How to Choose the Best Caviar?

Published on March 26, 2013 by Pierre Vaprilovski

Beluga, Ossetra, Sevruga, and Bastard sturgeon caviars are famous, but how to choose the best caviar? What are the pitfalls?

Wild and farmed caviar

Caviar! This simple word refers to luxury, rarity, excellence. Caviar, coveted for centuries, is still one of the most desirable delicacies. Sturgeons, whose eggs are used to produce the best caviar, are endangered now due to their massive exploitation. Exports of the famous wild Caspian caviar have been suspended since 2009, and those from Iran are also limited. These global decisions have led to development of many caviar farms.

Beluga, Ossetra, Sevruga and Bastard sturgeon are used for production of the finest caviar. The secret of caviar quality is in its preparation. A long process, marked by numerous steps, including quality control, influences the final quality of this superb product. Nowadays there are all kinds of caviar. Therefore you should be vigilant about its origin and manufacture in order to choose the best caviar.

Saltiness, fish eggs separation, packaging... Big caviar producers undergo control expertise and will offer high-class farmed-grown caviar. The shops that sell so-called wild caviar lure their customers. The only wild sturgeon caviar marketed nowadays is Paddlefish or Hackleback caviar.

Choosing the best caviar

The names are well known. Beluga caviar is the top caviar. Prepared from the largest sturgeon eggs, Beluga caviar is characterized by big size and greyish colour. As for Ossetra caviar, it has a lighter colour, golden or amber, and smaller eggs that have a delicate taste. Sevruga, with even smaller eggs, is also known as Russian sturgeon; its caviar is recognized by its small dark gray fish eggs.

Choosing the best caviar goes alongside with the choice of its quantity and varieties according to the place where we want to serve it. Whether it’s a simple starter, special main course or taste testing for your guests to discover the world of caviar, it is necessary to define the offered amounts. Each kind of caviar has a unique flavor and texture. In order to discover this remarkable product, why not to offer your guests several varieties?

With many farms appearing around the world, the price is going down and the caviar consumption is more democratized now. To be sure you are buying high-class caviar, trust big producing companies whose reputation is second to none. “Petrossian”, “Prunier” and “La Maison du Caviar” are perfect examples.

Photos: www.caviardefrance.com

Based on the materials of http://www.viaprestige-lifestyle.com