Beluga caviar is one of the most expensive and rarespecies of sturgeon, which lives in the Caspian basin. Beluga caviar is highly valued among gourmets. In the US and Western Europe, it is sold at $ 4,000 per kilogram. Beluga caviar occupies the first place in terms of nutritional value.
Black sturgeon caviar. Taste and appearance.The aroma of the caviar is elegant and rich, the taste is somewhat reminiscent of hazelnuts, and there is practically no fishy smell. Large eggs (up to 2.5 mm in diameter) literally melt in your mouth. There is a rating category for beluga caviar by color: "0" - dark caviar, "00" - medium-dark color and "000" - light, usually pearl gray. Although color is not a guarantee of the taste of the caviar, experts still assure that caviar of the "000" category has the best taste. Serving and consumption. It is not advisable to serve caviar in metal containers, since it acquires an unpleasant aftertaste. It goes well with champagne and very chilled vodka. Sturgeon caviar Taste and appearance. Sturgeon caviar is smaller than beluga caviar (the diameter of the eggs is slightly more than 1 mm), the color can vary from dark bronze to dark brown. The circle of fans of sturgeon caviar is smaller than the circle of fans of beluga caviar, since it has a very specific taste: spicy, with a taste of the sea and algae. Sturgeon caviar is much cheaper than beluga. Serving and eating. The caviar is delicious on its own, without any additions. The only thing is that it should be lightly salted to reveal the bouquet of its taste. Sevruga caviar Taste and appearance. The eggs are small, black. Although sevruga caviar is in third place in terms of value, it has an amazing taste and subtle aroma. The eggs are more elastic than beluga, but, nevertheless, this does not detract from the merits of sevruga caviar. Serving and eating. It is best to serve caviar on a pedestal of ice or simply on a "pillow" of crushed ice. And, of course, the dishes should not be iron, so as not to transfer an unpleasant taste to the caviar.
Beluga caviar, salmon caviar Taste and species. Salmon caviar and I want to call apricot pearls - so unusual in her color. The eggs are large, and the taste is thin, with a moderate aroma of fish. Salmon caviar is also made with Japanese delicacy: caviar in yastyka (natural shell) is processed by salting and smoking with smoke from oak and alder. The taste of this processed caviar is amazing, unusual appearance - dark red plates of curved shape, in which each egg is visible in the light. Delivery and use. It is impossible to imagine traditional Russian pancakes with sour cream without the same traditional salmon roe! Perhaps this is the best option. Frozen calf Taste and vid. The eggs are medium in size, pleasant golden or pinkish color and a salty, bright aroma. Trout caviar is somewhat sticky, which, however, is not particularly noticeable when it is served on canapes or sandwiches. Delivery and consumption. Since the trout caviar is salty enough to consume it on its own, it excellently goes as a component in a variety of dishes with the addition of creamy products: cream cheese, sour cream and even mayonnaise.
