Party

4oz $60

Paddlefish and Herring Caviar Classic caviar service is simple and ele- gant. Keep caviar refrigerated until ready to serve. Ideally nestle the entire open tin or jar in a bed of crushed ice, with the lid European Trout (6) alongside. This is not only attractive, but 50g $19.99 also informative to your guests. Accom- 100g $34.99 pany caviar with fresh toast points, with or without butter, , or potatoes. Per- haps a touch of crème fraiche, but noth-

The smaller grained orange eggs of the Trout are ing more to mask the intense and be- Caviar is the processed, salted of certain about half the size of Salmon eggs. With a firm witching experience of eating caviar texture, the taste is mildly sweet, with a delicate species of fish, most notably the ("Black Caviar") and the salmon ("Red Cavi- smoky flavour. This roe comes from freshwater What Are The Traditional Condiments Trout caught in smaller inland lakes in France ar"). It is commercially marketed worldwide and Germany. Trout Caviar is very versatile and Served With Caviar? as a delicacy and is eaten as a garnish or a its subtle and fresh flavour works well eaten on it The traditional condiments are hard spread; for example, with hors d'oeuvres. own or as part of an appetizer. boiled egg yolks, egg whites, chives, sour Classic caviar comes primarily from Iran or cream, capers, and red onions. However, Russia, harvested by commercial fishermen North American Salmon caviar connoisseurs insist that any ingre- working in the Caspian Sea. dient that alter the taste and distract from 4oz- $24.99 the pure flavour of Sturgeon caviar How Caviar Is Made? 7oz- $35.99 should not be used and that these condi- Once the female fish are caught, the next ments should be saved for other less ex- steps follow quickly: the Sturgeon is taken to a nearby processing centre. The ovaries of Often referred to as “Red Caviar,” Salmon Cavi- pensive grades of caviar only. the fish are beaten to loosen the eggs, which ar is prized for its larger, firmer bead and juicy are then freed from fat and membrane by be- sweetness. Its naturally orange-red coloured Nutritional Value of Sturgeon Caviar (Per ing passed through a sieve. The liquid is eggs have a strong Salmon, yolky flavour and a 100g) Calories: 270 Protein: 25.3 g pressed off, and the eggs are mildly salted delightful pop in the mouth. This wild Salmon and sealed in small tins or kegs. Caviar is the product of the clean, cold waters of Fat: 17 g Cholesterol: 440 mg the Pacific Northwest and Alaska. Salmon Cavi- Sodium: 1,700 mg Phosphorus: 330 mg ar can be used raw or as an ingredient cooked in Potassium: 164 mg Calcium: 51 mg many dishes. With remarkably high levels of Sugar: 4 g omega 3s (EPA and DHA), Salmon Caviar is a uniquely nutritious food.

150 Carline Street South Waterloo, Ontario, Canada Nov 2014 www.VINCENZOSonline.com Russian Beluga Russian Asetra Caviar Canadian Northern Sturgean(5) (3) Divine (2) 10g $75 28g $175 28g $99

Beluga is the largest and rarest of the The Osetra Sturgeon has the widest variety of Certified organic caviar recognized as sustaina- and the only specie that is exclusively carnivo- eggs in terms of size, colour, and taste. The av- ble by Ocean Wise™ and recommended 'Green' rous. It can measure up to 6 meters or 20 feet in erage mature fish grows to 4 feet and weighs BEST CHOICE by SeaChoice and Seafood length and live for more than one hundred years. between 50-200 pounds. The Osetra starts pro- Watch®. World class white sturgeon roe with a ducing eggs from the age of 12. Its medium touch less salt. Dark glossy pearls that are gener- ously sized and firm on the palette are guaran- The Beluga Sturgeon can take up to 25 years to sized eggs range in colour from dark brown to golden yellow. Osetra has a unique nutty, slight- teed to delight with their smooth buttery texture reach maturity. The fish harvested for caviar and faint suggestion of ocean spray. can reach up to 2,000 pounds (900 kg). The ly fruity flavour that many consider the best tast- eggs themselves are the largest among the Stur- ing Sturgeon of all. geon family, and range in colour from dark gray (almost black) to light gray. This particular cavi- ar has a very distinctive rich, creamy flavour with a delicate texture. Isreali Asetra Caviar Canadian Sturgeon Black “Karat” (2) Caviar (4) 28g $125 10g $35 50g $175 28g $80 Russian Imperial 50g $125 Sturgean(5) 10g $75 Sarat Caviar is produced by “Caviar Galilee”, 28g $200 Atlanic Sturgeon are among the oldest fish spe- one of the longest running fish farms in Israel. cies in the world. Native to North America, its The Russian Osetra fingerlings, which are im- range extends from New Brunswick, Canada to ported to the farm directly from the Caspian the eastern coast of Florida. The fish can reach Imperial or “Golden” caviar is a rare variety Sea, are raised in conditions that are most simi- sixty years of age, fifteen feet in length and over which used to be exclusively reserved for the lar to natural conditions, enabling the quality of eight hundred pounds in weight. The Canadian czars of Russia. It is produced from the most ma- world known and prized elite caviar. The deli- Sturgeon Caviar is the product of wild Atlantic ture Ocetra Sturgeon. At that point, the eggs cious taste, freshness and high quality of genu- sturgeon commercially fished in a small well change to a pale golden colour and the flavour ine Russian Osetra Caviar make Karat Caviar a regulated fishery on Saint John River. The small becomes smooth, creamy, and pure delight. Delectably fresh and fruity, this to medium sized grains can range in colour from delicate. With its medium sized grains and firm caviar ranges in color from light brown to dark jet black to amber brown. This caviar is appreci- texture, Imperial Caviar is the connoisseur’s fa- brown, its firm grain is pleasing and juicy, with ated for its full bodied flavour vourite caviar for its excellent taste and quality. a distinctive nutty taste that inspires fierce loy- alties. The quality, taste and texture of this sus- tainably produced caviar will truly astound you.