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What is Caviar

Caviar is a food consisting of salt-cured roe of the Sturgeon fish which is the common name for the 27 species of fish belonging to the family Acipenseridae.

Although all female fish lay eggs, only sturgeon eggs are considered caviar. Other forms of fish eggs like salmon, trout, and flying fish are “roe” and are a popular and affordable alternative to caviar. Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea.

Caviar is a delicacy that has been enjoyed for centuries and is now becoming more and more popular among food enthusiasts. Not only is it a luxurious and decadent treat, but it also has many health benefits. Caviar is a rich source of omega-3 fatty acids, which are essential for maintaining a healthy heart and brain. It also contains high levels of protein and vitamins, making it a nutritious addition to any diet.

Market prices are driven by factors such as type of sturgeon, age, rarity, origin, size, texture and colour. A higher grade of caviar has more mature caviar. First and foremost is taste, a higher grade will feature a flavour with more depth and strength. It will also have a firmer texture and larger eggs for a bolder mouthfeel.

How is Caviar harvested?

The highest quality caviar comes from eggs harvested as the females prepare to spawn. In the wild, sturgeons are caught as they move from saltwater to fresh tributaries to lay their eggs. This is no longer allowed and catching sturgeon from wild waters is strictly prohibited and illegal.

In fish farms, sturgeon will be monitored through ultrasound to determine when their eggs are ready for harvesting. Depending on the size of the fish, a sturgeon can release several million eggs at once.

Why is Caviar considered a delicacy?

Caviar is a natural delicacy. It is a nutritious food, packed with protein, amino acids, iron, and vitamin B12. Every step in getting caviar to the consumer is part of a delicate, time and labour-intensive process. The demand for real, sturgeon caviar is always greater than the supply.

Rarity - Female sturgeon only begins producing eggs after 7 to 20 years, depending on the species. A beluga can take up to 20 years to reach maturity. A female fish only spawns once every several years. Caspian caviar is the most sought after, but trade in wild-produced caviar is heavily regulated by CITES - Convention on International Trade in Endangered Species in order to protect the critically endangered species of sturgeon, making it extremely difficult to come by.

Short shelf life - When caviar is lightly salted it allows the naturally nutty flavours to shine through. This type of caviar, known as “malossol” is the best quality caviar.