Meat and Seafood Caviars and Roes Sevruga Caviar
The delicacy known as caviar is basically processed and salted
fresh caviar with less than 5% salt. This is the preferred caviar of connoisseurs.
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Salted caviar, containing up to 8% salt, has extended the shelf life, but its taste can be compromised.
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Pressed caviar are made from damaged, soft or over ripe eggs and are pressed to achieve a jam like consistency
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Pasteurized caviar is vacuum packed into jars for longer preservation, although both taste and texture may be affected.
Types of Caviar Varieties
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Beluga caviar tops the charts as the world's most expensive caviar, with the roes being large, ranging in color from black to pale grey.
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Osetra caviar has medium sized eggs and has a nutty, more fruity flavor.
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Farmed caviar is a less expensive alternative, and the sturgeons are raised in controlled environments.
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steel grey to light or even golden grey roes.
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Bowfin caviar, the closest possible to the Beluga caviar has the same distinct buttery flavor, although the roes are smaller than those of the Beluga.
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Salmon caviar, the favorite of sushi chefs around the world has a orange red hue.
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Capelin caviar has small roes, with a chewy texture and flavor. These are usually pasteurized and artificially colored.
Sevruga Caviar
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