Things You Did Not Know About Caviar

Do you remember the very first time that you had caviar? You must have heard so much about this mysterious luxury: tiny black pearls so exquisite in flavor and texture that people paid through the nose for just a dollop. Then, you tasted it. And there it was: salty and fishy, a little black mound on a little fat pancake with some sour creamy spread. Few people may fall for caviar upon the very first bite while for others, it may take those second, third and fourth bites to actually love it.

Here are some things that you must know about black caviar:

• Caviar is one of the oldest delicacies

Before raw oysters, before Champagne, before even truffles were deemed a delicacy, caviar was coveted by kings and the aristocracy. Ancient Greeks, Romans and Russian tsars were all known to splurge on caviar.

• Caviar is not as expensive as you think

American caviar is definitely not cheap. But the prices for caviar have dropped in recent years as advances in aquaculture, especially domestically, have made farmed sturgeon more available and affordable.

• The salmon roe on your sushi is not caviar!

Caviar was originally harvested by Russian and Persian fishermen in the Caspian Sea. The term actually refers to unfertilized salt-cured fish eggs from different species o sturgeon, including osetra, sevruga, and beluga. Just around all 26 species of sturgeon have been used for caviar till date.

• Caviar is judged on the basis of its color, flavor, texture and maturity

The finest, most expensive caviars are older, larger eggs that are lighter in color. Lower quality caviar is much younger, with a less intensely fishy flavor, and darker in color. It is a good thing too, for caviar newbies, who are more likely to start on the cheaper, milder stuff.

• Caviar usually lasts for more than a day

Because it is technically cured fish, caviar has a decent shelf-life, even after it is opened. Store it in the coldest part of your refrigerator, as close to the freezer as possible, and make sure it stays fresh for about a month.

• Caviar is just like wine

Caviar junkies and VIPs look out for reserve caviar, the rarest and most expensive of them all. In the Middle Ages, many countries even had laws that needed the finest caviar to be reserved for the monarchy. Reserve caviar would have been that caviar.

• Caviar may even be sustainable

Several of the 26 species of sturgeon are now considered endangered species, but all of them have been severely overfished. Sustainable caviar can be sourced from sustainable fish alternatives such as US farmed white sturgeon and paddlefish roe.

• Beluga is still on the menu

Beluga caviar has been stated illegal in the United States since 2005 due to its status as an endangered species. However, many websites have added it back with an explanation of why it was unavailable, to educate people and also offer them a good alternative.

Jone Vik is an avid blogger. He is an author and a contributor writer, who likes to talk about Home Decor, Indoor And Outdoor Furniture, health, technology & others.