About the Sevruga Strurgeon
The Sevruga sturgeon can be as big as 1.5m and can weigh up to 25
kilograms. The sturgeons are fishes whose kind goes way back to the
prehistoric times, in an era where dinosaurs walked the earth. The
present sturgeons never lost its appearance despite the fact that
hundreds of years have passed since its first existence on earth. It has
a remarkable look, instead of scales, it has bony plates that pretty
much resembles the dinosaurs. It can be distinguished from the Beluga
and Osetra sturgeon because its plates resembles stars, thus it was
nicknamed the star sturgeon.
The female Sevruga can lay her eggs when she reaches her maturity of 7 to 10 years, a little earlier than the other sturgeons. The best eggs are made when the fish reaches its prime, which is 18 to 22 years.
The color of the hoes is gray-black, and has the strongest flavor among sturgeon eggs. They may be the least expensive caviar compared to the top three, but more chefs appreciate them because of its abundance and strong taste. At present, chefs have already learned how to incorporate caviar into a wide range of dishes, mostly as stuffing for other seafood. It can even be used on meat, although for this, chefs use the cheaper variety of caviar. Some of the common recipes using caviar are caviar pie, caviar mold, creme de caviar, caviar eggs and caviar spread.
serve and store Sevruga Caviar
Like other caviars, Sevruga eggs need special ways of serving and eating. Caviars should be served with spoons made of bones or mother-of-pearl. It should be presented with a caviar service set, although glass and ceramic containers will do just fine. It should never be served with metal accessories because it will add a metallic twang to the hoes which will alter and ruin the taste. Caviar should be served surrounded with ice, lower than room temperature, in order to preserve its remarkable flavor.
In storing caviar, the recommended storage temperature is 26 to 32 degrees, at the coldest part of the refrigerator, not at the freezer. Do not ever freeze caviar. It will cause the hoes to burst therefore ruining its valuable taste.
There are certain foods that can be used to serve caviar, such as blinis, potatoes, or toasted bread. Condiments like pepper, onions, lemon and herbs may be used, but in order to truly experience the delectability of caviar, true caviar connoisseurs will recommend that is should be eaten on its own. To them, nothing beats the taste of raw, virgin caviar.
Remember that caviar is rated according to the color and size of the egg. To some people, it does not make a difference, for some, they prefer caviar with larger eggs and lighter colors.
Traditionally, the hoes are enjoyed with chilled Russian vodka, but dry champagne is a perfect alternative.
Chefs have always argued that it is not the prize of the caviar that matters, but the taste. Beluga may be the most expensive one, but a lot of people actually prefer the less expensive caviars like the Sevruga and Osetra. Taste will always be the deciding factor when it comes to choosing the best caviar for a person.
Life is short. Those who can experience luxury even once should grab the opportunity. For the ultimate palate sensation, nothing beats a spoonful of caviar.
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