Because you like Caviar

This caviar recipe is very easy to prepare and makes a beautiful presentation.
Lightly seasoned fresh crab and avocado pair wonderfully with high-quality osetra caviar like Black River caviar. The simplicity of the recipe allows the caviar to take center stage. Use as much caviar as your wallet allows!

Tower of caviar, crab and avocado

5 ounces of fresh dungeness crab
1/2 teaspoon finely chopped shallots
a pinch of paprika
3/4 teaspoon fresh lemon juice
1 large ripe avocado
sea ​​salt and freshly ground pepper to taste
4 ounces of Black River caviar

Carefully combine dungeness crab, shallots, paprika, half the lemon juice, and salt and pepper to taste in a small bowl. Cut the avocado in half, remove the pit and pour the pulp into a small bowl. Mash the avocado with a fork. Add the other half of the lemon juice to the mashed avocado and add salt and pepper to taste. To serve the towers, start with a flattened 3-inch pile of smashed avocado on each of four plates. Divide the crab into 4 portions and layer the crab on top of the avocado on each plate. Using a spoon, coat each layer of crab with a second mound of avocado and flatten. Finally, place 1 ounce of Black River caviar on top of each tower. Serve immediately. Caviar may help maintain cardiovascular health due to its rich omega-3 fatty acid content.

Caviar contains a wide range of vitamins and minerals. One serving of caviar supplies about an adult's daily requirement of vitamin B12. This richness in essential micronutrients helps in the metabolism of macronutrients and in maintaining immune health. The history of caviar is linked to that of the sturgeon , a fish that has populated rivers and seas for millions of years, thanks to its ability to adapt. Caspian Sea and Black Sea, in particular, are the areas which, with their richness in species, have led sturgeon roe to be a popular product in Russia, particularly appreciated by the Tsars. Consumed in living rooms across Europe, their great demand has exposed these fish to hundreds of years of uncontrolled fishing. Thus, sturgeons have been reported among the endangered fish species since the 1990s.

Food of Popes and noble families, caviar it has always been present in the Italian gastronomic culture. Considered a real delicacy, it is found in numerous artistic representations and is mentioned in recipe books from the 1400s. It seems that even Leonardo da Vinci was enraptured by sturgeon eggs , so much so that he gave them to Beatrice d'Este on the occasion of her wedding with Ludovico The Moor. Without going too far back in time, three native species were fished in the Po River until the Second World War. And it was only in the 1970s that some Italian families began to take an interest in breeding these age-old fish, with the aim of marketing not only their meat but also their eggs. From the 80s until today, Italian caviar has therefore made its way into world markets, so much so that it has earned first place in Europe and second in the world (following China). And we are not just talking about quantity, but about quality, as it is highly appreciated for its particular goodness. Thus, if our compatriots seem not yet aware of this primacy, we can proudly say that the food of the Czars today speaks Italian.

First of all, it is necessary to know that there are 27 species of sturgeon in the world from which the delicious black gold is extracted. Beluga , Oscietra — also known as Ossetra — and Sevruga are the best known and most delicious, some of which have become real brands. The classification of eggs follows four main parameters: size, consistency, color and taste. The set of these values ​​determines the differences between the species and the selections of the same variety of caviar, generally between 2 and 4. Oscietra , for example, is divided into Classic , Royal and Imperial . Another factor that determines the prestige of caviar is the years the sturgeon takes to produce eggs. On average it takes between ten and twelve, while for the Beluga it can even reach twenty. This is why, after albino caviar, it is considered the most valuable and holds the highest market value. But let's now see the most exclusive varieties of Italian caviar, with their characteristics of colour, size and taste.

The Beluga it is the rarest quality of caviar and the most intense to taste, preferably in purity. The only exception is to accompany it with refined bubbles. Produced from the Huso huso sturgeon, which can reach 8 meters in length, it takes 20 years before being extracted. The eggs of Calvisius they are large in size, with intense gray hues, while on the palate the taste is iodized, with delicate buttery notes.

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