Скачать или смотреть Caviar 101

FIRST: How to properly enjoy Ossetra caviar, its flavor, characteristics and my pairing recommendations.

SECOND: Next we have Kaluga Black and White Sturgeon caviar. Kaluga Black is creamy in texture with a fruity and tannic finish. It will pair well with dessert items. White Sturgeon is the poor man’s Ossetra. It hits the same buttery and creamy notes at a fraction of the cost. Both tasted excellent.

THIRD: Last and most definitely least on my caviar list are the American Paddlefish and Salmon roes. Neither can be classified as caviar because they do not derive from a sturgeon. While American Paddlefish is harvested sustainably, it is extremely bitter and must be paired with aromatic, slightly sweet and fatty accompaniments to undercut the bitterness. Salmon roe is too fishy for my taste and imo only has applications for garnishing hot rice dishes. I fully accept that I’m in the minority of people who don’t like salmon roe. It is what it is. Lol 10/10 do not recommend either of these roes.