 JACQUES
PEPIN'S PAYUSNAYA — California
Caviar Company is proud to introduce the first domestic pressed caviar
on the market. Developed by legendary chef Jacques
Pépin,
our pressed caviar combines the nutty flavor of California
white sturgeon, the assertive full
sea flavor from Paddlefish,
and the creamy, rich taste of Hackleback
roe.
In the Russian tradition, this delicious “payusnaya” has
an intensely concentrated caviar flavor. Its firm, smooth consistency
lends itself beautifully to slicing, spreading and molding,
allowing you to enhance your favorite dishes.
APPLICATIONS —
Versatile and fun to cook with, Payusnaya can be rolled out
thin between layers of plastic wrap and cut into circles
to
top seafood tartar.
Freeze it slightly to firm up the Payusnaya
and shave off ribbons with a vegetable peeler or micro
plane to garnish pasta or
risotto dishes.
Add it to sauces before serving to give
extra flavor and depth. You can also mold into shapes or simply
spread
onto
buttered
brioche toasts.
SPECIES —
This pressed caviar is comprised of the roe from three American
species of sturgeon. The Acipenser Transmontanus or "white
sturgeon" is the primary caviar used and it is sustainably
farmed in the Central Valley of California. In the wild
this fish swims along the Pacific Coast of North America
and breeds in the fresh water tributaries of the Columbia
River and Sacramento Delta. The Paddlefish (Polyodon spathula)
and Hackleback (Scaphirhynchus platorynchus) caviars are
from two wild sturgeons found throughout the Midwest North
American river systems. They are both freshwater species
and mainly inhabit the murky shoals and deep pools found
throughout.
|
|
 |
Jacques
Pépin Pressed Caviar : Domestic
|
|
|
