Important facts about caviar |

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It is renowned as the symbol of luxury food and has the power to inspire passion in those who consume it. Caviar was frequently associated with the rich and famous but can be enjoyed now by any food enthusiast. Here are several facts that will make you want to try caviar.


A short history of caviar

When it comes to caviar, its fame precedes the experience. Everyone wants to taste it! But these rich pearls of flavor weren't always considered a relish accessible only to some people. The history of caviar begins millions of years ago when sturgeons were populating the cold waters located in the northern hemisphere. Although it is a saltwater fish, the female lays eggs in freshwaters. These black eggs – called roe – are what we currently refer to as caviar.

The Greeks and Romans loved sturgeon fish and consumed its roe, as well. In fact, Aristotle was a big fan of this fish's eggs. The Persians believed its roe enhances the power and strength of those who eat it, and the Russian czars gave its reputation of "luxury food item." During the middle ages, the European Royalty went crazy for caviar, and even wanted it only for themselves. It wasn't long until sturgeon fish got really close to the point of extinction, causing a spike in caviar’s price. That’s why it is so expensive.


Why is caviar so special?

Caviar is a salt-cured roe that can be purchased fresh and unpasteurized or pasteurized. But the culinary and economic value of pasteurized caviar is reduced, compared to the unpasteurized one. The term – caviar – refers only to fish eggs from wild sturgeon in the Black Sea and the Caspian Sea, meaning from Ossetra, Sevruga, and Beluga. However, in some parts of the world, caviar may also be used to describe the roe of other types of sturgeon: salmon, carp, steelhead, lumpfish, trout, and whitefish.

What is all the craze about caviar? The rare and costly luxurious pearls gently pop in the mouth, releasing a wonderful taste described as a delicacy. How does caviar taste like? Imagine a special combination of fish and salt, a hint of mineral taste, and the memory of the sun-kissed sea.

The eggs burst in the mouth, for a deluxe sensation. Some people say caviar has a nutty, buttery, sweet taste. If you serve the silky richness of caviar with plain bread, toast, or piled on blini, make sure you pair it with vodka or champagne.     


Fun facts every caviar enthusiast should know

The rarest and most appreciated caviar is from the beluga that lives in Caspian Sea, countries Russia, Azerbaijan, Iran, Turkmenistan, and Kazakhstan.

The quality of caviar is established based on its color, texture, flavor, and maturity.

Forget about toast or even dishes! Caviar is traditionally enjoyed directly from the skin between the thumb and index. Why? After several seconds on the skin, the heat brings out the black pearls’ flavor.

Caviar was a delicacy long before champagne, truffles, or oysters. We take delight in it even since antiquity.

You can literally listen to caviar, if it is high quality. When you rub the pearls of roe together, you will hear a sound that reminds of a cat's purr.

The people who make caviar are known as Ikrjanschik. The apprenticeship they must undergo before getting to make caviar lasts no less than 10 to 15 years.

The color of the real caviar is anywhere between light gray and brown-black. That red caviar you tasted wasn’t actually caviar – it was just salmon roe.

The priciest caviar is ‘Almas’ from the Iranian beluga fish. How much does this black gold cost? 1 kg of Almas is $34,500. Why is it so expensive? This caviar is made from the roe of a rare albino sturgeon that is 60-100 years old, a fish that can be found only in the southern Caspian Sea. 

Here’s how to eat the superfood of the sea properly: take small bites of the caviar, enjoying the buttery taste. Avoid chewing it, otherwise much of the flavor will be lost. Instead, use the tongue and palate to feel the texture and taste of caviar.


Caviar nutrition facts – Is caviar good for your health?

Caviar contains significant amounts of calcium, phosphorus, sodium, protein, cholesterol (Omega-3), iron, selenium, zinc, magnesium, and vitamins A, C, D, B2, B6, and B12. In addition, sturgeon roe includes in its composition amino acids: histidine, arginine, methionine, lysine, and isoleucine. One tablespoon of black caviar – or 15 grams – has 35 calories and plenty of nutrients required for a healthy diet.

The same amount of sturgeon roe contains 1 g Omega-3 fatty acids and considerable amounts of DHA (docosahexaenoic) and EPA (eicosapentaenoic). These compounds support the cardiovascular system, immune system, and nervous system health.

Though it is delicious and nutritious, it does not mean that you should savor caviar on a daily basis. Moderation is key to a healthy life. Let’s not forget that caviar has a relatively high-calorie content and is loaded with sodium. Thus, it is great for special occasions and luxurious moments – but you should not eat it more frequently than 1-2 times a week.


Why should you try caviar?                                                                                                                                       

The short answer is that caviar is a culinary experience that is just perfect by itself.

But don’t just try any caviar. Buy from the best! Choose between ossetra caviar, which has rich, bold sea flavors, and kaluga hybrid caviar, for a hint of floral and fruity notes. Omcaviar offers caviar that is free of antibiotics, GMOs, and mercury, coming from sustainable farm-raised fish. Due to Omcaviar you will take delight in some of the world’s most luxurious caviar at prices that are lower than the current market value.  

These are the facts. If you are curious about it, you should definitely give it a try. Obviously, one caviar bite will get you hooked, as this superfood of the sea is famous for a reason. The soft and delicious caviar beads are unique and guarantee an unforgettable experience. Every time.

caviar kaluga caviar ossetra caviar

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