Caviar, the Finest of Preserved Foods

Caviar, a delicacy made from the roe of Sturgeon and other prized fish.  Aristotle and his peers savored its delicate flavor.  During the Roman Empire, the fourth century B.C.E. "trumpets heralded the arrival of caviar to the table, it was presented with garlands of flowers".  The history of caviars is long and colorful and is still among the finest of preserved foods craved for the exquisite sensual taste. 

   The major sturgeon species used to produce imported caviar and some domestic caviars today are beluga, osetra and sevruga.  The reason caviar is so expensive is directly related to the size and age a sturgeon must reach before developing the valuable roe.  Beluga caviar ranges in color from steel gray to dark gray, up to a ton at twenty years old and has the largest eggs.  Osetra caviar is a brownish color with a gold tinge with a rich nutty flavor, grows ten feet long and 500 pounds and matures from twelve to fifteen years of age.  Sevruga caviar has small dark brown berries with a strong flavor, grows to seven feet and 150 pounds in eight to ten years of age.

American caviars are from sturgeon and a variety of fish types, many are related to the sturgeon.  Paddlefish, a relative of sturgeon, with a roe similar to sevruga caviar.  Salmon, trout and whitefish also produce a caviar with distinctive qualities and colors with many uses for canapes and appetizers.  Then there is Tobiko, flying fish roe, in orange, red, golden, Wasabi green or black, used extensively in sushi bars and Asian restaurants.

The farmed sturgeon caviar is gaining in availability and has a quality that matches the finest wild sturgeon caviars.  Farm raising sturgeon in Europe, Isreal, California and Florida has taken the pressure off the imported types.  This sustainable aquaculture practice is gaining in popularity due to the environment friendly nature for the sturgeon and its quality is comparable to the finest osetra caviar. 

Serving caviar needs no special accompaniments.  Caviar service utensils add to a refined presentation.  It is oftened served in iced containers or mother of pearl bowls, with bone or mother of pearl spoons to avoid the flavor exchange that occurs with metal spoons.  Blinis or toast points are often served as a base for a caviar canape' , with a dollop of creme fraiche .  For the beginner eating a stronger flavored caviar, a few drops of fresh squeezed lemon juices adds to the flavor. 

We Import and sell only caviars approved by Convention of International and Endangered Species (CITES),  US Customs, FDA and is confirmed and documented to be derived from legally acquired sturgeon.

Please review our shipping policy for minimum order and shipping costs.

 Here at Chef Services Inc. we encourage you to enjoy the exquisite flavor of caviar by offering a wide variety to fit your dining needs. 

BonApetit'

Chef Norman Ruhe Jr. CEC, CCE

Director-Chef

Chef Services Inc.