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The rarest and most expensive form of caviar comes from the critically endangered beluga sturgeon that swims in the Caspian Sea. 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.
Historically, caviar came from the Caspian and Black Sea, although now caviar is harvested around the world. Wild caviar has been overfarmed over the course of hundreds of years, and for that reason farmed caviar is increasingly common — and popular.
This delicacy of sturgeon fish eggs is rare and expensive and considered a coveted item in the culinary world. Caviar comes from several species of sturgeon, but beluga caviar is the largest, rarest, and the most expensive caviar. At close to $3,500 per pound, it deserves its nickname, “black gold.”.
Caviar comes from a variety of sturgeon roe, which is typically obtained through 2 caviar harvesting processes. Once the roe is harvested from the sturgeon fish, the roe sacks are rubbed across a stainless steel mesh screen to separate the eggs from the membrane.
First things first: Caviar can only come from sturgeon, and most frequently come from beluga, sterlet, kaluga, osestra, or American shite sturgeon. All caviar is technically roe, but not all roe is caviar.
What is Caviar? Caviar is derived from the processed eggs, commonly known as roe, of various fish species. However, the most esteemed and sought-after caviar comes from the sturgeon fish, which includes renowned varieties like beluga caviar and sturgeon caviar.
A true Old World delicacy, caviar came onto the scene long before champagne or truffles. Aristocratic families across Russia and Europe would import and enjoy their sturgeon roe by the kilo. It is even mentioned in books such as Don Quixote and by philosopher Aristotle.
The word caviar originates from the Turkish khavyar, first appearing in English print in 1591. Dating back 250 million years to prehistoric times, the sturgeon has been a part of the Middle Eastern and Eastern European diet for the majority of man's history.
Caviar, the eggs, or roe, of sturgeon preserved with salt. It is prepared by removing the egg masses from freshly caught fish and passing them through a fine-mesh screen to separate the eggs and remove remaining bits of tissue and fat.
What makes caviar, caviar? Why are caviar bumps so popular? Where does caviar come from? Gourmet Traveller has the ultimate guide to caviar - from a history on the salty, briny sturgeon roe to the best way to serve caviar at your next party.