The color, texture, and maturity of caviar all contribute to its appeal. The age, kind of sturgeon (which is a fish class, whereas beluga is a specific type within the sturgeon class), when it was captured, how it was treated after it was caught, and even the salt used all have a role. The most costly caviar is older, bigger, and lighter in quality, and when rubbed together, the eggs ‘purr.’
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The Iranian ‘Almas’ from an albino sturgeon is the most costly caviar. The elder beluga, sterlet, and ossetra are next in order of attractiveness, followed by the less desirable beluga, sterlet, and ossetra.
China produces kaluga caviar, whereas the United States produces osetra (yes, with one’s’ only) caviar. Both are graded as ‘gray’ caviar and are in the middle of the spectrum.
To discern between the purrs, top graders must be musical. We witnessed a pitch fork demonstration by one of the graders at a factory (he had perfect pitch).
First and foremost, the origin and type of caviar must be described. All of this information should be available at the CITES band on the jar/tin. Caviar enthusiasts can be found at restaurants, high-end hotels, and other opulent settings. You may test on boats, luxury aircraft, and a variety of other vehicles.