The Appetizing and Gastronomic Caviar

Perhaps one of the most revered and much sought after delicacy in the world, the caviar found it’s niche in the gourmet tables of expensive restaurants and hotels worldwide. Caviar are the eggs or roes of a certain type of fish which is the sturgeon fish, that is found off the waters of the Caspian Sea, that is shared by three countries such as Russia, Azerbaijan and Kazakhstan. The Caspian Sea is the world’s largest inland body of water.

There are three different species of sturgeon: Beluga, Osetra and Sevruga, that bears these precious caviar, which comes in different colors like black, gray, green, or brown, comes in small grain or pea size.

The largest of three sturgeon species is the Beluga, which is touted to produce the supreme caviar, this sturgeon variety can grow to as long as 28 feet and can achieve a weight to about a whopping 1,260 kgs. Ostera, on the other hand, may weight up to 100 kgs.  and its egg’s color may vary from dark brown to golden yellow. Sevruga the smallest of the three sturgeon species, weights to about 30 kgs. and its eggs are usually dark gray.

There are also some fishes that produce excellent caviar minus the big cost and these include: North Atlantic Salmon, whitefish, lake herring, cod and carp.

The experts rate caviar by the it’s sheer size and color while they are place in a large bowls.

The best tasting caviar is dubbed as a Malossol (little salt), while Valossol is coined to describe the process of salting the caviar. This process gives enormous flavor to the eggs as it locks the freshness and preserves the caviar to last up to 3 months.

Served with no fancy adornment, the roes are usually eaten with bland crackers or with a toast. Some would also love to savor the delectable taste of the caviar by means of having the caviar garnished with onions, sour cream, egg whites and egg yolks.

Metal spoon may change the flavor or the roes and even perforate it, and instead it is advisable to use the mother-of-pearl bowl with mother-of-pearl spoon or a tortoise shell spoon to serve the caviar.

However, if you don’t have these expensive sets, you may opt to use a small glass placed in a bigger bowl with crushed ice for the rejuvenating taste.

Caviar is reputed to have a short shelf life, and once the can is opened, the caviar should be eaten right away to savor its deluxe taste. An unopened caviar when stored properly may lasts up to a couple of weeks. It should be stored at the fridge at about 29 degree Fahrenheit, and is turned every day so that the oil reaches the eggs constantly. If in case you have leftovers, wrapped it in a plastic and store it right away in the fridge.