Russian Caviar – from $32.11 – Marky’s Gourmet Store Pages: 1 2 3 4 » View All The kinds of Russian black caviar The most expensive kind of the Russian caviar is the Russian Beluga caviar. Beluga has nearly extinguished because of overfishing, poaching, and water pollution, thus, the industrial fishing of this species is strictly limited and controlled, which has highly influenced its price and has stimulated the farming of this species after the official ban on import of the Caspian sea caviar. Only now after 10 years, we may see the results and we are expecting the Beluga to be supplied to our stock for we could offer it to our valued customers. The Russian Beluga caviar is considered to be the most delicious ones in the world. Its big pearlescent beads have the most delicate and subtle flavor that makes the gourmet lose their mind. The most popular and sought after is the Russian Osetra. Indeed, the Russian Osetra caviar makes an ideal balance of the flavor, the size, and the price.

So if you want to buy Russian caviar most probably you'll buy the Russian Osetra. Though this Royal delight is pretty expensive, the price will be compensated by the incredible sea flavor, tender texture and luxurious appearance. There are many different types of the Russian Osetra sorted by grades, by the manufacturer, by the size, and by the color, but all you need to know is they are all perfectly delicious for you and are worth every single cent spent on it! Furthermore, you can save by ordering the Russian caviar online at the Marky's Gourmet shop. The closest analog to the Russian Beluga caviar is the Kaluga. This species is very similar to Beluga but just a little bit smaller and sometimes called the 'river Beluga' for its life cycle that includes a very long period of life in the rivers, unlike the Beluga that goes to the rivers only during the spawning period. Kaluga and all of its types have the flavor and texture very close to the Russian Beluga caviar. Very tender and delicious with the inherent nuttiness and butteriness, these big pearlescent beads will make your dinner unforgettable.

Despite its smaller size, the Sevruga is the most flavorful caviar in the Sturgeon family and sometimes it is called 'Strong Sturgeon'. The small pearlescent black beads conceal a briny juice with a complex sea flavor that makes the connoisseurs' taste buds tremble in expectancy of the highest delight of enjoying the nutty and buttery flavor Russian Sevruga caviar and Sterlet caviar offered by Marky's Caviar are produced on domestic Sturgeon AquaFarm - the only aqua farm in North America to raise Beluga, Sterlet and Sevruga sturgeon House of Caviar and Fine Foods Closed Orders About Us Thank you for shopping with House of Caviar & Fine Foods, your online source for the freshest selected caviar from all over the world. Fort Lauderdale, Florida. Types of Caviar | Gourmet Food Store Log in to rate this item. For a long time, Caspian Sea caviar from the Beluga , Osetra or Sevruga sturgeon was the only accepted type of caviar in the market. Today, the definition has expanded both semantically and geographically.

Caviar is now farmed and harvested not only in Russia and Iran, but also in many different – and surprising - parts in the world, like Bulgaria, France, California, and even Uruguay. Although die-hard purists will always maintain that caviar comes from sturgeon only, more modern connoisseurs now concede that there are many other tasty alternatives to the traditional —and pricey— Caspian sturgeon caviars. A wide variety of roes that are typically referred as caviar, like Hackleback , Paddlefish , Salmon, to name a few, and are extremely popular, high quality and widely consumed. Types of Caviar: Traditional Sturgeon Caviars Beluga The most luxurious caviar in the world, Beluga caviar from the huso huso sturgeon is the epitome of culinary sophistication. With large, pearlescent eggs, of a light glistening grey, Beluga is prized for its smooth, buttery texture, and a rich and subtle flavor that melts in the mouth. Osetra Caviar It’s not Beluga, but this is truly the next best thing.

Of the higher-end caviars, golden Osetra is a strong contender for the title of ‘best caviar in the world’. Osetra Caviar varies in color from golden to brown, firm grains of medium size and a nutty and rich flavor. Sevruga Caviar Of all the sturgeon species, the Sevruga from the Acipenser stellatus sturgeon, reproduces the quickest, and therefore is much more available, which translates into lower market prices for this delicious caviar. You’ll find that these small and delicate grey to black eggs are a pleasure to bite into, with a crunchy texture. While other caviars dissolve in your mouth, Sevruga playfully crackles and pops with a more intense flavor. Sterlet Caviar Sometimes confused or mislabeled as Sevruga, this smallish caviar comes from Sterlet sturgeon, Acipenser ruthenus. Sterlet caviar is light to dark grey, with small grains that have an intense flavor.

Kaluga Caviar Known as river beluga, Kaluga, from the huso Daricus, comes from the Amur River basin, and like most sturgeon caviars these days it is mostly farm-raised, which allows for sustainability and strict quality controls. Kaluga caviar is incredibly similar to Beluga – creamy, smooth, with an almost buttery texture and a great firm pop, and is today one of the top of the line caviars in the market. Combining all the wonderful characteristics of Beluga caviar, you can eat luxurious Kaluga caviar knowing you are consuming eco-friendly, sustainable caviar of the highest quality. Many a restaurateur will tell you this is worthy substitute for the pricier sturgeon caviars, especially the pricey Sevruga. Paddlefish comes from the American Spoonbill sturgeon, Polyodon spathula, a fish found in lakes and rivers in the South of the United States. Paddlefish looks very much like Sevruga caviar, with eggs that are small and blackish-grey, and a crisp and light flavor. Hackleback Caviar This is another contender when looking to substitute the classic Caspian sturgeon.

Hackleback comes from the American Shovelnose sturgeon, a fish found in Mississippi River. Similar to the Sevruga caviar both in the size and texture of its eggs, Hackleback has small firm eggs that are a dark brown to black. Hackleback sturgeon has the smooth and delicate flavor of a Caspian sturgeon caviar, but milder and with a little extra nutty punch. Types of Caviar: Other Caviars & Roes Salmon Caviar (Salmon Roe) This roe is worth getting for looks alone. Eggs of a beautiful peach color glisten and sparkle as you place them over some fresh blini or sprinkle them over dishes as a garnish. Widely available in the cold waters of Alaska and Russia, the prices of salmon caviar are dramatically lower than those of sturgeon. The flavor is very fresh, succulent and superbly juicy. Osetra Caviar from $32.95 – Marky's Caviar Pages: 1 2 3 » View All The world of gourmet food is very bright and colored in vivid colors of different exotic fruits and delicacies.

Though being not so bright in colors, the palette of the caviar section is still one of the most delicious gourmet product range. One can't even imagine how many shades of gray and black are here from deep brown and nearly charcoal black to pale gray, from natural gold to pale green. It is one of the most delicious and at the same time most expensive products in the whole world and the most popular amongst all other elite types is the Russian Osetra caviar. Osetra is often called the "Golden child of Sturgeon family" for having one of the most flavorful caviar in the world that cedes only the Beluga's and Kaluga's and they are way more rare and thus expensive. In terms of shape, size, taste and flavor the Oscietra caviar stands somewhere in the middle between Beluga's and Sevruga's. This unique position makes it the most popular and bestselling elite product in the world. There are different types of Ossetra caviar that are differentiated in color and flavor. Osetra Malossol Caviar — the most popular amongst the elite sorts.

Large to medium-sized eggs are of dark brown to golden yellow in color and bring a pure delight of a nutty and crispy flavor with light salinity and perfect tender texture. Russian Osetra Karat Caviar Amber is the product of one of the oldest aquafarms in the world from Israel specializing in raising sturgeons. In the gourmet world "Karat" is a sign of the highest quality and best taste already for a very long time. This exceptional and unique product is characterized by an incredible color and outstanding flavor. The firm but delicate envelope of the bead is just waiting to pop up on the palate to release its flavorful contents. Russian Osetra Karat Caviar Gold is also a product from the world famous "Karat" aquafarm in Israel. It is harvested from the Osetra fingerlings originating from the Caspian Sea and bred under best environmental conditions. This sort is of very special golden color with slightly brown hue. The flavor is also very special but with traditional nuttiness and crisp. These peculiarities have influenced the Golden Osetra Caviar price very much. Our Russian Osetra Karat Caviar Black is also farmed in Israel.

The deep black color of these medium-sized eggs is emphasized with the golden to brown strokes. The flavor of the juicy tender egg contents is perfectly fresh and clean nutty. Osetra Golden Imperial Caviar — this name reflects the highest grade of its exclusivity. Quite recently the Imperial Osetra Caviar used to be available for royal blood only, now this delicacy can be purchased freely and everyone can enjoy the uniquely clean, sweet, crisp and nutty flavor of the medium sized grains. The Royal Ossetra caviar looks pretty different from others with its noble golden yellow color and glossy appearance. Special Reserve Russian Osetra Caviar — the absolute top of the world's best delicacies! The very special selection made personally by Mark Gelman guarantees your highest enjoyment and gastronomic indulgement! The soft and tender Osetra Malossol Caviar eggs have a buttery and very rich flavor putting it above all other Osetra caviar. Here at Marky's Gourmet Store we're proud to offer you the best Osetra Caviar Price! Along with the single sort itself, we are offering you caviar sets for very special prices too!

Lux Feature: A Guide to Caviar Lux Feature: A Guide to Caviar Charles Edwards-Freshwater (Online Editor) Discovering which variety of the delicacy suits your occasion Alongside lobsters, truffles and fine champagne, there are few additions to the dinner table which quite represent an evening of luxury quite like caviar. One of the most highly sought after delicacies in the world, caviar has long held a place in the hearts of us Brits, including those of our Royal Family who declared their love for the sturgeon (the fish from which caviar is sourced) when Edward II made it the official Royal Fish in 1324. Slight royal madness aside, caviar is actually a deceptively difficult delicacy to get right. After all, you can’t expect to impress with any old caviar. As such, we have put together a guide to the different types, so next time you want to impress you’ll know which one will suit your purposes the best. There are a number of common misconceptions about caviar that need to be addressed.

First, though salmon eggs and the roe from other fish can be called caviar, it is only those from the wild sturgeon that can properly claim the title. Available in four varieties, (Beluga, Sterlet, Ossetra and Sevruga) each type has its own merits which will suit certain occasions and dishes respectively. One of those rare morsels which is both highly delicious and surprisingly good for you, caviar is full of much-needed minerals, vitamins and essential oils, meaning that indulging yourself may not be as frivolous as it may first appear, though we must admit, the shots of vodka that often accompany may not be quite as beneficial. Sevruga Caviar The most accessible caviar on the list, Sevruga is harvested from the sturgeons that live in the basins of the Aegean, Black and Caspian seas. As the caviar is harvested from the less rare species of the sturgeon, it’s lower on the price scale. The taste however is far from average.

Salted and with a less imposing seafood flavour, the smaller size of the roe makes this type of caviar ideal for serving with bread or for decorating small hors d'oeuvres and canapés to serve at the beginning of the evening. Due to its rather smooth texture, Sevruga is also easily paired with other creamy and succulent foods such as avocado and smoked salmon, adding a touch of delicious saltiness and satisfying texture to light bites that require that touch of luxury. Recognising this caviar is the easiest of the bunch, with the smaller roe size being a key feature. The eggs themselves are often a pearlescent grey in colour, sometimes ranging to intense black in some cases, and has a very prominent shine. Though pasteurised examples of this caviar is widely available, the best way to enjoy Sevruga is in its natural, untouched state.

Princesse d’Isenbourg: Sevruga Caviar 30g, £35 Buy Sevruga Caviar from Princesse d’Isenbourg online HERE Ossetra/ Oscietra Unlike the rather boring shades of Sevruga, Ossetra caviar can range from dark brown to luxurious amber or gold. More commonly on the brown side of the scale, golden Ossetra is the rarest and is only taken from extremely difficult to find albino sturgeons. However, the golden eggs are definitely worth the search as the taste is nothing but extraordinary. Incredibly rich and delicious, the golden caviar is considered one of the finest delicacies in many parts of the world and was traditionally saved for those of the highest importance. A more powerful caviar in terms of flavour, brown Ossetra has a slight nuttiness that has made it the caviar of choice for those who prefer more earthy flavours. As with most caviars the traditional way to serve Ossetra is on top on blinis with cream cheese, but for those looking for something slightly out of the ordinary one excellent way to serve Ossetra as a filling in seafood dishes.

Visually attractive and delicious in equal measure, we suggest stuffing monkfish with Ossetra and serving with a cream-based sauce to finish. Easily recognisable, Ossetra Caviar is slightly larger than that of the Sevruga sturgeon, however it is the range of colours that make this particular variety discernible from the rest. The texture is also an important key to identifying this caviar, the slight bite of the roe en masse indicative of the high quality. Caviar House & Prunier Oscietra Caviar 50g, £115 Buy Caviar House & Prunier's Oscietra Caviar online HERE Sterlet Caviar A caviar on the more unusual side, Sterlet is often overlooked as a variety as it has been forgotten by everyone except the most avid aficionados. Reserved in olden times for the sole consumption of the Russian, Iranian and Austrian Royalty, Sterlet has, in recent years, become more accessible however, and is well worth the search.

Superior in taste and quality to both Sevruga and Ossetra, Sterlet has an intensity which means it couples nicely with simple breads and crackers the best to ensure that the full potential of the caviar shines through. Recognisable due to the dark reddish tinge, Sterlet roe can range in size from the same size as Ossetra to slightly larger or smaller, and is most easily recognised by taste, the strong mixture of salty freshness and unique seafood flavour one of the most indulgent tastes that should be experienced as soon as possible. Fortnum & Mason: Mottra Sterlet Supreme 28g, £50 Buy Mottra's Sterlet Supreme Caviar online HERE Beluga Caviar The cream of the caviar crop, Beluga is the very meaning of luxury. Ranging from pearly black to an almost completely white caviar called Gawad (Persian for diamond) Beluga has long been considered the height of sophistication both in terms of appearance and taste. Case in point, some types of Beluga caviar are worth as much as £25,000 per kilogram, mainly due to its incredibly slow production rate and distinctly moreish flavour.

Best served plain and unrestricted by other flavours, those who don’t want to enjoy the sensation of a dollop of caviar being placed on the back of their hand (the traditional way to serve Beluga) are advised to couple this exquisite delicacy with hollowed new potatoes or thin potato slices, though the blini is always an option which never disappoints. The largest roe of all varieties, Beluga caviar has grains which are sometimes the same size as a garden pea. If that alone isn’t enough of an indication, the lighter colour of this caviar is a definite give away, the pearly greys a colour impossible to find in the less expensive forms of the delicacy.

Volzhenka: Beluga Caviar 30g, £276 The Nutrition of Caviar / Nutrition / Healthy Eating Vitamin B12: 3.2mcg / 53% DV Selenium: 10.5mcg / 15% DV Omega-3 fatty acids: 1.086 g Health Benefits of Caviar The American Heart Association recommends trying to get 1 gram of omega-3 fatty acids every day for optimal heart health and a single tablespoon of caviar contains more than 1g! Omega-3 fatty acids are highly unsaturated fatty acids. They are linked to helping reducing blood clotting in the arteries and protecting the arteries from hardening due to build up. This can lead to a reduction in your risk of heart attacks, strokes and blocked blood vessels. They may also lower levels of triglycerides and blood pressure. B12 is a vitamin that is responsible for making red blood cells and helping your body use fatty acids. This can be a hard nutrient for vegetarians and vegans to get enough of because it is a water-soluble vitamin and you need to consume some every day. Selenium is also found in caviar.

It works as an antioxidant with vitamin E to protect cells from damage caused by free radicals and other compounds in the body that may lead to heart disease and even cancer. Selenium is an important trace mineral in helping boost immune function and supporting cell growth. Caviar Considerations Although there is some contention on dietary cholesterol affecting blood cholesterol levels, the Academy of Nutrition and Dietetics and a number of other health experts still recommend keeping dietary cholesterol to a minimum. Just one tablespoon of caviar contains approximately one third of all the dietary cholesterol you are recommended to consume in a day. Ethical treatment of the fish is a concern for some. If you are concerned, consider looking for brands that state that they use the "no-kill" harvesting method of collecting eggs. Although low in mercury and listeria, for pregnant women consuming unpasteurized caviar can still hold a risk. Consult your doctor on acceptable levels.

types of caviar | Manly Manners types of caviar Caviar: A Gentleman’s Guide To One Of Life’s True Luxuries Caviar According to the United Nations’ Food and Agriculture Organization, caviar is the salt-cured roe (fish eggs) of the sturgeon, the common name for the approximately 26 species of fish within the Acipenseridae family. Of those 26 species, four are most prized for their roe: Beluga, Sterlet; Ossetra; and Sevruga. Traditionally, however, despite the existence of sturgeon in many regions of the Northern Hemisphere, and despite the various species of sturgeon which produce roe suitable for high-quality caviar, the word “caviar” was used to describe only the roe harvested from the prized wild Beluga sturgeon of the Caspian and Black Seas (the Caspian Sea actually being a saltwater lake—the world’s largest).

The History of Caviar as a Food The English word “caviar,” first appearing in print in 1591, is believed to derive from the Persian “khav-yar,” which means “cake of power.” The ancient Persians living by the Kura River would eat the roe for medicinal purposes, believing that it imparted stamina. But as far back as 2400 BCE, two millennia before the Persians, the Egyptians were known to preserve fish eggs in salt . It is believed, however, that the actual practice of preparing sturgeon roe with salt, which is today one of the defining characteristics of caviar as a delicacy, is a tradition which derives from the Chinese practice of salting carp eggs in order to flavor and preserve them. In the 4th century BCE, Aristotle describes the delicacy of sturgeon eggs being brought into banquet rooms on trays decorated with flowers, heralded by the sounds of trumpets. And by the Middle Ages, though caviar was much more abundant than it is today, it had already attained a reputation as an elitist food.

England’s King Edward II (1284 – 1330) issued a proclamation requiring all within his realm in possession of caviar to relinquish the delicacy to the sovereign. By the middle of the 1500s, caviar was being consumed in France and, shortly thereafter, in the finest homes all across Europe. Interestingly, the Caspian Sea was not the only place where the Beluga sturgeon could be found. The species was known to abound in Italy’s Po river, where the fish was being captured and processed for caviar by the 16th century—so much so that in 1753 there was a diplomatic war between the Papal State and the Venice Republic over the rights of sturgeon-fishing in the Po, the natural border between the two states. But it was the Russian tzars who would give caviar its status as a luxury item, it being a staple on their royal tables. And as late of the 20th century, Tzar Nicholas II (1868 – 1918) collected an annual tax from fishermen, the specified method of payment being caviar.

By the 1870s Henry Schacht, a German immigrant to America, had developed a caviar business based on sturgeon from the Delaware River. And shortly thereafter, Lake sturgeon from the Hudson and Columbia Rivers, as well as Shortnose sturgeon from the Atlantic and White sturgeon from the North American coast of the Pacific, were being used for the production of caviar. By 1900, the United States was producing 90 percent of the world’s caviar, and Schacht’s company had made the product truly international—to the point where American-produced caviar would be shipped abroad and re-imported to the United States as the more highly regarded “Russian caviar.” And, according to the state of Pennsylvania, 90 percent of the caviar sold in Europe as “Russian caviar” was actually being produced in the United States. With the increased production, caviar soon lost its “exclusive” appeal. And it was not uncommon, by the end of the 1800s, for caviar to be offered as a compliment at bars—the way peanuts are used today—with the hopes that its salty flavor would induce thirst and encourage the purchase of drinks.

But all good things must come to an end. And by the early decades of the 1900s, most supplies of American sturgeon had been depleted to the point where production was no longer commercially viable. And some species were on the verge of extinction. The Sturgeon The sturgeon, native to the Northern Hemisphere’s subtropical, temperate, and sub-Arctic lakes, rivers, and coastlines of Eurasia, Europe, and North America, is one of the oldest bony fishes, dating to the very late Triassic period, some 250 million years ago. (No species of sturgeons are known to naturally exist below the equator). Since the Upper Cretaceous period (from 100 to 65 million years ago—around the time of the extinction of the dinosaurs), however, the sturgeon has undergone very little morphological evolution, which accounts for its uncanny tolerance for wide ranges in habitat salinity and temperature. Sturgeons are distinctive because of their elongated bodies (7 – 18 ft.

at adulthood in the case of the Beluga) which are primarily cartilaginous and lacking in a central vertebra; they possess toothless, flattened, snout-like mouths, equipped with four barbels (tactile organs), which are used to stir up and detect the crustaceans and small fish upon which they feed (Some large species are known to swallow whole salmon); and rather than scales, sturgeons are partially covered with bony plates called “scutes.” Beluga sturgeons in the Caspian Sea have been known to grow to a length of approximately 18 feet and weigh over 3,000 pounds, making them amongst the world’s largest fishes. And, interestingly, the roe of a sturgeon can account for 25 to 50 percent of the creature’s total body weight. Most sturgeon are anadromous: They live in saltwater but migrate to fresh water in order to spawn (which typically occurs annually, though some species, such as Beluga, spawn less frequently). They thrive in brackish waters and are benthic (bottom) -feeders.

Very few species are known to venture into the open waters beyond coastal areas, and some are even known to live their entire lives in bodies of fresh water. Typically, the sturgeon feeds and spawns in river deltas and estuaries; and unlike salmon for example, which expire after spawning, the Beluga sturgeon, which reaches sexual maturity between ages 20 and 25 (Some species, like the Sevruga, attain sexual maturity between ages 7 and 10, though their caviar is considered best between ages 8 and 22), can spawn several times in their long lives, which, if left to the devices of nature, may well exceed 100 years, making them one of the longest-lived fishes. Types of Caviar Though various species of sturgeon live in many regions of the Northern Hemisphere, from parts of Central Asia to the west coast of North America and in many areas of Europe, traditionally, the term “caviar” came to refer only to roe from wild sturgeon found in the Caspian and Black Seas: primarily Beluga, but also Sterlet, Ossetra, and Sevruga caviar.

But today, depending on the country, the word “caviar” may be used to describe the roe of various types of fish such as salmon and trout, lumpfish, whitefish, steelhead, and other species of sturgeon. However, those alternative roes are not nearly as esteemed as those to which the term “caviar” is traditionally applied. And neither are they as costly: Based on 2012 pricing, Beluga caviar could be obtained for $2,500 per pound ( or $5,500 per kilogram), but also for as much as $16,000 per kilogram (or $7,500 per pound). On the other hand, the alternative or “substitute” roes, sometimes disparagingly referred to as “the rogue roes,” such as from salmon or lumpfish, can be obtained in regular supermarkets around the world at affordable prices.

Today, in most countries, substitute caviar must be preceded by the name of the fish from which it is obtained: for example, “salmon caviar,” “lumpfish caviar,” or “trout caviar”; whereas the caviar procured from the sturgeon is simply labeled, “caviar.” (Buyers should beware—à la “caviar emptor”—of products labeled, “American sturgeon caviar,” the roe of the Mississippi paddlefish, a distant relative of the true sturgeons. In 1998, the U.S. Government ruled that the Mississippi paddlefish is a sturgeon for food purposes. That designation, however, has neither international nor epicurean application. In any case, the medium-sized roe, which comes in various shades of gray, is regarded by some experts to have an “earthy” or “muddy” flavor).

Still, today, despite the aquaculture of sturgeon in Italy, Saudi Arabia, Abu Dhabi, and Spain, for example, the four most highly regarded types of caviar—Beluga, Sterlet, Ossetra, and Sevruga—are harvested by the nations of Iran, Russia, Kazakhstan, Turkmenistan, and Azerbaijan from the wild sturgeon living in the Caspian Sea, and by the nations of Romania, Bulgaria, Ukraine, Russia, Georgia, and Turkey in the Black Sea and the Sea of Azov. But of all the caviar-producing countries, Iran and Russia reign supreme. Caviar is rated based on the wild or farmed status of the fish from which it is obtained, the size and color of the roe, as well as by the method of processing. In general, roe from sturgeon caught in the wild is preferred to roe from farm-raised sturgeon; larger eggs are preferred to smaller eggs; light-colored caviar is more esteemed than darker; and “Malossal,” or lightly salted caviar is of a higher quality than pasteurized caviar. Eggs are sized as large, medium, and small.

And light-colored caviar is rated at “000”; medium-colored caviar at “00”; and dark or black caviar at “0.” Also, caviar is labeled “fresh” or “pasteurized,” though “fresh” caviar is, in reality, a misnomer since roe, when extracted from the fish, is virtually tasteless; and caviar is aged in a brine for a period of one to four weeks before being packaged for sale. Each of the four major varieties of caviar has its distinctive characteristics: Beluga caviar is the most esteemed and costly of the commercially available caviars. Also known as “black caviar,” “black gold,” and “black pearls,” Beluga caviar is characterized by large, soft eggs that may attain the size of peas. Its texture is smooth, and its flavor, buttery. It ranges in color from pale silver-gray to black, the lighter-colored eggs tending to come from older fish. The rarest Beluga caviar is called the “Almas,” which means “diamond” in Russian, and has been known to sell for $25,000 per kilogram.

It is harvested from hundred-year-old Beluga sturgeon and is pearlish-white in color. [Based on 2015 pricing, “Almas” produced from the eggs of the rare albino Iranian Beluga sturgeon between the ages of 60 and 100 sells for $34,500 per kilogram]. Today, because of preservation efforts, fewer than 100 egg-bearing Beluga sturgeon are caught in the wild each year. Sterlet caviar is the most rare of the four major caviars since the Sterlet sturgeon, which attains a maximum length of about three feet and can weigh as much as 16 kg., was almost fished to the point of extinction. Today the fish, which reaches egg-producing age between ages four and 12, exists primarily in aquaculture facilities, and its caviar is almost impossible to obtain. Also referred to as “royal caviar” or “imperial caviar,” Sterlet caviar was once reserved for Persian shahs, Russian tzars, monarchs, and the Vatican, and is characterized by small to medium-sized, golden-colored eggs.

(Authorities differ on the sources of this golden, “royal” or “imperial” caviar since Ossetra sturgeon over the age of 60, as well as albino Beluga and Ossetra surgeons of egg-bearing age, are also known to produce golden roe). Ossetra caviar (also spelled “Osetra,” Oscietra,” and “Asestra”) is characterized by relatively firm, medium-sized eggs which come in various colors: whitish, golden-brown, brown, pearl-gray, and even black, the golden-brown variety being the least common. “Nutty” is often used by connoisseurs to describe the flavor of Ossetra caviar, but the color and flavor of the caviar are largely influenced by the diet of the fish that bears it. (Ossetra sturgeons reach egg-bearing age between 12 and 15 years old). Sevruga caviar is the least eminent amongst the four major caviars, mainly because it is more available and is therefore less expensive. But because its flavor is the most intense, it is highly regarded by connoisseurs of fine caviar.

Comparatively smaller and of a crunchier texture than the other major caviars, it is greenish-gray, blackish-gray, or black in color. Despite Sevruga caviar’s less-lofty position amongst the “big four,” it is placed significantly above the other types of caviar. (Sevruga sturgeon arrive at egg-bearing age between seven and 10 years old, their caviar being considered the best between ages eight and 22). A Luxury Explained Caviar is one of the world’s most expensive foods for several reasons: sturgeons can require up to 25 years to reach egg-bearing age; the traditional method of removing the precious roe from the fish results in the death of the fish; the production of caviar is labor-intensive; and the major caviar-producing sturgeons in the wild, which are much more revered by connoisseurs than their aquaculture counterparts, have been overfished to the point of endangerment or extirpation. Traditionally, fishermen would stun the egg-laden female sturgeon, thereafter removing the eggs and destroying the fish in the process.

And while sturgeon flesh is desirable (It was so heavily consumed in the United States in the late 1800s that it was dubbed “Atlantic beef”), its market value does not come close to comparing to that of the creature’s eggs. Consequently, a 30-year-old fish, for example, in its egg-bearing prime, which could have lived for another 70 or more years, producing young each year in order to keep the species thriving in the wild, would be killed for one yield of its precious cargo of roe. So as the demand for caviar increased, the population of sturgeon declined correspondingly, leaving many species on the verge of extinction. In more recent times, the egg sacks were surgically removed and the fish released back into the wild, but this method was exceedingly painful and stressful for the fish and has been outlawed in several countries.

Today, the most humane and efficient method of procuring roe is the “stripping” method, which entails the anesthetization of the fish, followed by an ultrasound procedure to determine the best time for egg extraction, then the extraction of the eggs via a small incision along the urogenital muscle, thereby inducing the release of the eggs without overly stressing the fish. Unfortunately, however, this more humane method is unknown to many traditional harvesters of sturgeon roe. After the egg sack containing thousands of eggs is removed, the eggs are gently, by hand, passed over a sieve in order to separate the eggs from the egg-sack membrane. The eggs are then repeatedly rinsed in cold water, and any damaged eggs and membrane particles are carefully removed by hand with tweezers. Thereafter, the eggs are salted in order to preserve their freshness and enhance their flavor. “Malossol” is the Russian word for “light salting.” In general, the best roes require little salting (3.5 to 5 percent, depending on the intended market), while inferior ones, such as those available in typical supermarkets, contain more salt, some as much as 11 percent.

Today, with advancements in sanitation and refrigeration, the trend is to reduce the salt content of caviar. (Pasteurization—the process where “fresh” caviar is vacuum-packed into heat-treated glass jars or lacquered tins—is also possible, but the process, though it extends shelf life, reduces the gastronomic and economic values of the delicacy in that it tends to render the eggs more firm). The most desirable salt is a special, low-chlorine-content salt from the the Russian Astrakhan Steppe, which is stored for seven years to further reduce its chlorine content. (Even Iranian caviar producers import this special Russian salt). Traditionally, borax is added to the eggs to impart a special sweetness, but borax is no longer a legal food additive in the United States; consequently, caviar being exported to the U.S. does not contain borax, though it can still be found in caviar prepared for other markets. “Fresh” or pasteurized caviar should be kept cool while being transported from the market.

Fresh caviar, if stored in its sealed container at temperatures ranging from 26 to 34 degrees F., has a shelf life of between one and four weeks, depending on the degree of freshness at the time of acquisition. (The oil content of the caviar prevents it from freezing at those temperatures). And while some retailers suggest that caviar be frozen until it is ready for use, that recommendation is not advised since freezing may cause the eggs to rupture, resulting in the delicacy taking on a mushy, jam-like consistency, similar to that of the much-less-desirable “pressed caviar,” a product usually made from roe damaged while being processed for caviar. Pasteurized caviar should also be refrigerated and will keep for up to two months. Once opened, fresh caviar should be consumed within a day or two, while pasteurized caviar will typically last for about a week if refrigerated in an airtight container. But whether fresh of pasteurized, the expiration date should be observed.

Caviar, upon its container being opened, should smell “briny” rather than “fishy.” How to Eat Caviar There was a time, in the days of Aristotle, when the arrival of caviar at the table would signal the end of a great meal. Today, caviar is more likely to be served before a meal as an appetizer, or in the midst of a meal as a garnish or complement. Just as the owner of a Rolls-Royce or a Bentley should have a chauffeur, so should a gentleman who serves caviar have a caviar serving set. A well-appointed set should be comprised of a small dish for the caviar; a slightly larger dish into which ice is placed; and a small spoon. When presented to the diner, the dish containing the caviar is placed atop the dish containing the ice so that the caviar remains chilled as it is being consumed. Many designers—from Fabergé to Gucci to Baccarat—have created caviar sets of materials ranging from crystal to malachite to mother-of-pearl to tortoise shell.

What is important is that neither the dish containing the caviar nor the spoon with which it is eaten be made of silver or any metal other than gold, for metals, as a result of oxidation, tend to impart a metallic flavor into the caviar, gold being the exception. Even a plastic spoon is better for eating caviar than one made of precious sterling silver. Some hosts serve caviar with points of toast or atop very thin, unsalted wafers, while other gentlemen insist upon serving the delicacy with hard-boiled eggs, the whites and yolks chopped separately, and diced onions, with, perhaps, some sour cream. For the purist, however—and in the case of fine caviar, purity is paramount—nothing should come between a gentleman and his caviar…. For the purist, caviar is ceremoniously served at the dinner table as a course onto itself. And the tiny spoon should not be used to scoop up the precious roe the way a spoon is used to eat, for example, porridge, for that method is likely to rupture some of the delicate eggs.

Instead, the spoon, while being held perpendicular to the dish, should be inserted into the caviar until the tip of the bowl of the spoon touches the base of the caviar dish. Thereafter, the wrist should be tilted so that a spoonful of the caviar can be lifted—the way a backhoe lifts soil—from the dish. The spoonful of caviar is then carefully conveyed to the mouth so as not to allow for even one precious egg to fall away. When caviar is being served from a communal dish, no more than two spoonfuls should be taken and placed onto one’s plate. (And, of course, special care should be taken to ensure that no extraneous material from one’s plate touches the serving spoon, thereby compromising the remainder of the caviar in the serving dish). Some hosts serve the finest champagne as a complement to fine caviar, but others insist that a shot of chilled vodka is the only appropriate accompaniment. Preservation Efforts The fossil record indicates that since the age of the dinosaurs, the sturgeon has successfully navigated the Northern Hemisphere’s coastlines, lakes, rivers, deltas, and estuaries, thereby qualifying as one of evolution’s great success stories.

And while man has been known to delight in the sturgeon’s roe for over 2,000 years, it is only within the last 200 years, as a result of humans’ seemingly insatiable appetite for caviar, that the sturgeon’s existence has been threatened. Because sturgeon reach reproductive age relatively slowly, and because some species spawn every four or five years, rather than every year, sturgeon are innately sensitive to adverse conditions. Furthermore, because the sturgeon—at the hands of mankind—has been subjected to overfishing; habitat destruction as a result of pollution; interrupted spawning runs due to dam construction; and a lack of enforceable protective measures, the survival of each of the 26 species of sturgeon is, at best, precarious. Currently, there are several international measures in effect, the aim of which is to restore and protect populations of sturgeon in the wild, CITES (Convention on International Trade in Endangered Species) being one of the most notable. Under CITES, international commercial trade in two species of sturgeon is prohibited, and trade in the remaining species requires a CITES permit from the management company of the exporting nation.

But such measures, while noble, are not sufficient to protect a species where the economic incentive to violate such agreements is ever-present, and where some species of sturgeon, even under protected conditions, can require a century to return to sustainable abundance in the wild. Gentlemen, therefore, must play their part if the sturgeon, one of the natural world’s most ancient creatures, and caviar, one of life’s true gastronomical luxuries, are to exist for the the enjoyment of future generations: For the foreseeable future, 21st-century gentlemen should purchase only certifiably farm-grown caviar; should support efforts to replenish wild populations of the sturgeon as well as encourage aquaculture research; and promote the consumption of substitute caviar. A gentleman must be ever cognizant of the delicate equilibrium of Earth and her creatures. And a gentleman must be a steward of the planet from whence he came. Russian Caviar Advanced Search Russian Caviar Russian caviar, along with Iranian caviar, is considered to be the finest caviar available in the world.

Russian caviar roe is farmed from sturgeon found in the Caspian Sea, these include Beluga, Ossetra and Sevruga sturgeon. Traditionally, Russians have used the term "malossol" when labeling Russian caviar, which means "lightly salted". The Russians were amongst the first nations to harvest and process caviar as a delicacy for consumption. Today, the term malossol usually refers to high-quality caviar. Given its high price in the West, caviar is associated with luxury and wealth. In Russia and other Eastern European cultures, though still expensive, caviar is commonly served at holiday feasts, weddings, and other festive occasions. Russian Caviar Varieties Russian Imperial Ossetra caviar consists of an exceptionally large roe with earthy-nut flavors and a silky texture that was traditionally reserved for royalty. The color of the roe ranges from a warm brown to a pewter gray, depending on the individual sturgeons diet. Only five-to-ten percent of all Russian Ossetra caught in the Caspian Sea is given the title ï¿½Imperialï¿½.

Considered the most flavorful and elite caviar by critics, Russian Ossetra (often spelled Osetra or Asetra) is one of the most desired types of caviar in the world. Generally nutty and buttery in taste, the savory roe ranges in color from deep black to light gold and almost white. The texture of Ossetra caviar tends to be a bit firmer than other types of caviar, yet still delicate. This Caspian Sea caviar consists of smaller roe than that of the other two main caviar varieties. However, what it lacks in size, the more than makes up in itï¿½s intense flavor. Sevruga caviar (acipenser stellatus) is saltier and richer in taste, which is why it is often referred to as the ï¿½Strong Sturgeonï¿½. Your Cart Caviar Fish Varieties - Beluga, Osetra, Sevruga | whatiscaviar.org Types Caviar Fish Varieties There are a few fish varieties which produce what is considered to be the world's best caviar. Here is the short list.

Beluga Beluga caviar is relatively rare. Today, only about a hundred Beluga sturgeons are caught in the Caspian Sea. They can also be found in the Black Sea, and less frequently in the Adriatic Sea. Known to be the largest sturgeon, it can measure up to six meters in length. Its massive size is reflective of the size of its eggs. Beluga caviar consists of very large eggs, which makes it very desirable. It is, in fact, the most expensive caviar. Even though Beluga weighing up to 600 kilograms existed in the past, they rarely come in those sizes nowadays because of the modern practice of overfishing. The silver-gray Beluga is the only carnivore in the sturgeon family. It usually reaches maturity between the ages of 20 to 25. Even when mature, the Beluga sturgeon might not spawn on a yearly basis if favorable conditions do not exist. Up to 25 percent (and sometimes 50 percent) of its body weight is attributed to eggs. The color of Beluga caviar ranges from light gray to black.

The lighter shades, which come from more mature fish, are highly demanded by individuals of refined taste. Beluga caviar prices are rather high. In the United States, they reach $5,000 and higher per kilogram. In Kazakhstan, they are rather affordable at around $250 per kilogram. The rarest type of Beluga caviar is the Almas, which means diamond in Farsi and sells up to $25,000 a kilogram. Osetra With a strong and nutty flavor, the Osetra caviar is a very popular type of Caspian Sea caviar that is harvested by Russia and Iran. It is less expensive than the Beluga and more expensive than the Sevruga. Further, it consists of eggs that are smaller than those of the Beluga and larger than those of the Sevruga. Osetra caviar is a product of the Osetra sturgeon, which can weigh up to 200 kilograms and grow up to two meters long. The average weight of this fish, however, is 20 to 80 kilograms. Thus, it is smaller than the Beluga.

The average life span of the Osetra sturgeon is around 50 to 80 years. It reaches maturity at age 12 to 15. If bred in warmer temperatures, however, maturity comes earlier. Variety is abundant when it comes to Osetra caviar. It comes in many different colors, sizes, and flavors. Each time you eat this product, it tastes, smells and looks different. Experts say that the variations in taste occur because the Osetra is a bottom feeder. Thus, its eggs acquire the flavor of what the fish eats. With eggs that come in different colors like gold, white, dark gray, black, and dark brown, Osetra caviar is a famous elite caviar. Compared to the Beluga caviar, it is firmer. The rich Golden Osetra is a rare variety. Sevruga Sevruga caviar is intense in flavor. More affordable than the Osetra and Beluga caviars, it is a popular caviar variety. Its price is reflective of the fact that the Sevruga sturgeon is rather common; it is not rare like the Beluga. This sturgeon is also quick to reproduce.

The female Sevruga reaches maturity earlier than other sturgeons. It produces eggs between the ages of seven and eight. The eggs are at their best when the fish is around 18 to 22 years old. About 10 to 12 percent of its body weight is attributed to roe. This Caspian and Black Sea caviar consists of small eggs-smaller than that of the other two main caviar varieties. After all, Sevruga roe comes from the smallest sturgeon to be commercially caught. This caviar fish rarely weighs over 25 kilograms. Since its scales are star-shaped, it is often called the star sturgeon. The main distinctive feature of this fish, however, is its pointed muzzle that is shaped like a scythe. Sevruga caviar consists of greenish gray or gray-black eggs. Because of its strong flavor, it is popular among caviar connoisseurs. It is also known for its rather crunchy texture. The other two main varieties of Iranian and Russian caviars are more delicate and smooth.

Even though the Sevruga caviar prices are lower than that of Beluga and Osetra, they are definitely not as low as prices of caviar alternatives like hackleback and capelin caviar. Some of the most well known caviar brands are the Petrossian Caviar & Romanoff Caviar. These two companies are considered the providers of the most premium caviar in the World, and their products are highly sought-after and, as you might expect, expensive.

Question: Sevruga, Sterlet and Ossetra are all types of which delicacy?
Answer: Caviar