The Caviar of the South Update Leaves Experts Speechless - Away State Journal
To experience its unique flavor and texture, you can serve caviar straight from the tin, but there are plenty of other delicious ways to enjoy it. Follow these pointers to pull off the classiest spread.
What Is Caviar? Caviar is cured, unfertilized fish eggs. Technically, caviar refers to the cured eggs of sturgeon (a type of fish). Uncured eggs are called roe, but, over time, the word “caviar” has come to be used for several types of roe, even uncured and non-sturgeon varieties.
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Discover our guide to caviar types from Beluga and Osetra, to salmon roe and tobiko. Explore their unique flavors, textures, and ideal pairings.
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Caviar is the salted, delicately cured roe of sturgeon—an ancient fish revered for producing the world’s most coveted luxury food. True caviar comes exclusively from sturgeon species such as Beluga, Osetra, Sevruga, Siberian, and Kaluga.
Caviar is special salt-cured, unfertilized fish eggs that come exclusively from the sturgeon species. It is one of the oldest known delicacies and was traditionally a food only the wealthy or royal could experience. Authentic caviar has a firm texture and a clean, rich flavor that is not overly salty or fishy.
