Info about Caviar
Caviar
Caviar is an extremely expensive delicacy made from the roe(eggs) of sturgeon fish. Beluga caviar is the most expensive type of caviar, now ranging in price from $7,000 to $10,00 0 per kg., which is equal to 2.2lbs. This best grade caviar is made in Russia and Iran. The fish are from the Caspian Sea and the Black Sea. In 2006-7, international trade was suspended because the beluga sturgeon, which is the best grade, is considered to be endangered. Thus there is a limited supply and that increases the price.
Caviar is created by shaking the ovaries of the female fish to loosen the eggs. Then the eggs are pressed down through a colander to separate them from fat and membranes. They are then pressed to drain off the liquid, lightly salted and sealed either in kegs or small tins. The Beluga sturgeon can take up to 20 years to mature. That partly explains why it is in short supply. The fish that are caught for processing caviar weigh as much as 2000 lbs. The eggs themselves are the largest roe among the roe commonly used. The eggs vary in color from dark gray(almost black) to very light gray. The lighter the color, the more mature the fish. This also helps increase the price. There is a pearly white variety that comes from a centennial female that is rare and there is very little production of this. This type of caviar can go for $25,000 per kg.
Beluga caviar is, like most other caviars, served with a caviar spoon made of mother-of-pearl, bone, or some other non-metallic substance. Anything with metal in it yields an unwelcome flavor to the caviar. Beluga caviar is usually served by itself on toast, but other caviars can be served several ways. One way to serve other caviar is in hollowed out, cooked potatoes. Caviar can also be garnished with sour cream, minced onion, or minced egg whites. In the U.S., some fish such as paddlefish, salmon, lumpfish, and whitefish are marketed under the name caviar. These types of caviar are much less expensive than Beluga caviar. Beluga is the most precious and expensive type of caviar. Good quality caviar is also produced in France with farm- raised fish. This type is also less expensive than Beluga caviar.
American caviars are a tasty, versatile alternative to the more expensive, endangerd Beluga caviar. Now American caviar rivals Russian caviar in quality. Sturgeon, from the earliest times, were found in American waters. Henry Schacht started the American caviar industry when he opened a business catching sturgeon on the Delaware River. He used German salt, and exported a great deal of his caviar. At the beginning of the 19th century, the U.S. was the major producer of the world’s caviar. The U.S. produced 90% of the world’s caviar. There was a time when caviar was so popular it was sold in saloons to encourage the patrons to buy drinks. Caviar was also a common food in California during the gold rush days. Lately, the U.S. has made a comeback in producing caviar.