Caviar: Everything About The Delicacy
What exactly is caviar?
In general, the delicacy is salted eggs from female fish. For this purpose, the roe, i.e. all the eggs, are removed from the fish, then degreased, sieved, washed, and salted. The individual eggs are also called grain or pearl.
Where does caviar come from?
It is produced mainly in Russia and Iran because in the Caspian Sea the sturgeon species from which black caviar comes still live wild. However, since the sturgeon population is declining sharply, there are now numerous breeding programs, for example in China or Taiwan.
What is real caviar?
Theoretically, caviar can be obtained from any fish, provided it is not poisonous. However, the eggs of the sturgeon are considered particularly fine and only these may be called "real caviar". Beluga caviar is particularly well known.
This Caviar or simply, Kaviar (in the German language) is one of the finest and most expensive varieties. A special delicacy is white caviar from the rare albino sturgeon. Caviar substitute" or "false caviar" is the roe of freshwater or saltwater fish such as trout or chum salmon.
Are there certain characteristics for good quality?
In general, the larger, thinner-shelled, and lighter the grain, the more valuable the caviar. Mushy and too dry pearls are evidence of poor quality. When opening the can, no grains should stick to the lid. The eggs should lie loosely on top of each other. Smell and taste should be mild, more like saltwater and sea, and in no case fishy.
Why is caviar so expensive?
There are three main reasons for this:
First, young sturgeons are very difficult to raise. Only a few survive the first few months. Many smaller breeders, therefore, buy their young when they are two or three years old.
Second, it takes many years for sturgeons to become sexually mature and form caviar. The Siberian sturgeon needs five to six years in closed systems, with the beluga, the king of the sturgeon, it takes up to 18 years - in open systems, it sometimes takes twice as long.
Third, the middlemen often put an unusually high margin on the product. "Retailers are still used to adding up to 100 percent",
How to store it?
Caviar should be stored as cool as possible (ideally at two degrees) after purchase and consumed within a few days of opening the can. It is considered spoiled if the individual grains are shriveled, greasy, or even moldy.
What should be considered when eating it?
Caviar should not come into contact with silver or other metals (except gold, for example). These can oxidize, which impairs the noble caviar taste. Stainless steel cutlery is also not suitable. Use spoons made of mother-of-pearl, horn, or gold for portioning and eating the delicacy. And always serve caviar chilled, so it develops its delicate aroma best.
What to serve with it?
To bring out its delicate aroma, caviar is served with mild dishes. A classic is blinis with sour cream and caviar. Caviar also adds that certain something as a topping to other canapés, for example with salmon or fresh sushi.
On a salad with poached eggs, the noble balls also come into their own. Also delicious: take baked potatoes out of the oven and top with some creams and caviar. Suitable drinks are champagne, light, dry white wines or good vodka.
