Types of Caviar
Types of Longino Caviar
Caviar is a fine food that is produced from the eggs of several species of fish, including sturgeon. This food is highly valued for its delicate flavor and soft, buttery texture. There are different types of caviar, each with its own distinctive characteristics. In this article, we will explore the various types of Longino caviar available, their characteristics, and how to choose the best caviar for your needs.
The varieties of Longino caviar are:
Caviar has always been considered the most precious and exclusive food that can be found in the market, synonymous with luxury, privilege and refinement.
For us at Longino & Cardenal then, it holds even more special importance because our history of "rarity and preciousness" really begins, more than 30 years ago, with the import of fresh caviar from Iran and its distribution in our country.
Beluga and Baikal Caviar
Beluga caviar is the most prized and one of the rarest in the world. It comes from the only carnivorous sturgeon and also the largest of all, the Huso Huso that can reach 9 meters in length and exceed a ton in weight. The eggs with gray highlights and hues are characterized by a coarse grain (3.5 mm) and a very silky texture that will explode on the palate in a very delicate way.
The reason it is so valuable, in addition to the limited availability of Huso Huso, also stems from the fact that the sturgeon reaches maturity at about 20 years of age, when the female will begin to lay her first eggs. Precisely because of its delicacy and value, our advice is to enjoy the caviar with a mother-of-pearl spoon in total purity, without the addition of other ingredients.
Baikal caviar comes from the Baeri, a medium-sized sturgeon that reaches adulthood between its fifth and sixth year of life, a time when the female begins to lay eggs. Baikal is a small caviar with a diameter between 2.5-2.7 mm and is dark in color, tending almost to black and a very delicate grain.
The flavor of Baikal caviar is intense and rich, with nutty notes and a sweet aftertaste. This caviar can be used to prepare the renowned cold noodles with chives and caviar. Thanks to its intense flavor and smooth texture, Baikal caviar can add a touch of luxury and elegance to a simple pasta dish, enhancing its taste and transforming it into a classy gourmet first course.
Kaluga Amur and Asetra Caviar
Kaluga-Amur caviar is a recent cross between two sturgeons with a long tradition: the female Huso Dauricus and the male Acipenser Schrenkii, both typical of the waters of the Amur River on the China-Russia border. This is a much sought-after caviar: this sturgeon begins to give caviar between the ages of 10-15 years, the time when the female begins to lay eggs. The larger eggs compared to other types reach up to 2.9-3.2 mm in diameter and are characterized by beautiful green and golden hues. The complex, almost mineral-like taste makes it the favorite Caviar of Chefs.
The eggs of Kaluga Amur Caviar are among the largest of all caviar varieties; the color of the eggs is an aesthetically pleasing light green, while the texture is soft and creamy. The flavor of Kaluga Amur caviar is sweet and buttery with a slightly salty, lingering aftertaste. Due to its unique characteristics, Kaluga Amur caviar is considered a delicacy in the kitchen and is often used to be served with blinis as an appetizer or laid on toasted bread with creme fraiche and red prawn.
Asetra Caviar comes from Acipenser Gueldenstaedtti, a medium-sized sturgeon that reaches its adult age between 15 and 20 years. It is considered the finest caviar for 2 main reasons: from a taste point of view, it is more sophisticated, with the distinctive nutty aroma, and from a texture point of view, it has a thicker and crispier texture. The eggs are medium to large in size 2.7-3.0 mm and are immediately recognizable by their brown and gold color, with amber hues.
Asetra caviar, also known as Ossetra, is prized for its delicate flavor and crunchy texture. Due to its characteristics , Asetra caviar is used in cooking for bread croutons with butter and yuzu juice for a truly unforgettable gourmet dish.
How to recognize real caviar
When it comes to luxury delicacies, caviar often stands out as one of the most sought-after treats. Caviar is renowned for its exquisite taste, delicate texture, and high price tag. However, with its popularity, the market has seen an influx of products claiming to be caviar but are actually fish roe or lower-quality substitutes. While caviar and fish roe may appear similar at first glance, they differ in terms of the fish species, flavor, texture, and overall culinary experience. Caviar exclusively refers to the eggs of sturgeon, while fish roe encompasses the eggs of other fish species such as salmon, trout, or lumpfish.
To distinguish authentic caviar from substitutes, you should consider several key factors. Authentic caviar exhibits a uniform appearance, with eggs that are plump, firm, and glossy. They should not be crushed or mushy. The color may vary depending on the caviar type, but it should be consistent within the batch. When gently rolled between your tongue and palate, authentic caviar will have a delicate and distinct pop. The eggs should maintain their shape and not disintegrate easily. Authentic caviar showcases a refined and luxurious taste, often described as buttery, briny, and with a hint of oceanic sweetness. It should have a lingering flavor that develops gradually.
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Longino & Cardenal
Longino & Cardenal stands today as one of Italy's leading "food globetrotters." With passion and courage it carries out a continuous search for the best raw materials, often little known to most, in order to meet the new trends in consumer behavior that seek excellent products proposed in innovative forms. Delivery of products is expected in 48/72 hours from the order if the product is already in stock. All our deliveries use specialized, refrigerated couriers.