What is caviar : Unfertilized fish eggs, also known as fish roe. It is a salty delicacy, served cold. True caviar comes from wild sturgeon. while the Caspian Sea and the Black Sea produced much of the world’s caviar for a long time. Caviar is a delicacy that comes from the eggs of sturgeon. There are different types of Caviars, black, green, gold and red. But here are two crucial points for getting top-quality caviar or roe. First, selecting better species of sturgeon or other fish is essential. Secondly, it is equally important to check the quality of the egg before harvesting.
- Fish Roe: Fish roe is made from the eggs of various fish and its a good source of healthy protein. Some common fish that provide Roe include salmon, tuna, swordfish, lump, trout, cod and halibut.
- Caviar can also be a spread of pastes made from the eggs of sturgeon, beluga, and other caviar-bearing fish. Caviar typically has a richer flavor than most types of fish roe, because it contains more fat and oil.
What are the different types of Caviar?
- Black Caviar is made from the roe of the black sturgeon. These roes are often very large and have a thick and smooth texture. It has a buttery, nutty flavor and pop in the mouth.
- Green Caviar is made from the roe of the green sturgeon. These roes are smaller than those found in black Caviar and have a more delicate flavor.
- Red Caviar is made from red sturgeon’s roe. These roes are the smallest and have a sweet taste that some people find overpowered by their richness.
- Fish Eggs: Male fish release sperm toward the water to fertilize female eggs. Female fish release eggs that sink to the bottom of the tank, where they are fertilized by male sperm and become new fry.
- Fish Lumps: Fish lumps look like big egg sacks without a yolk or embryo. These come from females when their monthly cycle changes and their body produces more oil to attract mates.
The production of caviar is not simple. This process takes six to seven years minimum to get mature sturgeon. Due to the advanced technology, harvesters are using ultrasound machines and slight electric currents techniques and biopsy to check the quality and maturity of the fish. Various methods are used to sedate the fish e.g electric current and carbon dioxide help calm down the fishes.
After receiving caviar, the next step is cleaning. It is the most critical stage in providing hygienic products in the market. Water is used as a cleaning source, then adding high-quality salt helps to preserve it. They preserve it at low temperatures, then packed in jars of different sizes.
Vegetarians are also not left out. Seaweed shaped into pearl balls and mixed with sea salt and spices offers a healthy and sustainable alternative to caviar.