give black caviar sturgeon, beluga, stellate sturgeon and sturgeon.Common in other countries, the word caviar («caviar") - not the French, and the southern Russian origin: a few centuries ago, "Caviar" called Astrakhan "dish of sturgeon guts."
interesting that in Russia black caviar was not considered a delicacy.Status of restaurant meals she received in 1920 in France, when the House was opened in Paris caviar Petrossian Paris.Its owners - brothers Petrosian, Armenian emigrants originally from Baku, - calculated all right: the French bohemians while experiencing the peak of enthusiasm over the Russian - Merezhkovskys and Chaliapin, Rachmaninoff and Stravinsky, Diaghilev and Nijinsky - and Russian caviar with its delicate taste provedsurprisingly popular.
It has since caviar is considered a great snack to champagne (one has only to remember that it is suitable only a real brute of the Champagne region, but sweet Italian spumante only interrupts the taste of caviar).
Black caviar is good in itself, it is a must-silver spoons - any other metal gives it a specific taste.And it is desirable to apply special ikornitsah (Russian invention, by the way), installed in a dish with ice.Although some bakery products (preferably thin toast) may also be present on the table.
are four types of caviar by the method of processing.
granular caviar immediately after opening the fish, raw rubbed through a special sieve ("grohotku") so that the grain it passes through small holes, cleaned of veins and films.
Pressed caviar is not as beautiful as grainy, but tastier and longer stored.Immediately after the opening of the fish in the salted roe yastiks (plёnchatyh fish ovaries), and then laid them in a shallow bowl ("splints") and slightly dried (weather-beaten).Only after that release eggs from the films and crumple tolkushkoy why eggs are denser, turn into a homogenous mass.
Troishnaya considered caviar delicacy in pre-revolutionary Russia, and is now rarely performed.She rubbed through sito- "grohotku" as well as a granular, sharply pour warm strong brine and dried.The name of this caviar your mail got through threes: on them, so as soon as possible, so the eggs were sent from the Volga to the capital - to the luxurious master's table.
yastik eggs - the most simple to prepare: it is salted with yastiks (plёnchatymi ovaries fish) and also with yastiks and sell.
Now caviar in our country is extremely expensive.This is due to the fact that the production of black caviar is prohibited by Russian law.The number of sturgeon is very small, and many species are on the verge of extinction.
Beluga caviar - the most expensive, with a delicate nutty flavor.The eggs are large - up to 2.5 mm in diameter, dark gray, almost silver.Does not tolerate Neighborhood food with a strong smell, since they instantly soaked.Packaged in jars with blue lids.
most aristocratic of the varieties of beluga caviar - "golden caviar» (golden caviar).She obtained from the beluga albino, with very big fish must be very old, almost a hundred years.They say that nothing tastes better in this world.More expensive - too.This spawn our main competitors, the Iranian producers, packed in jars of gold 995-carat, and it costs two thousand dollars per hundred grams (the average cost of a kilogram of caviar in the international market does not exceed six hundred dollars).This is understandable - these ancient "goldfish" in the world there are not too many.
have caviar sharper "fishy" smell than the beluga, the eggs smaller - 1-1.5 mm in diameter, and the taste is a little coarser - with the scent of sea and seaweed.It is easily distinguished by a yellowish or brownish color.Sturgeon caviar is packed in jars with yellow caps.
stellate sturgeon caviar - the cheapest of black, very dark gray or black.The eggs are small and tough, but the taste is nice and thin.Stellate sturgeon caviar more calories than beluga and sturgeon, it is much more protein.Ideal for sandwiches and pancakes.Packaged in jars with red lids.
Articles Source: gastronom.ru
