CAVIAR

CAVIAR Derived from Italian “Caviale” = Turkish “Khaviah.” Derived from Italian “Caviale” = Turkish “Khaviah.” Official FDA Definition: Salt added to the round body containing the germ of new individual along with food for its development laid by female Acipenser. Official FDA Definition: Salt added to the round body containing the germ of new individual along with food for its development laid by female Acipenser. Legally only the roe of sturgeons can be considered true caviar. Legally only the roe of sturgeons can be considered true caviar. Acipenser = Latin for sturgeon. Acipenser = Latin for sturgeon.

Acipenser  Sub-classed as a large bony fish.  Roe is usually 10% of fish’s weight/can be up to 50%.  Lives in the sea, but lays eggs in estuaries in winter.  Today, Caspian Sea is the largest producer (98%). [Russia – 90% / Iran – 10%]  California White Sturgeon farms have entered the market.

Caviar Master Family Business. Family Business. Sturgeon are caught in nets, handled gently. Sturgeon are caught in nets, handled gently. Eggs are removed while the fish is still alive by a “ikryanshik” (caviar handler). Eggs are removed while the fish is still alive by a “ikryanshik” (caviar handler). Egg membranes will deteriorate and rupture if the fish is dead. Egg membranes will deteriorate and rupture if the fish is dead. Egg sacs are rubbed over a series of sieves to separate them, rinsed in fresh water and drained. Egg sacs are rubbed over a series of sieves to separate them, rinsed in fresh water and drained. Fatty tissues & membranes are removed from caviar. Fatty tissues & membranes are removed from caviar.

Grades Of Caviar Are Established As Follows: 1.Consistency of grain. 2.Size [ooo = largest, oo = med., o = small. 3.Color ( lighter color is favored). 4.Firmness. 5.Fragrance. 6.Flavor. 7.Gleam. 8.Vulnerability of the roe skin.

Preservation Method Salt 5% - 8% salt to weight is good caviar. 5% - 8% salt to weight is good caviar. 2% - 3% salt to weight is excellent, and is called “Malossol,” (little salt). 2% - 3% salt to weight is excellent, and is called “Malossol,” (little salt). In U.S., only salt is used. In Europe and Iran salt is combined with Borax (which adds sweetness). In U.S., only salt is used. In Europe and Iran salt is combined with Borax (which adds sweetness).

True Caviar 1. Beluga 2. Osetra, Oscietre, Ocictrova 3. Sevruga

Beluga Largest of the Sturgeons. Largest of the Sturgeons. Grows up to 15 feet in length. Grows up to 15 feet in length. Can weigh 2,000#. Can weigh 2,000#. Takes years to mature. Takes years to mature.

Beluga Roe  Largest, but most fragile. Soft, clear & glossy with very large eggs. Soft, clear & glossy with very large eggs. Firm, heavy, & well separated. Firm, heavy, & well separated. Colors range from light silver- gray to black with smooth creamy taste. Colors range from light silver- gray to black with smooth creamy taste. Egg themselves have dark spots called “eyes” which is the actual embryo itself. Egg themselves have dark spots called “eyes” which is the actual embryo itself.  Most expensive.  Sold in blue tins or jars with blue lids.

Osetra Sturgeon grows up to 10 feet in length. Sturgeon grows up to 10 feet in length. Can weigh up to 500#. Can weigh up to 500#. Takes years to mature. Takes years to mature.

Osetra Roe  Dark brown to gray in color.  Medium sized, more even grain than Beluga.  More oily, nutty flavor.  Sold in yellow tins or jars with yellow lids.

Sevruga Smallest of the Sturgeon. Smallest of the Sturgeon. Grows up to 7 feet. Grows up to 7 feet. Can weigh up to 150#. Can weigh up to 150#. Matures in 8 to 10 years. Matures in 8 to 10 years.

Sevruga Roe  Smallest of all three roes.  Dark brown to gray in color.  Strongest flavor.  Least expensive.  Sold in red tins or jars with red lids.

Gold Caviar (Imperial Caviar) Albino Sturgeon/Oscietra sturgeon 60 years of age(eggs are known to turn a light golden color). Albino Sturgeon/Oscietra sturgeon 60 years of age(eggs are known to turn a light golden color). Roe is gold or light olive in color. Roe is gold or light olive in color. Importers also grade it as “Almas”. Importers also grade it as “Almas”.

Other Forms

Payusnaya Russian for “pressed.” Russian for “pressed.” Made from mature broken or overripe eggs, (very strong). Made from mature broken or overripe eggs, (very strong). Pressed into a marmalade type substance. Pressed into a marmalade type substance. Used in sauces, and as a spread on bread. Used in sauces, and as a spread on bread.

Keluga Sturgeon, farm raised in Siberia and China. Sturgeon, farm raised in Siberia and China.

Other Types Of Roe 1. Salmon 2. Flying Fish (Tobikko) 3. Trout 4. Golden White fish 5. Carp/cod 6. Lumpfish 7. Paddle fish 8. American Sturgeon

Purchasing  Use a reputable supplier that sells on a regular basis.  Eggs must be intact, separate, plump, shiny, and smooth.  Unopened container will last 4 weeks, opened will last 2-3 days.  Store between degrees.  Store in original container for better storage.  Do not freeze, will deteriorate smooth texture.

Accompaniments: Champagne Champagne Vodka Vodka Latkes Latkes Oysters on the ½ Shell Oysters on the ½ Shell Potatoes a la Russe Potatoes a la Russe Scrambled Eggs Scrambled Eggs Blinis Blinis Chives Chives Toast Points Toast Points Lemon Wedges Lemon Wedges Egg yolks/egg whites Egg yolks/egg whites Onions (Brunoise) Onions (Brunoise) Chopped Parsley Chopped Parsley Sour Cream/Crème Fraiche Sour Cream/Crème Fraiche Most Important is to keep it simple. Most Important is to keep it simple.

Service: Serve in original container; on ice; with lid nearby. Serve in original container; on ice; with lid nearby. Spoons should be made of mother of pearl, bone, glass, gold, ivory, porcelain, wood or horn. Spoons should be made of mother of pearl, bone, glass, gold, ivory, porcelain, wood or horn. Reactive metal spoons seep metallic taste into eggs & spoils the flavor. Reactive metal spoons seep metallic taste into eggs & spoils the flavor.