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Caviar (also known as caviare, originally from the Persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or spread. [1]
Caviar is placed in tins or jars that are kept at near-freezing temperatures to allow the fish eggs to age. Caviar is graded based on certain characteristics, which influences its cost and popularity.
Caviar is a salty delicacy with an elitist aura – it's one of the world's most expensive food items. Here's why, plus where it comes from.
If you've ever wondered what caviar actually is, you're in the right place. Here's the scoop on those tiny fish eggs and why they're so expensive. The post What Is Caviar, Exactly? appeared first ...
The fish is found primarily in the Caspian Sea, which is bordered by Iran, Azerbaijan, Kazakhstan, Russia, and Turkmenistan. It can also be found in the Black Sea basin and occasionally in the Adriatic Sea. Beluga caviar is the most expensive type of caviar, [1] with market prices ranging from $7,000 to $22,000/kg ($3,200 to $10,000/lb). [2] [3]
Several species of sturgeon are harvested for their roe which is processed into caviar—a delicacy, and the reason why caviar-producing sturgeons are among the most valuable and endangered of all wildlife resources. [43] During the 19th century, the US was the global leader in caviar production, having cornered 90% of the world's caviar trade ...
Ossetra caviar, salmon crème fraîche, potato shallot croquette, basil oil, egg whites and yolks. Ossetra (also Osetra, Oscietra, Osetrova, or Asetra) caviar is one of the most prized and expensive types of caviar [1] (eclipsed in price only by Beluga caviar).
(“Harvesting” is a euphemism for killing the fish to extract the eggs. There are experimental methods that spare the sturgeon’s life, but experts say the resulting caviar is subpar.)
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