CAVIAR

What is Caviar?

A gourmet treat enjoyed worldwide, caviar is comparable to foie gras, fresh oysters, Champagne, and truffles. One of the earliest delicacies that kings and the nobility craved was caviar. It is made up of salted roe, or fish eggs as they are known.

Where does Caviar come from?

The wild sturgeon that inhabit the Caspian and Black seas are the source of caviar. Although China now controls about 60% of global caviar production, Russia and Iran were formerly the leaders in the caviar industry. France and Italy trail just behind them. In an effort to protect endemic species, such as the European sturgeon (Acipenser sturio) in France, the white sturgeon (Acipenser transmontanus) in the USA, the Kaluga in China, and the Adriatic sturgeon in Italy, several manufacturers of caviar have turned to growing caviar.

How is Caviar harvested?

The sturgeon is traditionally killed for its roe. This technique is still widely used by producers since it offers the best guarantee of freshness and unadulterated flavor. It's also one of the reasons caviar is expensive the way it is because it's essentially non-renewable, as sturgeons take ten or more years to develop and lay eggs.
However, many businesses now use more environmentally friendly techniques because to advancements in technology. However, the eggs or roe are always carefully and manually removed by hand, regardless of the method used to extract them. The roe is inspected for quality after harvest. Next is the preparation, which involves rinsing them to remove any contaminants and precisely measuring out salt to add for flavor and preservation.

What does Caviar taste like?

Naturally, you'll be intrigued to find out what this food tastes like given its unusual appearance. A good caviar should have a light, fresh flavor with a hint of brine and salt. It leaves a pleasingly surprising buttery sort of richness on the mouth without being overbearing. Its texture is a unique sensation. The roe, which resembles beads, will roll and glide across the roof of your mouth and tongue. It should not have any noticeable oiliness and be smooth and firm. Additionally, the beads will pop and unleash a flavor blast as you bite into them.

What is real Caviar?

There are a lot of goods on the market marketed as "caviar," but what really qualifies as real caviar? True caviar is traditionally made from the unpasteurized roe of sturgeons only.
However, the name of the species whose roe was used must be listed on the label for producers. The FDA recognizes any fish eggs that are specially treated as "caviar." Thus, keep that distinction in mind. Although there are many different types of caviare available, only sturgeon produce real caviar.

What is Beluga Caviar?

The most costly caviar available for purchase is beluga caviar. The rare beluga sturgeon, or Huso huso, is the source of this delicacy. The Caspian Sea borders Iran, Russia, Kazakhstan, Azerbaijan, and Turkmenistan. Moreover, it is farmed, mostly in Bulgaria. It is the world's most well-known caviare as well as the rarest and most sought-after. Beluga caviar has the largest individual egg size and the best nutritional value among all caviars. It tastes exquisitely buttery with notes of creaminess and nutty complexity, and its scent is delicate and rich with hardly any fishiness.

Why is Caviar considered a de-luxe item?

Persian cuisine was the first to prepare and consume caviar, which originated in Persia, which is now modern-day Iran. The Persian word "khavyar" (pronounced as written), which means "cake of strength" or "cake of power," is where the name "caviar" originates. The Persians believed that caviar had numerous medical benefits.
Greek philosopher Aristotle first wrote about it in the fourth century BC. He describes how this delicacy was introduced to banquets with trumpets and flowers. It was considered "imperial caviar," and Russian, Austrian, and Iranian nobility ate it. Russian tsars, who relished a sort of golden roe from the Sterlet sturgeon, propelled it into the world of luxury. Eventually, caviar spread throughout Europe, where, in the second century BC, a jar cost roughly one hundred lambs.

How much is Caviar?

A multitude of factors influence the cost of caviar. everything from fish variety to roe quality, from manufacturing and harvesting procedures to customer demand. Sturgeon roe typically costs around $65 (~₱3,000) for 30 grams, with higher-quality varieties starting at roughly $100 (~₱5000). The cost can increase significantly if you see caviar on a restaurant menu; a typical caviar service costs about $100.

How much is Caviar in the Philippines?

Why is Caviar that expensive?

There are several reasons why caviare is priced the way it is. When it comes to caviar, some financial considerations are:
The kind of fish and its supply. The product costs more when the fish is scarce.
how long it takes a fish to lay its roe. It typically takes a female sturgeon 10 to 15 years to mature and begin producing eggs, so the waiting game and fish maintenance can be expensive.
The process of gathering and processing the roe.

The roe's salty quality. Roe has been graded, but this does not always imply that one grade is superior to another. Large, firm, intact but delicate roe with a fine, even color and mild flavor are graded as grade 1. Grade 2 refers to roe that is often smaller and has a more tart flavor.
The consumer market determines supply and demand.
The primary causes of caviar's high price are its scarcity, non-renewability, and high demand.

What is the most expensive Caviar in the whole World?

The Almas caviar is the most costly caviar in the world, costing as much as a valuable gemstone. Its Russian name, almas, means "diamond," and its brilliant hue and worth are evocative of the valuable stone.
The albino beluga sturgeon, which primarily inhabits the uncontaminated waters close to Iran in the Caspian Sea, is the exclusive source of almas caviar. Albino beluga sturgeons are even rarer than regular beluga sturgeons. These sturgeons are likewise between 60 to 100 years of age when their eggs are taken. The eggs of the aging sturgeon are smoother, more fragrant, and more graceful.
Almas has a spongier texture, is excellent, and has a distinct personality. It has a strong, creamy, nutty flavor and is intricate and very nuanced.

It is ideal for a particular present because it also comes in a distinctive metal tin that is covered in 24-karat gold. Almas caviar can run you at least $25,000 (~₱1.2 million) every kilogram.

How do you serve Caviar?

The act of serving caviar is in and of itself an artistic endeavor. It is traditionally served with a mother-of-pearl or gold dish and cutlery. Russian serving customs typically involve no ice. It is served on a bed of crushed ice in a unique caviar dish in Europe. There are substitutes for mother-of-pearl and gold, such as glass, bone, and occasionally wood. To prevent oxidation and enhance the caviar's flavor, steer clear of silver and metallic bowls and utensils. Additionally, because the caviare eggs are so fragile, it is not advised to move them from the tin to a serving bowl. Serve fine caviar cold, between 26 and 35 degrees Fahrenheit, or 0 and 4 degrees Celsius. Due to its exceptional and rich flavor combination, which can influence a main course dish, caviar is also typically served as an appetizer.

What is a Caviar Spoon?

It is traditional to avoid serving or eating caviar with anything made of metal or silver since metal can promote oxidation and taint the flavor of your delicacy. But as you may have noticed, caviar is marketed and kept in metal tins. To avoid coming into contact with the caviar itself, the inside of these containers is lined with non-reactive linings.
Traditionally, inert, or non-reactive, materials such as mother-of-pearl, gold, animal horn, bone, or wood have been used to make caviar spoons. You can even use plastic. It doesn't matter which one is superior; what matters is that the spoons be non-reactive. Let's face it, though: eating from a gold or pearl spoon is much more opulent and complements the delicatessen's entire ambiance.

What is the serving size of Caviar per person?

About half to one ounce (14 to 28 grams) of caviar per person would be plenty if you were sharing. Don't forget to serve it chilled. Traditionally, more than a tablespoon of caviar at a time is regarded as impolite. Eat in tiny portions—perhaps no more than a tablespoon. It's not only more courteous, but it will also enable you to fully appreciate this exquisite treat, allowing a delightful tiny rush of taste to greet your palette.
Serve the many caviar varieties you're enjoying according to taste or intensity of flavor. Start with the mildest caviar and gradually progress to the stronger varieties.

What food do you enjoy with Caviar?

To fully enjoy all of the flavor and complexity that this gourmet roe offers, caviar enthusiasts will tell you that eating it on its own is the finest way to consume it. Naturally, though, eating it any way you choose depends on your taste and preference. Because caviar might be a touch strong for some individuals, it is permissible to pair it with other meals. As a matter of fact, some dishes are customarily served with caviar.
Small Russian pancakes called blinis are traditionally served with caviar in the traditional manner. Caviar is also commonly consumed on dry toast that has been very lightly spread with unsalted butter or on dry, unsalted crackers. In addition, there are the traditional garnishes such as sliced onions, tiny potatoes, sour cream, lemon wedges, crumbled hard-boiled eggs, and fresh herbs. These can provide you with an amazing taste experience when paired with caviar.
A truly unique and lavish experience can be had by serving caviar atop fresh oysters, if you really want to go all out.
Whatever method you choose to savor this treat, never forget to make the caviar the centerpiece of your dish. Try not to overwhelm it with too many different flavors at once, but also avoid adding too much at once. It should be honored as such because it is the Queen of Feasts.

What are other methods to eat Caviar?

We still think that eating caviar simply, with a few select accompaniments, is the finest way to enjoy it, therefore we recommend trying it that way first. However, that does not imply that is the only way to have fun with it.
There are a lot of unusual ways to enjoy caviar, particularly if you want to give your meals a touch of elegance. It goes well with pasta dishes; try a lemon capellini topped with some caviar. A dish of creamy, buttery scrambled eggs topped with sour cream, herbs, and a dollop of caviar may elevate your morning meal.
You can also spread caviar on potato chips if you'd rather not have it on blinis or crackers. Indeed, potato chips.

What are the health advantages of Caviar ?

Both your body and your taste buds will benefit from this fine dining experience. In addition to its reputation as an aphrodisiac, caviar is rich in Omega-3 fatty acids, which improve heart and brain function. It also contains a lot of selenium, an antioxidant that supports thyroid function and shields cells from free radical damage.
In addition to being high in protein, it also contains vitamins A, C, E, and B12, the latter of which is necessary for the synthesis of red blood cells. Zinc, calcium, magnesium, and ions are also present. In addition to being organic, true caviar is devoid of hormones, chemicals, pesticides, and antibiotics.

How to choose what Caviar to purchase?

Purchasing caviar can be intimidating at first, but ultimately, it comes down to personal taste preferences. Recall that the size, intricate production processes, and rarity of the beads all play a major role in pricing. It actually depends on your preference for a mild or intensely flavorful tin; the most expensive one might not be the best option for you. Before choosing a fish and brand, keep the following points in mind:
How many will be consuming the caviar, so as not to overpurchase. Since this is a perishable food, it is preferable to use it right away even though it will keep well in the refrigerator for a day.

Is this a particularly memorable occasion? Maybe an anniversary? You can opt for the higher quality ones for that. A modest dinner party for a small group of people could benefit from something less expensive (in terms of cost, never quality), allowing you to purchase a bit more without breaking the bank. If you are treating yourself to a day of alone and self-care (which you deserve), choose a caviar that suits your palate and consider adding a bottle of Champagne to your purchase.

What drinks do you pair with Caviar?

A dinner experience may be made or broken by the drink pairings, and caviar is especially finicky about this. Of course, you may use wine, just make sure it's a good one. White sturgeon and other less upscale caviars pair nicely with wines like Sauvignon Blanc. True caviare pairs nicely with Chardonnay or Blanc de Noir.
However, if you're looking for an absolutely amazing experience, go for vodka or champagne.
When the Russians combined vodka with this delicacy of salted roe, they understood exactly what they were doing. The crisp booziness of pure vodka perfectly balances the rich, salty flavor notes of the caviar, making it the ideal combination. Just make sure the vodka is as pure and traditional as possible, and that it's really cold. Caviar and Champagne would be a golden culinary combo, if there ever was one. The drink's strong acidity wonderfully balances the caviar's smoothness. Furthermore, savoring both at the same time is a great culinary delight since the crackling sensation of caviar in the mouth is reminiscent of the sparkling sensation of champagne. However, since the acidity of Champagne is what makes it an excellent accompaniment, be careful to stay away from semi-sweet or sweet Champagne. Brut Champagne is the greatest since it is the drier of the two.
In fact, you can try caviar on fresh oysters with Champagne for a truly spectacular occasion. You'll experience a sense of royalty of your own.

Where to buy Caviar in Metro Manila, Philippines?

You can get your caviar at H&T wine gallery. We provide a wide selection of amazing brands and alternatives. We also handle delivery, ensuring that your caviar arrives at your door in excellent condition.
We are available to you every day, at any time, from early in the morning until late at night, if you have any queries or need guidance on what to buy. Reach out to us by chat or email, and let us take care of the rest.