caviar osetra
A little news, curiosities and some advice for tasting caviar a delicacy originating in Russia, but today imitated and produced almost all parts (1).
To love or not, everyone knows that is a specialty of Russian vodka inseparable … The word, however, is of Turkish origin: "Kawi" became "caviale" in Italian, then "caviar" in French, all before the Russians even reached the Volga and the Caspian Sea in the 16th century. Before the word entered the Russian lexicon, roe fish, including sturgeon and salmon, has been called "Ikra," a decidedly Slavic word.
The first to eat caviar were Muslims living in the Caspian region, which was to be content with eggs, because their religion forbids them to eat the flesh of sturgeon. Without doubt, however, that Russian tsars and their Topics include the time lost in the consumption of sturgeon eggs. After the fall of caviar from the Soviet Union no longer occurs exclusively in Russia and Iran, but also in Azerbaijan, Kazakhstan and Turkmenistan. In other words, there were also among the nations along the shores Caspian, who rushed to take advantage of the wealth of the prolific Caspian. According to experts, the pressure exerted by these countries in combination with ecological disasters of the Volga and the Caspian Sea will be in 7-10 years of almost complete disappearance of black caviar. Enjoy it while it lasts!
Caviar can be fresh, not sterilized, thus preserving full of flavor. Fresh caviar, however, must be refrigerated and lasts limited, 2 to 6 months, depending on the type of production. Caviar sterilized has a long shelf life, usually comes in a glass jar and can be stored longer at room temperature, but it definitely lost its flavor. Beluga eggs are the largest, reaching 2.5 mm in diameter. They are considered as the most valuable when they have clear connotations are those of the Sevruga, but the smallest (about 1 millimeter), but characterized by an improved taste, Oscietra (about 2 millimeters) vaguely recalls the flavor of nuts, a light green-gray color and quality of gold. Pygmy caviar sturgeon is consumed only by the families of the SCIA and the Tsar.
The sturgeon (Acipenser sturio) is a spear like the prehistoric fish, very small fine scales and an elongated snout with four tactile tentacles at the end. Beluga sturgeon (Huso huso) is larger, weighing up to 400 kg and measure up to 4 meters long. It is very rare (less than 100 are caught per year) and varies in color from light gray to black. Osetra sturgeon (Acipenser gueldenstaedtii colchicus) weighs 200 kg and measure up to 2 meters. The sevruga sturgeon (Acipenser stellatus) is very thin, weighing 30 kg and measuring up to 1.5 meters. Beluga caviar can be up to 15% weight sturgeon! Beluga Sturgeon is a fish and wildlife and is very difficult to catch. Travel to the rivers to lay their eggs only every 2-4 years.
David Russo, VMD, PhD
Veterinary Scientist, Gourmet Lover and Amateur Cook
GOURMET MEATS AND SEAFOOD [http://www.high-net-worth-gourmet.com]
extremely stupid question?
OUT tasting Hamachi tiraditos Bass 26 Bonito and Scottish smoked salmon, carved stretcher 32 EUR COOLER SUMMER Seafood: lobster, crab meat, on the East Coast oysters, clams, ceviche, sea urchins and periwinkles 42 A selection oysters or clams 25 Four Seasons beef tartare, Osetra Caviar 32 is a small piece of the menu four seasons in New York …. What numbers? If your line, but I do not understand why not be more clear about this …. Here is part of the list of 526 wines from Cabernet Sauvignon, Carini, Mendocino Cabernet Sauvignon 2001 110.00 579, Sbragia, Napa 2001 160.00 259 Cabernet Sauvignon, Hillside Select, Shafer, Napa 2003 650.00 435 Cabernet Sauvignon, Colgin, Napa 2003 450.00 443 Cabernet Sauvignon, Staglin, Napa Valley Cabernet Sauvignon 2002 300.00 337, Deer Leap, Napa 2005 110.00 296 Cabernet Sauvignon, Beaulieu Vineyards, Private Reserve, Napa 2004 210.00 so you can see the confusion about
Such is the price! Are you reading a menu online? Fashionable restaurants sometimes it … do not know why
MIKEY ARROYO – DO YOU WANT YOUR PRES. ARROYO TO EAT AT TURO TURO?
