caviar
November 25, 2009 by Food-Critic
Filed under Food
If you are buying caviar you will want to know if you are buying the best. There are three main types of caviar coming from three different sturgeons. Beluga is the most expensive. It is also the rarest. Osetra ranges in color from yellowish gray to dark brown. Gold Osetra is considered the rarest. It is known for its stronger flavor. Sevruga is the smallest and the briniest in flavor. It is also abundant, that is why it is not as expensive as the first two.
Caviar is expensive so it would do well to learn everything about the different grades. Buy from a trusted distributor, never from the supermarket. Caviar is extremely perishable. Once the can is opened it will only be good for about three days. It is best to buy only as much as can be finished.
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