What is Caviar?
Caviar is a delicacy that has been enjoyed by people all over the world for centuries. But what is caviar, exactly? Caviar is made from the eggs of certain types of fish, most notably the sturgeon. There are many different types of caviar, each with its own unique flavor and texture. In this blog post, we will take a closer look at caviar and discuss some of the best types available on the market today. We will also explore the prices for various caviars and give you a few tips on how to select the right type of caviar for your needs.
Caviar is a luxury food made from the eggs of sturgeon fish which is typically black but can also be found in shades of brown, gray, green, and white. The pearls are small and smooth, with a slightly salty taste. It is considered a delicacy and is often eaten as an appetizer or hors d'oeuvre. It is usually served on crackers or toast, and sometimes with sour cream or onion.
The word "caviar" comes from the Persian word "khaviyar", which means "egg-bearing". Caviar is typically salted and then canned or jarred. It can also be fresh, but this is less common.
Caviar is high in protein and Omega-3, fatty acids and is a good source of vitamins A, B12, and C. Calories and cholesterol count are also low for caviar.
Process of Harvesting CaviarSturgeon caviar is typically harvested in the wild, but can also be farm-raised. The process of harvesting caviar begins with catching the sturgeon. Once the sturgeon is caught, it is then brought to a facility where it is killed and its eggs are extracted. The eggs are then cleaned and canned or jarred. The caviar is then ready to be enjoyed!
Harvesting caviar is a delicate process, but one that results in a delicious and luxurious food product. If you're looking to enjoy caviar, be sure to purchase it from a reputable source. This will ensure that you're getting a high-quality product that is safe to eat.
Types of caviarThere are many different types of caviar, but some of the most popular include beluga, sevruga, osetra, Kaluga, Siberian sturgeon, etc
Beluga caviarBeluga caviar is the most prized and expensive type of caviar. It is harvested from beluga sturgeon that live in the Caspian Sea, and its eggs are large and have a delicate flavor. Beluga caviar is typically served as an hors d'oeuvre, with crackers or toast points. Beluga caviar is the most expensive type of caviar, with a price tag of around $200 per ounce.
Osetra caviarOsetra caviar is one of the most popular types of caviar, and it's also one of the most expensive. Osetra caviar comes from the osetra fish, which is found in the Black Sea, Caspian Sea, and the Adriatic Sea. The eggs are large and have a firm texture. They range in color from light brown to black, and they have a nutty flavor. The range of osetra caviar price from $30 to $100 per ounce.
Sevruga caviarSevruga caviar is harvested from sevruga sturgeon, which is found in the Caspian Sea. The eggs are small and have a salty, fishy flavor. Sevruga caviar is typically served as an hors d'oeuvre, with crackers or toast points.
Kaluga caviarKaluga caviar is a type of caviar that is harvested from kaluga sturgeon. These fish are found in the Amur River in Russia. The eggs are large and have a delicate flavor. Kaluga caviar is the second most expensive type of caviar, after beluga caviar. A tin of Kaluga caviar price upwards of $1000.
Siberian sturgeon caviarSiberian sturgeon caviar is one of the most expensive types of caviar available on the market. A single ounce can cost upwards of $100, making it a luxurious item that is often reserved for special occasions. Despite its high price tag, Siberian sturgeon caviar is prized for its delicate flavor and creamy texture. If you're looking to splurge on a luxurious food item, Siberian sturgeon caviar is definitely worth the investment.
Caviar is a delicacy that consists of processed, salted, non-fertilized sturgeon roe.
Traditionally, the name of “caviar” was only used for sturgeon roe obtained from wild sturgeon species living in the Caspian and Black Sea: Beluga, Osetra and Sevruga— also known as “True Sturgeons”.
Depending on a country’s national laws, the word “caviar” can also be used to describe the roe of other sturgeon species and non-sturgeon fish, such as salmon, steelhead trout, lumpfish, and whitefish.
According to the United Nation’s Food and Agriculture Organization, roe from any fish not belonging to the order of Acipenseriformes is not caviar, but rather a caviar substitute. This was also adopted by the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES), the World Wide Fund for Nature, the United States Customs Service, and the Republic of France.
However, if the name of the fish is identified the word " caviar " can be used. For example: Salmon Roe, Bowfin Caviar, Lumpfish Caviar, Trout Roe, etc.
Note: Because this position was adopted by the United States Custom Service, all products of non-sturgeon origin that are exported from the U.S. must indicate ROE on customs declarations.
Ultimately, caviar is the salted roe of sturgeon (Beluga, Kaluga, Osetra, Sevruga, Sterlet, Hackleback, Siberian Sturgeon, White Sturgeon) and non-sturgeon caviar (Paddlefish, Bowfin, Whitefish, Lumpfish, Capelin, Bottarga, Stromluga, Herring) fish. If you find some other ingredients besides roe and salt in something labeled caviar, be aware it is not real caviar.
Today, caviar is marketed worldwide as a delicacy and is consumed with hors d’oeuvres, as a garnish, or as an appetizer during special events. Caviar is also an integral part of the menu at many five-star and Michelin restaurants.
Caviar is a luxurious and delicious food item that is perfect for special occasions. If you're looking to splurge, be sure to purchase caviar from a reputable source. This will ensure that you're getting a high-quality product that is safe to eat. Enjoy your caviar with crackers or toast points, and savor the delicate flavor and creamy texture. Bon appetit!