What is Caviar? Caviar is without a doubt the most luxurious and exclusive food known to man. The Persians are the first group of people known to regularly consume sturgeon eggs, hence the name which comes from the Persian word which literally translates as a generator”. They believed this delicious delicacy would enhance the strength and endurance of anyone who ate it.

What is Caviar | Almas | The most expensive caviar in the world — *Source: Azureazure*

Even in ancient times, however, caviar was considered a luxury foodstuff reserved only for the elite. It disappeared from people’s tables during the Middle Ages only to reemerge in 12th Century Russia when fishermen and peasants began using it as a cheap source of protein. Their people had endured great poverty and as there were plenty of sturgeons at the time, caviar was easy to obtain.

Julius II, the “Warrior Pope”, was a notorious gourmand with a healthy appetite for sturgeon eggs. Besides being the patron of Michelangelo’s painting of the Sistine Chapel, Pope Julius II also introduced caviar to royal ceremonies across Europe, reaffirming its status as an exclusive, high-quality foodstuff. Around the same time, the famous Russian Czar Peter the Great also developed a passion for caviar and consumed it in great quantities.

Sadly, sturgeon eggs are so highly prized that the species itself is near extinction: white caviar, which comes from 100-year old albino fish, in particular, has become an extremely rare delicacy. Albino sturgeon are born without any of the natural dye melanin, a defect they pass on to their eggs.

The exclusivity and vast cost of caviar can seem a little intimidating at first but even a beginner can easily understand the main types of caviar, as well as look for the characteristics that make for a truly great dining experience.

What is Caviar, and What are The Types of Caviar?

What is Caviar | Image of a black caviar | Why is Caviar so Expensive? — *Source: caspianmonarque.com*

While it’s true that caviar refers to fish eggs, most types are prepared before being suitable to eat either by lightly salting or curing them. The four main types of caviar are Almas, Beluga Osciétre and Sevruga. These all vary in size, color, and flavor. These differences, as well as the availability of each type of caviar, help determine their cost.

1- Almas the Diamond Caviar

What is Caviar | Almas Caviar | Golden Box — *Source: Hedonistas.com*

Almas (meaning ‘diamond’) is the most expensive and exclusive type of caviar. It’s also the preferred type of the Ancient Greeks who imported it all the way from the area that’s now Crimea in Southern Ukraine. Specifically, the eggs are harvested from the albino beluga sturgeon, which is found only in the Caspian Sea. If you want to get your hands on some Almas, you’ll need to go to one of the very few select Caviar House & Prunier Stores, the only place in the world where it’s available for sale. The caviar itself comes in a metal container bathed in

24-carat gold, making it perfect as a luxury gift. One kilo (2.2lb) of Almas can cost upwards of US$53,400, which according to the Guinness Book of World Records makes it the most expensive food in the world.

The high cost can partly be explained by the rarity of albino sturgeons, who mainly live on the Iranian side of the Caspian Sea. The eggs are also only harvested from sturgeon over 100 years old. This gives them a spongier texture than those taken from younger fish. The caviar is then delicately salted to draw out Almas’ distinctive nutty, creamy taste.

What is Caviar | Squid sushi with golden Almas caviar at The Araki London — *Source: Luxeat.com*

Almas are usually served in a non-metallic dish, to avoid tainting its distinctive flavor. Often ice is placed at the base to keep the caviar at the correct temperature. Like most forms of caviar, Almas is typically served on toast, slices of bread, blinis, or crackers. Great care is taken to keep the eggs intact, which improves the taste.

2- Beluga Caviar

What is Caviar | Beluga Caviar in black dishes — *Source: Shutterstock.com*

Beluga Caviar also comes from sturgeon in the Caspian Sea and is the next most expensive after Almas. Although more common than the albino variety, Beluga is still relatively rare and as such has served as a luxury treat for royal families over the centuries.

Beluga has the largest individual eggs of all caviar. Each orb can be as large as a pea and ranges in color from pale silver or gray to dark, black. The flavor is a balanced, buttery saltiness. lt is best enjoyed with minimal, simple accompaniments, such as on blini or triangles of toast.

3- Osciétre Caviar

What is Caviar | Osciétre Oscietra Osetra Asetra - caviar — *Source: Caviarexpress.com*

Although Osciétre sturgeon are originally from the Caspian their dwindling numbers means that most these days are kept in farms, to ensure the production of high-quality caviar. Oscietre eggs are smaller than the large Beluga caviar but still have a good and consistent size and shape. The flavors of Oscietre caviar are more subtle than other types of caviar, with more of a seafood taste. The caviar also varies from deep brown to gold in color. Generally lighter colored eggs are from older sturgeons. They have a richer flavor and higher price tag than those with a darker hue.

4- Sévruga Caviar

What is Caviar | SEVRUGA STURGEON BLACK CAVIAR — *Source: Globalseafood.com*

Sévruga sturgeon are native to the Aegean, Black & Caspian Seas. However, the Sévruga caviar is only from the Caspian Sea’s Sévruga sturgeon. The “starry sturgeon” is the most common kind and it also reproduces more quickly than both the Beluga and Osciétre sturgeon. As a result, caviar is the most available and least expensive caviar variety. As the smallest caviar-producing sturgeon, the starry sturgeon also produces the smallest eggs. The eggs themselves are pearlescent light-grey in color. The flavor is distinctly marine but has a delicate, creamy aftertaste.

What Does Caviar Taste Like?

When attempting to tell someone what caviar tastes like, “kinda salty and fishy” just doesn’t cover it. Some experts claim there are around 15 different flavors you can experience when eating caviar, and the taste is never the same from one roe to the next. This is why it is so difficult to explain caviar’s flavor to novice roe eaters. The taste of malossol caviar can be an elusive sensation that is more like what the sea reminds you of than any particularly identifiable flavor all by itself.

The flavors associated with caviar do have common explanations: a breath of the sea, a touch of salt, the delicate flavor of fresh fish, sometimes smooth and nutty, full of sweet brine that pops in your mouth and fills your nose, like good raw oysters but richer. However, any given depiction ends up being underwhelming compared to the experience itself. Some caviar can have buttery, velvety or creamy notes, along with flavors you might not notice unless you were expecting them. While the complexity of high-end caviar might be lost on someone new to the delicacy, it is important to try an array of the different types to better understand the taste and texture of caviar.

There’s no substitute for the real thing.

In this short roundup, you’ve learned about the four main types of caviar, however, there are any number of cross-breeds and those from other varieties of sturgeon around the world from places like China. No amount of text could also ever replace the actual experience of savoring caviar for yourself, for the very first time. Why not try to find a supplier in your area?

What is caviar made of?

The caviar comes from the Persian word khaviar, which means “egg carrier.” Traditional caviar is the roe from wild sturgeon raised in the Caspian Sea and the Black Sea and has historically been called “black gold”; it is harvested from beluga, osetra, and sevruga sturgeon. Source

Why is caviar so expensive?

In the end, the sturgeon population couldn’t keep up with demand and their coveted eggs became the jewels of the luxury food scene. Today, caviar imports and exports are closely regulated in the US., which is partly why it’s so expensive.
Deborah Keane: People forget that every single egg, every one of these eggs is taken off by hand. Now, remember that we’re dealing with a raw seafood endangered species. So it is basically like eating and dealing with edible elephant tusks. It is that heavily regulated. Source

What fish is used for caviar?

If you’re searching for the best kind of caviar in the world, Beluga caviar is the undisputed winner. Caviar from the Beluga sturgeon Huso huso, which swims in the pollution-free waters of the Caspian Sea, is widely recognized as the best, most flavorful kind of caviar. Source

What caviar is used for sushi?

Capelin roe is also known as sushi caviar because it is a common ingredient in many varieties of sushi. This product is harvested in the cold sea waters off Iceland and preserved in pure sea salt. Source

What is bath caviar used for?

Bath Caviar is ideal to use as filler for original gifts. The neutral Bath Caviar has no color or scents added. Add COLOR and FRAGRANCE according to your preference. This process can be applied to bath salts as well. Source

Do you need a caviar spoon?

Of course, the delicacy will be served with accompaniments unless you’re at a caviar tasting. … But if you’re serious about appreciating the flavor of caviar—especially if you’re trying to discern the nuances between two or more varieties—try a little spoonful plain first. Just don’t use a metal spoon. Source

Can caviar be frozen?

Yes, you can freeze your caviar to extend the shelf life to about a year. However, the caviar will have slightly less flavor and a softer texture once thawed. Repeat freezes and thaws will intensify the softening of the caviar’s flavor and texture. Source

Can caviar hatch?

No, caviar does not hatch because the eggs aren’t ovulated or fertilized. This is because of the way the eggs are farmed, as they are not naturally expelled by the female sturgeon. To better understand why caviar typically doesn’t hatch, we’ll have to describe how this delicacy is farmed. Source

Can caviar be cooked?

Caviar is never cooked, but it is cured. This is a form of preservation that does add a little flavor to the caviar and allows it to be stored for longer. While some fish ‘roe’ must be cooked, true caviar is served and eaten raw, every time. Source

Where Does Caviar Come From?

Caviar is unfertilized fish eggs or roe that come from wild sturgeon. Roe refers to all fish eggs, including trout, paddlefish, salmon, and flying fish, for example, but only roe from a sturgeon is true caviar. Source

How to eat caviar?

– On a spoon. For a truly indulgent caviar-eating experience, all you need is a spoon—preferably a small one made out of mother-of-pearl. Eat it straight out of the tin and enjoy every bite in its purest form.

– On pizza. No, we’re not advising you to plop a dollop of caviar onto a slice of cheese pizza (but if you do, please let us know how it is). Instead, we’re suggesting you eat it on a luxe pizza topped with smoked salmon, crème fraîche, and chives.

– On pasta. Here’s an easy idea for an elegant pasta dinner: plump clams, chilled, delicate capellini, and a big spoonful of caviar.

– On potato chips. A simple snack of crispy, salty potato chips and briny, bursting caviar is hard to beat, but if you want to take things to the next level, try layering the chips with caviar, crème fraîche, and thinly sliced scallops.

– On scrambled eggs. Start your day like a real high roller with creamy, custardy scrambled eggs, caviar, and toasted challah, or add a salad and Champagne for a perfect dinner.

– On onion dip. Give the game-day dip a makeover with the simple addition of caviar. It’s incredible with the classic dip’s sweet, tangy flavors and stunning when presented in a hollowed-out onion.

– On roasted potatoes. Mini roasted potatoes are ideal vehicles for roe. If you’re nice enough to share, the scooped-out potato halves filled with caviar and sour cream are great party hors d’oeuvres.
Source

Which country has the best caviar in the world?

The best quality caviar comes from the countries around the Caspian Sea, home to the Beluga, Osetra, and Sevruga sturgeon. For centuries, Russia and Iran have dominated the caviar market, producing the highest quality and most in-demand caviar in the world. More recently, China has become a significant exporter of caviar. Source

What is the best caviar brand in the world?

– Ossetra Caviar
– Kaluga Caviar
– Paddlefish Caviar
– White Sturgeon
Source

If you’ve taken our tips to try caviar or simply want to find out more, we’d love to hear from you, so please share your comments with us below, and don’t forget to subscribe to the last word on luxury from around the world.

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Featured image source: Tasteatlas.com