What is Caviar

Caviar is cured roe, essentially fish eggs from salmon or sturgeon. Caviar has a viscosity similar to treacle and contains hundreds of small eggs. Popular belief is that caviar is salty and has a fishy taste/smell, in fact this is not the case. Fine caviar is characterised by having no smell, with a slight bitter taste.

The main caviar producers are Iran and Russia, with the most expensive caviar being that which comes from the Caspian Sea. Caviar is expensive as the main species of sturgeon from which it comes from (Sevruga, Oscietre, and Beluga) are increasingly endangered. Of the two main caviar producing countries, Iranian caviar is said to be of better quality due to the strict controls to ensure a better product. However, Iranian caviar is more expensive, and russian Caviar from the Caspian is cheaper and can be just as good.

Caviar is supposed to be served using a non metal caviar spoon, the metal is said to introduce unwanted flavour to the caviar. It should not be served with anything that can interfere with its unique flavour, it is often served on plain unsalted crackers.

It is possible to shop around on the internet for caviar, prices are competitive and it may not be as expensive as you think. The price varies a lot, with lower quality salmon caviars being very affordable. Just imagine your guests surprise as you hand out the caviar appetizers!

| Conversion Calculator