Caviar: Varieties, Consumption, Storage and Taste
What is Caviar?
Caviar is a type of roe that belongs to the sturgeon family.
Although all fish eggs are referred to as "roe", not all "roe" is caviar.
There are various types of caviar produced by various types of sturgeon. Osetra, beluga, sevruga, and Siberian caviar are among them. Caviar of the highest quality is harvested as the females prepare to spawn. Sturgeons are caught in the wild as they migrate from saltwater to freshwater tributaries to lay their eggs. Depending on its size, a sturgeon can release several million eggs. Sturgeons will be monitored using ultrasound in fish farms to determine when their eggs are ready to be harvested. You can also read the article nutrition of caviar if interested.
Fish eggs come in as many varieties as there are fish.
Kaluga Caviar: It is a sizeable freshwater sturgeon with caviar that tastes similar to Beluga. Kaluga eggs are silky smooth with a buttery flavor that is lightly salted.
Osetra Caviar: sturgeon eggs are brown to golden in color and slightly smaller than beluga caviar. It has a salty taste.
Sevruga Caviar: It is a type of caviar that comes from the island of Sev. The eggs of three different types of sturgeon from the Caspian Sea are used to make this caviar: sevruga, sterlet, and Siberian sturgeon. The eggs are small and grey, and they are one of the most popular caviar varieties, with a distinct buttery flavor.
American caviar: The United States was a significant caviar producer in the nineteenth century. It has experienced a renaissance, and American caviar is once again famous. It's made from lake sturgeon, wild Atlantic sturgeon, and white sturgeon.
Eating caviar is a sensory experience that combines flavor and texture. Caviar taste usually depends on the variety. Some caviar tastes more briny or fishy than others. The tiny eggs explode in the mouth, releasing a buttery, nutty, and slightly sweet flavor. Caviar flavors have common explanations: the delicate flavor of fresh fish, sometimes smooth and nutty, full of sweet brine.
Storage and Food Safety
Keep caviar in the coldest part of your refrigerator. Serve the roe in its original container if possible.
Transferring the delicate eggs to a serving dish may cause them to break, so they're best-enjoyed whole.
After 2 or 3 days, discard any unused caviar.
The best way to keep your caviar fresh is to keep it unopened and refrigerated until you're ready to eat it. Because keeping the containers vacuum sealed is critical to preventing contamination, smaller containers are a better choice for personal use than larger ones.
After opening your caviar container, any leftovers you intend to save for later should be returned to the refrigerator. To limit air exposure during re-storing, replace the container's lid tightly. When using our screw-top glass jars, we recommend covering the available product with a piece of food-grade plastic wrap before screwing on the lid.
The first step in storing fresh caviar is to maintain a vacuum-like environment.
A refrigerator at temperatures ranging from 26° to 36° F is required to store any quality, low-salt caviar, whether the seal is broken.
How to Prepare
When serving caviar, use a spoon made of wood rather than metal, as metal can impart a metallic flavor to the delicate flavor. Many markets sell pearl caviar spoons, but you can also use a plastic or wooden spoon.
Many people enjoy roe with a dollop of creme fraiche on top of blini, toast, or a cucumber slice. Fish eggs are also used as a garnish on many restaurant dishes and a significant component in some sushi rolls.