You do lose some of the subtleties and creaminess of the best caviar if you wait until the sturgeon are due to spawn, but to be honest, I find it absurd that such old, beautiful creatures are usually killed and sliced open when you can get good caviar just by massaging them. Great video as usual!
Interesting. The caviar "service" in a restaurant, with buckwheat blinis, chopped eggs and fine diced red onion---is this a no-no for the wealthy people who are in the know? Or just do it between your thumb and forefinger and that's it? I'd like to get some, but don't want to ruin the experience.
You may have replied to the wrong comment, but I'll give you my opinion anyway. If you spend your money on the unique and subtle flavours of real caviar, leave out all the condiments and eat it directly off a mother of pearl spoon or on one of John's potato stacks, while enjoying a nice glass of champagne. There's no reason to eat caviar off your hand unless you are sharing the spoon or container with others. For blinis with things like red onion, egg, smoked salmon, crème fraîche, chives or whatever you fancy, use roe from salmon or trout. It's far cheaper and still a delightful texture and flavour.
Whether you want to eat it off the back of your hand, a spoon, a plain buckwheat blini or another plain, unsalted starch such as potato is all personal preference though! Just make sure to use a spoon made of mother of pearl, bone or horn, and avoid any condiments with overpowering flavour such as onion. If a restaurant only serves caviar with condiments, they are trying to stretch it and hide an inferior quality or fake product. Go for an extra dry champagne for the perfect experience!
deffo agree, sustainable may be a small sacrifice to taste, but the respect of the sustainability for me far outweighs any ego boost you may get from eating normal caviar. coming from a chef and a person whos wold revolves around good quality ingredients and top notvh taste, id say if definitely instrumental and falls upon us chefs as an obligation to work in harmony with mother earth, be is supporting local farms, to the sustainability of the ingredients we use. respect over gluttony every time.
Both caviars are sustainable because made from farms and not taken from the wild. One is made by farming the fish and producing both meat and caviar. The other is made by ovulation without killing the fish. The farm in Leeds did not show you the full process on purpose. To produce caviar by ovulation they have to inject the female sturgeon with hormons 2 days before extraction. Then they milk the sturgeon manually which is highly stressfull for the fish. Then they have to wash the caviar with chemicals to remove the natural glue induced by the ovulation and they have to treat it by heat. The full process can be made only 2 up to 4 times to a fish before she dies from tireness or you kill her. Because of the use of hormones the ovulation method is not allowed in Europe, in USA, in China and in most of the countries. It is allowed in Russia. According to the Codex Alimentarius international regulation such kind of caviar must be named and labelled "Caviar from ovulated roe" which is not applied by that farm. Your video is very nice but unfair in the way that you call ovulated caviar "sustainable" in opposition of the traditionally farmed caviar. It is also unfair not to mention the reality about ovulated caviar process. The traditionnal farmed caviar with respect of the animal wellfair values is sustainable, it is better and it is not more expensive than Caviar from ovulated roe.
The first time I had caviar I was around 11 years old and it was ghastly which it would be to an 11 year old's untrained pallet. Love the idea of not killing the sturgeon and harvesting the eggs in a humane manner; also the farmers in Leeds are doing wonders. Too bad there isn't anything like that here in the U.S. that I know of; it would be awesome.
I fully support those sustainably farmed eggs in Leeds and those guys are tops. I've eaten Beluga and it's indescribable. I don't support it because it's brutal and selfish as fuck! Sustainable caviar is the wave of the future in my book. Great episode, brother. Keep up the good work. (Edit) Beware those damned mandolins! I was almost decapitated by one in a previous life, though they called it a vertical guillotine.
Great video. Great discussion and props to sustainable. Obviously the beluga is only going to get more expensive due to demand over the years. Not a caviar fan but definitely a sustainable fan
That potato rectangle is genius. Will be stealing that one 👌 will sub in red onion relish smeared just like you did the caviar. My fam would not go for caviar, but will try myself.
Great vid. I liked the look of the potato as a base for the caviar. Do you think you could think of a recipe that uses the potato base with something more affordable than the caviar?
Looks great but fresh Blini (spelling?) creme fresh and a bit of smoked salmon is tasty as well. Envious that you have access to that fine caviar. Keep the great videos coming!
The guys in Leeds need a lake of their own i suspect the flavour will change if the fish have more room and some say in what they eat. I see it with a lot of farmed fish i suspect as people we haven't acquired enough knowledge of fish diets.
I live in Russia by the Volga and I can assure you a blind test with lumpfish roe and caviar salmon other than the size is the same taste ,trout is better than salmon as it’s not quite as salty . But all this 20000 dollars for a tin of beluga is total snobbery
When you have innovative harvesting you’re not going to have the same understanding and flavor profile. I would be willing to bet overtime those gentleman in leads would be able to figure out ways to make the flavor closer to beluga caviar. Possibly it’s stress on the fish or maybe it’s some environmental thing that can somewhat be reproduced. Either way the conservation component Is so big I have a hard time even thinking of going with the beluga
Omg 5000£ for 1 kg of Beluga's caviar it so expensive. In Kazakhstan, Atyrau city where im from, price for caviar straight outta caspian sea its just a 350-400$.
I do not want to curse, but Gordon Ramsay has quite a nice Vid on a caviar farm in Andalucía, Spain. Though not sustainable, the sturgeons are killed for the caviar, it still gives a nice idea of the caviar farming. I would definitely go for the sustainable caviar, since sturgeons in the wild are nearly extinct. Besides cooking food, comparing the different types and the way of production, is real nice setup for more videos! (and I would be happy to pay 10 pounds for 2 - 3 Bellini's with the sustainable caviar). Good job chef!Ramsays video: ua-cam.com/video/88aDJFdUjH4B/v-deo.html.
So the thing is I would say why cant we have sustaineable Beluga. I mean in the end its just the kind of fish we have to have, not the method of getting the eggs. It makes caviar not only sustaineable, but also accessable to vegetarians as well. I actually don't see the downside. Change the diet until they taste exactly the same and the world got a little better
Ok, so I will play the devils advocate a bit. People are really happy about these fish not being killed and farmed for 15 years while also not minding them being held in those small tubs in those enclosed spaces and not allowed any sunlight? Am I getting this right? I understand that killing an animal is an issue and I get the sustainability. But I feel that this way isn't somehow better than for example fish being kept in outdoor enclosures and killed after couple of years. The meat of the fish is consumed too. Again, I am not saying this is definitely better than the other way and so on. I am just asking questions and raising my point of view here. Brits get really defensive on killing their inland fish for food and I've seen people get very emotional and hostile to anyone suggesting that eating fish from inland resources is totally ok. Anyway, great video. I just feel those beatiful, large fish are kept in IMO bad conditions for 15 years and it isn't somehow automatically better.
"One of the ways to tell you have an extremely high quality caviar is if you smell your hand there should be no fishy after smell" It's funny how the same applies to women.
the "milked" caviar might be not as quickly to dissolve in ur mouth but i think this method is def worth it, much respect to those fish farmers!
You like how they keep the fish? It’s in humaine.
You do lose some of the subtleties and creaminess of the best caviar if you wait until the sturgeon are due to spawn, but to be honest, I find it absurd that such old, beautiful creatures are usually killed and sliced open when you can get good caviar just by massaging them.
Great video as usual!
Interesting. The caviar "service" in a restaurant, with buckwheat blinis, chopped eggs and fine diced red onion---is this a no-no for the wealthy people who are in the know? Or just do it between your thumb and forefinger and that's it?
I'd like to get some, but don't want to ruin the experience.
You may have replied to the wrong comment, but I'll give you my opinion anyway.
If you spend your money on the unique and subtle flavours of real caviar, leave out all the condiments and eat it directly off a mother of pearl spoon or on one of John's potato stacks, while enjoying a nice glass of champagne. There's no reason to eat caviar off your hand unless you are sharing the spoon or container with others.
For blinis with things like red onion, egg, smoked salmon, crème fraîche, chives or whatever you fancy, use roe from salmon or trout. It's far cheaper and still a delightful texture and flavour.
Excellent reply! I will take this advice to heart.
Whether you want to eat it off the back of your hand, a spoon, a plain buckwheat blini or another plain, unsalted starch such as potato is all personal preference though!
Just make sure to use a spoon made of mother of pearl, bone or horn, and avoid any condiments with overpowering flavour such as onion. If a restaurant only serves caviar with condiments, they are trying to stretch it and hide an inferior quality or fake product.
Go for an extra dry champagne for the perfect experience!
deffo agree, sustainable may be a small sacrifice to taste, but the respect of the sustainability for me far outweighs any ego boost you may get from eating normal caviar. coming from a chef and a person whos wold revolves around good quality ingredients and top notvh taste, id say if definitely instrumental and falls upon us chefs as an obligation to work in harmony with mother earth, be is supporting local farms, to the sustainability of the ingredients we use. respect over gluttony every time.
Both caviars are sustainable because made from farms and not taken from the wild. One is made by farming the fish and producing both meat and caviar. The other is made by ovulation without killing the fish.
The farm in Leeds did not show you the full process on purpose. To produce caviar by ovulation they have to inject the female sturgeon with hormons 2 days before extraction. Then they milk the sturgeon manually which is highly stressfull for the fish. Then they have to wash the caviar with chemicals to remove the natural glue induced by the ovulation and they have to treat it by heat. The full process can be made only 2 up to 4 times to a fish before she dies from tireness or you kill her.
Because of the use of hormones the ovulation method is not allowed in Europe, in USA, in China and in most of the countries. It is allowed in Russia. According to the Codex Alimentarius international regulation such kind of caviar must be named and labelled "Caviar from ovulated roe" which is not applied by that farm.
Your video is very nice but unfair in the way that you call ovulated caviar "sustainable" in opposition of the traditionally farmed caviar. It is also unfair not to mention the reality about ovulated caviar process.
The traditionnal farmed caviar with respect of the animal wellfair values is sustainable, it is better and it is not more expensive than Caviar from ovulated roe.
Very informative comment, thank you.
Kilian Bourcier still, better than bashing them over the head, cutting their throats, and then extracting the ovaries I guess.
@@arthurford829 I hope you don’t eat suffocated fish caught in the Atlantic or North Sea………..
Very well said 👏
bravo chef. I've eaten caviar before. But I never saw a dish that perfectly matches it. Except now. That was genius.
Warning: this video contains imagery of a man bun.
I've been subscribed for a while and I really like the direction this channel is going.
More of these type of comparison videos please.
The first time I had caviar I was around 11 years old and it was ghastly which it would be to an 11 year old's untrained pallet. Love the idea of not killing the sturgeon and harvesting the eggs in a humane manner; also the farmers in Leeds are doing wonders. Too bad there isn't anything like that here in the U.S. that I know of; it would be awesome.
I usually do toasted brioche points with creme fresh but will definitely have to give this recipe a go.
omg 3:48 caught me by surprise xD
I love these videos, brilliant stuff.
I fully support those sustainably farmed eggs in Leeds and those guys are tops. I've eaten Beluga and it's indescribable. I don't support it because it's brutal and selfish as fuck! Sustainable caviar is the wave of the future in my book. Great episode, brother. Keep up the good work. (Edit) Beware those damned mandolins! I was almost decapitated by one in a previous life, though they called it a vertical guillotine.
a previous life?!
Never had caviar but this looks really good! Love this style of episode as well.
Great video. Great discussion and props to sustainable. Obviously the beluga is only going to get more expensive due to demand over the years. Not a caviar fan but definitely a sustainable fan
I can probably never afford a piece of art like that, but those potatoes look phenomenal! Great job!
It's pretty fantastic how something so high quality can be made sustainably and ethically. This is the way to go!
You consider keep hundreds of huge fish in a tank to be ethical?
06:58 should be the thumbnail
Love this new series of yours!
A caviar bump.. would might a few cheeky bumps with you, sir.
I love you, Food Busker!!!!!!
Wow those guys in Leeds are amazing, if every business person thought like them the world would be in a great place.
This episode....YES! That potato recipe, doing that this weekend!
That potato rectangle is genius. Will be stealing that one 👌 will sub in red onion relish smeared just like you did the caviar. My fam would not go for caviar, but will try myself.
Great vid. I liked the look of the potato as a base for the caviar. Do you think you could think of a recipe that uses the potato base with something more affordable than the caviar?
i felt every bite you take. and that is proper review
Looks great but fresh Blini (spelling?) creme fresh and a bit of smoked salmon is tasty as well. Envious that you have access to that fine caviar. Keep the great videos coming!
Sustainable seafood is always the way to go. Great video.
Great to see how much you've grown Busker. I remember when you had almost 140k followers. You will have 200k in no time haha.
you can harvest salmon roe the same sustainable way . very good stuff
Spoons and any surrounding objects oxidize them but the tin they come in doesn't??
love it!!!
Watch your fingers mate! Entertaining plus educational vid!
How much cost a single piece(ball) of caviar? about 1 pence?
This type of vlog format is pretty nice
i always feel a bit startstruck whenever you reply to me :'D i've been watching you for a few years now
08:34 love it
outstanding video!
i think this is the first time i hear john cursing, must've been some tasty Caviar!
Love you John
Wow.. Honestly, i haven't tasted it yet... Can i have some of the caviar John? 😊😄
Amazing!
Excellent.
Those potatoes won me over. Well done.
Sustainable is the best. Nice episode
Very interesting!
Did you really call it a "Bump"..well,.. now we know why you're always so energetic ...
I've watched a few of these now and you should really do the blind taste tests first more often
thx, very interseting
Why can't they do a no kill harvest method in the wild?
The guys in Leeds need a lake of their own i suspect the flavour will change if the fish have more room and some say in what they eat. I see it with a lot of farmed fish i suspect as people we haven't acquired enough knowledge of fish diets.
what about plastic, instead of mother of pearl spoons ?
Those work too.
Hah! I've done the mandolin thing before. I'm sitting there thinking "Alright, got to be extra careful, the blade is sha... dammit!"
Another great Video ... Thank you Sir.
I live in Russia by the Volga and I can assure you a blind test with lumpfish roe and caviar salmon other than the size is the same taste ,trout is better than salmon as it’s not quite as salty . But all this 20000 dollars for a tin of beluga is total snobbery
When you have innovative harvesting you’re not going to have the same understanding and flavor profile. I would be willing to bet overtime those gentleman in leads would be able to figure out ways to make the flavor closer to beluga caviar. Possibly it’s stress on the fish or maybe it’s some environmental thing that can somewhat be reproduced. Either way the conservation component Is so big I have a hard time even thinking of going with the beluga
Hey John... watch your fingers with that mandolin!
Let's talk about the toxicity of this caviar due to the antibiotics that fish farming requires plus the pellet foods of questionable quality etc
3:48 doesn’t that look like the fish is shitting
Omg 5000£ for 1 kg of Beluga's caviar it so expensive. In Kazakhstan, Atyrau city where im from, price for caviar straight outta caspian sea its just a 350-400$.
Sorry 4 my english)
By the way video was great. Good job Food busker)
“Sophisticated” is not what I would call something as simple as fish eggs.
I’ve never tried caviar, am I missing out?
not really, tastes like small bubbles of fishy slightly salty jello, worth 5 bucks the ounce to me
Killer mate!
😂 'watch your finger' but then really did cut his finger
I actually thought oscietra/ossetra caviar was the most expensive but i guess i was wrong
I do not want to curse, but Gordon Ramsay has quite a nice Vid on a caviar farm in Andalucía, Spain. Though not sustainable, the sturgeons are killed for the caviar, it still gives a nice idea of the caviar farming. I would definitely go for the sustainable caviar, since sturgeons in the wild are nearly extinct. Besides cooking food, comparing the different types and the way of production, is real nice setup for more videos! (and I would be happy to pay 10 pounds for 2 - 3 Bellini's with the sustainable caviar). Good job chef!Ramsays video: ua-cam.com/video/88aDJFdUjH4B/v-deo.html.
So the thing is I would say why cant we have sustaineable Beluga. I mean in the end its just the kind of fish we have to have, not the method of getting the eggs. It makes caviar not only sustaineable, but also accessable to vegetarians as well. I actually don't see the downside. Change the diet until they taste exactly the same and the world got a little better
Leeds is a strange place full stop.
As someone who's born and bred in Leeds, I'd have to say I can't disagree with this statement.
Lol I don’t think so but whatever! (Pls don’t make it seem like I am hating cos I kinda agree but kinda don’t 😂)
2:03 weow
Sustainable vs wild shark fin
just use rye bred with a lite coat off butter and tel me and dont toast
Well this is pretty posh, isn't it?
Thought he was gonna say that caviar was horrible by the look on his face!
You need white bread and butter with your caviar!
Good Lord, FB. You're not supposed to reach climax on UA-cam.
A little caviar bump 😂
I'm totally ripping off that potato thing
€15 bumps? Thats nothing! I did a whole 8 ball to myself last night
🔨🐟
Ok, so I will play the devils advocate a bit. People are really happy about these fish not being killed and farmed for 15 years while also not minding them being held in those small tubs in those enclosed spaces and not allowed any sunlight?
Am I getting this right? I understand that killing an animal is an issue and I get the sustainability. But I feel that this way isn't somehow better than for example fish being kept in outdoor enclosures and killed after couple of years.
The meat of the fish is consumed too.
Again, I am not saying this is definitely better than the other way and so on. I am just asking questions and raising my point of view here. Brits get really defensive on killing their inland fish for food and I've seen people get very emotional and hostile to anyone suggesting that eating fish from inland resources is totally ok.
Anyway, great video. I just feel those beatiful, large fish are kept in IMO bad conditions for 15 years and it isn't somehow automatically better.
I choose not to put Beluga caviar on my Ritz crackers... not worth the price.
the container is made of metal so the whole metal spoon thing is crap fyi
They complain about humaine and then show us how they keep hundreds of huge fish in tanks…………what utter bollocks.
GOT four times in one sentence. Jesus.
"Oh thats great!!" then he can't articulate the taste lol
Sry John but the only and best way to eat caviar is on bread
Both rank. Cheers. Interesting video though
Honestly I rather have wagyu then caviar
High quality human meat?
“It stays molecular”. Fucking hell mate, wtf?
Iranian caviar all the way
Cheaper to do drugs 👀
Diogenes D'Sinope yo dude you took my comment way too seriously lol I was just making a point about the high price of fish eggs.
Your definitely getting more bang for your £££ :) unless your doing it regularly ofc
Caviar is a drug
Waw ... You can have youre own beluga at home.!
If You try at home....le me know...and send me some egs
Ohh...Im such a jew
Beluga? The beluga is mammal...
Bump like cocaine bump
"One of the ways to tell you have an extremely high quality caviar is if you smell your hand there should be no fishy after smell"
It's funny how the same applies to women.
Stop eating bait.
bogus prices. Fish poo ~ Just like gold and diamonds - shitty price fixing
Caviar tastes like shit
Salty and oily and vile.