So you've had caviar multiple times in your life because you are a foodie who loves to try out exquisite food options on the menu, or the unique appearance of it really intrigued you? But do you know where caviar comes from? We’re here to tell you all about caviar and you’ll be amazed!
Malossol sturgeon caviar is without a doubt an extraordinary taste, a taste which you can not experience with other fine foods. You’ll be left craving for more once this delicacy blesses your taste buds! Caviar is known as a luxury food item, enjoyed by those over the past decades who had the access and the pocket strength to afford it. Caviar until a few years ago came with a heavy price tag, but to understand why, we need to ask where caviar comes from? Who discovered this delicacy and why is it still not widely available? You probably have lots of questions but don't you worry! Read the article to find your answers!
What is Caviar?
Caviar is essentially a type of fish roe, to put in layman terms, caviar is sturgeon eggs. With that clarified all fish eggs are not equal, so we know that sturgeon caviar is a specialty and even within the caviar category there are multiple types of sturgeon caviar. Caviar truly is God's finest form of art we say! So caviar is roe, fish eggs, but how are they extracted and where does caviar come from? Let's find out:
Caviar, A Creation of the Sturgeon
Sturgeon is a fish commonly found in freshwater or saltwater and has the ability to grow over 1000 pounds in its lifetime! So it produces an unimaginable amount of eggs in its lifetime too. Research has shown that there are around 27 different species of sturgeon fish, making the species even diverse. The sturgeon fish are from the Acipenseridae family, according to research; found in the Iranian Caspian Sea and the Siberian Black Sea. Roe is used as a broader term for fish eggs, all fish eggs are roe but true caviar comes only from the sturgeon, one of a kind delicacy! The Beluga and the Kaluga are the most famous and in demand, but we believe that caviar cannot be labeled that simply, with many types and varieties, each person can have a favorite!
History of Caviar
Caviar facts from the past will blow your mind away! Caviar once used to be a specialty which was only for the king, could you imagine? So technically you're eating the kings' food, a royal delicacy, isn't that amazing?! Another fun fact from history is that at one point the sturgeons were so overfished that they nearly met extinction, the prices of caviar skyrocketed like never before and so that led to the sturgeon overcoming the existential crisis. We are glad because we for sure can't imagine a world without this mouthwatering delicacy. Sadly, 18 of the 27 species are endangered even today due to the same reason.
So the American caviar industry flourished when a German immigrant opened up a business catching sturgeon on the Delaware River, the wild-caught caviar was the starting point for the entire industry. The west coast followed and the harvesting for sturgeon roe began in full swing, the waters in America at that time were abundant with sturgeon caviar, due to this at one time gaining the US the title of being the largest caviar producer and exporter!
How is Caviar Harvested?
Timing and caviar farming go hand in hand, the caviar according to the legends and the experts is in the best form and the most flavourful three days before the female sturgeon is ready to spawn, a little earlier the eggs might taste too gooey and will not give your taste buds the exquisite experience and pop in your mouth, the true essence of great caviar! If you give the eggs a day more the eggs are all mushy. Caviar farms are therefore owned by experts who know and realize that timing truly is the key!
Caviar farming is a giant business, also one which not only requires a lot of skills, knowledge, and expertise but also a lot of time and patience. Harvesting the eggs is without a doubt a very delicate task. The fragile nature of roe makes the entire process even more delicate. The roe sacks are opened and carefully rubbed against mesh screens to separate the membrane and the eggs. A long but careful process then follows, rinsing the eggs with cold water to salting them, the process requires patience and care!
Types of Caviar
Farmed caviar has now gained a lot of fame over the years, with a large variety of caviar available in the market it is important to ensure that you have at least tried out some of the types to figure out the best one for you! Each type of caviar offers a new experience for your taste buds and palette. In the category of black caviar, Osetra, Beluga, Kaluga, Siberian Sturgeon, French sturgeon, and many others rule the market. In the category of red caviar, the best ones are from Salmon and Trout.
Now that you know where caviar comes from? And all the mysteries regarding it you must know that eating caviar is a true art of its own too, make sure that your experience is not ruined by rookie mistakes. Too often people don't get the truly immersive experience, so for that visit our blog and get to know more about the true art of eating caviar and also what caviar accessories you need!
About the Author
Igor Fishbeyn - Caviar Purveyor
Igor Fishbeyn is purveyor of fine sturgeon caviar and creator of the Skazka Caviar brand. He is an expert with decades of experience specializing in importing, wholesaling, and retailing the finest quality caviar in the world. Igor frequently writes about caviar news and various topics about the caviar industry. He lives in San Francisco with his wife and daughter.
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