Caviar & Roe
The definition of caviar is the roe (the eggs from specific type of surgeon fish.) Many purists will insist that only Beluga, Osetra and Sevruga sturgeon fish are of the only source of fish which are able to provide the authenticity, the true source for the most expensive and rare caviar of the world.
The sturgeon evolved around 250 million years ago and maintains many of their prehistoric characteristics such as the boney plates on their skin, long toothless snouts. There are about 50 species of the sturgeon however the Beluga, Osetra and Sevruga are the most well known and are found in the Caspian Sea, Russia borders this sea and has been the main source of fine caviar, some of the largest caviar fisheries in Russia are over 200 years old. Some purists feel that another great source comes from Iran .
Beluga Surgeon
The Beluga sturgeon must reach a certain age of maturity of 25 years before perfection is achieved it is also the largest of the 3 caviar species also known by a nick/ trade name of 00 (double zero) or 000 ( triple 000) dependant on the size of the grain/ eggs. The Beluga Caviar has a wonderfully mild and delicate flavor with a blue gray color.
Osetra Surgeon
The Osetra sturgeon is a smaller grain which has a nuttier flavor with a golden yellow appearance
Sevruga Surgeon
The Sevruga surgeon is the smallest in the grain however the eggs are quite strongly flavored and are a little darker
Prices: can vary and one would expect to pay any where from:
Beluga Caviar from $60.00 1 0z tinOsetra Caviar from $50.00 1oz tin
Sevruga Caviar from $35.00 1oz tin
The fish roe most commonly used are under the sub heading of “Domestic Caviar” are Keta salmon caviar is of large grain usually a bright red to light orange in color and was first enjoyed by the Russians in the early 1800’s, Atlantic sturgeon, Hackleback which has smaller grains than most other sturgeon a dark color with a mild and subtle flavor. The American home grown favorite would be the Paddlefish with a firm texture pearlish gray color and malossol (lightly salted) many compare this to sevruga. Other roes: trout, white sturgeon, the bowfin caviar is known by its Cajun name "Chou piqué" found in many Cajun recipes.
The above prices are for general indication of what the price can be, for accurate pricing & availability please contact your own supplier or vendor(s) from the directory. Thanks.
The Caviar Tradition: place the tin nestled on bowl of crushed ice – (30 min prior) preferably on its own special stand with a mother of pearl spoon, place the lid on the side of the ice and allow your guests to relish their moment, allow 2 portions of spoons per guest, don’t forget the toast, blinis, lemon wedges and crème fraiche.
Drinks: Chilled champagne, iced Vodka (Russian of course…) black tea.
Do not use metal or silver when serving caviar as it will taint the delicacy. Use only mother of pearl, plastic or wood.