- Caviar is the salted and developed eggs, or roe, of the female sturgeon fish. The eggs are usually a pearly greyish-black color and can vary in size. The delicacy is found all over the world, but often found in the Caspian Sea near Russia and is usually processed both there and in Iran.
Caviar has many varieties, all of which are produced by different species of sturgeon. These distinct Sturgeon make it easier to grade caviar in terms of its exclusivity and cost. It is soft, glossy and clear. Osetra is medium sized and grey/brown colour with a nutty flavour. Sevruga is usually smaller in size compared to Osetra and is a little saltier. Sterlet consists of little golden eggs whixh is the reason it harvested exclusively for the enjoyment of royalty. Cheaper caviars are also available.
Caviar has numerous health benefits. As an example, it is full of Vitamin A, D, Zinc, Potassium and Omega 3 – fatty acids utilized to aid in depression, reduce signs of ageing and boost the immune system. It is also known to cure hangovers due to its high content of acetylcholine. Caviar is also suggested for individuals who have undergone chemotherapy or surgery because it is an excellent source of haemoglobin.
Caviar tastes best when served as soon as possible after purchase. Make sure to buy only the Caviar you are going to use as it’s an extremely perishable product. Unopened and refrigerated caviar will last for 4-6 weeks while if left opened and exposed it could last for only 3-4 days. For the best possible shelf life, you may want to store it on ice to keep it extra cold. However, it’s not recommended to suspend caviar as it may destroy its delicate feel. Caviar is recommended to be consumed on its own and served cold. Preferred methods of serving comprise its being used to match toast, potatoes, little pancakes or unsalted crackers.
There are a variety of websites that enable you to buy caviar online. Such websites offer a range of caviars at prices that won’t break your bank, which is very useful as it permits you can afford to taste many distinct types before deciding on your favourite which you might later buy at higher prices.