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How is caviar cooked and how does it taste?

Caviar is made from the roe of different breeds of Sturgeon. The eggs obtained are a hybrid of attributes as their shape, size, texture, and taste depend majorly on the species. The eggs are unique, and so is the taste that becomes your preference. Caviar is considered the most admired delicacy and is best consumed as a garnish or a spread. Also known as fish roe, the dish is known for its salty taste that feels mesmerizing. It is served cold and tastes like ocean water. When consumed soft and fresh, it possesses a vibrant butterfly flavor that comes with a pronounced intensity. Let us dive deep into the reason for such a profound taste when eaten raw and when cooked!

Why is there such a profound taste?

As mentioned before, true caviar comes only from the Sturgeon, so when asking about the taste of caviar, the precise answer would be to describe the taste of sturgeon caviar. This caviar is also known as Black Caviar. The two main ingredients involved here are fish roe and salt. Roe is not smelly but fresh like a cool sea breeze. Roe highlights the fresh part of the aroma and is like a soft gelatin orb that pops in your mouth. The watery-fish feeling at first is the extract from the rivers where the sturgeon live. Now comes the addition of the salt, which can range from low to medium to high in concentration. Neither too smelly nor too salty, the pleasant taste of the fish egg product is simply aesthetic and makes taste delightful. But will their flavor and texture be seductive enough when caviar is cooked and not eaten raw?

Does caviar taste good when cooked?

Many of us have heard about the rarest of these delicacies, but very few have tried it. Having caviar turns out to be a costly day out! This is so because of a fine blend of taste that the culinary brings onto the table. The taste measures vary the breed that goes with your destination, so the texture, taste, and manner of consumption also change subtly. On the one hand, where the taste and texture might not vary much, the way of consumption changes drastically on the other. How is caviar eaten? Is it raw or cooked?

Caviar is never cooked, it is cured instead

Caviar is never cooked but is cured. This is a form of preservation that does add a little flavor to the caviar and allows it to be stored for longer. The true caviar is served and eaten raw even though roe is cooked. Soft and fresh when eaten raw, caviar features a profound savor that is is a staple in your palette. Have it plain and feel the blend of aesthetic taste with surmounting flavors. 

Does caviar bring health benefits?

Caviar adds briny flavors and brings significant health benefits that make it admirable for food lovers. Caviar in the menu describes a luscious dinner buffet with people more than happy to welcome potentially healthy dishes! Some of the significant health benefits of caviar have been listed below!

Main source of omega-3 fatty acids

  • Filled with B12
  • Rich in selenium
  • Contains other essential vitamins and minerals

Contact Titaitalia-The home to exquisite caviar varieties

Contact Titaitalia and suffice your craving for rich variety caviar extracted mainly from the Siberian Sturgeon. The traditional caviar boasts a strong character and is very versatile in the kitchen. It pairs nicely with potatoes, sour cream, crème Fraiche, soft bread, or in the most traditional Russian way, with blinis. We would suggest you pair it with Brut champagnes, dry white, mineral-driven wines, and vodka. Have more taste-oriented authentic choices to serve your palette the next time you are on the table for lunch!

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