Caviare or Caviar is the roe from the huge sturgeon fish that is found in the Caspian sea. It is usually black in color and often associated with gourmet dish. From what I read from wikipedia, the caviar of the sturgeon is the most expensive. Currently, dwindling fishing yields as a result of overfishing and pollution have resulted in the creation of less costly, though popular, caviar-quality roe alternatives from the whitefish and the North Atlantic salmon. The harvest and sale of black caviar (other than for use in scientific research) was banned in Russia in 2007 but resumed in 2010, limited to 150 kg (330 lbs).
There are four different types of true caviare. Beluga is the largest member of the sturgeon family, and the eggs are a pearly-grey color. Oscietra comes from a smaller sturgeon, and the eggs have a golden tinge. Sevruga is less expensive than other types, as it produces eggs at a much younger age. Salmon roe, from the red salmon, has large, translucent pinky-orange eggs.
Other popular and much less expensive types of roe include lumpfish caviar (tiny, hard, artificially coloured black or red eggs), whitefish caviar (also called American Golden) with its small yellow-gold eggs and salmon or red caviar (medium-size, pale orange to deep red eggs). Carp caviar is becoming increasingly popular in the United States due to carp’s ability to lay millions of eggs a year, which makes it abundant and cheap.
I’m using the black lumpfish roe in this eggs with caviare recipe. This dish is a traditional Ukrainian dish. It is used on top of eggs as garnish. It’s like deviled eggs top with caviare. The roes are pretty salty, but it paired well with the eggs. Do I like it ? I’m a kind of person who eats pretty much everything and anything. I like roe and so, yes, I like this dish 🙂
- 6 eggs, hard-boiled and halved, lengthways
- 4 spring onions, very finely sliced
- 2 Tbsp mayonnaise
- ½ tsp Dijon mustard
- 2 Tbsp caviare or black lumpfish roe
- Salt and freshly ground black pepper
- Small sprigs of dill, to garnish
- Remove the yolks from the halved eggs. Mash the yolks to a smooth paste in a bowl with the spring onions, mayonnaise and mustard. Mix well and season with salt and pepper
- Fill the egg whites with the yolk mixture and arrange them on a serving dish. Spoon a little caviare or roe on top of each before serving