Recipies with osetra caviar
|Chilled Purée of English Pea Soup with Crème Fraîche and Caviar||Easy||57.2||Saveurs du Monde|
|Kennebunkport Lobster on Mango Salsa with Golden Osetra Caviar and Lobster Mayonnaise||Easy||94.1||Chardonnay||Saveurs du Monde|
* This information is for illustrative purposes only. Your cooking techniques and products used can significantly change the nutritional values of your recipe.
All about caviar > Osetra Caviar
The smaller, even eggs are brown, sometimes tending towards gold, with a fruity nutty flavor and a firmer "shell" than that of Beluga, providing a more distinct texture in the mouth. The sub-category Karaburun (Imperial) has almost the same characteristics with a color that varies from yellowish-brown to golden. The color can vary considerably. The individual eggs are firmer than Beluga. Five to twenty kilograms are collected from each female.
Origin: Iran, Russia, Kazakhstan, Azerbaijan
Color of the caviar: a wide spectrum, from dark green to gold and amber and all shades of dark brown.
Appearance: shiny, translucent medium-sized (3 mm) eggs of a solid color.
Odor: typical fresh briny caviar scent; slightly buttery, intense and pleasant.
Texture: soft, unctuous and slightly fatty; the individual grains are distinct and roll on the palate.
Flavor: delicate, lightly salted, mild, pleasant, long-lasting fish notes, nutty, slightly buttery flavor, with no bitterness, acidity or metallic flavors. .