by poshtone | Nov 28, 2016 | General
How to tell a good quality caviar
In our modern faced paced world, the lines between good, better and best often get skewed by savvy marketing gurus and cut-rate imitations. Caviar however, is one delicacy that cannot be faked.Ask anyone whose first experience with caviar was a $9.99 brand purchased from a neighborhood supermarket and they most likely will report an unfavorable impression of this highly coveted fare. The problem with being introduced to caviar via a subpar brand is that some may eschew a true gourmet opportunity to savor the authentic flavor of this exquisite cuisine. But frankly, unless your taste buds have merged with the real thing, knowing how to tell good quality caviar may always elude you.
Let’s face it, long before foie gras, champagne and truffles ranked as luxury food, caviar has been coveted by aristocracy.Some say just one taste of good quality caviar creates an indelible epicurean memory. And so, for anyone who truly knows how to tell a good quality caviar, the cliché “you get what you pay for” naturally comes to mind after eating caviar of an inferior grade. Even without consuming it, a caviar aficionado can tell you that no matter what claims the product labeling assert; a container of indiscernible beads of fish roe, steeped in a briny bath of artificial flavorings and food colorings cannot even be called caviar.
Criteria of Good Quality Caviar
- Caviar is a delicacy consisting of salt-cured fish-eggs of the sturgeon fish or Acipenseridae family.
- Taste of good quality Caviar is always lightly salted or treated to a process called “Malossol” which is Russian for little salt.
- The fish eggs or beads should be distinctly separate or beady and lustrous in appearance.
- When eating caviar, the roe should roll and pop in the mouth to release a buttery, melt in your mouth flavor boost on the tongue.
- The taste of good quality caviar evokes a subtle essence of the ocean versus an overpoweringly fishy aroma.
Traditionally, to be considered high quality caviar, the unfertilized eggs or roe must be harvested from the descendants of the prehistoric scale-less Beluga, Sevruga and Ossetra sturgeon population. There are, of course, exceptions to every rule; even for caviar.
For those that have acquired a taste for this exquisite luxury food but find it difficult to meet the stringent cost demands for traditional caviar, there are other equally desirable brands.Today’s cutting edge farming mechanisms facilitate more humane and sustainable caviar production and as well as enable producers to bring superior quality caviar to the marketplace. And, according to most modern caviar connoisseurs with experience on how to tell good quality caviar, agree that the flavor components of roe derived from the following farm raised sturgeons meet or in some instances, exceed the flavor component of their pricier counterparts.
- Kaluga Caviar’s roe size, iridescence and sumptuous flavor closely mimics that of the endangered Beluga sturgeon which is considered to be the best caviar in the world.Kaluga caviar with its delectable nutty essence is harvested from the Huso Dauricus and Acipenser Schrenckii sturgeon.
- Royal White Sturgeon Caviar is native to Italy and California. As the largest of the fresh water Acipenser Transmontanus and the third largest species of the Sturgeon population after the Beluga and the Ossetra species, the pearls of this succulent caviar are large. light to dark brown in color with a distinctly nutty essence.
- American Hackleback caviar is an excellent alternative to Caspian Ossetra sans the exorbitant price point. Although slightly smaller, the eggs of these fast-growing sturgeons are firm with hues that can range from light to dark brown. The subtle sweetness of this high-quality caviar is enhanced by a nutty and mildly buttery flavor.
If you are wondering where to buy caviar, may we suggest that you first by-pass the low-cost grocery store brands until you have experienced a truly good quality caviar.
Learn more about how to tell a good quality caviar by following House of Caviar and Fine food online or on Facebook. Since all our caviar products meet the strictest importation and quality standards you can also feel secure that you are getting the highest quality, purest and freshest caviar and gourmet products when you visit our online store.
by HOCAFF Team | Nov 23, 2016 | General
Using Fish Roe in Holiday Dishes
Whether it’s the visually stunning salmon roe or the rich flavor of the opulent sturgeon eggs, using fish roe in holiday dishes is now a seated trend. While the tradition of serving a pricey, ice bedded Ossetra accompanied by toast points and crème fraiche with the usual garnishes is still a staple at most elegant affairs; modern gourmands are getting creative about utilizing different types of fish roe for their holiday gatherings.
More and more people agree that the pop and burst of flavor when using fish roe in holiday dishes enhances the gastronomic pleasure of party fare. And, with so many fish roe options available today, party planners have an abundance of holiday recipe ideas that appeals to a wider range of guests. Inspiring creations such as layering caviar and other fish roe flavors for richer more festive presentations is a challenging though appealing concept when cooking with fish roe. Such was the case for food stylist Corine Kulak who turned a simple canape of bread, creme fraiche, golden whitefish roe, salmon roe and paddlefish roe into a luxurious arrangement of alternating concentric discs and colors.
Using fish roe in holiday dishes is one way you can ramp up the atmosphere of the season whether you are dining alone, with a significant other or a crowd. Here are some roe tips and holiday recipe ideas to pack price friendly panache using fish roe in holiday dishes.
- Create simple yet visually appealing fish roe platters with a variety of vegetables such as sliced cucumbers or endive leaves topped with the delicate sweet flavors and brilliance of Tobiko Flying Fish Roe.
- Opt for easy fish roe recipes when cooking with fish roe such as Ina Garten’s silky salmon roe dipwith all the ingredients combined in a single bowl and ready in thirty minutes or less from start to finish.
- Soups garnished with caviar or fish roe are a seasonal favorite.Use Herruga Caviar that is made from herring roe to add an intense, smokey flavor to any everyday mundane soup.
- Before you start setting up for that party, enjoy an early indulgence by folding black pepper bowfin roe, chives and other ingredient of your choice into a fluffy omelet. Bowfin Roe is a great alternative to sturgeon caviar.An even more ancient species than the sturgeon population, Bowfin or Amia Calva yields a black roe that has a distinctively spicy flavor and turns red when heated. Keep these interesting attributes in mind also when adding this fish roe in your holiday dishes.
- A variety of fish roe can be purchased at online stores, specialty grocery stores and seafood counters that offer gourmet options. When buying fish roe, it is important to note that according to the U.S. Food and Drug Administration only sturgeon roe can be labeled “solely” as caviar; roe from fish other than sturgeon roe must be prefaced by the name of the fish such as:Black Bowfin Roe, Salmon roe, Trout Roe, Tobiko Flying Fish Roe vs Beluga Caviar, Ossetra Caviar or Kaluga Caviar.
- If you are sensitive to environmental issues and sustainability in fish roe production, talk to your seller about where the fish is from, if it was captured in the wild or farm raised and methods used for harvesting the roe.
Remember, fish roe is a delicacy.Although many recipes call for frying, sautéing or baking; overcooked roe can lose its flavor. No matter how you chose to prepare it, fish roe comes in a range of succulent flavor profiles and colors that is a beautiful addition to any holiday menu.
Learn more about the best ways to eat, serve or how to incorporate caviar and fish roe into your holiday dishes by following House of Caviar and Fine food online or on Facebook. Since all our gourmet products meet the strictest importation and quality standards you can feel secure that you are getting the purest and freshest caviar and fish roe when you visit our online store.
by HOCAFF Team | Nov 11, 2016 | General
Everything you need to know about Russian Ossetra caviar
Russian Ossetra caviar is one of the most desired caviars in the world, prized for its rich, nutty flavor and sensuously buttery texture on the tongue. Russian Ossetra Caviar has served as the centerpiece at sophisticated gatherings for centuries, with discerning epicureans going to great lengths to indulge their taste for this delicacy. Overfishing once threatened the availability of this delightful taste treat, but sustainable farming methods have renewed the Ossetra sturgeon population, ensuring the supply of this high quality caviar for future generations. House of Caviar and Fine Foods makes Russian Ossetra and other exceptional caviars available through online purchasing, so discriminating connoisseurs around the world can enjoy the finest caviar at their table.
Where does Russian Ossetra Caviar come from?
The highest quality gourmet caviars are sourced from Beluga, Ossetra and Sevruga sturgeon fish. Russian Ossetra Caviar is obtained from the Ossetra sturgeon, which originated in the icy waters of the Caspian Sea. Ossetra sturgeon are slightly smaller than Beluga sturgeon and typically grow to around 10 feet in length, weighing between 50 and 500 pounds at maturity. They begin producing roe at fifteen years of age and can live up to 50 years. Ossetra Caviar once came exclusively from wild sturgeon, but overfishing began to threaten the extinction of the Ossetra sturgeon population. More sustainable methods of farming sturgeon were developed, and the highest quality Ossetra Caviar is now harvested in Russia and Iran from sturgeons sustainably raised in wild river fields and aquacultures.
Types of Russian Ossetra Caviar
Russian Ossetra caviar (also known as Aestra, Oscietra, and Ossetra) has medium sized, succulent pearls that vary in color from dark brown to a light pewter grey. It is one of the most exclusive caviars, second only to Beluga caviar. Some devoted fans even prefer Ossetra caviar to Beluga caviar, considering its salty, succulently rich taste as the most desirable. There are several grades of Russian Ossetra caviar available today. Ossetra caviar price is determined by the quality of grade and exclusivity of the caviar.
Golden Imperial Russian Ossetra Caviar is the most prized variety of this delicacy, with large elegant grains that are a distinctively mellow light golden shade. Its nutty, buttery taste, delicate pop, and rich, creamy texture make it instantly recognizable by caviar connoisseurs.
Crown Russian Ossetra Caviar has large brown grains with a remarkably nutty flavor and firm, juicy texture. A perennial favorite among caviar aficionados, Crown Russian has less than 3% salt content, marking it as a true “Malossol” variety.
Classic Russian Ossetra Caviar has medium sized globes with a firm texture that vary in color from medium to dark brown. This is the most affordable Russian Ossetra caviar, making it the perfect entry for those just venturing into Russian caviars.
Serving Russian Ossetra Caviar
For the best experience, Russian Ossetra caviar should be stored at in the coldest part of the refrigerator (26 to 32 degrees), and never frozen, as freezing temperatures may cause the pearls to burst. Discerning connoisseurs traditionally use mother of pearl spoons and dishes for serving caviar, because silver and metal service can impart a metallic taste to this gourmet delight. Russian Ossetra Caviar is often served with blinis and crème fraische, or enjoyed directly off the spoon by connoisseurs who wish to enjoy the taste and texture of the caviar in its virgin state.
To buy caviar online visit our House of Caviar and Fine Foods online store for the freshest, best quality caviar, fish roe, foie gras, truffles, other specialty foods, gourmet accessories, and gourmet gift baskets. Also, to learn more about this decadently delicious cuisine or for gift ideas, recipes and tips on how to eat caviar take a look at House of Caviar and Fine Foods Facebook page.
by HOCAFF Team | Nov 4, 2016 | General
Sophisticated caviar gift baskets your clients will love
As the holiday season approaches, so does the challenging task of finding the perfect corporate gift to send your treasured clients and associates. Since your most valued clients are apt to be inundated with gifts at holiday time, you need memorable, sophisticated gifts that recipients will recall with pleasure long after the seasonal festivities have passed. We have the perfect solution for you – our unique holiday gift baskets, laden with the finest caviar, foie gras, and other gourmet delights, are the ideal way to represent your company and strengthen corporate ties this holiday season.
Sending holiday gift baskets that contain caviar, truffles, and the finest epicurean delights makes a definite impression with your clients. A caviar gift basket demonstrates a sense of refinement and provides a welcome change from the traditional wine and cheese baskets that have become standard holiday fare. Caviar enthusiasts will eagerly embrace their favorites, while recipients who may be new to the caviar lifestyle will enjoy the elegant introduction to new cuisine. The following are just a few of the fabulous holiday gift baskets available from the House of Caviar and Fine Foods:
- Imperial Caviar Gift Basket Convey your finest holiday wishes to VIP clients with the deluxe caviar gift basket that includes some of the most highly prized caviar available. Includes one ounce each of Royal Imperial, Siberian, and Golden Imperial Osetra caviars, and American Hackleback Sturgeon caviar. Crème Fraiche, Blinis, and a mother of pearl serving spoon complete this elegant gift basket.
- Royal Caviar Gift Basket If you’re looking for a holiday gift basket that delivers simple, understated elegance, the Royal Caviar Gift Basket is a wonderful choice. It contains one ounce each of three sumptuous caviars – Royal Imperial Osetra caviar, Italian White Sturgeon Osetra caviar, and Paddlefish caviar, with traditional French Blinis and Crème Fraiche. A mother of pearl spoon and dish are included for serving to preserve the caviar’s rich flavor.
- Gourmet Cooks Gift Basket This appetizing gift basket is designed to bring out the gourmet in any cook. Chefs can infuse their dishes with the delectable taste of truffles with Black truffle olive oil, Black Truffle Tartufata Sauce, and Black Truffle Cream. Rougie Mousse of Duck Foie Gras adds an elegantly delicious note, with packages of dried Shitake and Porcini mushrooms and a generous selection of velvety honeys infused with the mouthwatering tastes of lemon, hazelnut, and strawberry to complete this delectable basket.
- If you need some more holiday gift basket ideas or tips on choosing caviar and other fine foods, the online resources at the House of Caviar & Fine Foods can help you select the ideal presentation for your company. For more than thirty years, we have been the online source that discerning epicureans rely on for the freshest selected caviar and gourmet meats, seafood, truffles, and other specialty foods from all over the world. Follow House of Caviar and Fine foods online on our Facebook page for serving suggestions, tips on the best ways to incorporate caviar into your lifestyle, and more.
by HOCAFF Team | Nov 2, 2016 | General
If you have ever wondered about the difference between fish roe and caviar, you are not alone. The Food and Agriculture Organization defines caviar as the salt-cured fish-eggs of the Acipenseridae or Sturgeon fish. The unique differences in this particular fish especially qualifies them to be used for caviar. As such, any argument regarding fish roe vs caviar typically begins by highlighting why this specie almost exclusively bear the name of this delicacy.
The fish roe vs caviar argument also hinges, to a large degree, on the fact that, with the exception of the American or Chinese Paddlefish, the morphological characteristics of Sturgeons has remained unchanged for over 200 million years. As such, these genus of fish are often referred to as “primitive” or “living fossils.” Another significant feature of longevity is its influence on the maturity rate of the reproductive system of the Sturgeon and quality of the roe or eggs they produce. Naturally, high quality fish eggs translate into firmer more succulent and flavorful caviar. Today, caviar is produced from a variety of sturgeons such as the Iranian, Russian, Chinese and American Acipenseridae.
As a result of these distinctions, although caviar and fish row essentially mean the same thing, all fish roe does not necessarily describe caviar. Even if fish roe from species other than Sturgeons are produced for consumption with the same methodologies, they are differentiated by the quality of the end product and labeling. For instance, wherever caviar is sold, whether in a restaurant or caviar stores or from caviar online resources, unless it is “Sturgeon caviar” labeling must indicate the following…
The type of fish or product such as
- Salmon Roe Caviar
- Trout Roe Caviar
- Kelp Caviar; and
Where it comes from
- Herring Roe from Iceland.
- Whitefish Caviar from the Great Lakes of North America
- Trout Roe from France
Additionally, in many instances, fish roe provides a wonderful alternative to pricey caviar as a garnish such as the lumpfish Roe from Iceland and the Tobiko Flying Fish Roe that complements sushi. This also sparks a debate over how to determine when it is safe to substitute fish roe in a dish that could work just as well or better with caviar. Since fish roe often mimic the appearance of caviar this is best determined by the flavor palate or budget of the consumer. From a culinary standpoint, if elegance and taste are primary concerns of the dining occasion then it may be beneficial to opt for authentic caviar and avoid substitutions. However, the hue of salmon roe types of caviar can make a stunning display at casual affairs. After a light steaming, salmon roe caviar retains its integrity and pairs well with many everyday ingredients such as rice, eggs or buttered toast.
Learn more about the best ways to eat, serve or how to incorporate caviar into your lifestyle by following House of Caviar and Fine food online or on Facebook. Since all our caviar products meet the strictest importation and quality standards you can feel secure that you are getting the purest and freshest caviar and gourmet products when you visit our online store.
by HOCAFF Team | Oct 24, 2016 | General
Whether you recognize it as “the” diamond of the kitchen or an overrated mushroom, truffles are a highly sought after delicacy. These flavorful tubers that grow beneath the soil develop a symbiotic relationship with the root system of specific types of trees. However, constant demand among avid epicureans and diminishing supply has carved out an extravagant price point especially for the Black Périgord and White Alba truffles. Even so, many sophisticated chefs have made cooking with truffles somewhat of an art form that has become a popular staple on their menu.
When it comes to cooking with truffles, it goes without saying that a modicum of thought and care should accompany the preparation of this luxury food. Whether you are cooking with fresh or preserved truffles or making recipes with truffle sauce or truffle juice, understanding the subtle nuances of the type of product you are using can greatly enhance your culinary experience. This is key whether you are making truffle the star ingredient or incorporating it into an entrée.
Things to remember when cooking with truffles include:
- The exquisite flavor of truffles can be easily overpowered when combined with foods that have their own distinct odors and flavors. Truffle works best with less aggressive ingredients such as pasta and potatoes that allow the essence of this noble fare to shine.
- The more enduring flavor and aromatic profile of Winter Black Truffles gives them greater flexibility that stand up to cooking in dishes like soups and stews. They also assimilate well and add a decadent flavor to eggs whether scrambled or as an omelet.
- Truffles also pair admirably with foods with a high fat content such as foie gras, butter and cream. Keep in mind that fresh truffles should be used as soon as possible to enjoy the essence of this delicacy at its peak.
- Ramp up the flavor when using preserved truffles. In recipes such as Roast chicken with Truffle Sauce, foie gras and truffle oil are star ingredients. Truffle oil has been infused with the same molecules that gives the fresh black or white truffles their delectable aroma.
- Although preserved truffles have a long shelf life, consumption should occur within a week after opening.
- Slice truffles into thin slivers or use a truffle shaver to make sure everyone at the table is able to fully appreciate and savor this luxury food.
- Toss Black Winter Truffle Peelings into soups or an otherwise bland sauce to heighten the overall savory essence of the dish.
- Avoid cooking White Winter truffles. The potency of this type of Truffle tend to dwindle at a faster pace. As such, it is best used sliced, slivered or grated over pasta or as a contrast to a creamy vegetable with a fresh, clean taste such as cauliflower.
- Highly acidic ingredients will stifle or diminish the true essence of truffles.
Overall, truffles used at the end of the cooking process typically fare better than in a lengthy preparation method. If you are new to this cuisine, consider trying out different recipes with the Summer Black truffles that allow for greater flexibility in cost and preparation. Recipes with truffle butter are also great for those new to this flavor.
Learn more about the many ways to prepare, cook and enjoy truffles by following House of Caviar and Fine food online or on Facebook. Since all our truffles and caviar products meet the strictest importation and quality standards, you can feel secure that you are getting the freshest and highest quality gourmet products when you visit our online store.
