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What is Caviar ?
Caviar is an expensive delicacy
consisting of the unfertilized eggs (roe) of sturgeon brined
with a salt solution. It is commercially marketed throughout the
world as a delicacy and is eaten principally as a garnish or
spread, as with hors d'uvres. The name "caviar" comes from the
Persian word (Khāg-āvar) which means "the roe-generator". This
name in Persian means the sturgeon and its product, the roe.
Caviar is more than just fish eggs. It's a delicacy associated
with luxury and fine dining. Because it is rare and difficult to
obtain, caviar can be rather pricey. Caviar is extracted from
the ovaries of the sturgeon, or the eggs that have yet to be
laid. Once the eggs are extracted, they undergo a gentle
cleansing process during which the skin is removed without
breaking the egg itself; this delicate process is reflected in
the price.
In the early 19th century, the United States was actually the
world's leading producer of caviar, mainly due to the abundance
of lake sturgeon in the Northeast and West. Caviar was so
plentiful and inexpensive at one point that saloons served it to
create thirsty customers. It was only later when imported
supplies from Iran and Russia became limited that caviar became
a luxury item.
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Today, the best caviar comes from
sturgeon that is fished from the Caspian Sea by Azerbaijan, Iran
and Russia. Some of the highest prices are paid for Beluga,
Ossetra, and Sevruga varieties. The rare golden Sterlet caviar
was once the favorite of czars, shahs and emperors, but the
species is now nearly extinct. According to some, Beluga
provides what many consider to be the best caviar in the world.
From 1989 to 1997, the U.S. imported an average of 59 metric
tons of caviar per year at an annual average value of $6.6
million, and ranked third in overall caviar imports. Caviar from
the three Caspian Sea sturgeon species dominates the U.S. caviar
market. Most caviar imported into the United States originates
in Russia. The United States is the largest importer of beluga
caviar. Imports of beluga caviar totaled about 28,000 pounds in
1999. In 2002, the United States imported 60 percent of the
world's beluga caviar. |
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Recently, the amount of allowed wild
harvesting is being reduced, driving the price upward. The
United States Fish and Wildlife Service banned the import of
Beluga caviar from the Caspian Sea and Black sea in 2005 in an
attempt to protect the endangered Beluga sturgeon. All 27
species of sturgeon and paddlefish, including the Caspian Sea
species, are listed under the Convention on the International
Trade in Endangered Species (CITES). As a result, trade in the
three Caspian Sea species is subject to labeling and reporting
requirements. In recent years, the aquaculture of sturgeon has
been increasing, especially in France, Uruguay and Southern
California increasing the popularity of paddlefish and
hackleback caviar. These lower-priced caviars from the same
sturgeon family and provides less costly alternatives to caviar
lovers across the world.
Sturgeon are the principal source of one of the world's most
expensive and sought-after luxury goods i.e. caviar. The global
caviar market has placed a premium on sturgeon, prompting
over-fishing and illegal fishing or poaching around the world. A
number of sturgeon-producing countries, particularly the nations
of the former Soviet Union, have experienced severe political
and economic upheaval in recent years, and black markets have
flourished in the absence of effective enforcement.
Sturgeon can take from six to 25 years to reach sexual maturity
and females of many species reproduce only once every three to
four years. This means that sturgeon have fewer offspring over a
lifetime than fish that reproduce at an earlier age and more
frequently. So, it's easy to over-fish a sturgeon population and
difficult for the population to recover to a healthy level,
particularly while over-fishing continues. Many populations of
sturgeon and paddlefish migrate through the waters of different
states and countries, often resulting in a patchwork of
different catch levels, season and size limits, and other
management measures.
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Many of the world's most imperilled
sturgeon populations live in politically and economically
unstable countries, further hampering effective management. Dam
construction and water pollution on sturgeon spawning rivers
have seriously hampered the ability of sturgeon populations to
reproduce in the wild. Commercial caviar production normally
involves stunning the fish (usually with a club to the head) and
extracting the ovaries, although a large number of farmers are
experimenting with surgical removal of the roe from live
sturgeon, allowing the females to produce more eggs during their
lifespan. A female sturgeon's roe supply may constitute as much
as 25% of her total body weight. Considering that mature
sturgeons can weigh 300 pounds, each one can provide a
substantial amount of caviar over a lifetime. Just because a
certain type of caviar is expensive, it in no way indicates that
particular caviar is the best. Caviar should be judged by its
taste first, not by how deep in debt you might find yourself
after its purchase!! |
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There
are several different types of caviar on the market
Beluga Caviar This is actually the largest and most fragile of
the sturgeon eggs. It is gray in color the lighter the gray,
the better the quality. It's also rated from "0" to "000."
Higher quality Beluga caviar is rated "000." That is not to say
the "0" rated Beluga doesn't also taste quite delicious.
Sevruga Caviar These eggs are much smaller, and in fact, are
the smallest of the sturgeon eggs. This type of caviar is least
expensive, but still delicious.
Ossetra Caviar Brown and nutty, this caviar can be identified
by its yellow tin.
Pressed Caviar Pressed Caviar is strong in flavor. The water
is pressed from the eggs before packaging. This is truly an
acquired taste.
Serving is done with either horn, wood or gold utensils rather
than silver or stainless steel which may alter the taste and
color of the caviar. Stainless steal is generally avoided as it
is felt that it substantially changes the flavor to one that's
more metallic. Caviar tastes best when served on its own or
perhaps with a bit of toast. Anything else may mask the flavor.
Caviar served on a small cracker or canape should be eaten in
one bite, but caviar served as an appetizer should be mixed with
chopped egg whites and yolks and placed on toast points before
eating. In the United States, tins of caviar must list the name
of the fish first, unless it is definitely sturgeon roe. Each
variety of fish produces a distinctive flavor of caviar, with
some even rivaling or surpassing the quality of Russian or
Iranian brands. Once the container is open, it's important to
eat caviar as soon as possible. If left to languish, it will go
bad and taste horrible. It is advisable to keep caviar away from
heat and be sure it's tightly covered. If you can't finish the
entire tin of caviar in one sitting, keep it tightly covered in
a plastic container. It should last for up to three days. An
unopened tin can last for a week to a week in a half. Don't
purchase a tin of caviar and leave in the cabinet for months;
caviar is meant to be eaten within days of its purchase. The
word "malossol" on the label means "little salt" in Russian, and
indicates that it has been processed with a minimum amount of
salt. Caviar contains typically 48% salt, with the better
varieties generally containing less salt.
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Article Contributed By: Sukanya
Banerjee
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