Types of Caviar

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:

• Beluga Caviar
• Baikal Caviar
• Kaluga Caviar
• Asetra Caviar

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.