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Butler Academy – Caviar Service

By Butler Academy



WHAT IS CAVIAR?

 

Answer: Caviar is fish roe or eggs, sieved to remove fatty tissues and membrane, and lightly salted with non-iodized salt. This is an old preserving and curing method that is still effective today.

 

Of course, all female fish lay eggs to reproduce, so they all have roe. However, not all fish roe is suitable for nor considered to be caviar. By most definitions and to a purist, true caviar comes from the sturgeon and the sturgeon alone.

 

The sturgeon is a saltwater anadromous fish (meaning it moves to freshwater to spawn), which makes its home in the Black and Caspian Seas between Europe and Asia, and also the Pacific Northwest and Southern Atlantic coasts of the United States.

 

The sturgeon can grow to over 3,000 pounds, but usually averages about 60 pounds. The flesh of the fish, as well as its prized eggs, is quite delicious.

 

The most prized caviar comes from the Beluga, Osetra, and Sevruga varieties of Sturgeon. Nowadays you will also find caviar from other fish varieties, including salmon, lumpfish and tuna, as well as in different forms.

 

Ok, we all should know that caviar is the generic term for the roe of the Sturgeon fish who live in the Caspian Sea which is bordered by Iran and Russia. The Sturgeon is under constant threat of possible extinction through over fishing as it is the pregnant females who are harvested. How can there be fresh new stock when the eggs are so sought after – a fishy Catch-22. They are mature at around 20 years!

 

The end result, of course is rocketing prices, and a massive black market of smugglers and counterfeit caviar [sic]. Add to that the general poverty and political uncertainty of this area of the world and it’s a worrying recipe.

 

The word caviar is over-used (of course) and we’ve all seen poor imitations on our supermarket shelves: Paddlefish Caviar, American Caviar and the like. That’s not to say that these are not tasty fish roe, they are ( especially Salmon Roe in our opinion) but the eggs of the sturgeon are on a different taste level. Much as a vintage champagne such as a Dom Perignon is to the standard non-vintage, blended regular Moet & Chandon

 

Caviar is served with – chopped egg white, chopped egg yolk, creme friache, chopped red onion and parseley on a blini or melba toast! Cheers! www.butleracademy.co.za  TRUE ART OF BUTLER SERVICE!


One Response

  1. El-marie says:

    We had our caviar and cigar training today, what a learning experience it was for me as I had never even tried to taste caviar before. But the way Mr. Cross made it was superb!!

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