Answer 1:
Only one type of caviar is “genuine” – the others are imitations.
Only sturgeon roe may be termed authentic caviar, and there are many varieties of sturgeon roe depending on which sturgeon the roe originates from.
A good roe takes years, if not decades, to mature: it might take up to 30 years from the time the fish is reared to the time it is processed into true caviar.
Caviar is one of the world’s most costly delicacies. It’s served with a mother-of-pearl or gold spoon, cooled on ice in the original can or in a crystal bowl, in line with the tradition.
Unfortunately, ordinary silver or another metal will not work since the black pearls will react with it and leave an awful aftertaste. As a drink, champagne or well-chilled vodka is preferred.
Real beluga caviar can cost anywhere from $ 3,200 to $4,500 per pound. White caviar, made from the eggs of albino sturgeon with congenital pigment abnormalities, is the pinnacle of luxury.
Only about 22 pounds are produced every year throughout the world, yet the pale yellow eggs cost well over $ 15,000 per pound.
The beluga sturgeon produces the most costly caviar. The creatures may weigh over a ton and reach lengths of over 4 meters. The dark gray Beluga caviar features huge, delicate-skinned grains with a diameter of roughly 3.5 mm.
The grain of Osetra caviar is a little smaller, and the bite is harder. Its nutty fragrance is unrivaled by any other form of caviar, according to connoisseurs.
The grains range in hue from pale yellow to brownish or anthracite. The Osetra sturgeon weighs roughly a tenth of a beluga’s weight, or around 220 pounds (100 kilograms), and is only around 6.5 feet (2 meters) long.
The Sternhausen, a tiny sturgeon family member, produces Sevruga caviar. It produces a small-grain roe with a strong spicy scent. This sturgeon species is most widely employed for caviar production in European breeding facilities.
What if I told you that
Caviar may be manufactured from any non-toxic fish in the same way as sturgeon caviar is made – salt fish eggs and pasteurize if necessary to improve shelf life. Vegan gourmets, for example, may conjure up caviar-like dishes from plant-based marine life.
I hope this has answered your question.
Answer 2:
The world around us is changing. “Sturgeon eggs” was once the definition of “caviar.” Then things started to loosen up… Other fish eggs were referred to as caviar. “Eggplant caviar” became a term for mashed eggplant. I’m an old timer, therefore I still refer to sturgeon eggs as “caviar.” (additional tip: the osetra sturgeon is my fave sturgeon for caviar!)
