Types of Caviar, Facts and Figures: 26 Things to Know By Carola Traverso Saibante on December 11, 2015 Acipenseridae. The name of a prehistoric fish family from which caviar is obtained. Commonly known as sturgeon, there are around 20 different species native to the cold and temperate waters of the northern hemisphere. Beluga. The quality and price of caviar varies according to the species. The most highly priced caviar of all is that of Beluga, followed by Ossetra and Sevruga. Caspian. Most of the sturgeons killed for the caviar market come from the Caspian Sea. Diamond. The most exclusive quality of caviar is undoubtedly Almas, which is Russian for “diamond”: in fact its price can even be as high as this precious form of carbon. Extinction. Sturgeons are now in danger of extinction: overfishing, first and foremost, along with dams, pollution and an impoverished environment, have reduced the population by 70% in the space of one century. Fake. Fake caviar is very common.

Each tin must carry a universal code with information regarding origin, species and whether or not the caviar derives from a wild or harvested source. All too often, however, such labels are also faked. Gold. “Black gold”, or “white gold” are names given to caviar; the exquisitely delicious eggs sometimes to be found behind the base of the gills of certain species are actually gold in colour; a 24 carat gold tin contains Almas caviar, the most expensive in the world: 25,000 Euro per kilo. And that's not all... (see letter T). Hundred. Female sturgeons can actually carry 100 pounds - 45 kilos - of eggs at one time. Italian. Italy sells caviar to Russia: this paradoxical achievement of “Italian business flair” has bypassed the Russian embargo against European imports - from which caviar is exempt -, and transformed Russia into the best customer of the most important producer of European caviar, an Italian company of course. Julius II.

Julius II, known as the "Warrior Pope” and the papal patron of Michelangelo's works in the Sistine Chapel, used to love caviar: he was responsible for introducing it at European royal ceremonies, thus sealing its reputation forever as "food fit for a King", or more precisely as "food fit for a Tsar". Khāg-āvar. The Persian word from which the noun "caviar" derives literally translates as "roe generator". Lumpfish. Lumpfish, together with paddlefish and salmon, are other species of fish whose roe is salt-cured in the same way as sturgeon roe. However, since 2010 the Codex Alimentarius of the United Nations has decreed that the term "caviar" may only be used to indicate the latter. Malossol. The Russian term traditionally used to indicate that a caviar is "low in salt" - 3-5% - and therefore more valuable. Today, however, this wording is not such a reliable indicator of quality. Ninety. The number of sturgeon farms worldwide: a quantity, however, that is not sufficient to prevent this species from being overfished. Ounce.

The finest caviar can easily cost as much as 200 $ an ounce (28 grams): this roe is taken from the larger and older animals, those which should not be fished at all since they are crucial to the survival of the population. Pearl. Pearl, or rather mother-of-pearl, is the ideal material a caviar spoon should be made of for gathering up the precious fish roe pearls. A metal spoon would ruin their taste. Qantas. The Australian national airline company is the latest to have added caviar to its First Class menu: an impressive amount of caviar is purchased by airline companies all over the world to serve to their top-ranking customers. Ringing. The sound made by caviar when the roe rub one against the other in the packaging. This perceivable sound will enable a connoisseur to recognize a high quality product: excellent caviar purrs like a cat... Spherificator. An ingenious device recently developed by a Canadian company. It transforms any type of food into pearls resembling caviar. A viral success. Teaspoon. One teaspoon of Strottarga caviar? 37,000 Euros.

These are white caviar pearls covered with a 22 carat gold lace, marketed by an Austrian firm run by the Gruell family, father and son. Ukraine. Crimea, in the south of Ukraine, is the region from which ancient Greeks used to import caviar, already a luxury item in those days. Vivace. The name of the German fish farm which, after decades of research, has fine tuned a technique for producing “cruelty-free” caviar: a sort of “induced labour” thanks to which the creature not only survives but deposits its eggs after a belly massage, without even having to undergo a "caesarean". White. The white roe of over sixty year-old animals, an extremely rare albino caviar that is one of the most expensive in the world: the extremely famous Almas caviar. XXX. Casanova, the Venetian womanizer whose name has gone down in history, used to eat caviar by the teaspoonful... Caviar, consisting of eggs which in themselves symbolize fertility, also stands for decadent luxury and is one of the protagonists in any list of foods believed to be aphrodisiacal. Years.

20 is the age at which the females of many wild sturgeon species produce their roe; 100 years or more, on the other hand, is their life expectancy. Zeros. One, two or three zeros indicate the colour of the precious roe and their price: from dark to light, the latter being "Royal" caviar. Tags Sevruga caviar | Manly Manners Sevruga 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. EATING WELL; Caviar With a Conscience - The New York Times The New York Times Food |EATING WELL; Caviar With a Conscience Search Continue reading the main story FOR most people, being asked to boycott beluga caviar is less a hardship than a joke.

But more than enough consumers of luxury goods will pay $120 an ounce for these tiny status-symbol eggs to bring the sturgeon spawning them in the Caspian Sea to the brink of extinction. A coalition of conservation groups has organized a campaign to save the beluga sturgeon and has just issued a report, ''Roe to Ruin,'' to explain why. The decline in the population of the beluga, a creature that dates back to the dinosaur era, has been caused by pollution, destruction of natural habitat and illegal catches, particularly in the Russian part of the Caspian Sea, which is also fished by Iran. The coalition has asked the United States to ban the sale of beluga caviar and to call for a halt in its international trade. The coalition's slogan, ''Caviar Emptor: Let the Connoisseur Beware,'' is part of an effort to make Americans aware that many marine species, like Patagonian toothfish (renamed Chilean sea bass for obvious reasons) and swordfish, have been dangerously depleted.

Besides a ban on beluga, the coalition wants Americans to buy less of the lower-priced but still costly varieties of wild caviar -- osetra and sevruga -- and to switch to farm-raised caviar and other types of fish roe. Advertisement Continue reading the main story The United States consumes one-third of the world's caviar. Vikki Spruill, executive director of Seaweb, which, with the Wildlife Conservation Society and the Natural Resources Defense Council, makes up the coalition ( .org), said, ''We'd like to communicate the point that it is really in bad taste to be eating anything that is in such severe environmental decline, that it is not a status symbol.'' After tasting some farm-raised osetra caviar against wild osetra, I think there is a very good chance the campaign could succeed. Processors, wholesalers, distributors and restaurateurs do not agree on the need for a ban, but they concede that something should be done or they won't have any beluga to sell. Beluga may be the most expensive caviar, but many refined palates prefer osetra, the somewhat smaller egg from a different kind of sturgeon.

''Beluga is too bland and too soft, and I don't like it,'' said Eric Ripert, the chef and an owner of Le Bernardin, New York's premier seafood restaurant. ''It's way overpriced. I really like osetra.'' His preference was echoed by other chefs. ''If beluga is extinct, something should be done,'' Mr. Ripert added. ''As chefs, we have to keep things in order. We cannot extinct the entire planet just to please our palates.'' Mr. Ripert has boycotted swordfish, and he no longer serves Patagonian toothfish. Rick Moonen, the chef of Oceana, serves beluga because his customers want it, but he prefers osetra. ''Osetra is always the best value,'' he said. ''My next quest is to sample all of the alternative caviar choices. I think that's the wave of the future.'' Please verify you're not a robot by clicking the box. Invalid email address. Please re-enter. You must select a newsletter to subscribe to. Sign Up Privacy Policy One of those caviars of the future is farmed American white sturgeon, which produce eggs similar to Caspian osetra.

The production from Tsar Nicoulai in San Francisco and Stolt Sea Farm California in Elverta, which markets its caviar under the Sterling label, is small but growing rapidly. To see if aficionados might be persuaded to trade their wild caviar for the farmed variety and for alternative fish roes, I sampled 6 farmed American caviars and 4 imported wild osetras, as well as 10 alternative fish roes. These came directly from the producers or importers, which knew of the intended purpose, so I assume they sent their best; this was not a blind tasting. There is a lot of very good news for people who like caviar, conservationist or connoisseur. And it has nothing to do with price, because there is little difference between the wild and farmed. It takes a huge capital investment to start a sturgeon farm and many years before there is any return on investment. The color of all the domestic or imported caviars I tasted ranges from golden to brown and black. Of the four imported osetras, three were superb to very good.

The best was Iranian osetra from Paramount (two ounces, $125), with slightly crunchy eggs, richness and delicacy and a fresh, sea breeze taste. Advertisement Continue reading the main story Caviarteria's Osetra Prime Caspian Malossol (one ounce, $55) had the most intense flavor, a nice crunch and that same lovely sea breeze. Tsar Nicoulai Osetra Malossol (one ounce, $56) had a slightly more pronounced fish flavor, with more salinity and good crunch to the eggs. Among domestic caviars, Caviarteria's farm-raised white sturgeon American Imperial golden caviar, the highest grade, ($110 an ounce) easily held its own against the top wild osetras I sampled. American sturgeon is a different species but very appealing. The Imperial has a nice crunch, fine rich flavor and a pleasant fresh fish taste. This farmed caviar is from Stolt Sea Farm (Sterling). A jar of a more abundant farmed caviar called American Classic caviar, from Sterling (one ounce, $30), was almost as good.

Tsar Nicoulai's farmed American Osetra (one ounce, $56) was rich and slightly more salty than some others. As for fish roes, anyone who prizes the taste of sturgeon caviar is not going to switch to flying fish eggs, though alternative roes offer chefs less expensive choices for garnishing and flavoring. But please don't put them on my blini. Sources for Caviar by Susan Frederick - issuu issuu Issuu on Google+ ==== ==== For information about Kelp Caviar check this: ==== ==== Caviar Source Caviar is healthy for you; Here's why What is Caviar? Caviar is a luxury delicacy, consisting of the salted, non-fertilized eggs (roe) of sturgeon- a primitive type of fish from the Acipenseridae family which swims in the Caspian Sea but returns to the warm regions of Asia during winter. Brined with a salt solution, the roes of sturgeon are seasoned, and eaten as a delicacy or relish, especially in Russia.

While this luxury delicacy was served primarily in Iran and Russia, it was so common in America during the gold rush days that saloons served it to create thirsty customers. America's craving for salty caviar has pushed the ancient sea creature to the brink of extinction. Types and Prices of Caviar: There are four main types of caviar- Beluga, Sterlet, Ossetra, and Sevruga- and several varieties of fish that contribute to this ancient gourmet treat, eaten mainly by rich people. The size, flavor, color and price of the sturgeon eggs varies depending on the species of sturgeon. 1. Beluga Caviar: Beluga is the world's rarest and most expensive caviar coming from beluga sturgeon that swim in the Caspian Sea and yields soft, extremely large (pea-size) translucent eggs, ranging in color from pale silver-gray to black. 2. Sterlet Caviar: Derived from sterlet- a common Eurasian species of sturgeon, one of the smaller species of sturgeon, the small golden sterlet caviar is rare and was once reserved for Russian czars, Iranian shahs and Austrian emperors. 3.

Ossetra Caviar: Ossetra sturgeons produce the widest range of eggs. This caviar consists of medium sized eggs, ranging in color from dark golden to a pale amber. The ossetra caviar tends to have a subtle walnuts and cream flavor. 4. Sevruga Caviar: The Sevruga sturgeon are the smallest sturgeon producing predominantly steel-grey eggs that taste distinctively salty. These caviar eggs are not as expensive as the other three, yet highly prized for the their unique flavor. Kelp Caviar: Kelp caviar is vegetarian caviar substitutes, made from a plant, not fish. Unlike traditional caviar, it is made from seaweed and algae for that "fishy" taste. Where to buy Kelp caviar? Available in three different flavors-sturgeon, wasabi and salmon, caviar lovers can get Kelp caviar online through KelpCaviar.com. Caviar Recipes: Primarily eaten as spread on bread, caviar is now used in a variety of recipes encompass pizza, soup, dips and spreads. Below are some popular caviar recipes : 1.

Texas caviar: This spicy Texas favorite includes black-eyed peas and black beans marinated in a fiery, flavorful mixture. It tastes good with tortilla chips or bread, and cold iced tea. 2. Texas caviar dip: This terrific dip contains onion, green bell pepper, green onions, jalapeno peppers, garlic, grape tomatoes. 3. Eggplant caviar: This classic Russian appetizer includes eggplant, onion, carrots and bell peppers and can be eaten with rye or pita bread. What is the nutritional value of caviar? Like its taste, caviar is also a rich source of nutrition. This delicacy is found to have 47 vitamins and minerals. As of its its exceptional nutritional value, there are only 40 calories and 2.8 grams of total fat in each tablespoon of caviar. Likewise, there are only 77 calories in each ounce- about 28 calories from protein, 45 from fat, and 4 from carbohydrate.

Caviar is rich in vitamins: A, C, PP, B2, B6 and B12, as well as omega-3 fatty acids, the amino acids Arginine, Histidine, and the essential amino acids Isoleucine, Lysine and Methionine. ==== ==== For information about Kelp Caviar check this: ==== ==== All pages: Susan Frederick Follow publisher Unfollow publisher Be the first to know about new publications. Animals of the Caspian Sea — Caspian Sea Environment You are here: Home / Caspian / Biodiversity / Animals of the Caspian Sea Info Animals of the Caspian Sea The important feature of the Caspian region is its extreme variety of biotopes as well as its variety of biotic and abiotic conditions. However the majority of the endemic flora and fauna are poor competitors with introduced species and are often outcompeted. Present day fauna and flora of the Caspian Sea are thought to be a combination of species from different origins: those of Caspian sea origin, others of Arctic Ocean origin, some of Atlantic and Mediterranean origin and even some of fresh water origin.

The biodiversity of the Caspian Sea is 2.5 times poorer than the biodiversity of the Black sea, and 5 times poorer than in the Barents Sea. The main reason may be the variable salinity. For fresh water fauna and flora the salinity levels of the Caspian Sea is too high, and for marine species the salinity is too low. Thus, the modern Caspian Sea is only suitable for species adapted to slightly saline waters. Despite these particular salinity conditions, the Caspian Sea is home to 87 species of microphytes and many species of green algae. In the Caspian Sea the greatest variety is within fish and crustaceous species. These organisms, due to their very good osmoregulatory abilities, are capable of living in a very wide range of salinities ranging from fresh water up to salt concentrations even higher than those found in the ocean (Zenkevich, 1963). In the past, species with poor osmoregulation mechanisms died out because of changes in salinity. Thus, the modern biodiversity of the Caspian Sea has been 'selected' by thousands of years of de-salting and salinization processes.

The first good report about flora and fauna of the Caspian Sea was published in 1963 by L. Zinkevich. This report included a great quantity of data published in 1951 by A.Derzhavin. According to these two authors there are 718 species in the Caspian Sea: 62 species of protozoa, 397 invertebrates, 79 vertebrates and 170 species of parasitic organisms. Excluding the Protozoa and parasitic organisms, A. Derzhavin and L. Zenkevich defined 476 species of freely living Metazoa, of which 46 % are endemic to the Caspian Sea, 66 % also live in the neighboring southern seas, 4.4 % are of Atlantic and Mediterranean origin and 3% are of Arctic Ocean origin. Furthermore, there are 315 species and sub-species of zooplankton that can be found in the Caspian sea, the majority of which are indigenous.

(Kasymov, 1987) Out of the 315 species of zooplankton, 135 species are infusorians (Agamaliev, Bagirov,1975). Due to the Caspian Sea’s division from other oceans thousands of years ago is has developed distinctive species of ichthyofauna endemic to the Caspian Sea. The Caspian Seal (Phoca caspica), is the smallest existing varieties of seal. The Caspian seal is endemic to the region as well as being the only mammal to live in the Caspian Sea. It lives throughout the sea, occasionally going into deltas of the rivers of Volga and Ural (Badamshin, 1966, 1969). High numbers of these seals can be observed during the autumn period (October - November) on shell-composed islands in the eastern part of the Northern Caspian and on sandy spits of the Southern Caspian (Krylov, 1982, 1986).

However, the largest numbers of the Caspian Seals have been observed during wintertime in icy areas of the Northern Caspian throughout the reproduction and molting seasons (Mammals of Kazakhstan, 1981). In 1993 the Caspian Seal was classified as a vulnerable specie and was included into the Red List of MUPN (International Union for Protection of Nature). The population size of the Caspian Seal has decreased approximately from 1.5 million heads by the beginning of 20-th century down to 360-400 thousand heads by the end of the eighties (Krylov, 1989). There are many introduced species in the Volga River originating from the Caspian Sea. According to Birshtein, there are 44 species of invertebrates, including: 1 specie of Isopoda, 26 species of Amphipoda, 10 species of Cumacea, 6 species of Mysidacea, 1 specie of Decapoda and 18 species of fish which have penetrated into the Volga River from the Caspian Sea.

The most commonly introduced species from the Caspian Sea into fresh water bodies are Cordylophora caspia, Polypodium hydriforme, Dreissena polymorpha, Hypania invalida, H. kovalewskyi, as well as species from the genera Theodoxus and Melanopsis. Both Cordylophora caspia and Victorella pavida have spread throughout the world and can be found living in coastal waters of Northern and Southern America, China, Australia and New Zealand. Some species originating from the Caspian Sea have also been introduced into the Baltic Sea. For example species of goby fish as well as some water fleas (Cladocera) from the genera Cercopag. Other species such as the seahorse (Mysidae), get transported in fresh water tanks and found their way to the Baltic Sea. Cercopagis pengoi are crustaceans that have been found colonizing areas as far away as Lake Ontario. During the 19th Century, 'zebra mussels' (Dreissena polymorpha) were introduced into Europe and later to the Americas.

These introduced species can cause ecological imbalances within the new ecosystem which may lead to further environmental problems. The full range of flora and fauna within the Caspian Sea has still to be fully documented. The Caspian sea is believed to be home to many undiscovered species. Species of commercial value The natural resources of the Caspian Sea are of high economic value. Many species of species of fish, crustaceans, shrimp, as well as some aquatic birds and the Caspian seal are hunted for their commercial value. Fish Fisheries are very important industries throughout the Caspian countries. 500-600 thousand tons of fish are extracted annually from the Sea, the majority of which include species such as the beluga (Huso huso), sterlet (Acipenser ruthenus), as well as migrating marine herring species, zander (Stizostedion), sazan (Cyprinus carpio carpio), bream (Abramis), cat fish (Silurus glanis) and the Caspian roach (Rutilus). However, by the end of the 1950s, anthropogenic interference had lead to a severe decline in fish numbers.

Large hydro-engineering constructions as well as redistribution of water for irrigation caused changes within the natural hydrological cycle. Pollution also led to the deterioration of natural habitats, without which the fish were unable to reproduce efficiently. Some of the most commercially valuable transboundary fish species of the Caspian Sea include sturgeon (5 species) and sprat (3 species). Species of Goby are widespread throughout the Caspian Sea and form an important link in the food chain as food for predatory fishes. Sturgeon is by far the most commercially valuable fish. It is fished for its meat as well as for caviar which is in great demand throughout the world market. As a result, the sturgeon is subjected to a lot of illegal poaching. The most commonly fished species are the Russian and Persian sturgeon (Acipenser persicus), beluga (Huso huso) and the sevruga (Acipenser stellatus). The ship (Acipenser nudiventris) fish specie population is declining, and is presently only fished in Kazakhstan. The Kura river, was previously used by as its spawning grounds however, more recently the stock has decreased and fishing in this river has lost commercial importance.

In Azerbaijan and Turkmenistan the ship sturgeon is included in the Red Book. The Sterlet (Acipenser ruthenis) is a fresh water fish and lives only in the Volga River. Up until the 1960s cod was a considerable commercial resource. However, near the end of the 1900’s the stock was radically reduced. It was not until a few years ago that the stocks began to be replenished. Herring (or shad) is another commercially important specie. In particular the blackback shad (Alosa kessleri kessleri), dolginka shad (Alosa brashnikovi brashnikovi), Caspian shad (Alosa caspia caspia). The fishing of shad is carried out in the Volga delta (in particular of the blackback shad) as well as near Azerbaijan, Turkmenistan and along the Iranian coast. A number of salmon species can be found in the Caspian Sea and used for commercial purposes. These species migrate to the southwestern coasts in order to feed and remain in waters of 40-50 meters in depth.

However, recently the salmon population has decreased significantly due to poaching. As a result, Caspian salmon has been included into the Red Book of Kazakhstan, Turkmenistan and Russia. The population size of the white fish, which is considered to be of commercially importance, has recently plummeted due to over-fishing. Presently it is only fished along the Volga River, even though the population continues to decrease. In the Caspian Sea, white fish are only caught for monitoring purposes. White fish is included into the Red Book of the majority of the Caspian states. In the southern regions of the Caspian Sea, shoals of kutum (Rutilus frisii kutum) can be split into western and southern ‘herds’. In the Northern regions, kutum has become very rare, therefore Russia and Kazakhstan have included it into their Red Books. The Asp (carp family) is another specie found in the Caspian Sea. It is a widely spread predatory specie and can be fished throughout the sea.

During the nineties, the number of sturgeon (beluga, ship and sevruga), salmon, white fish (Coregonus albula), khramulya (Varicorhinus), as well as many other species decreased due to a large amount of uncontrollable illegal fishing. Another factor effecting the number of fish was the decrease in release of young fish from artificial breeding centres. In Turkmenistan, 2 species of crustaceous (the thick-foot and long-foot crabs) have recently been found to be an effective alternative to fish poaching as their catch volume may reach up to 50 thousand tons a year. However, present catch levels do not exceed 3-5 tons per year. At the present time these crabs are fished for in the Kara-Bogaz-Goll area. Mammals The only mammal to live in the Caspian Sea is the seal. Seal hunting has a long-lived history stretching back 2 to 3 centuries. It was not until the 20th century that the number of seals caught increased to hundreds of thousands of individuals. As a result, research throughout the past 10 years, has shown that the Caspian seal population has been decreasing.

Between 1986 to 1995, the seal population was reduced by approximately 20%. Furthermore, in 2000, the Caspian seals suffered from an epidemic of dog distemper, which began in the Northeast and spread across the sea. Previously, seal hunting was carried out according to a set of quotas and only during the winter months as seals can easily be seen floating on ice blocks. However, in 1997, seal hunting was declared illegal by all countries except Russia. In 1998, Russia also declared seal hunting to be illegal.

Common coastal dealing mammals include the brown hare (Lepus europaeus), wild rabbit (Oryctolagus cuniculus), coypu (Myocastor coypus), forest dormouse (Dyomys nitedula), wolf (Canis lupus), jackal (Canis aureus), fox (Vulpes vulpes), raccoon (Procyon lotor), weasel (Mustela nivalis), stone marten (Martes), badger (Meles meles), otter (lutra lutra), reed cat (Felis chaus), steppe cat (Felis libyca) and djeiran (Gasella subgutturosa). These mammals are of major economical value as well as being an important source of food for humans. The most common ungulate along the Caspian coastline is the wild boar (Sus scrofa). These animals are subjected to sport hunting as well as being of commercial importance. The jackal (Canis aureus) is the most widespread specie of mammal along the Caspian coast.

Large numbers of jackal are to be found in the Lenkoran and Samur-Divichensky regions (Azerbaijan). They can be found mainly in lowlands and in dense thickets along river or sea banks. Jackal fur, although not of great aesthetic value, is of good commercial value particularly to the Kazakhs as they are much warmer and lighter than sheep skin. The fox is the most commonly hunted animal for its fur. It is also a beneficial animal within the environment as it controls the rodent population. (Novikov, 1965; Gidayatov, 1967). The lynx (Felis lynx), otter, steppe cat, red cat, marten and weasel (Mustela nivalis) are also hunted for their fur. Otter fur is considered to be quite valuable. That of the red cat is of little value and can be produced only in very small quantities. Fur from the Lynx is the most valuable. However, it can only be produced in small quantities. The weasel is found throughout the Caspian region. The fur of which is not considered to be of any value.

The Weasel plays a positive role within the environment by predating on rodents. The largest predator along the Caspian coast is the wolf, which spans the entire coastline. The coypu is a valuable commercial mammal belonging to the rodent family. It is a source of meat as well as valuable fur. Its fur has dense sub-fur layer and is therefore quite water resistant which enables this animal to stay under water for long periods at a time. The corsac fox (Vulpes corsac) and steppe cats (Felis libyca) can be found along the Caspian coastline in Kazakhstan and are also hunted for their fur and meat. Another important specie of commercial value in Kazakhstan is the saigak antelope (Saiga tatarika). Two populations of saigak exist, those belonging to Ust-Yurt population and those belonging to the Volga-Ural populations. The size of saigak population in the recent decade has been maintained at 250-275 thousand. Birds Hunting of aquatic and water associated birds is a common sport throughout the Caspian states. They are hunted for their meat as well as for their feathers.

Duck species are the most commonly hunted throughout the Caspian states. The coast of Azerbaijan is an important region for migratory birds, in particular for the grey goose (Anser anser), ferruginous duck (Aythya nyroca), whistling teal (Anas crecca), grey duck (Anas superciliosa), red-wing (Turdus iliacus) and many more. Hunting is allowed throughout this region. In Turkmenistan, the main hunting areas are along the central part of the coastline, called the Krasnovodsk gulf. 40% of the total bird poaching is thought to take place in areas surrounding the Krasnovodsk city within the gulf region. Document Actions What fish does caviar come from? | Reference.com What fish does caviar come from? A: Quick Answer Caviar comes from sturgeon. Eggs are harvested as caviar from all sturgeon species except the green sturgeon, which is poisonous. The most common varieties of sturgeon used for commercial caviar are the beluga, the sevruga and the osetra.

Full Answer Most caviar is harvested from sturgeon living in the Caspian Sea, the Sea of Azov and the Black Sea. The sturgeon gather in the areas where saltwater and freshwater meet. They travel up river each year to spawn, always following the same route. This facilitates catching the fish for their eggs. Other large fish species are also harvested for their eggs or roe, but eggs from any species other than sturgeon are not considered caviar. Sources for Caviar | Egg Sources for Caviar View More What is Caviar? It is the roe, or egg masses of the female sturgeon or paddlefish, which is considered a great delicacy. Eating caviar exemplifies the affluent lifestyle, because the normal working class cannot afford to purchase it. If you happen to be vegetarian, but also like to rub elbows with the elite, there is a caviar made just for you that is made from kelp. It is much less expensive, and very healthy, but no one has to know.

Copyright: Attribution Non-Commercial (BY-NC) Sources for Caviar ==== ====For information about Kelp Caviar check this: ==== ====Caviar Source Caviar is healthy for you; Here's why What is Caviar?Caviar is a luxury delicacy, consisting of the salted, non-fertilized eggs (roe) of sturgeon- aprimitive type of fish from the Acipenseridae family which swims in the Caspian Sea but returns tothe warm regions of Asia during winter. Brined with a salt solution, the roes of sturgeon areseasoned, and eaten as a delicacy or relish, especially in Russia. While this luxury delicacy was served primarily in Iran and Russia, it was so common in Americaduring the gold rush days that saloons served it to create thirsty customers. America's craving forsalty caviar has pushed the ancient sea creature to the brink of extinction. Types and Prices of Caviar: There are four main types of caviar- Beluga, Sterlet, Ossetra, and Sevruga- and several varietiesof fish that contribute to this ancient gourmet treat, eaten mainly by rich people.

The size, flavor,color and price of the sturgeon eggs varies depending on the species of sturgeon. 1. Beluga Caviar: Beluga is the world's rarest and most expensive caviar coming from belugasturgeon that swim in the Caspian Sea and yields soft, extremely large (pea-size) translucenteggs, ranging in color from pale silver-gray to black. 2. Sterlet Caviar: Derived from sterlet- a common Eurasian species of sturgeon, one of thesmaller species of sturgeon, the small golden sterlet caviar is rare and was once reserved forRussian czars, Iranian shahs and Austrian emperors. 3. Ossetra Caviar: Ossetra sturgeons produce the widest range of eggs. This caviar consists ofmedium sized eggs, ranging in color from dark golden to a pale amber. The ossetra caviar tendsto have a subtle walnuts and cream flavor. 4. Sevruga Caviar: The Sevruga sturgeon are the smallest sturgeon producing predominantlysteel-grey eggs that taste distinctively salty.

These caviar eggs are not as expensive as the otherthree, yet highly prized for the their unique flavor. Kelp Caviar: Kelp caviar is vegetarian caviar substitutes, made from a plant, not fish. Unlike traditional caviar, itis made from seaweed and algae for that "fishy" taste. About

Question: A sevruga is what type of creature?
Answer: Fish