National Caviar Day will give you an excuse of reasoning to indulge in the luxurious delicacy. It is celebrated July 18th of every year.
Unbelievably there is also vegan and kosher caviar substitutes which are popular amongst vegetarians.
What is caviar?
It is a delicacy, a burst of flavors, indulged worldwide by vast amount of people. The multitudes of eggs inside and the egg masses that have released from the female finfish or shellfish ovaries called roe. The roe from sturgeon fish that are salt cured is caviar. High quality roe comes from the wild sturgeon fish which exist in the Black Sea and Caspian Sea. A luxury food selection worth the try, even if it is just once.
Where does caviar come from?
Caviar comes from the sturgeon fishes belonging to the Acipenseridae family. There are twenty-seven distinct species of sturgeons. They have a scaleless body with five rows of boney external plates, similar to that of a shark’s fin. Their growth in length can range from 7 feet to 24 feet long. Sturgeon fish have been known to weigh as much as 3,460 pounds. A sturgeons’ lifespan can range from 50 to 100 years. These sea animals depend on their sensors which are four barbels. They create their habitat in freshwater lakes and rivers, but they will occasionally travel out into the ocean. They do travel back to those lakes or rivers to lay their eggs. Sturgeon breeds have become endangered due to the value not just for their roe but also their flesh.
Appearance of Caviar & Taste
The color, flavor, size, structure, and quality of the caviar will vary depending on what breed its retrieved from. The firmer the texture, the value for that caviar increases. The wide selection of caviar will leave you indulging in flavors that may have a bit of saltiness, slightly nuttiness, or even a mild sweetness. The dance of the delicate smooth, creamy, or buttery textures bursting on your tongue is incredible. It certainly is an acquired taste you must be open minded too.
Pasteurized (heat treated to kill organisms/enzymes) caviar is available. You will find that non-pasteurized (raw) caviar will be a much higher price. This is due to the airy flavors of the caviar not being, altered from the heat treatment.
Top Quality Caviar
Beluga sturgeon (Huso huso) also known as beluga sturgeon or great sturgeon. Its species produces one of the best quality roes, Beluga caviar. The roe color ranges from off black to light grey. The flesh of the beluga is meaty, like swordfish. Its conservation status is at the level of critically endangered.
Russian Sturgeon (Acipenser gueldenstaedtii) also known as diamond sturgeon, Danube sturgeon, or Ossetra sturgeon, produces Ossetra (Osetra or Asetra) caviar. Its roes are high in demand for human consumption, making it expensive. Ossetra caviar will appear deep chocolate brown to a golden color. The lighter tasting caviar is widely preferred, since their extracted from the older sturgeons and are richer in flavor. This species conservation status is critically endangered.
Stellate sturgeon (Acipenser stellatus) also known as starry sturgeon or sevruga sturgeon species produce one of the three most expensive caviars, Sevruga caviar. This variety of caviar is usually on the smaller size, opalescent grey, with a much more distinctive flavor. The conservation status of this species is critically endangered.
Other fish which their roe is caviar are:
Adriatic sturgeon (Acipenser naccarii) could be extinct due to the rapid decline in the wild. (CR)
Alabama sturgeon (Scaphirhynchus suttkusi) a species that has been diminishing. (CR)
Amu-Darya sturgeon (Pseudoscaphirhynchus kaufmanni) also known as shovelnose sturgeon species is declining. (CR)
Amur sturgeon (Acipenser schrenckii) also known as Japanese sturgeon. (CR)
Atlantic sturgeon (Acipenser sturio) also known as European sea sturgeon or common sturgeon has been declining. (CR)
Chinese sturgeon (Acipenser sinensis). (CR)
Yangtze sturgeon (Acipenser dabryanus) also known as Darby’s sturgeon. (CR)
Green sturgeon (Acipenser medirostris) this species population has increase in its stability. (NT)
Gulf sturgeon (Acipenser oxyrinchus) this species population have increased. (NT)
Kaluga (Huso dauricus) also known as river beluga. (CR)
Lake sturgeon (Acipenser fulvescens) also known as rock sturgeon, there is an increase in their population in the wild. (LC)
Pallid sturgeon (Scaphirhynchus albus) this species is close to extinct in the wild. (EN)
Persian sturgeon (Acipenser persicus) rapid decrease in this population of species. (CR)
Sakhalin sturgeon (Acipenser mikadoi) decline in this population continues. (CR)
Ship sturgeon (Acipenser nudiventris) also known as fringebarbel, spiny or thorn sturgeon species has decreased. (CR)
Short nose sturgeon (Acipenser brevirostrum) there is a slight decrease in this species population. (VU)
Shovelnose sturgeon (Scaphirhynchus platorynchus) also known as hackleback, sand, or switchtail sturgeon. (VU)
Siberian sturgeon (Acipenser baerii) this species is decreasing in population. (EN)
Small Amu-Darya shovelnose sturgeon (Pseudoscaphirhynchus hermanni) also known as dwarf sturgeon. (CR)
Sterlet sturgeon (Acipenser ruthenus) species population severely decreasing. (VU)
Syr-Darya Shovelnose sturgeon (Pseudoscaphirhynchus fedtschenkoi) this species may be extinct in the wild. (CR)
White sturgeon (Acipenser transmontanus) this population of species is stable. (LC)
*International Union for Conservation of Nature and Natural Resources. (IUCN) red list of threatened species and their level of endangerment.
LC- Least Concern, NT- Near Threatened, VU- Vulnerable, EN- Endangered, CR- Critically Endangered, EW- Extinct in the Wild, EX- Extinct
Why is Caviar So Expensive?
The sturgeons which caviar are extracted from has been dwindling as shown above on conservation status. Sturgeons take a long time to reach maturity, it can take up to 8 years in one species to 20 years in another species. They are aggressively targeted and captured. Limited populations in the wild for these types of fishes is due to overfishing and habitat destruction. There are factors that contribute to the driving high price of caviar. A pound of the roe from sturgeon considered high quality can be as high as $4,500. But you do not need that much unless you are expecting to feed 8-10 people. If you just want to enjoy it by yourself a one-ounce caviar will do which you can expect to pay about $300 for excellent quality caviar.
Substitutes
Caviar is roe (fish eggs) but not every type of roe is caviar. There are substitute roes that carries the term caviar. You will commonly find the substitute roe used from fishes such as:
Brown trout (Salmo trutta) (LC)
Burbot (Lota lota) also known as coney-fish, freshwater ling, or eelpout. (LC)
Chinese paddlefish (Psephurus gladius) is a close relative of sturgeon species. (CR)
Lumpfish (Cyclopterus lumpus) commonly known as lumpsuckers. (NT)
Paddlefish (Polyodon spathula) also known as American paddlefish a close relative of sturgeon species. (VU)
Atlantic Salmon (Salmo salar) produce roes often referred to as red caviar. (LC)
How to Handle and Store Caviar
When handling caviar use glass or nonmetallic silverware for serving. There is a special caviar spoon and serving dish known as Mother of Pearl. It is hand-crafted from nacre (organic-inorganic material like inner shell layer) into silverware since it retains the flavor of the food it encounters. These materials help to avoid any absorption of metallic flavor from the silverware into the caviar.
When you purchase caviar always follow the directions printed on the package or instructions received within the package on how to handle and store it. But if by chance you throw out the instructions….
∙ keep caviar under refrigeration between 28°F (-2°C) to 38°F (3°C)
(coldest part of your fridge)
∙ unopened, vacuumed seal container will last for up to 4 weeks
∙ after opening, last up to 2 days, should consume as soon as possible.
∙ recommended, do not freeze caviar as this will alter flavor and decrease
the quality.
What to serve caviar with:
Served as an appetizer, for breakfast, or an after-dinner snack.
For the base, use blini (Russian pancake), boiled egg, crostini, cucumber slice, potato croquette, mini pancakes, or toast.
Dollop of cream cheese, crème fraiche or sour cream.
Topped with smoked salmon and caviar (fish eggs). Or top just with caviar for those selective taste buds.
Garnish with chopped green onions, fresh dill, fresh herbs, or minced boiled egg whites.
When purchasing blini, or crackers, or crostini make sure to get unsalted. The reason for this is the caviar has enough salt. When portioning to use as a topping for an appetizer ½ ounce per person is good enough. If you are looking to use it as the star and serve on its own, 2 ounces per person will be sufficient.
Minerals and vitamins caviar contains
Caviar contains omega-3’s, which help reduce the chances of heart disease, lower blood pressure, and increase good cholesterol levels. Calcium for positive bone health. In addition, vitamin B6 for that healthy brain function, vitamin B12 (cobalamin) nutrients which is essential in the functioning of the nervous system and production of red blood cells. It also contains iron, magnesium, selenium, vitamin A, vitamin D, and vitamin E.
Be mindful it is high in saturated fatty acids, and food high in saturated fat will send your blood cholesterol level up. It also contains high amount of sodium. Therefore, dine on caviar in moderation as with any food, to give your body a healthy balance.
Brand choices to try
Suggested caviar brands below. You can search through Fish and Seafood category on the United States Department of Agriculture (USDA) website, if you are trying to find a reputable supplier.
∙ Caviar Star (Premium Caviar)
∙ Caviar Russe (Ossetra Caviar)
∙ Osetra Caviar (Caviar Malossol)
∙ Tsar Nicoulai Caviar (Premium American White Caviar with Spoon)
∙ Tsar Nicoulai (Premium American White Sturgeon Caviar)
Do not feel overwhelmed by the large varieties. There is eco-sustainable caviar since the introducing of farming of sturgeons as well as other fishes. So, no worries and enjoy the pleasurable taste of caviar without the guilt.
And it is Keto-friendly & Paleo diet friendly 😉