It is called caviar or eggs or as it is known in the culinary world “roe” from particular species of sturgeon fish, which are used as delicacies to delight the palate of diners around the world, this leads to its cost is quite high. To note, the Russian Osetra Caviar for Sale Online can be sold up to hundreds of dollars per serving.
Caviar History
The caviar, even including American caviar, has been known since ancient times, when it was used by the Persian people, they also consumed it in the Roman Empire, both cultures attributed special characteristics, they were also the first to give it a reputation for giving energy and physical resistance.
In Russia, these eggs were considered a delicacy that only the upper classes had the privilege of tasting, served at official parties to the delight of their guests. Once the Russian Revolution broke out, in which many high-status families were forced to migrate, especially to Paris and France, they realized that at their parties, unlike the Russian ones, the caviar was not present, taking advantage of the opportunity (the Petrossian brothers) to bring this product from their country, making it known and making it popular in European wealthy classes.
Unlike the previous countries that were tasted by the rich, in the United States it was considered a food of the poor, we refer to American white sturgeon caviar, since they had a high production. The production was so high that the sturgeons of its coasts almost disappeared, which induced it to look for it in the Caspian Sea, which Russia and Iran share. Currently, the Caspian Sea is considered the highest quality in the world.
Types of caviar and who produces it
As mentioned earlier, caviar is the roe that sturgeon females possess, being named depending on the sturgeon species from which they come. Currently it is considered the best quality, in fact the real caviars come from three species in particular that are:
Beluga Caviar
Beluga caviar comes from the roe of beluga sturgeon, scientifically known as Huso huso. The beluga sturgeon is a large fish, reaching the oldest specimens over five meters in length. It is listed by the IUCN red list as a critically endangered species (CR). Naturally this fish can be found in the Caspian Sea, since it has disappeared in other seas such as the Adriatic. The eggs produced by the beluga sturgeon have characteristics that make it unique, it is the most sought after and the most expensive of the types of caviar; These roe have a size between 3 to 4 mm, have a color with shades of light gray to dark gray, and according to the opinion of the tasters, it has a smooth, delicate and buttery texture, giving a unique and persistent taste in the mouth.
Osetra Caviar
Provided by the Acipenser gueldenstaedtii sturgeon fish, which in comparison to the beluga is smaller, they reach a length of up to 2 meters and their natural habitat is the sea, coastal areas and fresh waters of large rivers. It is currently located only in the Caspian Sea, which is in the Russian domains. The eggs measure approximately 2.5 to 3 mm, have a firm texture and taste resemble dried fruit. But today, some eggs, called American Osetra caviar, are bigger than “ordinary” Osetra caviar.
Depending on the hue of its color it can be classified as:
Osetra Caviar
It has a color that goes from dark gray to a paler one, it can also have a greenish hue.
Imperial Caviar of osetra: it has an amber color and can reach golden tones, for that reason in the packaging they call it “Golden” to associate it with the color of gold.
Sevruga Caviar
Sevruga caviar is produced by sevruga sturgeon, scientifically known as Acipenser stellatus. This fish is smaller than the two mentioned above, measuring up to a meter and a half long, its roe are gray and measure approximately 2 to 2.5 mm. It is the most commercialized by having a lower cost.
Other types
Although it cannot be properly called caviar, since this name is only received by the egg from sturgeons, there are other presentations such as Kalix caviar from the roe of the corgonous fish, there are also the so-called substitutes, which consist of the roe fresh from other species such as salmon, trout and cod. Similarly, another preparation from snail eggs, especially from Helix aspersa (Cornu aspersum), has a considerable cost in the heliciculture market. And finally, don’t forget the American black caviar!
Culinary uses
As the sturgeon roe is already known, it is a delicacy in which some taste it alone, others with a drink or some companion such as bread, but there are also recipes to prepare delicious dishes and show off at the table. Some of these dishes are egg with caviar over mashed cauliflower and chive butter, quail egg caviar and caviar, gypsy arm with caviar. Simple dishes such as spaghetti are also made and even sauces are made with these precious eggs.