Caviar in the culinary environment is often referred to as black gold, both for its preciousness and for its cost. Choosing a good caviar is not easy and before purchasing it is necessary to inquire about which types of caviar are the most sought after and the most accessible, and how it should be tasted for a truly unique sensory experience.
Delicious, prestigious and very expensive. In addition to being a tasty food, it is a real status symbol. A must for those who want to flaunt their wallet, perfect if accompanied by a Magnum bottle of champagne. Here is some information that you may have missed in opening the treasure chest of taste and that could be an effective and superb topic of conversation to impress the guests of your high profile dinner.
What is caviar
Term derived from Persian and which literally means “egg-generating fish”, caviar is now synonymous with splendor and sumptuousness. Food obtained by treating and salting the eggs of certain species of sturgeon offers a delicate flavor and a creamy consistency, although it is made up of very small grains. It has always accompanied the most exclusive evenings, the most special dinners and the most coveted glasses of champagne.
Some types of caviar
The number of different types of caviar on the market is around thirty, based on the number of different species of Sturgeon. Among other things, some are also present in our Mediterranean Sea but the most famous come from Iran, Russia, the Caspian Sea and Azerbaijan, producing 90% of the world quantity.
Here are some popular types
Think of the Beluga caviar, son of the Beluga species (also called Ladano) Huso Huso, which can reach 4 meters and weigh over a ton. It lives in the open sea and is the only species that feeds on fish, it can reach 20 years and even produce 150 kg of caviar. It is absolutely the rarest (it is difficult to catch more than 100 specimens per year) and, consequently, the most expensive. The caviar produced by this species has quite large grains (up to 3 mm in diameter) and is pearl gray (or at most dark gray). Easy to recognize even from a distance, just take a look at the blue package label that will make you immediately think “it’s him!”.
Then we have the Oscietra caviar which derives directly from the famous Russian sturgeon or the Persian sturgeon. Both of medium size, they can reach up to 80 kg (the Oscietra Reale type can even reach 200 kg). Light and very soft in taste with a nutty aftertaste, it is usually dark brown. So appreciated by the finest palates that it is considered by many to be the most refined; its grain is within the average size and the label is red.
We also have the Sevruga caviar, the son of a species of small sturgeon and, of course, characterized by smaller eggs (the diameter is close to a millimeter). Its weight is about 25 kg. and it almost never exceeds one and a half meters in length. It is aromatic, its color between light gray and anthracite gray and the label that qualifies it as yellow or ivory.
Finally we have the Sterlet or imperial caviar, coming from a substantially extinct species. Small-grained and light in color, it was the favorite delight of Russian tsars, shahs and emperors. In short, a pleasure for a select few, very few.
Since the prices are certainly not cheap and given that some species are at risk of extinction due to their unbridled and unscrupulous hunting, sturgeon farms have multiplied to solve the problem. Today, we can buy almas caviar online as much as we can afford to. Hopefully this article has helped you to understand about this luxury food.