Caviars from A to Z

25

There are more than 25 species in the sturgeon family.

APHRODISIAC

Caviar is a perfect aphrodisiac. In the court of the Tsar it was prescribed by the doctor against impotence.

ALMAS CAVIAR

The most expensive caviar of the World (‘almas’ meaning ‘diamond’ in Persian), which is made from.

CAVIAR

Caviar is a delicacy consisting of salt-cured Sturgeon eggs.

CAVIAR EXTRACTION

After extracting the caviar we can use the flesh of the fish.the roe of the albino Sturgeon.

DEEP-FREEZING

Caviar must not be deep-frozen, because the eggs will become mashy, pulpy and lose their texture.

ENDANGERED SPECIES

Since 2005 wild sturgeon has been on the list of endangered species because of its overfishing.

FOR DEPRESSION

A salve, it can decrease the symptoms of depression due to its high level of Omega-3 fatty acids..

FRESHWATER FISH

Sturgeon is the biggest freshwater fish of the world, its weight can exceed 100 kilograms.

LOCH NESS

According to some legends, the famous Nessie can be a giant Sturgeon.

MALOSSOL

It is a word of Russian origin, meaning ‘lightly salted’.

MATURITY

A Beluga Sturgeon needs at least 12 years to reach maturity.

OLDER

The older the sturgeon, the bigger its eggs.

SALMON CAVIAR

Caviar can only be the roe of Sturgeons, so salmon caviar is not a caviar – it is officially salmon roe.

SPOON

Caviar can only be served or eaten with a spoon made of bones, glass or wood. From metal spoons some metal can be dissolved into the caviar, which spoils its taste.

STORAGE

Caviar should be stored at around 2°Celsius. Before consumption it is advisable to keep it at room temperature for a couple of minutes in order to get more intensive flavours.

TASTING

The best way to taste caviar is to put a little on the back of our hands.

THE MOST ANCIENT DELICACY

One of the most ancient delicacies. Caviar has been known and enjoxed for longer than raw oysters, Champagne or truffles.

WINE

Caviar is like good wine. From the taste of the roe you can tell the species of the sturgeon, the environment of the breeding/farming and the quality of the water.