7 facts about caviar

7 facts about caviar. Photo: Pexels
7 facts about caviar. Photo: Pexels

Do you know what caviar is, or have you just heard about it? It’s like the Rolls Royce of haute cuisine ingredients. Rob Report has released a guide on this delicacy, with insights from Ilya Panchernikov, director of Caviar Russe, a specialized store and restaurant in the United States.

And we at Desejo Luxo bring you the best and most curious facts about this luxury ingredient.

1 – What is caviar?

Sturgeon. Photo: Pexels
Sturgeon. Photo: Pexels

It’s unfertilized eggs from the sturgeon fish. There are other common types of eggs, like salmon roe, which is used on top of sushi. In other words, all caviar is roe, but not all roe is caviar. It is always spherical, and its color can range from black to dark green. Its taste is delicate, not overly salty, and doesn’t have a strong fishy flavor. Sometimes, it can taste nutty and buttery.

2 – Where is caviar produced?

A few decades ago, it was only found in the Black Sea and the Caspian Sea. Nowadays, most of the world’s caviar is produced on farms in various locations, from China to the Middle East and Africa.

3 – Is there a difference between wild and farmed caviar?

The main difference lies in the taste. A fish’s diet and environment contribute to the flavor of caviar. The diet of a wild fish is obviously more varied and eclectic than that of a farmed fish. Therefore, wild caviar has a more complex and intense flavor. Farmed caviar, on the other hand, has more consistent quality and uniform flavor.

4 – How much does caviar cost?

Thanks to the increasing farming of this delicacy, its price has dropped significantly. A 28g container of premium caviar costs an average of $100. At Caviar Russe, there are options ranging from $95 to $695 for 28 grams.

5 – Where to store caviar to prevent spoilage?

You should keep it in the coldest part of your refrigerator. Usually at the top, where the temperature is between 1 and 3 degrees Celsius.

6 – How long does it last in the fridge?

A sealed container can be stored in the fridge for 10 to 15 days. Since it gets saltier over time, it’s better to eat it fresh.

7 facts about caviar. Photo: Pexels
7 facts about caviar. Photo: Pexels

7 – How to recognize good caviar (and bad)?

More than 20 years ago, renowned chef Daniel Boulud created a system to measure caviar quality, called the 3 Ts in English: taste, texture, and tone:

It MUST NOT be bitter or overly salty; the eggs should be firm enough to separate them with your tongue in your mouth; and they should have a clean, shiny color. Panchernikov adds that good caviar should not have high salinity and should have a rich, buttery flavor without leaving an aftertaste. “It’s like oysters, if the taste is strange, it’s probably old or of poor quality,” he explains.

Sources: caviarrusse, Rob Report. This content was created with the help of AI and reviewed by the editorial team.

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