Caviar, A Pleasure For The Palate
When it comes to luxury, there are far and few ingredients that are as exquisite as the caviar. There are quite a number of varieties of caviar, with the best coming from the Caspian Sea. With such a luxurious product, we will teach you what sets one apart from the other, from the creamy and black baeri, to the albino golden almas caviar.
What is caviar?
Caviar is a salt cured roe of the sturgeon, which takes its name from Persian khâvyâr meaning “egg-bearing”. This ingredient is usually eaten on its own or used as a condiment, and is easily one of the most luxurious products used in fine dining. For it to be considered caviar, the roe must come from one of the 9 families of sturgeon, which can take up to 20 years to reach maturity. Although caviar can be found throughout the world including Russia, the best quality of caviar comes from the Caspian Sea, which is known as Iranian caviar.
Baeri caviar comes from the Siberian Sturgeon (Acipenser baerii) which is known as one of the best entry-level high-quality caviars. With an almost black colouration, this version is also known as Aquitaine caviar, which is best used on canapés and appetisers.
Sevruga is one of the highest qualities of caviar, usually harvested from the Sevruga Sturgeon (Acipenser stellatus) and is also known as the smallest of the sturgeons, which is native to the Azov and Caspian Seas. The eggs are usually a pearlescent grey, and is usually naturally a little saltier than its other cousins.
The Ossetra caviar comes from the Ossetra Sturgeon (Acipenser gueldenstaedtii) and is known as one of the most sought after caviars, which comes in a variety of colours, from dark brown to deep gold. As the fish ages, the colour of the eggs tend to lighten, making the older Ossetra sturgeons more desirable, with the Golden Ossetra being the most prized of this variety.
Also known as the king of caviar, Beluga caviar comes from the Beluga sturgeon (huso huso). The fish is mainly found in the Caspian Sea, and is caviar in its highest quality. The reason Iranian Beluga caviar cost so much is because of the waters they thrive in. The Iranian side of the Caspian Sea is known for its depth and clean water, producing some of the best sturgeons in the world. Beluga caviar is known for its light grey colour, and subtle flavour, which is unlike any other type of caviar. This type of caviar is best consumed on its own.
The almas caviar actually comes from the Beluga sturgeon, but an albino one. These eggs are harvested from the albino beluga caviar which eggs are golden in colour, and is usually from a dish that is between 60 to 100 years old. It also can only thrive in waters which are less polluted, making their eggs even more spectacularly rare.
How To Experience Caviar
There are many ways you can enjoy this delectable morsel, with the baeri used to elevate dishes such as canapes and pasta, while the more exquisite ones like the Beluga and Almas should only ever be taken on its own, with a mother of pearl spoon, as a dollop on the back of your hand. Truly unlike any other ingredient.