Download Caviar

CAVIAR
CAVIAR
• Derived from Italian “Caviale” = Turkish
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“Khaviah.”
Official FDA Definition: Salt added to the round
body containing the germ of new individual along
with food for its development laid by female
Acipenser.
Legally only the roe of sturgeons can be
considered true caviar.
Acipenser = Latin for sturgeon.
Acipenser
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Sub-classed as a large bony
fish.
Roe is usually 10% of fish’s
weight/can be up to 50%.
Lives in the sea, but lays eggs
in estuaries in winter.
Today, Caspian Sea is the
largest producer (98%).
[Russia – 90% / Iran – 10%]
California White Sturgeon
farms have entered the
market.
Caviar Master
• Family Business.
• Sturgeon are caught in nets, handled gently.
• Eggs are removed while the fish is still alive by a
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“ikryanshik” (caviar handler).
Egg membranes will deteriorate and rupture if
the fish is dead.
Egg sacs are rubbed over a series of sieves to
separate them, rinsed in fresh water and
drained.
Fatty tissues & membranes are removed from
caviar.
Grades Of Caviar Are Established
As Follows:
1. Consistency of grain.
2. Size [ooo = largest,
oo = med., o =
small.
3. Color ( lighter color
is favored).
4. Firmness.
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Fragrance.
Flavor.
Gleam.
Vulnerability of the
roe skin.
Preservation Method
Salt
• 5% - 8% salt to weight is good caviar.
• 2% - 3% salt to weight is excellent, and is
called “Malossol,” (little salt).
• In U.S., only salt is used. In Europe and
Iran salt is combined with Borax (which
adds sweetness).
True Caviar
1. Beluga
2. Osetra, Oscietre, Ocictrova
3. Sevruga
Beluga
• Largest of the Sturgeons.
• Grows up to 15 feet in
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length.
Can weigh 2,000#.
Takes 20-25 years to
mature.
Beluga Roe
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Largest, but most fragile.
Soft, clear & glossy with very
large eggs.
Firm, heavy, & well separated.
Colors range from light silvergray to black with smooth
creamy taste.
Egg themselves have dark spots
called “eyes” which is the actual
embryo itself.
Most expensive.
Sold in blue tins or jars with
blue lids.
Osetra
• Sturgeon grows up
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to 10 feet in length.
Can weigh up to
500#.
Takes 12-15 years
to mature.
Osetra Roe
 Dark brown to gray in color.
 Medium sized, more even
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grain than Beluga.
More oily, nutty flavor.
Sold in yellow tins or jars
with yellow lids.
Sevruga
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Smallest of the Sturgeon.
Grows up to 7 feet.
Can weigh up to 150#.
Matures in 8 to 10 years.
Sevruga Roe
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Smallest of all three roes.
Dark brown to gray in color.
Strongest flavor.
Least expensive.
Sold in red tins or jars with
red lids.
Gold Caviar
(Imperial Caviar)
• Albino Sturgeon/Oscietra
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sturgeon 60 years of age(eggs
are known to turn a light golden
color).
Roe is gold or light olive in color.
Importers also grade it as
“Almas”.
Other Forms
Payusnaya
• Russian for “pressed.”
• Made from mature broken or overripe
eggs, (very strong).
• Pressed into a marmalade type substance.
• Used in sauces, and as a spread on bread.
Keluga
• Sturgeon, farm raised in Siberia and China.
Other Types Of Roe
1.
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4.
Salmon
Flying Fish (Tobikko)
Trout
Golden White fish
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Carp/cod
Lumpfish
Paddle fish
American Sturgeon
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Purchasing
 Use a reputable supplier that sells on a regular
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basis.
Eggs must be intact, separate, plump, shiny,
and smooth.
Unopened container will last 4 weeks, opened
will last 2-3 days.
Store between 28-32 degrees.
Store in original container for better storage.
Do not freeze, will deteriorate smooth texture.
Accompaniments:
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Champagne
Vodka
Latkes
Oysters on the ½
Shell
Potatoes a la Russe
Scrambled Eggs
Blinis
Chives
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Toast Points
Lemon Wedges
Egg yolks/egg whites
Onions (Brunoise)
Chopped Parsley
Sour Cream/Crème
Fraiche
• Most Important is to
keep it simple.
Service:
• Serve in original
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container; on ice; with
lid nearby.
Spoons should be made
of mother of pearl,
bone, glass, gold, ivory,
porcelain, wood or horn.
Reactive metal spoons
seep metallic taste into
eggs & spoils the flavor.