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 | 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.
by HOCAFF Team | Oct 7, 2016 | General
What Makes Iberico Ham Such a Good Quality Meat?
The easy way to turn an ordinary brunch or family dinner into a memorable occasion is to bring Iberico Hamto the table. Although Iberico Ham is often used to complement other dishes, most Iberico ham aficionados suggest that it pairs well with fresh bread or toast, sherries and full bodied red wines. Iberico Ham is also specifically recognized as a culinary treasure or “jewel” in the Spanish culture.
What makes Iberico Ham such a good quality meat and set it apart from others such as Serrano ham are a unique combination of distinctive elements and a consistent flavor profile. To produce this world renown delicacy depends on strict criteria in breed selection, rearing, diet, curing and even cutting method.
Iberico Ham for sale must …
- Primarily be produced from pure black pigs indigenous to the west and southwest of the Iberian Peninsula. The uniform black color and short hair distinguishes this breed from other species. While there are a select few of other approved varieties of pigs, such as the reddish Iberian pig with the distinctive black hoof, the purity of the black Iberian pig specifically meets the high standards for Iberico Ham.
- Enjoy a free breeding environment. This is a key element for consistency in muscle size and fat content. The difference between stable grown pigs and the free roaming Iberian breed is the fat content that accumulates outside the animal’s muscles. Free roaming therefore achieves sufficient muscle growth in the legs and a limited amount of fat veins within the muscle.
- Diet also makes a significant difference in the incomparable flavor and exquisite bouquet of Iberico Ham. From October to January these select pigs feed on acorns within the “dehesa” bucolic ecosystem. Dehesa describes a multifunctional private or communal grazing landscape of southern and central Spain and southern Portugal that provides a natural habitat for Iberian pigs. This environment is a rich forestry containing grassland and trees like oak and cork. As long as they stay within the “dehesa” their primary source of food will consist of wild acorns, plants and roots in this natural ecosystem. Attempts to breed Iberian pigs for ham in other regions that provide an alternate diet has proven to be unsuccessful in achieving the quality of traditional Iberico Ham.
- Iberico ham typically has less salt and goes through a long dry curing process. The hind legs of the Iberian Pig are salted and; based on the size of the animal, hung to dry for one to three years. This curing method has not evolved much over hundreds of years.
- In Spain, the method of cutting Iberico Ham is also a long standing tradition. In fact, a professional Iberico Ham cutter receives specialized training in the handling of the specific tools such as the Iberico-ham knife and ham holder that are employed in this process. These instruments support the slicing procedure by avoiding contact between the cutter’s hands and the delicate meat.
Iberico ham vs serrano ham
Right away, avid consumers of Iberico ham will argue that there are no other cured meats comparable to the distinctive, mouthwatering quality of Iberico Ham. Still, although the flavor of Iberico ham is unmatched, Serrano Ham is often used a means of judgment for quality.
Serrano Ham is a name given to a variety of ham that is produced from mostly white Iberian pigs. However, in some instances, the less appreciated front legs of the Iberian Black Pig are used to produce a high quality Serrano Ham. The subtle yet key variances include the characteristic V-form cut. Ultimately, texture, aroma and flavor makes the distinction between Iberico ham and Serrano ham.
As the most revered and coveted dry aged cured meat in the world Iberico de Bellota Boneless Ham has achieved international acclaim for multiple reasons including health benefits and its decadent flavor profile.
Get your gourmet meats such as Iberico de Bellota Boneless Ham , Whole Bone in Jamon Serrano in addition to Foie Gras, fresh or preserved truffles and other specialty foods at our online store. Also, follow House of Caviar and Fine foods on Facebook to explore the many ways to get recipes and ways to enjoy or incorporate these delicacies into your lifestyle.
by HOCAFF Team | Sep 14, 2016 | General
Finding ways to eat caviar is not only fun but beneficial. According to nutritional data, caviar meets and even exceeds the “superfood” criteria. To begin with, it has the highest grade and most easily absorbed protein, plus caviar is loaded with phosphorus, folic acid, iodine and A, D, E and B12 vitamins among others. And since there are no empty calories, you get a nutritional power boost in every bite whether you know the best way to eat caviar or not.
Unfortunately, most people rarely receive the amazing benefits of this superfood, because it is usually reserved only for special occasions. However, one way to make this delicacy a regular part of your diet is by understanding and exploiting the range in variety, quality and cost of caviar that is available today. Plus, the ability to buy caviar online has also made this decadent fare much more accessible.
Exploring how to eat caviar however, is not only about price and nutritional value. Overtime, caviar enthusiasts gain a certain savoir-faire when it comes to finding innovative ways to eat caviar. So, if you are looking for a short cut to becoming a caviar aficionado, take a look at the following ways to eat caviar.
Top 10 Ways to Eat Caviar
1. One of the best ways to eat high quality caviar such as an Osetra or Kaluga is ungarnished. Of course, this way is probably best suited to consummate caviar connoisseurs with concerns about adulterating the delicate taste of this exquisite fare.
2. Couple caviar with foods that highlight the signature flavor offerings of the salty roe. Caviar served with fresh hand-made blinis and crème fraiche is a classic caviar pairing.
3. Amp up the indulgence quotient by combining caviar with another luxury food such as foie gras. According to avid gourmet diners who describe these delicacies as the “perfect match” this food combination one of the most highly favored ways to eat caviar.
4. If you are truly into decadence, you may enjoy caviar served on top of a thin disk of Italian White Chocolate.
5. One of the most exotic and nutritionally dense appetizers is caviar and oysters. It is such a crowd pleasure that it also rates as one of the best ways to eat caviar.
6. For a more natural pairing, cucumber topped with caviar is fresh and crisp. The neutral taste of cucumber is th
e perfect showcase for the flavor burst of any caviar.
7. No matter how you choose to enjoy caviar, avoid the use of metal utensils to preserve the essence of this delicacy. It is best served with a mother-of-pearl spoon to avoid tainting the integrity of the fish eggs. Look for mother-of-pearl accessories when you buy caviar online.
8. Always serve caviar at its peak of freshness. Caviar should be cooled for at 10 to 15 minutes before serving. Any remainder should be refrigerated and consumed within three to five days. Caviar is a highly perishable product that requires storage at the appropriate temperature (between 25 and 29 degrees Fahrenheit) to prevent rapid spoilage.
9. Although more a matter of personal taste than a gastronomic ethic, Vodka and Champagne are the most popular beverages that accompany a meal with caviar. In fact, it is a Russian tradition to pair vodka with caviar and to do otherwise is considered by Russian caviar aficionado to be a culinary abuse of this delicacy.
10. Caviar is known for its distinctive flavor and high price. Therefore, as a guest at an elegant affair or in someone’s home, it is not only polite but good etiquette to eat caviar in small portions.
Whether you eat caviar off the back of your hand, on a Russian Blini or with smoked salmon, caviar has the power to delight the palate as well as to provide innumerable health benefits.
Learn more about the best ways to eat, serve or incorporate caviar into your lifestyle by following House of Caviar and Fine foods online or on Facebook. You can also get the purest and freshest caviar, other specialty foods and accessories when you buy caviar from our online store.
