Kaluga caviar ( Huso dauricus)
The fish: The wild ones can be found in the Amur River. The species normally matures in the 15th ~ 20th year, and can live up to 100 years and reach over 1000kg. This precious species is the biggest sturgeon. The caviar: is produced from roes of mature Huso dauricus of over 15 years of aqua culture. Its color is mostly brownish green or brownish grey. The roes are smooth and even, with a special sheen. Its diameter is over 3 mm. It has a full-bodied flavor with a special aromatic after taste.
Classic caviar accompaniments and how to serve caviar correctly.The two most popular beverages served are chilled vodka, a very dry Champagne or sparkling wine. A dry white wine also works well.
Myth #1: It’s only enjoyed with blinis, chives or other accoutrements.Of course, the delicacy will be served with accompaniments unless you’re at a caviar tasting. Eggs, minced onion and black bread with butter are some more popular pairings, too, and they're delicious. But if you’re serious about appreciating the flavor of caviar—especially if you’re trying to discern the nuances between two or more varieties—try a little spoonful plain first. Just don’t use a metal spoon.Myth #2: You should chew caviar. (Because, why wouldn’t you?)
Place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat; boil for 30 seconds then remove from the heat, cover, and let stand for 15 minutes. Drain the eggs and run under cold water until cool. Carefully peel the eggs and halve each lengthwise. Carefully remove and reserve the yolks.
Peel the potatoes and grate them lengthwise. Place them in a colander or kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt, and pepper. Mix well.
Melt 2 tablespoons of clarified butter in a skillet.
