SlideShare une entreprise Scribd logo
1  sur  2
Télécharger pour lire hors ligne
Fish roe is probably the closest
a normal person will get to
tasting authentic caviar from
sturgeon caught exclusively
from the Black and Caspian
Seas, which is salted and
tinned before exporting to
gourmet             stores     and
restaurants throughout the
world. Not only are Beluga,
Sterlet, Ossetra and Sevruga
caviars extremely expensive,
they’re quite difficult to come
by and in the case of Beluga,
it is illegal in some countries to
import and sell because the
variety      of     sturgeon   that
produces          it     is  highly
endangered. These are the factors that make caviar reach up to 1,600 dollars per
100 grams but still make it a widely sought after delicacy for the wealthy gourmet.

Fortunately for the rest of the world who cannot spend perhaps a month’s salary on
a tiny tin of real caviar, there’s the more reasonably priced roe which technically
speaking is the same thing–fish eggs from other kinds of fish like salmon, herring and
cod. Other sea creatures whose roe are also consumed include sea urchin and
crab.

Though the discriminating gourmet and Michelin-star awarded chef may frown on
calling any other types of fish eggs as caviar, most do not mind this more lenient
nomenclature. Consuming it sometimes makes a diner feel that he or she is tasting
something very high class though it can actually just be a usual everyday ingredient
in common cuisine.
A restaurant has to be careful in crafting dishes with roe and calling it caviar since
there is a level of expectation attached to it. However, it is pretty much understood
that if “caviar” is a component in common cocktails or dishes in a restaurant other
than an expensive fine dining restaurant, then most likely that is just roe. But that
doesn’t mean it’s less delicious!

Roe recipes are actually more varied because the ingredient is not at all expensive
and as such lend itself to a lot of applications. Many countries have different ways
of preparing and consuming it raw or cooked usually with very simple ingredients
and procedure. Most coastal areas consume it fresh with a splash of lemon juice. It
can also be salted and cured and consumed as a condiment or spread. Japan
and Korea use a variety from different kinds of fish to make into sushi.

When buying fresh roe, look for a bright orange color for the salmon variety. It should
have a pleasant odor of the sea and not watery which indicates the individual eggs
have been broken. It is sold as individual eggs for bigger fish species while others are
very tiny and still come in the fishes’ ovarian membrane which may or may not be
removed prior to preparation and consumption. Avoid soggy, specimens with an
unpleasant off odor. Because it is highly perishable, try to use it right away or store in
the freezer for only a month or two and in the refrigerator for only a couple days.

Visit us @www.gourmetrecipe.com

Contenu connexe

En vedette

BrandeisBiologyREUResearchPoster_final_final
BrandeisBiologyREUResearchPoster_final_finalBrandeisBiologyREUResearchPoster_final_final
BrandeisBiologyREUResearchPoster_final_finalVictor Suarez
 
The Potential and Perils of Election Prediction Using Social Media Sources
The Potential and Perils of Election Prediction Using Social Media SourcesThe Potential and Perils of Election Prediction Using Social Media Sources
The Potential and Perils of Election Prediction Using Social Media SourcesJosh Cowls
 
Corporate liability in criminal and regulatory matters under Dutch law
Corporate liability in criminal and regulatory matters under Dutch lawCorporate liability in criminal and regulatory matters under Dutch law
Corporate liability in criminal and regulatory matters under Dutch lawDianBrouwer
 

En vedette (6)

BrandeisBiologyREUResearchPoster_final_final
BrandeisBiologyREUResearchPoster_final_finalBrandeisBiologyREUResearchPoster_final_final
BrandeisBiologyREUResearchPoster_final_final
 
The Potential and Perils of Election Prediction Using Social Media Sources
The Potential and Perils of Election Prediction Using Social Media SourcesThe Potential and Perils of Election Prediction Using Social Media Sources
The Potential and Perils of Election Prediction Using Social Media Sources
 
Corporate liability in criminal and regulatory matters under Dutch law
Corporate liability in criminal and regulatory matters under Dutch lawCorporate liability in criminal and regulatory matters under Dutch law
Corporate liability in criminal and regulatory matters under Dutch law
 
What is DNA
What is DNAWhat is DNA
What is DNA
 
LawResume2015
LawResume2015LawResume2015
LawResume2015
 
Zeugnisse-Transcript
Zeugnisse-TranscriptZeugnisse-Transcript
Zeugnisse-Transcript
 

Plus de Kaynah Bryce

4.13.13 crab recipes
4.13.13 crab recipes4.13.13 crab recipes
4.13.13 crab recipesKaynah Bryce
 
4.13 seafood recipes
4.13 seafood recipes4.13 seafood recipes
4.13 seafood recipesKaynah Bryce
 
4.13.16 scallop recipes
4.13.16 scallop recipes4.13.16 scallop recipes
4.13.16 scallop recipesKaynah Bryce
 
4.14 eggs, dairy, cream
4.14 eggs, dairy, cream4.14 eggs, dairy, cream
4.14 eggs, dairy, creamKaynah Bryce
 
4.13.13 crab recipes
4.13.13 crab recipes4.13.13 crab recipes
4.13.13 crab recipesKaynah Bryce
 

Plus de Kaynah Bryce (7)

40.5 belgium
40.5 belgium40.5 belgium
40.5 belgium
 
4.13.13 crab recipes
4.13.13 crab recipes4.13.13 crab recipes
4.13.13 crab recipes
 
4.13 seafood recipes
4.13 seafood recipes4.13 seafood recipes
4.13 seafood recipes
 
4.13.16 scallop recipes
4.13.16 scallop recipes4.13.16 scallop recipes
4.13.16 scallop recipes
 
55.7.2.6 japanese
55.7.2.6 japanese55.7.2.6 japanese
55.7.2.6 japanese
 
4.14 eggs, dairy, cream
4.14 eggs, dairy, cream4.14 eggs, dairy, cream
4.14 eggs, dairy, cream
 
4.13.13 crab recipes
4.13.13 crab recipes4.13.13 crab recipes
4.13.13 crab recipes
 

4.13.18 roe recipes

  • 1. Fish roe is probably the closest a normal person will get to tasting authentic caviar from sturgeon caught exclusively from the Black and Caspian Seas, which is salted and tinned before exporting to gourmet stores and restaurants throughout the world. Not only are Beluga, Sterlet, Ossetra and Sevruga caviars extremely expensive, they’re quite difficult to come by and in the case of Beluga, it is illegal in some countries to import and sell because the variety of sturgeon that produces it is highly endangered. These are the factors that make caviar reach up to 1,600 dollars per 100 grams but still make it a widely sought after delicacy for the wealthy gourmet. Fortunately for the rest of the world who cannot spend perhaps a month’s salary on a tiny tin of real caviar, there’s the more reasonably priced roe which technically speaking is the same thing–fish eggs from other kinds of fish like salmon, herring and cod. Other sea creatures whose roe are also consumed include sea urchin and crab. Though the discriminating gourmet and Michelin-star awarded chef may frown on calling any other types of fish eggs as caviar, most do not mind this more lenient nomenclature. Consuming it sometimes makes a diner feel that he or she is tasting something very high class though it can actually just be a usual everyday ingredient in common cuisine.
  • 2. A restaurant has to be careful in crafting dishes with roe and calling it caviar since there is a level of expectation attached to it. However, it is pretty much understood that if “caviar” is a component in common cocktails or dishes in a restaurant other than an expensive fine dining restaurant, then most likely that is just roe. But that doesn’t mean it’s less delicious! Roe recipes are actually more varied because the ingredient is not at all expensive and as such lend itself to a lot of applications. Many countries have different ways of preparing and consuming it raw or cooked usually with very simple ingredients and procedure. Most coastal areas consume it fresh with a splash of lemon juice. It can also be salted and cured and consumed as a condiment or spread. Japan and Korea use a variety from different kinds of fish to make into sushi. When buying fresh roe, look for a bright orange color for the salmon variety. It should have a pleasant odor of the sea and not watery which indicates the individual eggs have been broken. It is sold as individual eggs for bigger fish species while others are very tiny and still come in the fishes’ ovarian membrane which may or may not be removed prior to preparation and consumption. Avoid soggy, specimens with an unpleasant off odor. Because it is highly perishable, try to use it right away or store in the freezer for only a month or two and in the refrigerator for only a couple days. Visit us @www.gourmetrecipe.com