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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

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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 Party Caviar 210g $100 120g $60 #8 Canadian Black Sturgeon Caviar 50g $59.99 Classic caviar service is simple and ele- 125g $129.00 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 also informative to your guests. Accom- 50g $15 100g 25 pany caviar with fresh toast points, with or without butter, blini, 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 roe of certain about half the size of Salmon eggs. With a firm witching experience of eating caviar species of fish, most notably the Sturgeon texture, the taste is mildly sweet, with a delicate ("Black Caviar") and the salmon ("Red Cavi- smoky flavour. This roe comes from freshwater What Are The Traditional Condiments ar"). It is commercially marketed worldwide Trout caught in smaller inland lakes in France Served With Caviar? as a delicacy and is eaten as a garnish or a and Germany. Trout Caviar is very versatile and The traditional condiments are hard spread; for example, with hors d'oeuvres. its subtle and fresh flavour works well eaten on it 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 caviar connoisseurs insist that any ingre- working in the Caspian Sea. North American Salmon dient that alter the taste and distract from How Caviar Is Made? 4oz $25 7oz $35.99 the pure flavour of Sturgeon caviar 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 pensive grades of caviar only. the fish are beaten to loosen the eggs, which Often referred to as “Red Caviar,” Salmon Cavi- ar is prized for its larger, firmer bead and juicy are then freed from fat and membrane by be- Nutritional Value of Sturgeon Caviar (Per ing passed through a sieve. The liquid is sweetness. Its naturally orange-red coloured 100g) eggs have a strong Salmon, yolky flavour and a Calories: 270 Protein: 25.3 g pressed off, and the eggs are mildly salted delightful pop in the mouth. This wild Salmon Fat: 17 g Cholesterol: 440 mg and sealed in small tins or kegs. Caviar is the product of the clean, cold waters of Sodium: 1,700 mg Phosphorus: 330 mg the Pacific Northwest and Alaska. Salmon Cavi- Potassium: 164 mg Calcium: 51 mg ar can be used raw or as an ingredient cooked in Sugar: 4 g many dishes. With remarkably high levels of omega 3s (EPA and DHA), Salmon Caviar is a uniquely nutritious food. 150 Carline Street South Waterloo, Ontario, Canada Oct 2015 www.VINCENZOSonline.com Russian Beluga Russian Osetra Caviar Black Pearl Osetra (7) Sturgeon(1) (3) 10g $80 10g $160 28g $375 10g $75 28g $175 Beluga is the largest and rarest of the Sturgeons The Osetra Sturgeon has the widest variety of eggs in and the only specie that is exclusively carnivo- terms of size, colour, and taste. The average mature fish rous. It can measure up to 6 meters or 20 feet in grows to 4 feet and weighs between 50-200 pounds. The length and live for more than one hundred years. Osetra starts producing eggs from the age of 12. Its medi- um sized eggs range in colour from dark brown to golden yellow. Osetra has a unique nutty, slightly fruity flavour The Beluga Sturgeon can take up to 25 years to that many consider the best tasting Sturgeon of all. reach maturity. The fish harvested for caviar can reach up to 2,000 pounds (900 kg). The eggs themselves are the largest among the Stur- Italian Siberian geon family, and range in colour from dark gray Sturgeon Caviar( 4 ) (almost black) to light gray. This particular cavi- 28g $80 50g $120 ar has a very distinctive rich, creamy flavour with a delicate texture. Siberian Sturgeon Caviar is known to have medium sized glistening grains with their melt-in-your-mouth silkiness come to us from Siberian Sturgeon, farm-raised in Italy under conditions identical to their native waters. Black in colour, with perfect salinity and maturation of the eggs, this caviar’s delicate taste makes it special and sim- Russian Imperial ilar in every way to the most exquisite Osetra; so as to Sturgeon(2) satisfy the palate of the most demanding connoisseur. Canadian Sturgeon Black This caviar has one of the best values in the caviar mar- 10g $80 28g $175 Caviar (6) ket, known to have the taste and texture similar to Osetra Product of Canada 10g caviar but for half the price. 50g $299 $35 28g $80 50g $125 Canadian Northern Imperial or “Golden” caviar is a rare variety Divine (5) Atlanic Sturgeon are among the oldest fish spe- which used to be exclusively reserved for the 28g $125 czars of Russia. It is produced from the most ma- cies in the world. Native to North America, its ture Ocetra Sturgeon. At that point, the eggs range extends from New Brunswick, Canada to change to a pale golden colour and the flavour the eastern coast of Florida. The fish can reach Certified organic caviar recognized as sustaina- sixty years of age, fifteen feet in length and over becomes smooth, creamy, and ble by Ocean Wise™ and recommended 'Green' delicate. With its medium sized grains and firm eight hundred pounds in weight. The Canadian BEST CHOICE by SeaChoice and Seafood Sturgeon Caviar is the product of wild Atlantic texture, Imperial Caviar is the connoisseur’s fa- Watch®. World class white sturgeon roe with a vourite caviar for its excellent taste and quality. sturgeon commercially fished in a small well touch less salt. Dark glossy pearls that are gen- regulated fishery on Saint John River. The small erously sized and firm on the palette are guaran- to medium sized grains can range in colour from teed to delight with their smooth buttery texture jet black to amber brown. This caviar is appreci- and faint suggestion of ocean spray. ated for its full bodied flavour .
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