shops, and supermarkets.
If this is your first time hearing about Spanish Ham, you should know there are basically two different types of cured hams, jamón serrano or “mountain ham,” and jamón ibérico or “Iberico Ham.” Iberico Ham, as the name suggests, is made only from the Iberian pig. The breeding of the Iberian pig is restricted to an area in Southwestern Spain and Southeastern Portugal. Although fed some cereals, these pigs also roam the countryside and feed on acorns. The curing process for Iberico Ham lasts from 14 to 36 months. Meanwhile, Serrano ham is made from several different breeds of white pigs, such as Duroc, Landrace, or Large White. They are fed mainly cereals and cured from 7 to 16 months. And as a last note, there are almost 2,000 producers of serrano ham in Spain.
Iberico Ham is broken into different quality categories based on the pigs’ diet, and the percentage of Iberian genes present in each pig. You’ll see this marked on the leg by a colored label tagged just above the hoof. They come in four colors; black, red, green, and white and this is due to a descending order of quality. Iberico Ham has its own classification, these are the three main types you can find in the market:
Iberico Ham de Bellota
This type of ham is made of pigs forage for acorns in open fields each winter and fall. You can look for a black tag on these hams, which means it is a full-bred Iberian pig.
Fact: only about 5 percent of Spanish ham bears a black tag.
Iberico Ham “De cebo de campo”
These are what you might call “free-range” pigs, being at least 50% Iberian. They forage for their food in open fields, eating wild plants and some acorns. But they don’t get enough acorns to make up a full diet, so the farmer supplements them with a cereal-based feed. These hams are marked with a green tag, and must be cured for at least three years.
Iberico Ham De Cebo
These pigs are raised on grain and cereals and eat little or no acorns at all. These are conventionally-farmed pigs, being at least 50% Iberian.This is about 2/3 of all Iberian ham production and is cured for at least two years. You’ll find these marked with a white tag.
Now you know what Spanish Ham is, Its types and more about Iberico Ham. How to serve it? Iberico Ham is usually served alone. Experts always say great Spanish ham should be eaten any other way than thinly sliced and on its own. Carving ham is considered a skill in Spain, and the ones called maestros spend years training and practising. There’s even an annual festival of ham near Seville, including a national ham-slicing competition.
Don’t try to eat it on a sandwich or with cheese, as locals say you should only pair it with more ham. It’s a common appetizer, and the first course at banquets and at weddings. And what about the drinks? In terms of wine, Iberico Ham needs nothing more than an accompanying glass of Spanish red wine, or dry and nutty sherry. However, some others say that beers are a perfect accompaniment to Iberico Ham because their bitterness combines perfectly with the intensity of the flavor of the ham. Beer, Cava, young wines, light whites and fortified wines are therefore the ideal pairings for Iberico Ham.
At this point, you’re all set to try Iberico Ham in your meals at home. House of Caviar offers you the following products you can find by visiting our online store:
Want to keep discovering the world of special meats? Visit our store in House of Caviar. Don’t forget to check more categories such as seafood, Caviar and gifts! All of this, just a click away from your home. We’ll be waiting for your visit!
by HOCAFF Team | Jul 10, 2021 | General
Beluga Caviar is one of the most exquisite and exclusive types of Caviar. The quality of its roe is a key fact to the high price of the product. The texture is delicate, smooth and buttery. The taste is described as long and complex. And many of the knowledgeable state the taste it leaves when it breaks inside the mouth is “magical”. But another reason why this caviar is the most sought after is that the Beluga sturgeon is in serious danger of extinction. Uncontrolled exploitation has put these types of fish at serious risk. This is why Beluga Hybrid Caviar exists.
Beluga Hybrid Caviar is a hybrid variety that combines Huso and Acipenser Baerii sturgeon that have been treated by Caspian salt masters. This type of Caviar is perhaps the most revered fish caviar in the world of food connoisseurs, Beluga Sturgeon Caviar is one of the prominent sources of black caviar. This caviar is farmed in a sustainable manner, since crossbreeding with the faster-growing baerii sturgeon results in a female that matures quickly. In this way, Beluga Hybrid combines the size and flavor profile of Beluga with the sustainability and production-speed of smaller Siberian sturgeon caviars.
Now you know what Beluga Hybrid is, but how did it begin? Beluga Caviar has been illegal in America since 2005, when the U.S. Fish and Wildlife Service (FWS) banned the import of all beluga products from the Caspian Sea. To meet the demand for Beluga Caviar, sturgeon breeders have crossed Beluga Sturgeon with Adriatic Sturgeon to create a hybrid species whose Caviar is closer to the qualities and flavor of true Beluga Caviar. The advantages of the hybrid species is that it can be legally sold in the United States, and since it is not pure beluga, it does not maintain the high price of the sky for beluga sturgeon Caviar. This Beluga Hybrid Caviar will have a luxurious ebony hue, small-sized grains of gnaw and will be accompanied by a wonderful nutty flavor. The Beluga Hybrids are raised in a clean and organic environment that guarantees their health, and the quality of the eggs that is vital to the quality of the Caviar.
All of these restrictions on Beluga Caviar have severely restricted the average people’s ability to buy this delicacy. Some of the results of these constraints are: driving up the cost of available Beluga Caviar, diminishing the number of potential consumers of this variety, expanding the production of farm-raised sturgeons, forcing regular Caviar consumers to consider other, sometimes less pricey substitutions such as Kaluga, Ossetra or the American Hackleback Caviar.
Many Caviar purists will agree on Beluga Caviar as the rarest, most sumptuous and expensive delicacy in the world today. In fact, some avid Caviar connoisseurs have even gone so far as to confess to having a preference for another Caviar variety over the highly relished Beluga Caviar. However, due to the current situation there are other Caviars that closely mimic the delicate and exquisite redolence of the Beluga Caviar. The Beluga Hybrid Caviar has a milder, more buttery dimension than traditional Beluga, along with the earthy, nutty notes found in premium Siberian sturgeon. Make sure to use mother of pearl spoons to serve this without corrupting its flavor. And serve on blini with creme fraiche to enjoy it the classic way.
You can try Beluga Hybrid with any recipe using original Beluga as an ingredient. And because we really want you to prove it for yourself, House of Caviar shares an easy and quick way to serve Beluga Hybrid, overall if it is your first time.
Purple Potato Chips with Creme Fraiche and Beluga Hybrid Caviar
Ingredients:
50 grams of Beluga Hybrid Caviar
1 medium purple potato
1 tablespoon Kosher Salt
2 cups hot water
Vegetable oil for deep-frying
2 tablespoons Crème fraîche
Slice potato paper-thin on a mandoline. Dissolve kosher salt in the hot water and add potato. Soak until water cools completely, about 20 minutes.Heat 2 inches oil in a large heavy-bottom pot until 350 degrees. Drain potato slices; pat dry. Fry in batches until crispy but still purple, about 1-2 minutes. Transfer to a paper-towel-lined plate. When cool, top each with 1/4 teaspoon Crème fraîche and 1/4 teaspoon of Beluga Hybrid Caviar. Serve immediately and that’s all!
Remember you can pair this special meal with the always classic champagne or vodka. Champagne’s acidity and bubbles and vodka’s crisp booziness are perfect foils for the richness and saltiness of the Caviar. But don’t forget it’s all about choices, you can pair it with your favorite drink.
Wondering where to buy Beluga Hybrid Caviar? Visit our online store in House of Caviar and find the ideal product for a perfect entry into the Caviar substitutes. Just click on our imported Caviar section and you’ll find Beluga Hybrid. It was never so easy to get Caviar!
House of Caviar offers you a great variety of the best high quality Caviar (Imported and domestic). Visit our website and find specialties, seafood, meats, gifts and of course, lots of Caviar! We’re looking forward to see you!
by HOCAFF Team | Jun 25, 2021 | General
If you’re a Caviar connoisseur, you must know about this type of Caviar. When speaking of this delicacy it is often to go for the classics, for example, Ossetra. But if you’re one of those who already have a long way in Caviar’s world, Sevruga Caviar is surely not a surprise. Sevruga Caviar is the smallest sized Caviar, its compact but loaded roe with the flavour that has made Sevruga Caviar famous throughout the world.
Only the best Sevruga is farmed in the waters of the Caspian and the Black Seas. Sevruga is part of the sturgeon family, being trim and small in comparison to the Osetra and the Beluga.Although its eggs are smaller, it’s one of the highest priced varieties of Caviar, eclipsed only by more expensive relatives like Beluga and Ossetra.
Because of the Stellate sturgeon is the most common and reproduces more quickly, this makes Sevruga Caviar the most commonly found of the sturgeon Caviar and the least expensive type of Caviar of the top imported varieties. Sevruga Caviar stands out for its flavor and texture. In 2018, Sevruga Caviar accounted for approximately 25% of global revenue in 2018 (Grand View Research 2019). In recent years, this type of Caviar has become widely prevalent in the market and is readily consumed by beginner connoisseurs and enjoyed for its less fishy taste and darker color. Caviar is also becoming even more popular now that more people know it has numerous positive health benefits. It is rich in proteins, omega-3 fatty acids, and selenium. A spoonful of Caviar provides the adult daily requirement of vitamin B12. High-quality Caviar is known for its firm texture, as well as its flavor qualities, which include a creamy and buttery taste, along with a mild fish finish.
So far we know the features of Sevruga and why it’s a type of Caviar you should consider. But, where to buy it? Easy! Visit House of Caviar online store and find a great selection of high quality Caviar – Imported or domestic- just one click away from your home. Buy Sevruga Caviar in our Imported Caviar section. You’ll love it!
Once you get Sevruga Caviar, how do you serve it? Here’s a couple of recipe ideas you can try at home and why not, surprise your friends with a home dinner made for you! These are House of Caviar recommendations:
Clams with Lemon Cream and Sevruga Caviar
Ingredients
2 dozen mahogany or littleneck clams
1 cup dry white wine
2 tablespoons minced shallots
1 fresh thyme spring
3 tablespoons heavy cream
1 1/2 teaspoons fresh lemon juice
1 teaspoon minced fresh chives
1 1/2 to 2 ounces Sevruga Caviar
Freshly ground pepper
Salt
In a large nonreactive saucepan, combine the clams with the wine, shallots, thyme sprig and a pinch of pepper. Cover and cook over high heat until the clams just open, about 8 minutes. Transfer the clams to a bowl with a slotted spoon; strain and reserve 1 1/2 teaspoons of the cooking liquid. Remove the empty half-shell from each clam and reserve.In a small bowl, combine the heavy cream, lemon juice, chives and the reserved cooking liquid. Gently fold in the Caviar. Season the cream with salt and pepper. Just before serving, spoon the Caviar cream over each clam and garnish with the chervil and lemon wedges.
Cauliflower Soup & Seared Scallops with Sevruga Caviar
Ingredients
100 grams of Sevruga Caviar
3 tablespoons vegetable oil
1 cup chopped white onion
1 garlic clove
3 3/4 cups cauliflower
1 1/2 cups low-salt chicken broth
1 1/2 cups whipping cream
1 leek (white and pale green parts only)
6 sea scallops
6 teaspoons purchased lemon-infused grapeseed oil
Coarse Kosher Salt
Freshly ground white pepper
Finely chopped fresh chives
Heat 2 tablespoons of oil in a heavy large saucepan over medium heat, add onion and garlic. Sauté until onion is soft, about 5 minutes. Add cauliflower, broth, and cream. Bring soup to boil. Reduce heat to low, partially cover, and simmer gently until cauliflower is tender, about 18 minutes. Puree soup in small batches in a blender until smooth. Return to the same saucepan. Season the soup with kosher salt and white pepper. Do ahead can be made 1 day ahead, cool slightly. Cover and chill. Re-warm before serving. Blanch leek in a small saucepan of boiling salted water 1 minute; drain. Place some leek in the center of each bowl. Heat remaining 1 tablespoon oil in a medium skillet over high heat, then sprinkle scallops with salt and pepper. Sear until brown and just opaque in center, about 1 1/2 minutes per side. Place 1 scallop on leek in each bowl. Finally garnish scallop with Sevruga Caviar. Ladle soup around scallop, drizzle with 1 teaspoon lemon oil, and sprinkle with chives.
Feeling inspired? Check Foodnetwork, Food&Wine and Cooking by NYT for more cooking ideas. If you’re ready to try Caviar, we invite you to visit our store and pick your favorite. House of Caviar offers you the Best Caviar imported and domestic. Give a try to Sevruga Caviar and many more! We’re waiting for your visit.
by HOCAFF Team | Jun 14, 2021 | General
Once you enter into Caviar’s world you’ll find out very soon that it is quite a large place. From classic Caviar to substitutes, hybrids, roes and many other types, it’s normal to be confused. However, today we’re gonna take care of at least one of the doubts you may be having on Caviar and this is Fish Roe. All fish eggs are technically roe, but not all roe is Caviar. The term Caviar only applies to the Fish Roe in the sturgeon family Acipenseridae. And, what is exactly Fish Roe? When we say “roe”, we are referring to all unfertilized eggs collected from marine animals.Roe is the fully ripe, unfertilized internal egg masses in the ovaries, or the released external egg masses of the fish. Salmon roe and the roe from whitefish, trout, cod, red caviar, ikura, and tobiko, etc. are considered “caviar substitutes” and not Caviar.
So far you already know Caviar and Fish Roe are two different things. But do they have something in common? Basically, both Caviar and roe are fish eggs, but Caviar is a particular kind of roe from the sturgeon family that has been cured. Uncured roe is commonly called “green eggs” in the industry.
Now, what’s the difference between Caviar and Fish Roe? It all resides in what marine animals the roe is harvested from. According to the traditional definition, as maintained by most of the rest of the world, the word “Caviar” is reserved for roe that comes only from fish of the sturgeon family. The combination of unfertilized sturgeon eggs and salt creates the delicacy known as Caviar. So, roe harvested from a species of sturgeon is still considered roe until it is salt-cured, at which point it would be called Caviar.
Although most of the world knows that “real Caviar” doesn’t come from just any fish; it comes from our ancient friend, the sturgeon. Caviar in the USA is defined as the cured roe of sturgeon or other large fish, eaten as a delicacy. So, the United States allows manufacturers to label any salt-cured Fish Roe as Caviar, no matter what fish it comes from. You can expect to see roe from a variety of fish species, which is salted using the same process and labeled as Caviar. This happens with fishes like salmon, paddlefish, bowfin, etc.
Need some more info to wrap up? Here are some quick facts of Caviar and Fish Roe:
- Roe is a general word for collected eggs of marine animals, while Caviar is a particular kind of roe from the sturgeon family of fish.
- Caviar is salted roe of particular types of fish discovered in Black Sea and Caspian Sea.
- Sturgeon Caviar is regarded as a delicacy and is very costly. This is why there are less expensive varieties of Caviar, such as smoked cod roe, to serve people in some parts of the world.
So, now we know the difference, let’s talk about options. What types of Fish Roe can you try? and the answer is so many! Besides sturgeon Caviar, some of the most popular and plus, more affordable types of Fish Roe include salmon, also known as red Caviar, which are those large, bright orange, luscious beads often found in sushi. Trout Roe, Tobiko, (the tiny, crunchy, brightly colored eggs often found on sushi, harvested from flying fish and variously dyed black with squid ink, green with wasabi, red with beets, or yellow with yuzu). You’ll also find jars of relatively cheap fish eggs labeled Caviar, but they’ll always include the type of fish they come from: Paddlefish Caviar or Spoonbill Caviar and Lumpfish Caviar. This last one comes in red and black varieties and the very last, Hackleback or American sturgeon Caviar and the list could go on and on.
If after all of this new information now you want to give a try to Fish Roe, House of Caviar recommends you a few options to start with. All of them available in our online store:
- Salmon Roe: these are large, red-orange sushi grade eggs. Mild, succulent, and a low salt clean salmon flavor.
- Rainbow Trout Caviar: this type of roe has small to medium-sized grains, is beautiful to look at thanks to its vibrant, golden color and has a unique, mild sweet flavor.
- Tobiko Black Caviar: this tiny and colorful Caviar comes from Flying Fish Roe. Although the true color of Tobiko Caviar is bright orange, this Black Tobiko has been naturally tinted with squid ink. Use it to roll up some authentic sushi at home, or to garnish appetizers.
We hope this blog helps you to clarify some questions about Caviar and Fish Roe. Don’t forget we offer you a great selection of Imported Caviar, Domestic Caviar and Fish Roe. Find all of these products visiting our online store and give it a try! We’ll be waiting for your visit.
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