Cookbook:Caviar
| Caviar | |
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| Category | Seafood |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Seafood
Caviar refers to the processed, often salted roe from the sturgeon family of fish[1][2]. Some vendors may label roe from other fish as caviar—however, this is technically incorrect.
Production
[edit | edit source]The production of caviar starts with the removal and grading of egg sacs from female sturgeon.[3] The sacs are sieved to separate out the eggs, which are then washed and seasoned with salt (about 4–6%) before packaging.[4][3] Some manufacturers will pasteurize the caviar to extend its shelf life.[4]
Particularly ripe or damaged eggs are typically used to make pressed caviar, a spreadable caviar paste with less oil and a stronger flavor.[3][4][5]
Characteristics
[edit | edit source]Caviar is categorized according to both sturgeon species and egg quality.[6] Beluga caviar are the largest variety, with a grey color.[3][6][7] The next-largest are osetra, which have a more golden-to-brown color,[6] and sevruga are the smallest, with a darker green or grey color.[3][6] Hackleback is a mild variety from the United States.[1] In terms of quality, the more expensive grade 1/A is the the best, with well-shaped whole eggs and excellent flavor. Grade 2/B is less aesthetically pleasing, with some broken or otherwise imperfect eggs, and it should be cheaper as a result.[1][2] Caviar with relatively low salt content is called "malassol".[6][7]
In terms of flavor, caviar is salty and reminiscent of the ocean without actually being fishy, much like fresh shellfish.[2][8] Some describe it as nutty.[1] The exact nuances of the flavor will depend both on the species of the sturgeon and the environment it is raised in.[8]
Selection and storage
[edit | edit source]The best way to assess caviar quality is by smell and taste. You want the flavor to be clean with a fresh aroma. The eggs should be whole, with a shiny moist appearance, and burst between your teeth when you bite down.[2][3][6] Fresh caviar should be stored at or just below 32°F (0°C), since the salt will prevent it from freezing at this temperature[3]—keeping it on ice in the refrigerator for 1–2 weeks is a good approach.[6] Pasteurized caviar is shelf-stable until opening, after which is should be treated the same way as fresh.[3][7] In general, you should purchase caviar in small quantities and consume as soon as possible.[6]
Use
[edit | edit source]Caviar is commercially marketed throughout the world as a delicacy and is eaten principally in very small amounts as a garnish or spread.[2][6] Simple crackers or blini are common accompaniments, though some will eat caviar on its own.[3] Generally, nonmetal utensils and dishes are used in order to avoid giving an off taste to the caviar.[6][7]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d "What Is Caviar?". The Spruce Eats. Retrieved 2024-02-16.
- ↑ a b c d e "What to Know About Caviar Before Buying It" (in en). Kitchn. https://www.thekitchn.com/what-is-caviar-23458944.
- ↑ a b c d e f g h i America, Culinary Institute of; Ainsworth, Mark (2009-02-04). Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization. Cengage Learning. ISBN 978-1-4354-0036-8.
- ↑ a b c "Sturgeons (Acipenseriformes)". www.fao.org. Retrieved 2024-02-16.
- ↑ Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e f g h i j Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c d Gisslen, Wayne (2014-04-15). Professional Cooking. Wiley. ISBN 978-1-118-63672-5.
- ↑ a b "What Is Caviar?". WebstaurantStore. Retrieved 2024-02-16.