Sea Snot is a delicacy native to the Mediterranean and Northern Europe. In its native environment, it thrives on plankton, tiny crustaceans, small fish, and algae. When humans come in contact with this delicacy, its aroma is unmistakable a sweet, rich, musky smell that reminds many of caviar or chocolate. It's a popular ingredient in gourmet cooking and baking recipes, but it has another amazing characteristic as well as black truffle salt. In fact, black truffle salt is the only type of salt with a known medicinal use.
Caviar and chocolate are obvious choices when talking about culinary delights. However, black truffle is actually a very rare type of marine caviar. It is a type of black marine algae known as "black coral." This type of algae is only found in waters off of the coasts of North Atlantic regions (Norway, Iceland, and the Labrador and Canadian coasts). It grows abundantly in cool, deep water and is particularly suited for being cultured and harvested using an ocean aquarium. It has also been found growing in colder bodies of water in the Southern Ocean on the east coast of Africa.
Black caviar should not be confused with sea salt. Sea salt is commonly used in Italian cooking, typically as a blasting agent for meat. This type of salt is safe to eat, although black truffle sea salt, like other types of marine anemones, is considered a delicatessen by some cultures. The best way to tell if it's safe to eat is to check the back of the food. If it has an aperitif (sparkling scent) that is unlike any other sea salt, it probably is safe to eat.
Many of today's consumers have a taste for black truffles, but not all black truffles are created equal. Caviar is a fine, white pasteurized product from the meat of the Euterpe seas of Brazil and the Northeastern Atlantic region. It's a meat that's well suited to being dehydrated, as the meat is very tender. In other words, if you find a black truffle, chances are it's not the real thing.
The best black truffle is made from black truffle mouton, which is a part of the Euterpe group of sea eagles that are fed by humans. It's safe to eat, and the longer it's dried and made into caviar, the higher quality it becomes. Caviar rods are available in a variety of lengths, but it's best to stick with the short, eight-inch variety. Longer caviar rods will produce an elaborate filigree pattern on the surface of the caviar.
The color of black truffle has long been a mystery. Most people assume it's either white or black, but no one can pinpoint exactly what the color is. Many people have said that the black truffle is similar to Swiss or Roquefort cheese, but it may not be, since those cheeses are also available in many different colors. At any rate, black truffle makes a delicious and distinctive addition to any salad.
You'll find black truffle on the menus of high-end restaurants all around the world. It's a food with a high reputation. For this reason, if you don't care for it too much, you can always enjoy it without having to sacrifice taste. You should keep in mind, though, that a single caviar bowl is only enough to enjoy one serving of black truffle.
As mentioned above, black truffle salt is very expensive food. If you want to enjoy a single serving, you need to buy several pounds of it. The best way to enjoy a black truffle is to eat it right out of the refrigerator. You should not add any kind of seasonings, such as salt or cream to it. Because of the way it is made, you should never consume too much of it, or else you'll find yourself singing and regretting it later.