Black Caviar is certainly one of the world's most expensive delicacies. The history of the caviar is as interesting as it is mystical. But how do you recognize good caviar and how should you enjoy the best caviar? What is caviar?
Colloquially, the roe of the sturgeon is called caviar but only after the cleaning, processing and the addition of salt is called caviar. The Beluga caviar is predestined for a great appearance with its large grain (about 3 to 4 mm) and should be served pure or with side dishes that emphasize its taste and in no way adversely affect or even dominate. Other examples are trout roe or so-called Gorbuscha salmon (Gorbuscha caviar). Other varieties include trendy caviar known from sushi. Here, however, not only the taste plays a role, but also the optics because whether red, green (mixed with wasabi) or orange everything is possible here. Vegetarian caviar - the vegan way to enjoy caviar As a special feature in the course of the conscious diet and an environmentally conscious use of limited resources, the vegetarian movement has reached the delicatessen area.
Depending on the occasion you can serve real caviar as an aperitif or as a main actor, the higher the quality of the caviar, the more attention you should give him. The Beluga caviar is predestined for a great appearance with its large grain (about 3 to 4 mm) and should be served pure or with side dishes that emphasize its taste and in no way adversely affect or even dominate. Here are blinis, white bread with butter or creme fraiche and similar foods that have a rather delicate taste. The roe should be about half an hour before the enjoyment of the fridge so he can develop his whole flavor.