"Caviar" does not have to refer to a delicacy reserved for the ultra-rich. Other fish roes are called "caviar" for their color and small size.
Fish roe has been a highly regarded food for much of human history. Even animals seem to prefer it to other parts of the fish. Most likely the first attempts to preserve caviar began around the time ancient peoples learned to make crystallized salt.
At the beginning of the last century, when fishing technology was still undeveloped, the waters were not so polluted with industrial waste, and the earth's population was a mere fraction of its current size, the planet's rivers, lakes, and seas thrived with myriad species of fish. Before so many species became endangered, the range of fish that could be freely harvested for their meat and roe was much broader. But even now some fish continue to inhabit the oceans in abundance. Among these is the vast Herring family. Dwelling in the cold waters of the Northern Atlantic, this family supplies fatty, wholesome meat and delicious roe.
Herring roe is not big in size, but it has a big advantage in its very delicate texture. Its envelope is very thin, but owing to the small size of the eggs it is tough enough to keep each one in a perfect spherical shape. The small size means the beads do not hold the volume of juice that larger roe would deliver, but the softness of the texture is a far more than adequate compensation.
Like most roe, Herring caviar is prepared through the Malossol preservation process – a way of preserving the caviar in a pristine state, using small amounts of sea salt to avoid undermining the natural sought-after flavor of the product while giving it a longer shelf life. After preparation, Herring roe skeins are usually lightly smoked in addition, to deepen the flavor a little. A small amount of lemon juice is then mixed into the Herring caviar to give it the special zest that is its particular attraction and responsible for Herring roe's considerable popularity.
,strong>Herring roeis naturally dyed with squid ink to give it an appearance more like the precious Sturgeon caviars. This turns the roe into glistening charcoal black beads. This resemblance to Sturgeon caviar a quality of Herring roe that makes it a favorite of catering services and chefs. As a Sturgeon caviar alternative, Herring roe creates an expensive look when used to decorate both cold and cooked dishes, without the incurring the actual expense of Sturgeon caviar. Of course, the Herring caviar is also widely used to add a tang of ocean flavor to a variety of dishes, including salads, pasta, risottos, cremes, mousses, and even soups. Its intense, mildly smoky flavor will appeal to any lover of sea food.
Herring caviar is not only delicious; like other fruits of the sea, it is nutrient-rich, providing omega-3 fatty acids, vitamins, and sea minerals. And last but not least – the Herring caviar is extremely affordable, so you can enjoy it not only on a special occasion but also in your everyday menu as an appetizer, a healthy snack, or a part of your everyday meal.
American Pride Caviar is characterized by a deliciously mild smoky flavor and is often used to garnish different dishes like salads, pastas, cold soups, and mousses. It is made from Golden Herring roe dyed with natural squid ink and carefully preserved with natural ingredients like sea salt, lemon juice and others. Its grains are small and black with a pearlescent sheen.