Black Caviar
The true caviar, black caviar also known as sturgeon caviar is associated with gourmet and Haute cuisine environments. Depending on whether or not the roe is fresh (non-pasteurized) or pasteurized, prices can vary between $6,000 and $12,000 per kilo in some circumstances. Fresh caviar generally yields a higher price than pasteurized caviar, and other factors such as flavor, size, consistency, and color can also affect the price. Depending on the law in the area, the name caviar can also be used in different less expensive products such as salmon roe or red caviar, and American caviar. However, according to the Food and Agriculture Organization, roe from any fish not belonging to the Acipenserifromes species including Acipenseridae or sturgeon, and Polyodontidae or paddlefish are not actually caviar but rather substitutes.
Used as a garnish or a spread, caviar is lightly salted fish roe (eggs). The four main types of caviar are Beluga caviar, Sterlet caviar, Ossetra caviar, and Sevruga caviar. The rarest and most expensive form of caviar is the beluga caviar from the beluga sturgeon that swim in the Caspian Sea. Known for its soft and extremely large eggs, Beluga caviar is prized in many cultures and is considered one of the finest delicacies in the world.
The word 'caviar' itself comes from the Russian word meaning 'little salt' which is how the roe is preserved. Black caviar especially is extremely perishable and must be refrigerated immediately until its consumption. Pasteurized caviar is less perishable, but the eggs are partially cooked giving the item a different texture. Black caviar is the most expensive type of caviar and dwindling fishing yields as a result of overfishing and pollution have created less costly and lower quality alternatives. The harvest and sale of black caviar other than for the sake of scientific research was banned in the waters in which the sturgeon reside but was resumed in 2010.
Given its high price in the West, caviar is associated with luxury and wealth. Although still expensive in Russia and other Eastern European countries, caviar is commonly served at holiday feasts, weddings, and other festive occasions. The concept usually involves both black caviar and red caviar. In the West and other countries, more affordable alternatives to caviar have been created and uses the roe of different fish. American caviar is among one of the alternatives that uses other roe and can be produced at a lower price.
Harvested from the mature roe eggs of the Sturgeon, black caviar is the most famous type of caviar and known for its fine appearance and firm texture. It is often servced as a garnish or decoration for other foods such as crackers, sandwhiches, and seafood. Although black caviar may be frozen and defrosted before consumation, it is not recommended to do so often to the same batch because the caviar will lose quality as well as texture.
One has some options in the black caviar selection process. The most expensive choice is beluga caviar, which comes from the beluga sturgeon and produces the biggest roe compared to the other species. Osetra caviar, although it is considered black, inherits more of a brown color and less expensive than the beluga. Sevruga roe is considered the most inexpensive, or affordable black caviar on the market and is substantially smaller than the former species of fish. Sevruga is popular cooking ingredient because of its price. We hope this information h helps next time you go to buy black caviar.
