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Caviar

What Is Caviar???

• Caviar is fish roe or eggs.• It is lightly salted with non-iodized salt.• True caviar comes from the sturgeon and the

sturgeon alone.• Nowadays you will also find caviar from other

fish varieties, including salmon, lumpfish and tuna, as well as in different forms.

I’m Sturgeon!!!

• The sturgeon is a saltwater fish .

• The sturgeon can grow to over 3,000 pounds but usually averages about 60 pounds.

• It is found in Black and Caspian Seas between Europe and Asia, and also the Pacific Northwest and Southern Atlantic coasts of the United States.

Types of Caviars according to the Processing ???

Malossol

• First is the Malossol method, preferred by connoisseurs.

• Malossol means 'little salt' or 'lightly salted' and refers to fresh caviar with less than 5% salt.

• Modern fresh caviar often has much less, about 3.5%.

• The term is sometimes used to describe any high quality caviar, though.

Caviar Salted

• The second caviar type and quality is Salted Caviar, sometimes called 'semi-preserved' caviar.

• It contains up to 8% salt. • The more salt, the longer the shelf life, but taste may

be compromised.

Caviar Pressed

• Pressed Caviar is next in quality. • Made from too-soft, damaged, broken and overly

ripe eggs, it is treated, highly salted, and pressed to a jam-like consistency.

• Once the only method available for preserving caviar, this is still the favorite of many connoisseurs for its strong, concentrated flavor.

Pasteurized Caviar

• The last of the caviar types is Pasteurized Caviar. • Fresh caviar is heat-treated and vacuum packed in

glass jars for much longer preservation. • Both taste and texture may be affected.

Varieties of Caviars !!!

Beluga Caviar

• Beluga is the world's most expensive caviar, next to exceedingly rare Sterlet.

• Its roe is very large, ranging in color from black to pale grey, and has a smooth, buttery flavor.

• Fewer than 100 Beluga sturgeon are caught each year.

Osetra Caviar

• Also spelled Ossetra, Oscietra, or Asestra.

• This caviar consists of medium-sized eggs, ranging in color from dark brown to light grey and even golden brown.

• Many prefer Osetra's nutty, slightly fruity flavor over Beluga.

Sevruga Caviar

• The Sevruga sturgeon produces the smallest roe of the three main caviar varieties.

• More plentiful than the other two, it is also the least expensive.

• Its roe is black to very light grey in color and, like Beluga, it has a buttery flavor, but saltier, richer, and more intense.

• It's unique flavor is highly valued.

Sterlet Caviar

• Sturgeon. • Small golden eggs which

were once considered the finest caviar available and reserved for the highest royalty in the lands.

• This variety is virtually extinct, so don't expect to find any on the market, even if you can afford it.

How Caviar is rated???

Fine caviar is rated according to... • the size and color of its roe• its method of processing

Color is designated by...• 000 for light caviar• 00 for medium• 0 for dark• Very light or golden roe is also designated 'Imperial'

caviar or 'Royal' caviar, and was once reserved only for royalty.

• True caviar comes from the icy waters of the Caspian Sea where the environment is most conducive to producing the finest sturgeon.

• The United States imports approximately sixty percent of the total world caviar supply.

• Caviar is full of proteins, vitamines, low in calories and thus is a complete meal by itself

• Caviar is being given to patients after surgery to aid their recovery.

• Caviar is also used for beauty treatments - facials and other.

• Caviar contains acetylcholine, which improves alcohol resistance. That is also why Russians ate a lot of caviar while drinking vodka.

• Oil, extracted from caviar is used on burns to heal them.

• Other spices like pepper and other herbs must not be added to the caviar.

• Silver utensils alter the taste of caviar so it must not to be used when eating the delicacy.