by HOCAFF Team | Aug 23, 2016 | General
The best caviar deals are going on right now through the end of August at House of Caviar and Fine Foods. Whether your preference is for the most expensive caviar or you are just introducing your taste buds to this luxury food, save 20% off on ALL our caviar and specialty foods . Since the House of Caviar and Fine Food provides only top quality luxury foods and accessories, this sale features the best in imported and domestic delicacies.
Buy caviar online, that will be shipped fresh, overnight. For this limited time only, you can enjoy the biggest sale of the year on the following caviar favorites:
- Crown Russian Ossetra Caviar. The lustrous amber hue and fresh succulent flavor of the large firm eggs of this farm raised sturgeon is highly favored by caviar connoisseurs worldwide. And, the deep 20% discount is equally enticing for those that have never tried it as well as for caviar lovers who already enjoy the exceptional quality of the Crown Russian Ossetra Caviar.
- Golden Imperial Ossetra Caviar. This is one of our meticulously selected caviars that is exclusive to House of Caviar and Fine foods. Whether you are an avid caviar epicure or newcomer to the world of this ancient cuisine your enjoyment of our Golden Imperial Osetra will be heightened by the lower price.
- Hackleback Caviar. Already affordable for most caviar lovers, the smooth texture and sweet delicate flavor of the American Hackleback caviar is always favorably compared to those of the Caspian Sea sturgeons. Also, the color variations of the small eggs can range from dark gray to rich black. For the rest of August, try this delicious caviar at the best price of the year.
- Kaluga Selection Caviar. What could be better than the opportunity to finally experience the exquisite taste of our Kaluga caviar selection at a most amenable price if even for a short time. The size and glossy finish on the eggs as well as the nutty, buttery flavor of our Kaluga roe closely mimics Beluga caviar which is the most sought after and pricey luxury food in the world.
- Bowfin Roe Caviar. House of Caviar and Fine foods have gone stark crazy on pricing this month on this wild American black caviar. Excite your palate with this tasty treat before the end of August. Go ahead and gather a few friends for a luxurious end of summer party featuring Bowfin Roe Caviar as an exquisite appetizer.
- Whitefish Caviar. While discount and caviar are two words that are never used in the same sentence, for a small window, at least until the end of August, House of Fine Foods have accomplished this feat. Famous for both quality and flavor, Whitefish Caviar makes a great accompaniment to fish or seafood for your next elegant affair.
Remember to explore savings for August on our other caviars such as Wild Paddlefish Caviar, Salmon Roe and Tobiko Flying Fish Roe to name a few. All our caviars, gourmet meats, and other fine food products, like foie gras are top quality as well as our luxury food accessories. The House of Caviar and Fine Foods summer sale is also available online.
by HOCAFF Team | Aug 19, 2016 | General
Why is Beluga Caviar restricted or illegal to buy or sell in the United States? In short, because the Beluga sturgeon where the caviar eggs come from is critically endangered, so there are laws set to protect these endangered species. Do not be alarmed; although Beluga caviar is one of the most recognized caviar, there are many other types of caviar that have similar qualities and can even be considered tastier or of higher quality than Beluga caviar that you’ll be sure to want to try instead. For a more explanatory description of why Beluga caviar is illegal to buy this delicacy as well as Beluga Caviar substitutes, please read on.
Restriction of Beluga Caviar Trade
The glossy black eggs of the Beluga caviar are as elusive as they are pricey. The traditional source of this classic delicacy is from the sturgeons in the Caspian and Black Sea. Over the years, as the demand for Beluga Caviar increased however, overfishing and environmental effluence threatened the survival of these primordial fish. According to data from the Caviar Emptor environmental coalition, between 2004 and 2005, the sturgeon stock in that region, declined by as much as 45%. As a result, caveats from concerned marine biologist and environmentalist led to restrictions and bans on the production, importation and sale of Beluga Caviar.
Although the ban has been lifted by the United Nations for some sources of Beluga Caviar, under the Endangered Species Act, it is illegal to buy Beluga caviar in the United States. Not surprisingly, these constraints have severely restricted the average individual’s ability to buy this highly favored luxury food.
These restrictions have also resulted in:
- Driving up the cost of available Beluga Caviar.
- Diminishing the number of potential consumers of this variety.
- Expanding the production of farm-raised sturgeons; and
- Forcing regular caviar consumers to consider other, sometimes less pricey substitutions such as Kaluga, Ossetra or the American Hackleback Caviar.
Unique Beluga Caviar Substitutes
Most caviar purists will assert that, the Beluga Caviar is the rarest, most sumptuous and expensive delicacy in the world today. And, while they will no doubt protest, there are other caviars that closely mimic the delicate and exquisite redolence of the Beluga Caviar. 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.
Whether you are craving Beluga Caviar or your recipe calls for it and it is simply out of your reach at the moment, why not try one of the following Beluga Caviar substitutes.
Kaluga Caviar
Although there is a difference between the color of the Beluga and the Kaluga Caviar selection, this is pretty much where any major distinction ends. In comparison to the gray to almost black roes of the Beluga Caviar, the Kaluga Caviar can vary in appearance from golden to a medium or dark brown. The clear glossy finish of the large eggs and the delicate, buttery flavor of Kaluga Caviar however, closely mimics it’s hard to find, excessively expensive counterpart. Not surprisingly, Kaluga Caviar is usually the most selected option because of its flavor similarities to Beluga Caviar. As such, Kaluga Caviar is a great choice when looking for a substitute for Beluga Caviar.
Ossetra Caviar
Next to Beluga and Kaluga, Ossetra Caviar is one of the most esteemed and costly types of caviar. The Ossetra sturgeon can live up to 50 years and weigh as much as 400 pounds. High quality farm-raised Ossetra sturgeons supports the demand for the endangered Caspian population. Ossetra caviars also vary in color from golden to deep brown. However, the rich, robust flavor of the lighter Ossetra variety are typically the most sought after. In addition, the range of the Ossetra Caviar selection makes it a viable substitute to Beluga Caviar since it provides more flavor offerings. The varieties include Russian Ossetra Caviar, Siberian Ossetra and Golden Imperial Ossetra to name a few. Like any other high quality caviars like Beluga, Kaluga Caviar is typically served on blinis with crème fraiche as opposed to being stuffed into seafood dishes like cheaper versions.
Hackleback Caviar
Although Hackleback Caviar may seem like an unlikely option next to the pricey Beluga, Kaluga and the Ossetra varieties, don’t miss out on the potential inherent in this affordable substitution. For centuries, American Hackleback has been exported to Europe and Asia. In fact, the sweet and buttery flavor of the Hackleback so closely resembles its European equivalent in both appearance and taste, that this caviar is a staple in the kitchen of many world renowned chefs.
When looking to purchase the highest quality of Caviar, such as Kaluga, Ossetra, or Hackleback Caviar, find the best at House Of Caviar and Fine Foods by shopping online , or for their expertise in choosing your selection of Caviar, call 954.462.0533.
by HOCAFF Team | Aug 15, 2016 | General
Next to caviar, Foie Gras is recognized as one of the world’s most exquisite delicacies. Although this luxury food dates back to the ancient Egyptians, it was made popular by the French and has become a staple in their cuisine. In essence, Foie Gras is the creamy delicate liver of “fattened” ducks or geese. The rich fragile nature of the liver can make cooking with foie gras feel daunting to those that have never tried it; However, this decadent ingredient is amazingly versatile and so delicious that it is worth the risk of messing up a recipe or two.
Tips for Cooking with Foie Gras
- To avoid overcooking when you are pan frying foie gras, cut the delicate pink liver into half-inch thick slices. If you want to keep your serving portions small, cut each slice into smaller portions of the same width.
- Prevent your foie gras from falling apart by bringing it to room temperature before slicing. Also heat up your knife under hot running water in between slices.
- Be sure to heat your skillet until it is smoking hot before carefully laying the foie gras into pan. If it doesn’t immediately start rendering the fat or smoking, your pan was not hot enough. In this case, quickly remove the foie gras from the pan and allow it to heat up some more before searing it again.
- Foie Gras cooks fast; 30 seconds to a minute on each side so pay close attention while its cooking to avoid burning this delicacy.
- After removing foie gras from the pan, let it rest for approximately one minute.
- If you aren’t able to cook with foie gras soon after you plan on buying it, purchasing frozen foie gras can be a great option. When high grade foie gras is flash frozen, the water freezed into microcrystals, leaving the structure of this duck liver delicacy identical to fresh foie gras.
Recipes with Foie Gras
Finding ways to excite the palate beyond the typical everyday fare can be as simple as including an exotic ingredient like truffle mushrooms or Foie Gras. In the recipes with foie gras below, cooking with Foie Gras is the main attraction.
Pan-Seared Foie Gras with Fig Mostarda and Fresh Figs
All you will need to create this sumptuous dish are; 6 dried figs (split and quartered), 1 cup cognac, 1 cup sugar, a tablespoon of whole grain mustard, ¼ teaspoon hot mustard powder, pinch of salt, 4 slabs of foie gras, fresh ground black pepper, 1 tablespoon sliced chives, coarse sea salt and 4 figs.
While the Foie Gras is coming to room temperature, make the Fig Mostarda by combine dried figs, cognac, sugar, whole grain mustard, and mustard powder in a small saucepan and simmer over medium-high heat. Reduce heat to maintain a bare simmer and cook until syrupy; about 30 minutes. Transfer to a bowl and set aside until cool. Season with a pinch of salt.
Prepare the Foie Gras slicing and scoring it on one side. Season it liberally on both sides with salt and pepper. Heat a small skillet over high heat for at least three minutes. Pan fry the foie gras in the skillet scored-side-down. While the foie gras is cooking, swirl the skillet gently every few seconds until it is deeply browned and crisp on each side. Transfer the Foie Gras to a plate to rest for at least one minute before using a small spoon to glace it with some of the Figs Mostarda.
Finish up this dish by spooning some the rest of the Fig Mostarda onto serving plates and place one slice of foie gras on each. Top with thinly sliced chives, coarse sea salt, and fresh fig slices. Serve immediately with lightly dressed greens. This recipe is from J. Kenji Lopez-Alt of Serious Eats.
Beef Filet with Foie Gras and truffles.
For a simple meat lover’s dinner on a warm summer night, invite a couple of friends over and try this recipe from Composer Gioacchino Rossini. For ingredients you will need 3 tbsp. clarified butter, 4 (1⁄2”-thick) slices baguette, 4 oz. fresh foie gras, cut into 2” rounds about 1⁄2” thick, Salt and freshly ground black pepper, 4 (6-oz.) beef filets, at room temperature, 1⁄2 cup Madeira wine, 2 cups rich veal or beef stock, 6 oz. demi-glace, 8 tbsp. butter cut into pieces and 1 ounce of the black truffle sliced thin.
Begin by preheating the oven to 200°. In a nonstick skillet, heat clarified butter over medium heat. Add croutons and fry until golden. Keep warm in the oven. Wiped the skillet clean with paper towels. Return it to the stove on high heat. While the pan is heating up, season Foie Gras with salt and pepper. Gently place into the hot skillet and brown for approximately 30 seconds on both sides then set aside in the oven to keep warm along with the croutons.
Heat skillet to a medium-high heat while seasoning the filets with salt and pepper to taste. Cook for about five minutes per side or until medium rare. Transfer filets to the platter with croutons and foie gras to keep warm.
Add Madeira wine to the skillet at medium-high heat and cook for about two minutes or until alcohol has evaporated and reduced slightly. Add stock and demi-glace then increase heat to high and let cook until liquid is reduced by three-quarters and slightly syrupy. Gradually add the sliced butter, a few pieces at a time and swirl skillet over heat until butter is melted and sauce is velvety.
Place croutons on a warm plate, top with filet and add one piece of sautéed Foie Gras on each filet. Top each piece of Foie Gras with three or four truffle slices then spoon sauce over the top and dinner is ready for serving.
Get the best selection of delicious foie gras and other gourmet specialty foods at House of Caviar and Fine Foods online.
by HOCAFF Team | Aug 1, 2016 | General
Cooking with Caviar: Summer Recipes with Caviar
Caviar is literally one of the “coolest” foods and a perfect accompaniment to many traditional summer fare. Using even the least inexpensive caviar will add sophistication and elegance to any event. A dollop of this delicacy can transform a mundane salad into delectable extravagance. Recipes with caviar can be prepared with the roe from wild or high quality farm fresh Caviar. Although warm weather entertaining typically conjures up a hot grill and all the fixings, summer recipes with caviar can have guests reminiscing about your gathering through fall and even into the winter months.
Whether you are hosting a casual backyard affair, an elegant summer night soirée for a few close friends or an intimate dinner for two, top it off by pairing caviar with some classic favorites. Below are a few ideas of how you can enhance your summer recipes with caviar.
- What’s to stop you from starting off the festivities with a show-stopping caviar parfait. This would be perfect if you are in the mood to share that classic Siberian Ossetra Caviar you’ve been dying to open. Or, for a less expensive option, it would be just as pleasing to crown each parfait with a spoonful the shimmering black roes of the Hackleback caviar. The accompanying ingredients for this parfait includes lemon juice, fresh chopped dill, plum tomatoes, hard-boiled eggs and bread sticks (optional). Follow the instructions for these mouthwatering mini caviar parfaits here. Don’t forget to show them off in your most stunning parfait glasses.
- Try a Tuscan cantaloupe infused Sea Salad with a quenelle of California Royal White Sturgeon Caviar. Official name for this nontraditional pairing “ Crab with Cantaloupe and Caviar – Sea Salad” by Andrew Swallow of Epicurious. This is a multifaceted flavor combination that is easy to make with a few choice ingredients such as cantaloupe, crabmeat, Colvin Vinaigrette, Avocado, Royal Sturgeon caviar and a few other choice ingredients. Follow this link to make this memorable summer caviar recipe.
- For intimate outdoor dining on a warm summer night, set an elegant table with a figs and wine centerpiece as a backdrop for a sumptuous caviar entree. Consider caviar-topped smoked salmon on a blini with crème fraîche. With this recipe, the caviar you choose is entirely based on your preference although since it’s a meal for two it is entirely decadent to choose a high end variety from the Kaluga selection for an unforgettable dining experience. Follow this link to buy caviar online and get the ingredients and recipe for this caviar topped smoked salmon and other gourmet indulgences for your upcoming occasion.
- Add sophistication to any summer gathering with a fun sampling of caviar inspired recipes from world renown chef Wolfgang Puck. He introduces a variety of appetizers, dips, canapes and pizza with exquisite gourmet toppings from an impressive assortment of caviars. These can vary in color, flavor and price according to your preference and budget. For instance, a red caviar with avocado will brighten up your table at a fraction of the cost of one of the black caviar varieties. Find recipes and instructions here for how to make these summer favorites.
Find more recipe ideas and a wide selection of caviar and other delicacies at House of Caviar and Fine Foods. Our selection of caviar that we have available online can make sourcing both the imported and domestic caviar for your summer brunches, dinners, weddings, parties and other events easy and effortless. In addition to purchasing caviar online you will also find your beautiful selection of gourmet meats, Foie Gras, truffles and other caviar accessories.
by HOCAFF Team | Jul 15, 2016 | General
Learn the Origins of Your Favorite Delicacy: The History of Caviar
Long before Caviar became affiliated with royalty, it was part of the diet in areas where Sturgeon fish was in great abundance. Although accounts of the history of Caviar does not pin a specific date on when the epicurean value of this decadent cuisine began, some records date as far back as pre-historic times.
In essence, caviar is a decadent preparation of the unfertilized eggs or roe of a sturgeon fish. Based on some accounts, caviar is actually the variant of the Persian word “khaya-dar” which means having eggs or egg bearing fish. The Persians who collected the fish eggs for their perceived medicinal value may also have been the first to prepare and appreciate their unique piquancy. However, the tradition of salting roe originated with the Chinese who used this method to preserve Carp eggs.
Ancient classical literature contains several references about caviar. Aristotle who lived during the 4 th Century B.C. spoke so highly of the Sturgeon fish eggs that it became a consummate offering at banquets. Since Sturgeons were found mainly in the Caspian Sea and Black Sea, it was the Russian Tsars that launched its popularity as an opulent epicurean delight. Its status was also significantly heightened towards the end of the 1800s, when the French started importing caviar from Russia, such as Beluga Caviar. In order to preserve the roe for transporting purposes however, the delicate eggs were heavily salted and packed into wooden crates. Despite the fact that these crude processing methods belied the quality of the end product, through consistent demand, Caviar, managed to continue its evolution as a highly sought after and pricey fare. At one point in Britain’s history, Sturgeons were reserved exclusively for the kings and elite of that society and was even knighted as the “Royal Fish”.
Still, at one point in American history, a serving of caviar was sold for a nickel in fine restaurants. Even more unbelievable, this salty delicacy was at times given to saloon patrons to encourage spending on liquor. The proliferation of Sturgeon in the Delaware River eventually spurred the development of a caviar business in 1873 by a German immigrant by the name of Henry Schacht. Soon Schacht began exporting Caviar throughout the world, including to Russia, for a mere dollar a pound. By the end of the 19th century, the United States was producing approximately 90% of the world’s caviar.
Today, this ultimate luxury food is available in a range of prices and varieties. Although the best caviar is a matter of preference, experts say quality is determined by handling and a number of other variables such as maturity of the eggs, texture, color and depth of flavor.
Topping the list of most expensive and well known (yet restricted to sell in the US) is the Beluga Caviar. Although not all Caviar lovers will agree that this is the best of the best, it definitely commands the highest price. Beluga Caviar along with Sevruga and Ossetra are considered to be the most sought after and expensive Caviar. However, overfishing has depleted and endangered the Caspian Sea Sturgeon population, which has made Beluga Caviar illegal to import to the USA. As the Beluga becomes less available, it has created a growing demand for Golden Imperial Ossetra or Kaluga Caviar . Experts say the Kaluga roe is an exquisite substitute that is similar in appearance and flavor to Beluga Caviar. The selection of Kaluga Caviar comes from the Huso Daricus Sturgeon and Amur Sturgeon eggs. Most importantly for many of today’s consumer, it is a sustainable product.
The fall off of supply of Caviar from the Caspian and Black Sea has also expanded interest and the market for other types of fish roe including Hackleback, Royal White Sturgeon , Paddlefish, Bowfin, trout and salmon, amongst others. For instance, the sweet buttery and nutty flavor of the Hackleback Caviar is similar to Caspian Ossetra. As such, as caviar lovers expanded their palate, many consider domestic caviars to be an appealing and affordable alternative to their international counterparts.
by HOCAFF Team | Jul 12, 2016 | General
New to Truffles? Learn all about the different types of truffle mushrooms.
In culinary vernacular, truffle are a pricey epicurean mushrooms. Like caviar, over the centuries truffles has been a delicacy enjoyed primarily by food Connoisseurs and the elite sectors of society. In the last thirty years however, House of Caviar & Fine Foods has enticed a broader consumption base with their selection of the most elusive and preferred varieties mostly from France and Italy.
Although there are dozens of different types of truffle, only a few are actually edible. They are mostly classified based on taste, smell and appearance. Although even the rarest variety can be found in locations around the world, they are not always easy to find. As such, foraging for rare types of edible truffle mushrooms and actually locating them can feel like discovering a treasure. Also, the specific conditions necessary for cultivation of these varieties paired with their tantalizing aroma, pungency and perceived aphrodisiac properties increases both their allure and value.
Ounce for ounce, the Italian White Alba truffle is recognized as the most expensive. The price of Alba Truffles could vary from $ 2,500 to $ 4,000/lb. At a recent auction, an investor paid as much as $330,000 for a white truffle mushroom weighing under three pounds. Falling under the umbrella of the world’s best truffle mushrooms are:
Italian white truffle have a symbiotic relationship with the roots of oak, willow, beech and poplar trees. They are aromatically stronger than others with a distinctive earthy and garlicky taste. Coupled with a smooth texture, white truffles have a reputation of being adept at luring diners in from the first whiff or bite. Despite their extravagant price tag, white truffle mushrooms lend their essence primarily in a supporting role to main dishes. It has been shaved on everything from risotto to lobster and even on a very expensive breakfast bagel in upscale venues. Italian White truffle is found in Piedmont and Tuscany in Italy.
The Black Winter Truffle from France or Italy is known for its fruity qualities. A brown-black exterior covers its veiny white interior. These fragrant and popular delicacies are mostly found in the Périgord region of France. Black truffle mushrooms complement cuisines all over the world and can turn even the most mediocre dish into a decadent dining experience. It grows between November and January.
Although much milder than its more expensive counterparts, Black summer truffle mushrooms have nonetheless clearly established their culinary value. Since cooking releases the aroma and flavor of these summer grown truffles, they are a great addiction to soups, sauces, meat and seafood such as caviar and lobster. Their contribution as a finishing element when shaved on other main dishes should not be overlooked.
These delicious truffles are available fresh or preserved in tins and jars. In a combination of truffle specialties such as Black Truffle Tartufata Sauce, Italian White Truffle Butter, Winter Black Truffle Cream and Black and White Truffle Sea Salt to name a few. In addition to fresh truffles, these appealing configurations help to satisfy a range of palates as well as being a fantastic way to introduce this delicacy to the “as yet” uninitiated truffle consumer.
