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31 May, 2019

4 Secrets of a Caviar Lover

Since ancient times, caviar has been a delicacy around the world. Various countries have enjoyed this dish. Traditionally, caviar was sourced from the Black and Caspian seas. However, many different countries today have their own version of caviar. It's important to be well-versed in this dish if you plan to enjoy the delicacy. These are a few secrets that many people have never learned until they actually delve into caviar.

1. There are Many Types of Caviar

There are actually four different types of sturgeons, which produce different types of caviar. Not all of these are created equal and may vary when it comes to both quality and expense. For example, osetra caviar from Iran is a delicacy and not easy to find in every area.

Additionally, other types of fish may be used to produce caviar. These varieties include salmon, trout, whitefish, and sturgeon. The other types of fish are lower in price and popularity, but they are still a delicacy.

2. Caviar Goes Through an Intense Selection Process

The process for preparing caviar has changed significantly over the last decade. Sturgeons may either be raised in a farm or captured. If they have ovaries full of eggs, the ovaries are removed and the eggs are gently separated. They are then rinsed multiple times to ensure that they remain pure. Any bits of debris are removed with tweezers in a painstaking process. The roe or fish eggs become caviar when they are seasoned with salt and then preserved.

3. Caviar is Best When Chilled

Caviar can be served in a variety of ways, but true caviar lovers know that this delicacy should be served chilled. It's even important to keep the caviar on a chilled dish to maintain a low temperature. Not only can room temperature caviar not be appealing, but it can also be a concern for food safety. When enjoying this delicacy, always ensure that it has been kept at the appropriate temperature.

4. Caviar Lovers Prefer Caviar Alone

As a purist, caviar lovers prefer caviar alone. This allows them to enjoy the variety and taste of the dish. However, other people may find that it is often served on toasted bread or crackers. It's certainly much easier to eat caviar when served on top of a dish. However, remember that the caviar should always be the center of the dish.

When prepared and served correctly, caviar should shine in dishes by delivering a distinct and salty burst of flavor. Caviar should also be served on a ceramic or glass utensil. This will allow the caviar's pure taste to shine through and prevent any interference. The serving size is fairly small and usually doesn't exceed one tablespoon. Remember that a small amount goes a long way so enjoy smaller portions of this amazing dish.

Remember that caviar is not a dish that you simply want to put out any time. This dish is a delicacy and requires careful preparation and attention to truly enjoy its complex flavor. This is a fact that caviar lovers know and it can be helpful to follow their example.

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