CAVIAR

Caviar and Skin

2008-07-14T13:53:00.000-07:00

Indulge yourself for the best, and your skin will never be the same. In this busy world, true luxury sometimes seems pleasure beyond price.

Caviar skin treats, It maybe a culinary delicacy, but Angelina has clocked caviar's beauty advantage and is said to slather it over her skin for the ultimate in luxury skincare. Caviar-based products and body treatments, such as those from La Prairie, may cost mega-bucks but when anti-ageing benefits are in belief, there's clearly no price too high.

What makes caviar so special?

Extracting oil from one of the world's most expensive delicacies and incorporating it into skin cream gives life back to the skin cells because of the cellular consistency between skin and caviar. If you were to graft skin to skin, you would renew the skin. It's that simple.

Caviar, in its cellular structure, is strikingly similar to that of skin: 50 to 70 percent water, with a similar percentage breakdown of lipids, proteins and trace elements. It is very rich in vitamins A, D, B1, B2, B6 and micro-elements Co, Cu, P, Si, Zn as well as amino acids like glycine, lysine, histidine, arginine, asparagine. These ingredients intensify the processes inside the skin cells and at the same time slow down the aging process by moisturizing. Caviar extracts are a source of vitamins, nucleic acids, phospholipids and proteins. They are in themselves a source of marine DNA, a key element to skin cell regeneration.

The amino acids found in Caviar are substantial for the cell metabolism. Communication between the cells is supported and therefore the repair mechanisms positively affected. The skin is supported in its fight against ageing five times: Gaps of the keratin cells will become cemented, the barrier function of the skin get strengthened, the skin is lastingly provided with moisture, the cell metabolism is stimulated, skin damages are better repaired by the participation in the information system of the skin

Caviar extract is excellent for:
- Soothing and calming skin irritation and inflammation.
- Conditioning properties
- Cell metabolism and skin hydration.
- Re-mineralizing and fortifying activity.
- Moisturizing, regenerative, re-mineralizing skin protective virtues.
- Improving the state of dry and mature skin.
- Helping to restore suppleness, smoothness and activates the metabolism
- Improving the general aspect of the epidermis.
- Anti-stress and antipollution properties.
- Repairing (slows down mytosis) after UVB - photo-aging prevention.
- Healing ability: The skin repairs 20 % faster and 33 % better.
- Free radical scavenging activity is twice as more efficient than salicylic acid.

Caviar is a very luxurious anti-aging substance that is very easily oxidizable and therefore is best presented in glass cosmetic ampoules. Dermastir Caviar Ampoules promote cell regeneration and it is the most luxurious anti-age ingredient on the market. Recently caviar ampoules have also been used by up market hairdressers. They apply caviar cosmetic ampoules to the scalp for hair stimulation.

Dermastir Caviar Cosmetic Ampoules can be applied alone on the face or scalp without the need of mixing it with anything else. Otherwise it may also be added to your day or night cream to regenerate the skin or to your shampoo to stimulate the scalp. Since the Dermastir Caviar Ampoule is a concentrate it may be applied on the face or scalp once every three days since the ingredients remain present in the skin for up to 3 days

Red Lumpfish Caviar

2008-06-26T10:57:00.000-07:00

Red Lumpfish Caviar

Lumpfish caviar is an excellent alternative to pricier Caspian Sea varieties. This specialty caviar is a perfect addition to a gourmet meal; used as a substitute in recipes calling for the more traditional roes. It also makes a beautiful garnish, especially alongside sushi. Originally from Iceland, ours is from neighboring Sweden.

Size: 3.5 ounces

Price: $8.99

Bottarga (Grated)

2008-06-26T10:53:00.000-07:00

Bottarga (Grated)

Once referred to as "poor man's caviar", bottarga is the salted, pressed and dried roe of tuna. This specialty of southern Italy is harvested from the tuna, then salted and massaged by hand for several weeks. It is then pressed and sun- dried for up to two months. Bottarga has a salty flavor that reminds one instantly of the sea. This bottarga is pre-grated and sold in a 50g jar. While 50g may sound small, a little bottarga can go a long way. Sprinkle some over spaghetti and toss with olive oil and red pepper flakes for a delicious entree. Use your imagination - serve it as a bread topping, salad ingredient, or in rice dishes.

Size: 1.76 ounces

Price: $15.99

Sea & Salt (Bottarga Salt)

2008-06-26T10:48:00.001-07:00

Sea & Salt (Bottarga Salt)

Sea & Salt is a blend of high-quality Sicilian bottarga, grated from the whole roe, skillfully blended by Nicola DeLaurentiis of Casina Rossa, with citrus, sun-dried tomato, and a touch of cardamom. It is ideal on plain pici pasta with a touch of extra virgin olive oil or steamed cauliflower. Use for curing seafood and to enhance Caesar-style salad dressings.

Size: 3.5 ounces

Price: $ 19.99

Hackleback Sturgeon Caviar

2008-06-26T10:43:00.000-07:00

Hackleback Sturgeon Caviar

Hackleback Sturgeon is jet black, with a small, but firm eggs. Simple, with a pronounced nutty palate and just a suggestion of the sea. This is a great caviar to incorporate into dishes, as it has a smaller bead. Serves 2-4 people.

Pricing includes upgrade to Overnight shipping. No additional shipping charges will apply.
Monday delivery is not possible. Tuesday through Friday deliveries only- excluding holidays.
Please note that the "Create Your Own Gift Basket" option (item G151) is not available for this product.

* Caviar orders must be placed 24 hours in advance during the holiday season to ensure next day shipping. An order placed by Noon EST on Monday will ship on Tuesday.

Size: 2 ounces

Price: $79.99

American Golden Whitefish Caviar

2008-06-26T10:01:00.000-07:00

American Golden Whitefish Caviar

Indigenous to the Great Lakes area, this fish produces roe with small eggs, colored a soft, golden yellow. The individual eggs are crisp, with a mellow and slightly fruity flavor. Whitefish roe is an extremely affordable option when serving a sizable number of guests. Its mild flavor also makes it very appealing to those who might be unfamiliar with caviars. Serves 2-4 people.

Pricing includes upgrade to Overnight shipping. No additional shipping charges will apply.
Monday delivery is not possible. Tuesday through Friday deliveries only- excluding holidays.
Please note that the "Create Your Own Gift Basket" option (item G151) is not available for this product.

* Caviar orders must be placed 24 hours in advance during the holiday season to ensure next day shipping. An order placed by Noon EST on Monday will ship on Tuesday.

Size: 2 ounces

Price: $39.99

Beet and Saffron Whitefish Roe

2008-06-26T09:56:00.000-07:00

Beet and Saffron Whitefish Roe

Naturally flavored and colored, this brilliant ruby red roe has just a hint of flavor. Its vivid coloration makes it a natural for use as a garnish. It also adds a bit of color when blended into other dishes. For example, Red Deviled Eggs: blend the yolks of hard-boiled eggs with crème fraiche (or sour cream), a dash each of dry mustard powder and Tabasco sauce, freshly snipped chives and some Beet/Saffron Whitefish Roe. Spoon back into the whites of the eggs, and top with a dollop more of the roe. Substitute this roe in almost any recipe calling for red Tobiko. Serves 2 - 4 people.

Pricing includes upgrade to Overnight shipping. No additional shipping charges will apply.
Monday delivery is not possible. Tuesday through Friday deliveries only- excluding holidays.
Please note that the "Create Your Own Gift Basket" option (item G151) is not available for this product.

* Caviar orders must be placed 24 hours in advance during the holiday season to ensure next day shipping. An order placed by Noon EST on Monday will ship on Tuesday.

Size: 2 ounces

Price: $49.99

Truffled Whitefish (Truffled Tiger-Eye Whitefish Roe)

2008-06-26T09:51:00.000-07:00

Truffled Whitefish (Truffled Tiger-Eye Whitefish Roe)

Named after the gemstone, the roe is colored a deep, golden brown, using only natural vegetable juice. The color is perfectly complemented by the lush flavor and aroma of white truffle. This combination of caviar and truffle is not only the ultimate in luxury but also extremely affordable. This is the ideal topping for tiny new potatoes hollowed out and filled with crème fraiche and a topknot of Truffled Tiger Eye, or mixed into your favorite pasta dish. The rich, earthy flavor of this roe is also wonderful when paired with any white-fleshed fish such as bass, halibut, sturgeon, etc. Serves 2-4 people.

Pricing includes upgrade to Overnight shipping. No additional shipping charges will apply.
Monday delivery is not possible. Tuesday through Friday deliveries only- excluding holidays.
Please note that the "Create Your Own Gift Basket" option (item G151) is not available for this product.

* Caviar orders must be placed 24 hours in advance during the holiday season to ensure next day shipping. An order placed by Noon EST on Monday will ship on Tuesday.

Size: 2 ounces

Price: $49.99

Golden Pearl Salmon Caviar

2008-06-26T09:44:00.000-07:00

Golden Pearl Salmon Caviar

Deep orange with a big pop. This salmon roe is terrific, with each big egg like a tiny clear marble bursting with briny flavor. Serve as you would more expensive caviars, or as a beautiful and delicious garnish. Serves 2-4 people.

Pricing includes upgrade to Overnight shipping. No additional shipping charges will apply.
Monday delivery is not possible. Tuesday through Friday deliveries only- excluding holidays.
Please note that the "Create Your Own Gift Basket" option (item G151) is not available for this product.

* Caviar orders must be placed 24 hours in advance during the holiday season to ensure next day shipping. An order placed by Noon EST on Monday will ship on Tuesday.

Size: 6.5 ounces

Price: $64.99

Paddlefish Sturgeon Caviar

2008-06-26T09:35:00.000-07:00

Paddlefish Sturgeon Caviar

The spoonbill, also called the paddlefish, is a peculiar prehistoric fish that thrives in the waters of the Mississippi. It is a member of the sturgeon family, so its caviar is like that produced by the more famous Caspian Sea sturgeon, albeit at a much more affordable price. Paddlefish Sturgeon is steel grey with a small bead. It has a fresh seabreeze finish. Serves 2-4 people.

Pricing includes upgrade to Overnight shipping. No additional shipping charges will apply.
Monday delivery is not possible. Tuesday through Friday deliveries only- excluding holidays.
Please note that the "Create Your Own Gift Basket" option (item G151) is not available for this product.

* Caviar orders must be placed 24 hours in advance during the holiday season to ensure next day shipping. An order placed by Noon EST on Monday will ship on Tuesday.

Size: 2 ounces
Price: $79.99

Avruga Caviar

2008-06-26T09:19:00.000-07:00

Avruga Caviar - 120 Gram

In order to preserve the endangered sturgeon species, the Pescaviar Company offers us delicious caviar alternatives from roes of well-populated fish. Give Avruga Caviar from wild herring a try, and you'll discover its exquisite flavor. Avruga Caviar is a perfect substitute for recipes that call for salmon or sturgeon varieties. It can also lend originality to your salads or appetizers and enrich your pasta and fish dishes.

In its category, Pescaviar was awarded "Best Food Company of the Year" in 2000 by the Ministry for Agriculture, Fishing, and Food.

Price: $23.99

Handling and Serving Caviar

2008-02-26T08:30:00.000-08:00

Caviar roe is tender and fragile, so always be very gentle with it —lift while spooning out. If spreading, ease it softly with a teaspoon. Caviar should be served from a non-metal spoon. Caviar spoons are widely available in bone, tortoise shell and mother of pearl. Any metal, including silver, will impart a metallic flavor to the granules.

Salmon caviar has a large "grain" (egg size) and when used to decorate canapés, single grains can be set in place with the tip of a table knife. It's best to rinse Lumpfish, Whitefish, and Salmon caviars to prevent any color from running. Turn out caviar into a fine-mesh strainer. Rinse gently with cold tap water. Shake, then turn onto several layers of paper towels to absorb moisture. Then use as directed.

It is important when serving caviar that the jars are removed from the refrigerator 10 to 15 minutes before serving, and opened immediately before consumption.

The two most popular beverages with simple caviar are frozen vodka or a very dry Champagne or sparkling wine. A dry white wine also works well.

Caviar should not be cooked or it will toughen. If using it in a recipe, always add it toward the end of the preparation, or as a last-minute garnish.

Storing Caviar Safely

2008-02-26T08:08:00.000-08:00

Don't open caviar until needed. Cover and refrigerate any leftovers promptly and use within a day or two. If caviar is left in the tin, the surface should be smoothed and a sheet of plastic wrap should be pressed directly onto the surface before placing it back in the refrigerator. Turn the tin over each day so the oil reaches all of the eggs.

Refrigerate but never freeze! Freezing of caviar can be done but is not recommended. Freezing can toughen the caviar roe membrane and alter the flavor. If you feel you will not be able to consume your caviar within the three weeks recommended or you are not able to refrigerate it properly, freezing is an option. If you freeze your caviar you must thaw it slowly in your refrigerator over most of a day prior to serving.

In order to avoid having the berries burst, caviar must be refrigerated at 28 to 32 degrees Fahrenheit. This can be done either by putting the tin in the coldest part of the refrigerator, usually the meat shelf, or by placing the tin in a bowl and surrounding it with crushed ice. Fresh caviar can be stored in your refrigerator for 15-20 days (unopened). Consume caviar once it has been opened within 2-3 days. Unopened pasteurized caviar can be kept on the shelf for 6 months.

The Best Caviar

2008-02-25T11:58:00.001-08:00

For ages, caviar, which by definition is the salted roe of a large fish, has been considered a gourmet food and a delicacy for most people and continues to be so up to this day. In the early times, caviar was considered highly valuable and was a dainty choice of food enjoyed by royalty and the privileged few. It was also once served as an appetizer in the Old West. Its reputation of being highly valuable in the early days still continues up to now. Caviar is not one of the cheapest delights available in the market. But even if that is so, it does not stop gourmet food lovers from learning to enjoy them. You can get great deals on any type of caviar if you browse on the Internet. You will be amazed on the different varieties offered by online retailers from around the world and how you could find the freshest caviar from them.

The two main producers of caviar are Russia and Iran, along with the countries Turkmenistan, Kazakhstan, and Azerbaijan. Caviar production is mostly centered in the Caspian Sea and the major importers of caviar are the United States, Japan, UK, France, Belgium, Germany and Switzerland.

When purchasing caviar online, you need to properly scrutinize the source or the shop. Always remember that caviar is very perishable. You always have to be ensured of its freshness and get ones which are very close to its canning date. Therefore, you need to be close to the source or shop as possible so that you get only the fresh ones. Even though the caviar sold in the market is sealed properly to last a long time that does not necessarily mean that you are ensured of its freshness.

Caviar, like any other gourmet food, comes in different varieties. So it is also vital if you would know which variety you want before ordering it.

Almost everybody would like a store that treats them well. It would be a plus for the retailer if they do not have any cases of customer dissatisfaction. You need to read reviews and articles on the Internet or magazines relating to the company or store and see how they do with satisfying its customers' needs. You could also ask your peers if they have had experience with the retailer you are eyeing on.

You also need to find out whether that online store is always busy. It should not only sell caviar but other gourmet products, as well. A factor which makes that retailer busy is its ability to sell its products. If that store is constantly selling their stock, then there is no reason for their products to gather dust in their display areas or storage rooms. You are almost guaranteed that they would only sell the freshest. If that store practically has no time to sit around, then you can also be sure that they have a lot of satisfied customers. They surely have a way of gaining their customers' trust and retaining it.

Keep these tips in mind when browsing for caviar retailers. Remember you deserve the best so it is very important you find only the best among them.

What Is Caviar

2008-02-22T05:15:00.000-08:00

Caviar is the processed, salted roe of certain species of fish, most notably the sturgeon. It is commercially marketed worldwide as a delicacy and is eaten as a garnish or a spread; for example, with hors d'œuvres.

The word caviar entered English from Turkish, but there are various purported etymologies of the word. While some claim that it was the Turkish who first generated the word khavyar, some say it derives from the Persian word خاگ‌آور (Xâg-âvar), meaning "the roe-generator"; others say chav-jar, which means "cake of power", a reference to the ancient Persian practice of eating caviar in stick form as a kind of elixir.

In Persian, the word refers to both the sturgeon and its roe; in Russian, the word икра (ikra), "roe", is used. The Russian word malossol ("little salt") sometimes appears on caviar tins to show that the caviar is minimally salted; typically, caviar is 4% to 8% salt, with the better-brand varieties generally being less salted.

Contemporary black caviar is roe from sturgeon fished from the Caspian Sea by Azerbaijan, Iran, Russia and Kazakhstan. The highest prices paid are for the Beluga, Ossetra, and Sevruga varieties. (The large-grained Beluga caviar is from the Beluga sturgeon, a fish which is unrelated to the Beluga whale, a mammal.) The golden Sterlet caviar was once a favorite of czars, shahs, and emperors. Currently, the dwindling fishing yields consequent to overfishing and pollution have resulted in the creation of less costly, though popular, caviar-quality roe alternatives from the whitefish and the North Atlantic salmon.

The harvest and sale of black caviar have been banned in Russia since August 1, 2007. The ban extends for 10 years, but scientific research and the artificial breeding of black caviar fish are exempted.

In the early 1900s, Canada and the United States were the major caviar suppliers to Europe; they harvested roe from the lake sturgeon in the North American midwest, and from the Shortnose sturgeon and the Atlantic sturgeon spawning in the rivers of the Eastern coast of the United States. Today, however, the Shortnose sturgeon is rated Vulnerable in the IUCN Red List of endangered species and rated Endangered per the U.S. Endangered Species Act.

In Spain a fish farm called Caviar de Riofrio has begun to produce organic caviar. The company raises sturgeon in such a way that it has earned organic certification by CITES. Current aquaculture of sturgeon is an economically viable means of sustainable, commercial caviar production, especially in Spain, France, Uruguay, and California. Hackleback caviar is a popular, inexpensive product of this industry. Paddlefish, a sturgeon cousin, is also farmed in increasing numbers.

Recently, the amount of allowed wild fish harvesting has been decreased, consequently increasing caviar prices. In September 2005, the United States Fish and Wildlife Service banned the import of Caspian Sea Beluga caviar, to protect the endangered Beluga sturgeon; a month later, the ban included Beluga caviar from the entire Black Sea basin. In January 2006, CITES, the convention for trade in endangered species, announced they were "unable to approve the [caviar] export quotas" for 2006 from wild fish stocks. In January 2007, this ban was partly lifted, allowing the sale of 96 tons of caviar, 15% below the official 2005 level.

Caviar is traditionally served with horn, wood, gold, nacre, or plastic utensils. Commercial caviar production normally needs stunning the fish (usually by clubbing its head) and extracting the ovaries; some commercial fish farmers are experimenting with surgically removing roe from living sturgeon, allowing the females to continue producing more roe during their lives.

In Scandinavia, a significantly cheaper version of caviar, made from smoked cod roe, is sold in tubes as a sandwich filling. Black and red colored lumpsucker caviars are sold in small glass jars to make a tasty and cheap replacement for sturgeon caviar. Caviars from the burbot, the vendace, and the common whitefish are available in Finland, in their natural form, as an alternative to sturgeon caviar. Some gourmets regard burbot caviar as a delicacy outranking Beluga caviar in taste and flavour[citation needed], at a fraction of the price. The retail price of burbot caviar in Finland is about 30 €/kg.[citation needed]. When sold outside Scandinavia in stores such as IKEA's Swedish food market, the product is referred to as creamed smoked roe.

In the vegetarian foodstuffs market, Algae-based imitation caviar is produced and sold as a caviar alternative.

Given its high price in the West, caviar is synonymous with luxury and wealth. In Russia and other Eastern European cultures, though still expensive, caviar is commonly served at holiday feasts, weddings, and other festive occasions. Sturgeon-derived caviar is generally not eaten by Jews who keep kosher, because sturgeon lacks scales and thus is not considered kosher; however, this does not apply to every roe-yielding fish species. In Islam all sea or river animals such as fish are lawful and halal which applies to the sturgeon as well as its caviar (depending on which school of practice). In Hong Kong and Japan, caviar may be found on sushi and is often very affordable.