Caviar has been known to us since the ancient times, especially to the ancient Greeks. So much so that historians, Herodotus and Strabo were very enthusiastic by the taste. As mentioned by Archestratus, the ancient Greek dietician and chef (4th century B.C.), the ancient Greeks had a particular weakness for sturgeon eggs (caviar), exclusively originating from the black sea. Galileo is also reported to have regularly offered caviar to his daughter as a sign of his love and affection.
Today, the main production of caviar bears the names Sevruga and Osetra or (asketra or oscietra) taken from the names of the species of sturgeon, which are considered to be the best of their kind.
It should be noted that from the 25 species of sturgeon, only these three types are used to produce caviar for industrial processing.
The Caspian region, located between Russia and Iran, represent the location for the largest production of caviar.
Oscietra is collected from the known osetra sturgeon which can weigh between 50-400 kg and can live for up to 50 years. The name comes from the word “ocetp” which translates into english as sturgeon. This sturgeon is found inorth of Israel in the Caspian sea. Oscietra caviar varies in color from dark brown to gold.
Beluga is the kind of caviar which literally melts on the tongue, a rare pleasure and you would not expect anything less from the most famous caviar in the world! It has a relatively large, soft shell of steel grey/black colour. The flavour is mild and creamy and an absolute delight!
Sevruga is the rarest kind of caviar the reason being is that the sturgeon which produces these eggs is an endangered species. The fish can grow up to 68 Kg and 2.10 metres in length. The size of the eggs are smaller than the other two types and are blonde in colour.
Black caviar is produced from the eggs of the sturgeon. The finest caviar known as Beluga, comes from the largest sized fish, Oscietra from the medium sized fish and Sevruga from the smallest sized fish of the family.
Today, caviar is a symbol of rich gastronomy
Times have changed since Louis XV returned a box of caviar with discontent, which was offered to him by the Tsar of Russia.
Today caviar is a symbol of rich gastronomy and a necessary element for today’s festive table.
Further information about Caviar
- Caviar is low in calories
- It is rich in proteins, such as histamine, lysine and Isoleucine
- Contains Vitamin A, C, E, B2, B6 and B12.
- It is a rich source of omega-3 fatty acids.
- It is considered to be one of the most famous aphrodisiacs
If you are offered wild caviar for sale, be very cautious…
A ban was introduced on 1st January 2014 on the export of all wild caviar. The breeding of sturgeon has been introduced, which has taken the place fishing. All regions that produce caviar have agreed to this and even Russia stopped fishing in 2002.
At Select Salmon House you can be sure of what you are buying. We work with the best caviar producers, who provide written guarantees of quality.
Contact us to help you find the best kind of caviar for your needs.
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