Some Delicious Caviar

They have long been the symbol of luxury and decadence. The tiny morsels that glitter like black pearls are adored and cherished for their savory flavor and often used as a status symbol. Have you ever wondered what caviar is exactly and why it holds such high echelon amongst the culinary enthusiasts and upper class? Here is some basic information about this tasty delicacy.

First off, caviar is defined by United Nations' Food and Agriculture Organization as salted, non-fertilized fish eggs (often referred to as roe), specifically from sturgeon or paddlefish. Other fish eggs may be labeled as "caviar" as long as the name of the fish is included. Sturgeon roe in particular holds a prime spot in the caviar hierarchy.

There are four types of sturgeon and hence, four types of sturgeon caviar:

1. Beluga caviar, are the largest eggs and often regarded as the king of caviar due to their rarity. They are prized for the rich flavor that is creamy that is similar to the consistency of butter. The color of Beluga caviar can vary from light to dark gray.

2. Ossetra caviar, are medium in size. Most often times Ossetra caviar's color is dark brown to green-gray and carries with them a nutty flavor. There is also the rare Golden Ossetra caviar which has a very rich flavor.

3. Sterlet caviar, are rare small golden caviar that was once reserved only for royalties.

4. Sevruga caviar, are the smallest and most common of the sturgeon caviar. They are light gray in color and possess a texture similar to Beluga caviar but strong flavor.

In addition to these varieties, caviar can be labeled malossol, which means that the roe was preserved with a reduced amount of salt. Malossol caviar is a relatively new method of serving caviar as modern preservation methods of delicate perishables of raw foods have made great advances since the ancient times.

Most of the caviar are produced in areas surrounding the Caspian Sea. Russia and Iran are considered the largest producers of this delicacy. However with the recent restrictions in import of caviar from the Caspian Sea area due to dwindling numbers of Sturgeon population (resulting from rampant poaching and environmental destruction) countries like United States, China, and France are fast becoming viable caviar producers.
 
Though the luster and luxury that the caviar made from wild sturgeon roe are still considered the archetype of what caviar should look and taste like, farm-raised sturgeon caviar are gaining favorable reviews amongst the culinary experts.