Welcome to Montecito Caviar!

About Caviar


Consumers Of Caviar

America is one of the world’s largest consumer of caviar along with France and Russia. Petrossian, located in Paris is the most successful caviar brand in the world. Large number of Europe’s production is harvested from imported Russian Siberian sturgeons. A new growing domestic caviar market is emerging with quality which competes with the rest of the world’s best caviars. Large number of consumers are surprised at the prized rare sturgeons roe flavor from American harvesters. Farmed caviar is proving to be one of the most important sources of sustainable caviar for people who adore rare delicacies. More American fish farms in Florida to California are producing greater supplies to a traditionally scarce quality driven caviar market. In the 1970’s, Russians experimented with Faux caviar that included ingredients such as soya bean, vegetable fats, fish oil, hens’ eggs, preservatives and stabilizers that were formed into caviar shaped blobs. These early efforts of sustainability were disappointing.

 

Flavors From Best Regions Of The World

Quality of taste is subjective, whether rich or subtle, palate can vary from one individual to another. Additionally, caviars from the same environment such as the Caspian sea can differ in flavor also. Iranian caviar is harvested from sturgeons which live in basin like area of the sea that is the deepest, coolest and cleanest part of the Caspian. Unlike Russian caviar which comes from different roes of the same species, Iranian caviar comes from only one fish. Iranian caviars have firmer eggs which look better without exuding oil since the sturgeon is caught approximately two miles from shore compared to Russian sturgeon being caught in shallow near shore waters with hooks. Sturgeons caught while swimming up river to spawn tend to be more mature containing firmer and larger eggs. Unprocessed fresh sturgeon eggs have a bland soapy taste, salt is added to enhance its flavor in addition to being used as a preservative. In blind taste tests, nearly all persons selected a different roe as their best, in many instances it is the less expensive varieties.

 

Ingredients That Pair With Caviar

Traditionally, containers are blue in color for beluga (Huso huso) roe, yellow for oscetra, osetr, osetra, oscietre or assetre (Acipenser persicus, Acipenser gueldenstaedtii, Acipenser Guldenstut, Acipenser Nudiventris) and red for sevruga (Acipenser Stellatus). Today, with numerous farms as well as many other producers using their own packaging and labels, colors are not always an indication. Best quality caviars are recommended to be savored with few other outside ingredients. However, caviar can still be enjoyed when properly paired. When cooking, garnishing, and spreading in bold dishes, caviar substitutes such as reformed herring are best and common practice among chefs and restaurants.

 

Recommendations For Caviar

Do not overwhelm the caviar, limit and use less of the other ingredient(s). Some classic favorites are buttery scrambled eggs, oysters gently warmed in cream, Crème fraîche, blinis, and plain toast. Additionally, foods such as salmon, lobster, scallops or crab, either raw or cooked add a slight taste of sweetness to caviar. Adding sour cream will help cut the saltiness of the eggs.

Generally, brut champagnes are preferred by most. Russians tend to choose sweeter wines and champagnes. No oak Chablis, Soave and Frascati dry white wines make a savory combination. For German wine lovers, well aged Riesling pairs well. Vodka is often used, specially by Russians to accompany quality caviars. Clean cut vodkas cleanses the palate for a renewed experience in between, a plus when consuming a variety of different caviars and pairings.