The perception is that when you buy caviar you’re going to have to take out a mortgage for it.
But this isn’t necessarily the case. In fact, there are some amazing, delicious caviar available for less than $80 per ounce, a steal by caviar standards — RUSSIAN OSETRA KARAT CAVIAR ($78 for 1oz), WHITE STURGEON CAVIAR ($54.50 for 1oz), and SIBERIAN OSETRA CAVIAR ($49 per 1oz), just to name a few.
We actually recommend starting with the lower-priced options if you’re a caviar beginner, because if the price is higher, the caviar will have matured longer and will thereby have a stronger taste you should really acquire over time.
RUSSIAN OSETRA KARAT CAVIAR is produced by “Caviar Galilee”, one of the longest running fish farms in the Kibbutz Dan in Israel. The Russian Osetra fingerlings, which are imported to the Farm directly from the Caspian Sea, are raised in conditions that are most similar to natural conditions, enabling the quality of world known and prized elite caviar. The delicious taste, freshness and high quality of genuine Russian Osetra Caviar make Karat Caviar a pure delight.
White Sturgeon Caviar is smooth and slightly nutty, with a firm texture. With an intense aroma and an unmistakable flavor, this exquisite caviar is large sized. Caviar experts will particularly love the translucent color of the eggs, which can vary from Golden brown to dark color with glossy appearance. This caviar originates from the Italy and can be compared to the taste of the Caspian Russian Osetra caviar.
Siberian OSETRA Caviar – famed raised in commercial fisheries. Caviar produces a medium sized roe that is light to dark grey in color. The highlight is the Siberian OSETRA Caviar’s flavor, which is revered for it’s firm bead with a strong taste of the sea. The Siberian Sturgeon usually matures within 8 years, averaging over 100 pounds in weight and 5 feet in length.
- 1 (12-ounce) baking potato, like russet, peeled and in enough water to cover
- 6 cups vegetable oil, for frying
- 1/4 teaspoon salt
- 1/2 pound sliced smoked salmon
- 1/4 cup sour cream
- 3 teaspoons (or more) osetra caviar
- Fresh dill, for garnish
To make the gaufrette potatoes, adjust the mandoline so that the ridged blade is exposed by about 1/8 of an inch. Remove the potato from the water and pat dry with a paper towel. Hold the potato at an angle of 45 degrees, and run the potato over the ridged blade of the mandoline. (The first slice will not be usable, so discard it.) Turn the potato sideways 45 degrees in the opposite direction, this will make your first waffle-cut potato slice. Repeat the process, turning the potato after each pass over the blade to maintain the waffle-cut. Place the potato slices in cold water to keep them from oxidizing. Heat the oil to 350 degrees F in a 1-gallon pot.
Working in batches, add the potato slices a few at a time to the hot oil. Turn occasionally to ensure even browning, and cook until golden brown and crispy, about 3 to 4 minutes. Using a slotted spoon or strainer, remove the chips from the oil and place on a paper-lined plate and sprinkle with the salt. To assemble the dish, cut the gravlax slices into small 1 to 2-inch length pieces and arrange 1 piece of smoked salmon on top of each potato chip. Top each chip with a small dollop of sour cream, and place 1/4 teaspoon or more of caviar on top of the sour cream. Garnish with a small sprig of fresh dill, and serve.
- 2 tablespoons olive oil
- 2 medium shallots, finely chopped
- 1 pound white mushrooms, finely chopped
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons creme fraiche
- 2 tablespoons fresh chervil, chopped
- 6 sheets of frozen phyllo dough, thawed
- 6 tablespoons unsalted butter, melted
- 24 fresh chives
- 1 ounce Russian Osetra Caviar
DIRECTIONS In a medium saucepan, heat the olive oil until hot but not smoking. Add shallots, and cook over medium heat until translucent, about 3 minutes. Stir in mushrooms, and cook until they are soft and all the liquid is absorbed, about 7 minutes. Stir in salt and pepper. Remove from heat, and set aside to cool. When cool, fold in the creme fraiche and chervil until combined. Set aside. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Lay one sheet of phyllo on a clean work surface. Brush phyllo lightly with melted butter, and top immediately with a second sheet of phyllo. Brush again with butter, and top with a third sheet of phyllo. Repeat with remaining 3 sheets of phyllo. Using a pizza cutter, cut the stack of layered phyllo sheets into 24 four-inch squares. Place a teaspoon of mushroom filling in the center of each square. Carefully draw up the sides of the squares and pinch them together to seal in the filling. Place purses on the parchment-lined baking sheet, and bake until the edges are golden brown, about 20 minutes. Let cool slightly. Tie a chive around each pinched phyllo purse, and top with 1/4 teaspoon caviar. Serve phyllo purses warm.
In a medium saucepan, heat the olive oil until hot but not smoking. Add shallots, and cook over medium heat until translucent, about 3 minutes. Stir in mushrooms, and cook until they are soft and all the liquid is absorbed, about 7 minutes. Stir in salt and pepper. Remove from heat, and set aside to cool. When cool, fold in the creme fraiche and chervil until combined. Set aside.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Lay one sheet of phyllo on a clean work surface. Brush phyllo lightly with melted butter, and top immediately with a second sheet of phyllo. Brush again with butter, and top with a third sheet of phyllo. Repeat with remaining 3 sheets of phyllo. Using a pizza cutter, cut the stack of layered phyllo sheets into 24 four-inch squares.
Place a teaspoon of mushroom filling in the center of each square. Carefully draw up the sides of the squares and pinch them together to seal in the filling. Place purses on the parchment-lined baking sheet, and bake until the edges are golden brown, about 20 minutes. Let cool slightly. Tie a chive around each pinched phyllo purse, and top with 1/4 teaspoon caviar. Serve phyllo purses warm.
1 1/2 tablespoons lemon juice
1 teaspoon minced shallot (1 small shallot)
1/2 teaspoon pink peppercorns, crushed
2 tablespoons chilled prosecco
12 oysters on the half shell
2 ounces hackleback or paddlefish caviar
Combine the lemon juice, shallots and peppercorns in a small bowl. Let sit in the fridge for about 1 hour to let the flavors marry.
Just before serving, add the prosecco to the sauce and season with a pinch of salt. Spoon the desired amount of the mignonette sauce over the oysters and top each with a dollop of caviar. Serve immediately.
Recipe courtesy of Giada De Laurentiis
Whether it’s imported caviar or American caviar, the most important factor in storing caviar is keeping the product at proper temperature.
Caviar should be stored at 26 – 35 degrees fahrenheit. The coldest part of the refrigerator is usually the back. The safest way to store caviar at proper temperature is to place the caviar on a bed of ice in a sealed bag and change the ice when it melts. Unopened, glass jars will last up to 12 month. Metal cans: 2-3 weeks. Once a can or jar is opened, caviar should be enjoyed within a few days.
If you wish to store an opened jar or tin of caviar longer than a few days, it’s best to cover the remaining caviar with a small piece of plastic wrap to prevent air from getting to the caviar.
When eating caviar, always use a mother of pearl, bone, wood, or glass spoon. Stainless steel utensils can alter the flavor and give the caviar a tinny taste.
- 2 eggs
- Pinch of salt
- 1/2 cup flour
- 3/4 cup milk (whole, low-fat or non-fat)
- Butter or margarine to grease the pan
- Salmon Caviar
Beat eggs well and combine with salt and flour. Mix to a creamy consistency. Add milk gradually and mix until smooth. If lumps remain, strain after mixing. Set mixture aside or refrigerate. (May be prepared one-two days in advance and kept in the refrigerator until ready to use. Return mixture to room temperature and mix well before making blini.)
To prepare the blini, grease a 6-inch skillet. Heat skillet over medium-high heat. Pour about 3 T. of batter into a ladle or pitcher and quickly pour contents into the skillet. Quickly tilt and rotate the skillet so the batter is lightly and evenly spread over the bottom of the pan. Heat until the edges start browning and come away from the pan easily and the top is set and dry. Turn the blini onto a towel, uncooked side down. Repeat process to cook more blini, lightly re-greasing the skillet every two – three blini. Add milk if the mixture seems too thick.
To serve, arrange warm blini on a tray lined with a starched linen napkin. Put a small dollop of sour cream in the center of each, then place a few grains of caviar atop the sour cream.
- 8 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon creme fraiche or sour cream, plus more for topping
- 1 teaspoon Dijon mustard
- 1/4 teaspoon paprika
- Kosher salt and freshly ground black pepper
- 4 tablespoons black caviar
- Sixteen 1/2-inch-long pieces fresh chive
Place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat; boil for 30 seconds then remove from the heat, cover, and let stand for 15 minutes. Drain the eggs and run under cold water until cool. Carefully peel the eggs and halve each lengthwise. Carefully remove and reserve the yolks.
Place the yolks in a food processor with the mayonnaise, creme fraiche, Dijon, paprika and 1/4 teaspoon salt. Process until smooth, and then season with salt and pepper. Transfer the mixture to a resealable plastic bag with a corner snipped off.
Pipe the yolk mixture into the eggs. Top each egg with a scant teaspoon of the black caviar, a small dollop of creme fraiche and a piece of chive.
Recipe courtesy of Patricia Heaton.
Ordering a caviar for your holiday table?
We encourage everyone to order earlier and don’t wait till the Christmas eve. FedEx forecasts record number of shipments over holiday season with possible delays. So leave some extra time for your caviar order! Our glass jars can last up to 12 month refrigerated. And metal tins for 2-3 weeks. www.olmafood.com
- Olive oil, for cooking the pasta
- 1 pound dried capellini
- 1/2 pound unsalted butter, melted
- Zest and juice of 2 lemons
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground white pepper
- 150 grams very good black caviar
- Zest of 1 lemon, for garnish
Drizzle some olive oil in a large pot of boiling salted water, add the capellini and cook al dente. Drain quickly, leaving a little water with the capellini. Quickly toss the capellini with the melted butter, lemon zest, lemon juice, salt and pepper.
Place one serving of pasta on each plate and top with a large dollop of fresh caviar. Garnish with grated lemon zest. Serve immediately.