Caviar Q's & A's
TIPS AND INFO
Caviar Q's & A's
TIPS AND INFO
HOW SHOULD I STORE MY CAVIAR UNTIL OPENING?
Put the caviar in refrigeration immediately upon delivery and keep the tin in the coldest part of your refrigerator until ready to enjoy.
HOW LONG CAN CAVIAR BE STORED ONCE THE TIN IS OPEN?
We suggest enjoying the entire tin of caviar once opened. Otherwise, it is best kept by covering the remaining caviar with plastic wrap, then sealing it with the lid and finishing within 2 to 3 days.
CAN CAVIAR BE FROZEN?
Never freeze caviar as the freezing, and subsequent thawing, may degrade the texture and break the eggs.
HOW SHOULD CAVIAR BE SERVED?
Caviar is best served very cold, not frozen but cold. Put the tin on crushed ice in a serving bowl to chill a few minutes before opening. As the ice melts take care not to let water get into the caviar as that compromises the quality.
WHAT IS THE BEST TYPE OF SPOON TO USE?
A mother-of-pearl spoon made of the iridescent interior of an oyster shell is the best tool to use in caviar service. As an inert substance mother-of-pearl does not react to organic substances like caviar. As tempting as a silver spoon is, it can impart a metallic taste to the caviar. Mother-of-pearl keeps the flavor pure.
CAN CAVIAR BE SERVED ALONE?
Yes. Caviar can be enjoyed as a “bump” served much like the salt that one might lick from the hand with a tequila shot. It seems exotic and exciting to enjoy caviar pure like this…but that is the pleasure! Have a bump – you’ll be rewarded.
IS CAVIAR A HEALTHY FOOD?
Yes. Caviar, like other fish roes, is rich in nutrients, vitamins & minerals making it an overall beneficial food for your health. It is a great source of Omega 3 fatty acids that are known to benefit heart, brain, circulatory and nervous system function.
Caviar is also high in Protein and Calcium making it great for muscle and bone health, and is rich in Iron and Vitamin A (niacin) which strengthens the immune system.
Caviar is a great source of Vitamin B2 (riboflavin) which helps maintain skin, eye and nervous system health, and also vitamin B12. One serving is purported to satisfy an adult daily requirement.
Caviar is also high in Vitamin E which is beneficial circulation, plus has antioxidants and trace minerals like Magnesium and Selenium.
IS CAVIAR FARMED OR WILD-CAUGHT?
Until the 1980’s most caviar was from wild-caught sturgeon. Caviar’s storied history as a prized delicacy for Tsars, Monarchs and Royals along with the fact that sturgeon meat is also in demand, made sturgeon a lucrative catch for fishermen.
A combination of massive overfishing, the negative impacts of pollution and industrialization in the sturgeon’s native Caspian Sea region, and the species’ long breeding cycle ultimately brought the sturgeon to the brink of extinction.
This resulted in sturgeon being declared an endangered species that is now protected by CITES. Because of these protections, a sustainable, farmed industry for sturgeon caviar production emerged. Today, most all caviar comes from farmed sources, though a small amount of tightly regulated wild-caught sturgeon caviar is still produced globally, and sadly an illegal black market threatening the species also endures.
WHAT IS "FARM-DIRECT" CAVIAR
Most of the specialty caviar brands sold on the market today do not manage farm operations. They buy caviar wholesale in bulk from farms rather than controlling the sturgeon aquaculture process.
Only small number of farms like Black River are both. and sell their own branded caviar direct-to-consumer in addition to selling wholesale, bulk caviar to global caviar brands.
Know the Roe
WHAT KIND OF ROE IS KNOWN AS CAVIAR?
Only roe from sturgeon is traditionally considered to be true caviar.
ARE THERE DIFFERENT TYPES OF CAVIAR?
Yes, there are many types of caviar. The rarest caviar is Beluga, followed by Oscietra. Others like Sevruga, Kaluga, Baerii and Transmontanus are more common.
WHAT COLOR IS CAVIAR?
Depending on the species, color may range from black to gold, but shades of brown and grey are most common.
IS BLACK CAVIAR THE MOST EXPENSIVE OF ALL?
No, the most expensive caviar is white and from the beluga sturgeon.
CAN RED ROE BE CAVIAR?
No. Only sturgeon roe can be considered caviar. Red roe comes from salmon and sea trout, or dyed like lumpfish.
WHY IS CAVIAR SO EXPENSIVE?
Cultivating sturgeon takes a long time (7-9 years in the case of Black River Russian Oscietra), which means sturgeon aquaculture programs are costly and require considerable labor to produce quality caviar. In addition, farms like Black River invest a lot in sustainable farming, water purity and fish nutrition to improve quality. Consumers only see the beautiful outcome of all this work, which is why a small quantity of caviar is such an exceptionally special delicacy to enjoy.
WHAT IS THE SALT LEVEL OF CAVIAR?
To keep a soft taste and ensure proper preservation of the best caviar, the minimum salt level should be three percent.
IS IT POSSIBLE TO MAKE CAVIAR WITHOUT KILLING THE FISH?
Although possible, it involves aggressive fish handling and the use of hormones to induce spawning. The quality of the final product can also be compromised in the process.
HOW LONG DOES IT TAKE FOR A STURGEON TO PRODUCE CAVIAR?
Depending on the species, a sturgeon could take from five to eighteen years to produce caviar.
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