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Caviar FAQ

Find out everything about world-famous delicacy!


What is caviar & what fish does caviar come from?

Caviar definition is very simple. It is a type of roe, and roe is the eggs from fish (most famously, the sturgeon). True caviar can come from four types of Sturgeon: Beluga, Osetra, Sterlet and Sevruga. More affordable caviar is produced by the American Paddlefish or Salmon.

What does caviar taste like?

On average, caviar taste is light and nutty, buttery and creamy. Nevertheless, each type has its own special features. For example, Sevruga caviar has a light flavor of iodine. To find out more, click on the caviar type you are interested in.


What is caviar color?

Caviar can be not only red or black, as many believe, but also gold. In fact, red roe is not obviously just red, but orange, pale red with an orange tinge, bright red, dark red and so on; the same situation with so-called black caviar: its color ranges from gray and dark green to brownish and deep black.


Where does caviar come from?

Traditionally, caviar source is located in the Caspian and the Black Sea. However, nowadays free Sturgeon fishing is prohibited or restricted (most of the species are endangered). For this reason, a lot of countries around the world, including Israel and China, import fingerlings from the Caspian Sea and produce the delicacy themselves.

How much does caviar cost?

On average, caviar costs from $20 to $90 per ounce. The price depends on the certain type of the delicacy. While Beluga eggs are considered to be the most expensive among black caviar kinds, Salmon roe (red caviar) is absolutely affordable for everyone.


What factors influence caviar price?

The cost of caviar includes not just product itself, but other important components, they are raw material + intermediate product + transportation + packaging + seller’s profit.


What is the most expensive caviar in the world?

Many people mistakenly believe that the most expensive caviar is a black kind of it. But in fact, the championship laurels belong to Iranian gold caviar of the “Almas” company. The price of the delicacy is caused by the fact that the Beluga-albino Sturgeon is a very rare species, which spawns only once in a hundred years. It is considered to be not only the most expensive, but also the best caviar in the world.


How to eat caviar?

Traditionally, caviar should be consumed in amounts smaller than a tablespoon; it helps to experience its specific flavor without being overwhelmed by the texture. Some traditional garnishes can also improve your caviar-eating experience (for example, sour cream, hard-boiled eggs, chopped onions, fresh herbs like dill and parsley). In order to choose the most suitable and optimal kind of the delicacy, read the description of different caviar types at our online store.


How to serve caviar?

Caviar should be served chilled but not frozen or warm. Never keep it at room temperature, as it may cause the collapse of the true taste and aroma. The delicacy is often presented on lightly buttered or dry toasts, and unsalted crackers or bread. You can also use the traditional Russian way and eat it with Russian pancakes called blini. Some traditional garnishes for caviar are: fresh herbs, sour cream, chopped onions and crumbled hard-boiled eggs.


What are the best caviar & wine pairings?

The most successful caviar and wine pairings are:

  • Cabernet Sauvignon & White Sturgeon caviar;
  • Pinot Noir & White Sturgeon, Paddlefish,
  • Rosé wine & White Sturgeon, Paddlefish, Sterlet and Whitefish caviar, Trout roe;
  • Sauvignon Blanc & Hackleback and Whitefish caviar;
  • Chardonnay & White Sturgeon, Beluga and Osetra caviar, Trout roe.
  • Sparkling Rosé wine & Beluga, Paddlefish, Whitefish and Sterlet caviar, Salmon roe;
  • Blanc de Blanc & White Sturgeon, Whitefish and Sterlet caviar, Trout roe;
  • Blanc de Noir & Beluga, Russian Osetra, White Sturgeon, Paddlefish, Sterlet and Whitefish caviar;
  • Brut & Russian Osetra, Hackleback and Whitefish caviar.

We would also like to suggest some caviar and beer pairings, they are:

  • Porter & Hackleback, Whitefish and Russian Osetra caviar;
  • Amber ale & Russian Osetra, Paddlefish and Whitefish caviar;
  • Hefeweizen & Hackleback and Russian Osetra caviar, Trout roe;
  • Pilsner & Salmon roe, Hackleback, Beluga and Siberian Sturgeon caviar.

Why metal spoons cannot be used with caviar?

You should not ever serve any type of caviar with a metal spoon since the caviar acids easily degrade metal. As a result, instead of enjoying its amazing taste, you will only feel a bitter metallic flavor.

 


Is caviar nutritious product?

Yes, it is. The eggs are rich in a variety of vitamins, phosphorus, calcium, molybdenum, magnesium, fluorine, sodium, iron. Each of these substances is extremely necessary to keep the body healthy and beautiful. Polyunsaturated fatty acids Omega-3 and Omega-6 help to reduce the risk of certain types of cancer, as well as a variety of diseases of the cardiovascular system. Eating caviar, we help our body to function normally, improve skin and hair condition, improve immunity and hemoglobin levels, bring cholesterol down, and normalize blood pressure. Improvement of vision is also among the advantages of this product. Iodine, calcium and phosphorus restock organic compounds and trace elements.


How much time caviar can be stored?

It depends on the certain type of caviar:

  • Pressed caviar is usually stored for about eight months. It is a great choice for the occasions when it is unsuitable to serve eggs in the form of a whole-grain product;
  • Unscreened type: its shelf life is pretty low – less than a month, after which it starts to oxidize;
  • Fresh-grained jar caviar can be kept a little over two months;
  • Pasteurized grained eggs are stored for eight months in glass jars, and for ten months in cans. Such terms are achieved through the pasteurization process in hot water at a temperature of sixty degrees. However, it is a bit hard to keep this pasteurized product at home as it requires the temperature of 0 to -3 degrees Centigrade to be fresh and not spoiled.

How much of caviar is necessary per person?

An ounce is an optimal quantity per person. Purchase as much of fresh caviar as will be served during the lunch / dinner. In addition, it is considered incorrect, or even rude, to take large portions of caviar at a single time. So, remember to consume it in reasonable amounts. Taking small bites will guarantee you an explosion of a gentle flavor bouquet.


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