What is caviar?

Caviar - is a delicacy consisting of processed, salted, non-fertilized sturgeon roe.

Traditionally, the designation “caviar” was only used for sturgeon roe obtained from wild sturgeon species living in the Caspian and Black Seas: Beluga, Osetra (Russian Sturgeon & Persian Sturgeon) and Sevruga, so called the “True Sturgeons”.

Depending on a country’s national laws, the word “caviar” can also be used to describe the roe of other sturgeon species and non-sturgeon fish, such as salmon, steelhead, trout, lumpfish and whitefish.

According to the United Nation’s Food and Agriculture Organization, roe from any fish not belonging to the order of Acipenseriformes are not caviar, but caviar substitutes. This position was also adopted by the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES), the World Wide Fund for Nature, the United States Customs Service and the Republic of France. However, if the name of the fish is identified, the word “caviar” can be used. For example: “Salmon Caviar”, ‘Bowfin Caviar”, “Lumpfish Caviar”, “Trout Caviar” etc.

Note: Because this position was adopted by the United States Custom Service, all products of non-sturgeon origin that are exported from the U.S. must indicate ROE on customs declarations.

Today, Caviar is marketed worldwide as a delicacy and is consumed with hors d’oeuvres, as a garnish or an appetizer during the special events, weddings and cocktail receptions. Caviar is also a part of the menu in many five star restaurants, hotels and cruise ships.

For a long time caviar was a delicacy for millionaires. It does not only have a unique taste but it also shows your status. Nowadays caviar becomes more available and affordable. You сan always find something for a reasonable price. However some of its types (like Golden Caviar or Royal Caviar) are still the most expensive and exclusive. Nevertheless every palate can afford himself this delicacy and furthermore must try different kinds of caviar as an appetizer or side dish.

Do you know that caviar is the oldest kind of delicacy?! It was first mentioned in Greek chronicles in 3d century BC. After Greece it became popular in Ancient Rome. The word khaviar appeared in written records of 13th century.

But what is caviar?

It is salted roe of sturgeon (Beluga, Kaluga, Osetra, Sevruga, Sterlet, Hackleback, Siberian Sturgeon, White Sturgeon) and non-sturgeon (Paddlefish, Bowfin, Whitefish, Lumpfish, Capelin, Botarga, Stromluga, Herring) fish.

So it is just roe and salt. If you find some other ingredients in it, be aware it is not a real caviar.

You can hardly understand or value the taste of caviar at first bite because it has unusual flavor which can be sensed in length of time. Furthermore it is better to try some kinds of caviar to find out your own preferences. To catch the taste of caviar you need to try it at least twice or three times. And then you' ll find out that it is a heaven for your taste buds.

How to choose?

Just look at it and smell it. High quality caviar must have bright color and natural ocean aroma (not fishy). All fish eggs in it are the same, big and firm. Each piece must be hard enough to come through the preparation process and still delicate to melt while you are eating it. Shiny shell also shows the freshness of caviar. Beluga caviar is the most expensive and the rarest one. It has the biggest pea-sized eggs. Osetra caviar has nutty flavor and creamy texture. Sevruga caviar has the strongest taste for a real gourmet.

Do you know that caviar was really cheap and even free in America in the end of 19th century? Pubs served it for free to their clients just to make them order more and more drinks (caviar is salty, you know). And now 50 % of world caviar is sold for 1st class passengers of different airlines.

For those who say that it is cruel to kill fish there are good news! Nowadays there are a lot of methods of taking caviar from fish and keep it alive. For example – massaging the ripe eggs from a female fish.

And the last but really important fact about the caviar is that it's really helpful for health. It contains Protein, Vitamin B12, Iron, Calcium, Omega 3 fatty acids, Vitamin A, Selenium and Magnesium.

Thus it helps:

  • to improve heart health,
  • to low blood pressure,
  • to boost immune function,
  • to strengthen bones,
  • to avoid depression,
  • to cope with hangover or memory problems,
  • to prevent cancer,
  • to improve your sight, etc.

To crown it all - it is an aphrodisiac. Of cause caviar is not a medicine or panacea but it is a good invigorative and preventive mean. It is like life exploding on your tongue and in your brain!

All things considered, caviar is a first-rate product! It varies in tastes, tincture and size of eggs. There are many kinds of caviar: from more affordable to really expensive. And Marky`s is ready to provide you a great choice of high quality caviar to buy  from the best farms of the world!