Caviar, A Gastronomic Legend

For centuries, caviar is a gastronomic legend. It's difficult to come by, and it's considered a special delicacy and the food of the wealthy. Despite the presence of close premium competitors such as truffle (which is shaved and grated over dishes), caviar connoisseurs are not fooled. Its one-of-a-kindness is further demonstrated by the fact that it is only eaten by the tiniest spoonful. Whether they're garnishing a fine egg custard, smeared on a small toast slice, or spooned right into your mouth, the unique flavor of these miniature fish eggs is what makes them so special.

The salted roe of female sturgeon fish found in the Black and Caspian Seas is known as caviar. Because of their size, color, texture, and flavor, the eggs of this particular fish are far more valuable than those of any other species.buy caviar online All of these characteristics differ significantly relying on the subfamilies from which the eggs are derived. There are 30 sturgeon subspecies that offer us with this tiny gem. Even though people frequently use the term caviar to refer to salt-cured eggs from other fish such as salmon, they are completely incorrect.

The caviar produced by the subspecies known as beluga sturgeon is one of the most well-known. The eggs of this particular fish are larger and more delicately textured. It has an unique silver or black color and a creamy, salted flavor.