Ever wonder exactly what caviar is? Or how to serve it?
Here are a few facts to help put you in the culinary know ---
We know: Caviar: 1-Minute Lesson
What is caviar?
Caviar is made from fish roe, or the eggs of fish, along with salt. In the U.S., only the roe of sturgeon can be labeled "caviar". For other fish, the name of the fish must precede the word caviar, for example, paddelfish caviar, salmon caviar.
Where does caviar come from?
Most of what we traditionally think of as caviar is made from sturgeon found in the Caspian sea. The two countries which produce most of this caviar from the Caspian are Russia and Iran. The U.S. also produces caviar from both sturgeon and other fish found in this country.
What are the basic kinds of caviar?
The basic kinds are:
What about American caviar?
Some of the common kinds of American caviar include: salmon roe (reddish eggs), trout roe (smaller reddish eggs), American sturgeon (black eggs) and whitefish roe (yellowish eggs).
How do you serve caviar?
At one time, caviar was so inexpensive it was served by the spoonful. Now, it's usually served on a cracker or bread as a spread, but there are lots of recipes for caviar.
How do you store caviar?
Refrigerate at 28 to 32 degrees by putting the unopened container in the coldest part of the refrigerator or in a bowl of ice. Unopened, fresh caviar can be stored in your refrigerator for 15-20 days. Opened, you can store it for 2 or 3 days. If the caviar is pasteurized and unopened, it can be stored on a shelf for up to 6 months. It's not a good idea to freeze caviar unless you know exactly what you're doing.
How much do I serve?
A two ounce jar will serve about 4-8 people, depending on how you use it.