My and
Caviar 101
A Seafood Delicacy Like No Other!
If you’ve had caviar, try to recall the first time you had it. If you haven’t, imagine taking a spoonful of those tiny black pearls and anticipate the taste of this delicacy for which people pay through the nose. It tastes “salty and fishy”.
Usually eaten as a spread or garnish, Caviar is perhaps the most expensive delicacy to come out of the sea. It consists of salt-cured fish eggs taken from the sturgeon fish species. The roe (egg masses) come as pasteurized, or non-pasteurized that are considered “fresh”.
Every seafood lover who had the chance to taste this rare and expensive treat, has tasted it. Traditionally, the word “caviar” was used only to describe roe that came from wild sturgeon in the Black and Caspian Sea.
There are 4 main kinds of caviar:
- Beluga. The most expensive caviar, priced between $3,200 and $4,500/lb. Sourced primarily from the Caspian Sea. While illegal in the States since 2005, it’s still on the menu.
- Ossetra. Second only to Beluga caviar in terms of price, Ossetra has lighter varieties that have the richest caviar flavor.
- Sevruga. Native to the Caspian Sea, Sevruga caviar is the third most expensive caviar in the world, and generally has smaller eggs.
- Sterlet. Found across the Black and Caspian Seas and rivers in Siberia, it contributes to the best kinds of caviar available.
Sure, caviar is anything but cheap. Nonetheless, it is not as expensive as some people make it out to be. Prices have dropped in recent years thanks to aquaculture. In fact, US has been instrumental in the price drop in early 19th century when it was discovered there is plenty of lake sturgeon here. If you’ve never had caviar, give it a try.
Fatima M.
Freelance Blogger
Follow Us!