What is caviar?

Caviar is a delicacy consisting of salt-cured, unfertilized fish eggs, most notably from the Sturgeon family. It's considered a luxurious food item due to its rarity and complex production process.

Types of Caviar:

• Beluga Caviar: From the Beluga sturgeon, known for its large, delicate eggs and creamy flavor. It is the most expensive type.
• Osetra Caviar: From the Osetra sturgeon, with a nutty and slightly fruity flavor. Egg size varies.
• Sevruga Caviar: From the Sevruga sturgeon, with smaller eggs and a distinct, intense flavor.
• Kaluga Caviar: From the Kaluga sturgeon (often a hybrid), known for its large eggs and smooth, buttery taste.
• Sterlet Caviar: From the Sterlet sturgeon.

Production:

The traditional method involves harvesting the eggs from mature female sturgeon. However, due to overfishing and the endangered status of many sturgeon species, sustainable aquaculture methods are becoming more prevalent. These methods often involve Sustainable%20Aquaculture techniques for harvesting the eggs. After extraction, the eggs are gently washed, sieved, and salted. The amount of salt added affects the Caviar%20Quality and preservation.

Serving and Consumption:

Caviar is traditionally served chilled in a non-metallic bowl to preserve its flavor. Mother-of-pearl spoons are often used because metal can affect the taste. It is typically enjoyed on blinis (small pancakes), toast points, or simply on its own to fully appreciate the flavor and texture. Common accompaniments include crème fraîche, chopped onions, and lemon wedges.

Grading and Pricing:

Caviar is graded based on several factors, including egg size, color, firmness, and flavor. The price is heavily influenced by the rarity of the sturgeon species and the quality of the eggs.