With that in mind, let us now start unraveling lots of things about the delicacy we call caviar!
Caviar, an expensive delicacy that is known worldwide, is made by sieving and salting large fish roe. This dish has a grainy texture and it is usually served as an appetizer, garnish or spread. It is extremely perishable and must be refrigerated at once after getting the eggs from the fish.
The caviar, according to those who have tasted it, has the consistency of butter that melts in your mouth and leaves a taste of fresh ocean.
Where the name came from
Contrary to popular belief, the term caviar does not originate from Russia. (If that is the case, we should be calling it ikra instead of caviar.)
The terms caviarie and caviare does have its etymological origin from a Turkish term havyar. This, in turn, came from an Iranian form khayah.
Where to get the fish roe
Good quality of fish roe for caviar can be found in the Caspian Sea, which is surrounded by Iran and Russia. The oldest Caviar fisheries, as much as 200 years old, are located in Astrakhan, Russia.
The earliest record about caviars can be traced from the 13th century from Batu Khan, Genghis Khanís grandson.
The industry originated in Eurasia and Mediterranean. To allow longer shelf life, the fish eggs were heavily salted. They were then placed in wooden barrels.
The French then started importing the delicacy from Russia.
Chilled transportation then allowed the lightly salted caviar or molossol to exist.
Other sturgeons that are possible sources of caviars were discovered in the late 1800s. These fishes were heavily harvested that it came to a point that the caviars were as abundant as peanuts and popcorns in bars. These two fished became rare afterwards, due to commercial harvesting.
To discuss caviar, we need to discuss the fish behind the delicacy.
The sturgeon fish existed on earth 250 million years back. They even outlived the dinosaurs. Currently, we have 20 major species of sturgeon. Sturgeons can be located in the northern hemisphere. They usually thrive in saltwater, but spawn in freshwater.
The three well-known sturgeons can be found in the Caspian Sea. These are the Beluga, Russian and Stellate sturgeons. The three most expensive caviars are derived from these fishes. They are the Beluga, Osetra and Sevruga caviars, respectively.
In Europe, a decree was passed by King Edward II, making the sturgeons property of the Imperial Treasury.
On how to prepare caviar
The roe is passed through a fine mesh to separate the eggs. An amount of pure salt is then added to the eggs to prevent them from freezing. The eggs must then be refrigerated between 28 to 31 degrees Fahrenheit.
Caviar grading follows the freezing process. Then the caviar is ready for packing. 4 pound tins are used for this purpose.
The caviar makers are called Ikrjanschik. For them to make caviars, they must undergo 10 to 15 years of apprenticeship.
Eating and Serving Suggestions
It is recommended for persons to take 30 to 50 grams serving of caviar.
Take caviar in small quantities and savor the taste as the grains burst in your mouth.
Silver utensils alter the taste of caviar so it must not e used when eating the delicacy.
Other spices like pepper and other herbs must not be added to the caviar.
If the taste is too strong, use as spread and eat with bread.
Caviar can be served with champagne
Caviar is categorized as an appetizer in a meal, since it functions the same way as soups do. Caviar has the capability of preparing the digestive systems for other dishes.
Caviar contains only a small amount of calories. But it comes with the following minerals:
-Protein (25 g per 100 g
-Fat (17g per 100 g)
-Cholesterol (440mg per 100g)
-Sugar (4 g per 100g)
-Sodium (1700 mg per 100 g)
-Potassium (164 mg per 100 g)
-Phosphorus (330 mg per 100 g)
-Calcium (51 mg per 100 g)
Vitamins such as D, A, C, B2, B44, B12 and PP are present in caviars.
Now, you will get to appreciate more things about caviar when you eat the delicacy, and surely you can answer more intelligently when someone asks you what the word caviar means!
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