The price of caviar

This is not what I'm searching for. Written on 30-04-2010 by Loretta

Caviar is an expensive, well-known delicacy. It is spawn (eggs) from the sturgeon. Classical caviar originally comes from Iran or Russia, gathered from the Caspian see by fisherman. Caviar is consumed all over the world, and more and more forms of (imitation) caviar are coming up on the market. Below you’ll find some information about the different kinds of caviar, forms of imitation caviar, the price of caviar, and some pointers for preserving and serving.

Famous caviar from the Caspian see

One famous type is the Belugian Caviar, by most people regarded as the best of the world. Eggs that are used for the caviar come from the Beluga sturgeon, which can reach an age of 150 years. Due to years and years of overfishing, with caviar as final objective, this type of sturgeon has become an endangered animal species. This has led to the increase of prices for caviar.

Another type of caviar is the Osetra caviar, which is less expensive than Beluga caviar. It’s colors differ from dark black to golden. Osetra caviar has a somewhat buttery taste, and is the most flavorful caviar according to many people. This type of caviar is produced in Russia.

The Sevruga caviar is smallest in it’s sort, and is most generously available among all sturgeon caviar in the Caspian see. It is the ‘cheapest’ of the three sorts of caviar, not because of inferior quality, but merely because the availability. It is produced in Russia as well as in Iran.

Caviar from other species of fish

Icelandic caviar

Is mainly being made from the spawn of Lodde and Lompvis, and is mainly used as an ingredient for sushi dishes.

Spanish caviar

Is made of the spawn of the golden Spanish herring. It’s taste is described as smoky lemon.

French caviar

French caviar can be compared to Osetra caviar, and is made of the Siberian sturgeon, which is bred in ‘waterfarms’.

Canadian caviar

Is being made of the spawn of the Canadian salmon. This ‘caviar’ is also know as Ikura, and is well known because of it’s fresh and crispy taste. This caviar is used for the famous Ikura-sushi.

Japanese caviar

Is being made of the spawn of lance. It is called Japanese Masago caviar, and is largely used for sushi dishes. It has a beautiful luminous color.

Prices of caviar

The price of Beluga caviar (50 grams) equals +/- $ 595,00

The price of Osetra caviar (50 grams) equals +/- $ 390,00

The price of Sevruga caviar (50 grams) equals +/- $ 310,00

Serving and preserving

Keep the caviar refrigerated at -1°C - +4°C
Get the caviar out of the refrigerator about 10 to 15 minutes before serving
If it is opened, than consume within 2 a 3 days
Never serve frozen caviar, it has to be at a perfect temperature
Always use a wooden or plastic spoon, but never a metal one. This can lead to a metallic taste, which is not good for the caviar.