I still remember the first time I had caviar; its delicate structure bursting like tiny bubbles as my tongue pressed the tiny eggs to the roof of my mouth, the explosive flavor—salty, but not overly so … buttery … fishy, but again, not overly so. I was hooked, literally, from the first taste. But it wouldn’t be until years later that I learned the differences between true caviar, and the other stuff.
What is caviar?
All caviar is roe, aka fish eggs. But not all fish eggs are caviar. Think about it like this, there’s Champagne, and then there’s sparkling wine—both good, but not the same. By law, in order to be labeled “caviar” it must be sturgeon roe. So salmon roe is not caviar. Trout roe is not caviar. And so on. The most prized caviar in the world comes from beluga sturgeon in the Caspian Sea. Unlike Champagne, however, it’s not the region where the roe is harvested that makes it caviar, it’s the fish itself. So roe from a Louisiana -raised sturgeon is caviar just as roe from a French sturgeon, is caviar.
Three “common” types of caviar
Beluga: Harvested from beluga sturgeon primarily in the Caspian Sea but also found in the Black Sea and the Adriatic. Imports of this black, pea-sized caviar was banned by the U.S. Fish & Wildlife Service in 2005 due to the massive decline in population of beluga sturgeon. However, in January 2016, the U.S. lifted its trade embargo on Iranian goods and a small, 18-pound shipment of the delicacy was brought in and distributed amongst select cities. Even so, legal harvesting of wild sturgeon from both the Caspian and the Black Seas is banned and therefore, any and all caviar from this region should be avoided, unless, it’s farmed.
Osetra: From the osetra sturgeon, this roe is smaller than beluga and has a distinctively nutty taste. It varies in color from the more commonly seen dark brown to a rare golden yellow, known as royal caviar. Many chefs actually prefer its texture and taste over beluga making it a popular and more affordable—although still expensive—menu item. And, it’s being farmed successfully in many countries making it a sustainable choice for true caviar lovers.
Sevruga: This type of caviar is the third most expensive (behind beluga and osetra). Hailing from the sevruga sturgeon, it’s dark grey (almost back) in appearance and is a bit stronger than the other two making it perfect for “popping” with your tongue against the roof of your mouth.
Almas, the world’s most expensive caviar, hails from the extremely rare Iranian albino beluga and costs upwards of $30,000 for one kilogram
Yes, there is such a thing … and farmed caviar is the only type of caviar that gets a thumbs up from the Seafood Watch. AND, quite frankly, it is the only type of caviar you should consume. Here in the U.S., Marshallberg Farms uses recirculating tanks in their North Carolina farms to deliver consumers their sustainable, Osetra caviar. And in Northern California, two U.S. caviar farms, Sterling Caviar and Roe Caviar, are raising white sturgeon that produce brilliant, delicious and sustainable caviar. With all that being said, if you want to try caviar but don’t want the price tag (because yes, even farmed caviar is still caviar and still expensive), consider purchasing trout roe or salmon roe from one of the many U.S. aqua farms that offer sustainable products. Then invite your friends over for a tasting party and thrill them with your newfound knowledge of the delicacy.
How to serve caviar
True caviar should be eaten on its own so that its flavor isn’t altered. If you see caviar listed as an ingredient in a dish, note that it’s of a lesser-quality. Traditionally, caviar is served with mother-of-pearl spoons so as not to taint the caviar’s delicate taste structure. Served almost ice-cold, caviar should accompany small, thin toasts of bread, plain water-crackers, or blinis—a thin, Russian pancake. And, a nice, American sparkling wine to boot!
Learn more about caviar … scroll down and watch Gordon Ramsay as he tours a sustainable caviar farm in Spain.
Coming up NEXT on the blog … part two in my three-part series on tuna, “How best to grill tuna,” and “The truth behind dolphin-safe labeling.”
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DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then. xoxox
<small>Featured image,:Bob Ricard, Soho, London, CC BY-SA 2.0<small/>