Caviar

What Is Caviar?

Caviar is a gourmet seafood product made from the salted eggs of sturgeon fish species. The name "caviar" traditionally belongs only to sturgeon eggs; other fish eggs are referred to as "roe" or by their color (such as red caviar).

Its best-known varieties come from different sturgeon species such as beluga, osetra, and sevruga; grain size, color, and taste vary by species. Historically, the Caspian and Black Sea basins have been an important production center.

Nutritional Values of Caviar

100 grams of caviar contains approximately 264 kcal of energy; it carries a high level of protein and omega-3 fatty acids, and has a high sodium content due to the salting process. Values vary by species and are approximate.

How Should Caviar Be Consumed?

Caviar is consumed as part of a balanced diet, in small amounts, being a very intense-expensive product.

This information is general; caviar is a food and is not a substitute for medical treatment. Those on sodium restriction should consume it in moderation due to its high sodium content, and those with fish egg allergies should avoid it.

How to Choose Caviar?

A good caviar is one with whole-separate grains, a color appropriate to its species (shades of black-gray-amber), and a mildly sea-salty aroma. Crushed, overly watery, or sharply fishy-smelling caviars are not preferred.

• Grains should be whole and separate from one another
• Color should be in a tone appropriate to its species (black-gray-amber)
• Aroma should be mildly sea-salty, not sharply fishy

How to Store Caviar?

Caviar is kept in the coldest section of the refrigerator, in its original closed box; once opened, it is recommended to consume it within a few days and always contact it only with a mother-of-pearl/plastic spoon.

Using Caviar in the Kitchen

Caviar is most often served directly on blini (small Russian pancakes) and toasted bread, together with eggs and cream, and also as a gourmet plate garnish.

Why Isn't Caviar Eaten with a Metal Spoon?

It is thought that metal can chemically interact with the delicate taste of caviar and leave a metallic taste; that's why mother-of-pearl, horn, or wooden spoons are traditionally used.

Frequently Asked Questions

Why is caviar so expensive?

It takes years for sturgeon to mature and lay eggs, their natural stocks have declined due to overfishing, and the production process is labor-intensive; these factors greatly raise its price.

Are caviar and red caviar the same thing?

No; real caviar comes from sturgeon. Products sold as "red caviar" are usually salmon or trout roe, a different product.

Is caviar produced in Turkey?

To a limited extent; some aquaculture businesses in Turkey raise sturgeon and produce caviar, and imported caviar is also found in gourmet markets.