This is the real deal. Caviar is sturgeon fish roe cured with salt. Good caviars are larger, and usually lighter in colour (approaching gold/green). They all taste briny (to different extent), since they're cured with salt. They're creamy, while most are buttery, and some nutty.
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And I want to alert you to the common practice in many cafes, and increasingly many restaurants that serve avruga caviar. Avruga caviar are not sturgeon roes. They're caviar substitutes, and cost a fraction of the price of sturgeon roe caviars. They are tiny, not creamy, and hardly buttery. They however still provide the savory, briny flavour that works for the dishes it comes with, hence the popularity. So when you see caviar in a restaurant next time, ask them what caviar it is - beluga, oscietra, kaluga, kristal, or... Avruga?
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Here's how you can win a 30g tin of @caviar8gems Superior Oscietra Caviar, from the Amur-Kaluga hybrid of sturgeon fish. This is the real thing, the caviar in the most traditional sense of its definition. To qualify, simply:
1. Follow @caviar8gems, @riardsg, and @justinfoodprints
2. Comment anything you wish
3. Tag a friend. As with all giveaway etiquette, tag only those you know irl, and who wouldn't mind you sharing this with them.
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Entries would close on 16 Feb.
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๐ธ: @caviar8gems
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