from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A sturgeon (Acipenser stellatus) of the Caspian Sea, whose small gray roe is used for caviar.
- n. Caviar made from the roe of the sevruga.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A type of sturgeon, Acipenser stellatus.
- n. An expensive caviar made from its eggs.
Dishes that Dazzle: When Price Is No ObjectZillion Dollar FrittataOn the menu at Norma's at Le Parker Meridien hotel in New York, this $1,000 six-egg omelette comes complete with an entire lobster's worth of meat and 10 ounces of sevruga caviar on top.
The two pounds of caviar in each of the sevruga sturgeons are worth $40 wholesale on the Volga delta -- and up to $1,400 in New York or Paris.
Before dinner we munched on quail eggs and sevruga and checked out the Picassos.
My very best friend and I splurged once and bought a whole tin of sevruga caviar and ate it with a bottle of Pol Roger Winston Churchill 1990.
Tasting Kentucky paddlefish roe that could pass for sevruga caviar.
But only Russian mafiosi can get hold of opulent, charcoal-grey, mild and civilized Beluga eggs nowadays. for the rest of us, paddlefish may look like a tarry smear, but in a blind tasting, they make many folks think they are eating sevruga, a prized Caspian sturgeon variety with small eggs and a buttery flavor.
Now the Grand Hotel Europe has all the sushi, sashimi, oysters, and sevruga caviar you can eat, at the jazz brunch on Sundays, in the beautiful dining room with its painted, vaulted ceiling.
In the city of long white nights, the czarist splendors of the Hermitage, the Catherine Palace, and the Mariinsky Theatre meet a vital new Russia of capitalist excess (gold-filtered vodka, all-you-can-eat sevruga) and unsolved mysteries. by
“Oysters and pearls,” announced the waiter, setting down a tiny portion of Caraquet oysters and tapioca topped with a scoop of sevruga caviar, a Keller signature that elicited sighs of rapture.
You want more than just a bite or two of the king crab, which came molded into a disk, layered with a lemony green yuzu gelée and topped with sevruga caviar.
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