Because good caviar is hard to come by, it is pricey. Because the eggs are so delicate, it necessitates cautious treatment. In most people’s views, expensive and delicate equals to fancy. There are lots of individuals who fall prey to the allure of a cuisine that costs $34,500 per kilogram. But, if you think that’s too pricey, consider this. Snail eggs, perhaps? That is not the case for me. Even if I had the means to purchase them. And I’ve tried a lot of different foods.
Because of its scarcity, delicacy, and flavor, real caviar is considered a premium food. Many items called “caviar” may be found in supermarkets and restaurants, but I can promise you that they are almost always inexpensive replacements. In the United States, it is customary to extract fish eggs from a variety of species, such as lumpfish, paint them black with squid ink, and label them as “caviar.” Salmon roe is classified as “caviar.” There are also flying fish eggs.
Only the eggs of a mature sturgeon, an ancient type of fish found in huge lakes and river systems, can be regarded as caviar in reality. For hundreds of years, the Caspian Sea has been the main supply, with Russia and Iran as the primary producers. However, the Caspian Sea is badly overfished and contaminated, causing sturgeon numbers to plummet to crisis levels. Fortunately, sturgeon thrive in America’s pure waterways, and now that we’ve cracked the secret’malassol’ preservation procedures, we can make caviar that rivals, if not surpasses, that of the Russians and Iranians.
Real caviar eggs are unique, yet hold together, and don’t taste salty at all, instead tasting like a delicious cream and butter explosion. It might be an eye-opening experience to try the actual thing for the first time. I serve mine on blini, which are little buckwheat pancakes, or on toast pieces topped with crème fraiche and chopped chives.