How to Buy Taste and Serve Caviar with Confidence.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Fine Food Specialist Ltd | 2019-11-13 21:54:11 |  36,445 Views |
A Guide to Different Types of Premium Caviar | Drogo's Kitchen | Fine Food Specialist
Serious Eats / J. Kenji López-Alt
As a half-Japanese American salty preserved seafood runs in my blood. I grew up on tarako the salted pickled roe of Alaskan pollock served in rice onigiri or grilled for breakfast. But it wasn’t until I started working in fancy restaurants that I first tasted real caviar. My first bite was a tiny bit of Iranian ossetra eaten off a plastic spoon the chef handed me in the refrigerator. Subtly salty with a distinct minerality and a tang of the sea the beads of sturgeon roe rolled across my tongue and plopped against my palate in little salty bursts. It was mind-boggling stuff and I relished every chance to work with it and sample the many varieties available.
Caviar is technically the salted roe of sturgeon a prehistoric scaleless fish found in the Northern Hemisphere from North America to China. In the market you can also find pickled eggs from other fish sometimes called caviar but their label will always indicate the type of fish they come from such as "American spoonbill caviar" or "salmon caviar." Depending on the species of sturgeon the harvest area and the treatment of the eggs after harvest caviar can vary in texture flavor and appearance.
