Quick Notes on Types of Caviar

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CAVIAR: The Prized Pearls of the Sea

Fresh Beluga Caviar: This ultimate Culinarian’s treat is the essence of “Caviar Wishes and Champagne Dreams.” Beluga Caviar has the largest eggs with a super delicate skin that allows it to pop in the mouth with the whispering tranquility of an ocean. The eggs vary in color from Black to light gray. It has an almost creamy, buttery taste and this is the delicacy that is served at most prestigious events around the world. To be precise, Beluga Caviar is The Royal Treat and the best companion to a Brut Champagne. When the occasion demands only the Best……. Serve Buluga Caviar!

Fresh Osetra Caviar: This Caviar is the darling of Chefs throughout the world, who place great value on its unique nutty flavor, a supreme taste enhancer when served over canapés, toast points, etc. The eggs are medium in size ranging in color from dark brown to amber or golden! Osetra caviar tastes very delightfully different from the two other imported Caspian Caviars, and gourmands the world over will bear testimony to this fact.

Fresh Sevruga Caviar: This is the Caviar I recommend for the Frugal Gourmet. Sevruga Caviar has an amazing semblance in taste to Beluga. The eggs, though far smaller in size, have a lustrous gray to dark gray color. Occasionally, I would suggest a hint of lemon juice to enhance the flavor.

Premium American Caviar: This is the only domestic Caviar that can be categorized with Caspian Caviar. These eggs are the smallest of them all and the taste is less complex. They could be gray to jet black in color. To bring to surface this Caviar’s full taste potential, I would definitely serve it along with Crème Frâiche and lemon juice.