There are 12 varieties of commercial fish species belonging to the Sturgeon family in the waters of Russia: sturgeons-Russian, Beluga, Siberia, Amur, Baikal, Atlantic, Sakhalin, stellate sturgeon, Persian, spike, Kaluga, and shovelnose. In addition, hybrid types of sturgeon, such as Shistera, Bester, Ostera, and other varieties are raised in fish farms.
Where Sturgeon Are Found
Sturgeon can be found in the Black, Azov and Caspian Seas, in Kuban, Dnieper, Volga, Don, the Northern Dvina, the Urals, Pechora, Irtysh, Ob, Lena, Yenisei Khatanga, Kolyma, Indigirka, Lake Baikal, Amur, and other waters.
Sturgeon have existed for more than 200 million years: they belong to the group of actinopterygian fish, an intermediate variety between cartilage (rays and sharks) and bony fish. Sturgeon, with their archaic features, their elastic cord skeleton, bony vertebrae, and a few scales located at the base of their caudal fin, are actually older than dinosaurs and mammals.
About Sturgeon Caviar
Sturgeon caviar is divided into different types, by their chemical composition, the size and colouring of eggs, the elasticity or strength of their shells, and more importantly, by the taste. The word “black” can be a little misleading, because the quality doesn’t always correspond to the caviar’s real colour; in fact, the lighter the grain, the greater the value of the caviar. However, it’s typically referred to as Black Caviar in Russia, and it seems the rest of the world has accepted the “caviar” description. Worldwide, caviar is widely acknowledged and appreciated, with its reputation preceding it as a delicious and expensive delicacy.
The Taste of Caviar!
Fortunately, we’re all different, and some people love caviar while others don’t. For some people caviar has become part of their lives: it’s certainly part of an enjoyable holiday or even a daily addition to their dinner table. There are many varieties of caviar on the market today, but caviar lovers will not dispute the fact that there is nothing more divine and elegant than eating caviar.
Black caviar is certainly something very special: it stands head and shoulders above the rest! The phrase Black Caviar has become synonymous with prosperity and wealth, success, and refinement: caviar connoisseurs love the elegance of consuming Black Caviar, which includes the taste and health benefits of this outstanding gourmet food.
It is true that, today, caviar is associated with success and an aristocratic way of life. It’s become a mandatory delicacy to be served at banquets and sumptuous feasts, grand receptions organised by wealthy people, and it’s even found at romantic dinners and bohemian parties – in fact, for caviar lovers, this delicacy is always desirable, sometimes even a mandatory item, for any celebration. And who could resist Black Caviar and champagne? Now that’s the good life! The world standard of wealth, success, and prosperity can be symbolized by Black Caviar and champagne!
Black Caviar Indicates Success!
Black Caviar lovers will notice that caviar dishes on menus in world-class restaurants are extremely expensive, but that’s appropriate because Black Caviar has become increasingly rarer. And indeed, this amazing delicacy and favorite food of wealthy and successful people has become a symbol of luxury; a sign that the caviar connoisseur is one of a selected few able to afford this delicate product. Sadly, it appears that Black Caviar will become more expensive as time goes by.
What Is Caviar?
The term caviar traditionally only refers to roe from wild sturgeon in the Black and Caspian Seas (Ossetra, Beluga, and Sevruga caviars). However, the word caviar is also used to describe the roe of other fish such as trout, salmon, whitefish, steelhead, carp, lumpfish, and other species of sturgeon. Caviar is the sturgeon’s roe, likely salted and cured.
Malossol is a Russian term that translates to “little salt”. Malossol refers to the traditional production process of caviar whereby a minimal amount of salt is added to preserve the caviar and best enhance the flavour.
Storage of Caviar
Caviar should always be stored in the coldest part of the refrigerator until such time as you’re ready to open and serve.
The Shelf Life of Caviar
Caviar should be enjoyed at the peak of its freshness: ideally it will be consumed within 7 to 10 days following purchase. Also note that, once opened, it should be consumed immediately.
The Service of Caviar
As one of the world’s most delicate products, caviar deserves to be served in unique and delicate pieces. To appreciate the overall experience of consuming caviar, serve it in a présentoir or caviar-server using mother-of-pearl utensils. Caviar is typically served using utensils crafted from shell, horn, or bone, because even though sterling silver is beautiful on the dining table, it may cause a reaction with the caviar by creating a metallic flavour and ruining the caviar experience.
Suggested Caviar Portions
- Caviar Canapés: 75oz (50g) makes 20 canapés for 4 persons.
- Hors D’oeuvres (self serve): 1oz (28g) – 1.75oz (50g) per person.
- First Course Dining: 1oz (28g) – 1.75oz (50g) per person.