All about Caviar!!!

2. • Caviar is fish roe or eggs.
• It is lightly salted with non-iodized salt.
• True caviar comes from the sturgeon and the
sturgeon alone.
• Nowadays you will also find caviar from other
fish varieties, including salmon, lumpfish and
tuna, as well as in different forms.

3. • The sturgeon is a saltwater
fish .
• The sturgeon can grow to
over 3,000 pounds but
usually averages about 60
pounds.
• It is found in Black and
Caspian Seas between
Europe and Asia, and also the
Pacific Northwest and
Southern Atlantic coasts of
the United States.

5. • First is the Malossol method, preferred by
connoisseurs.
• Malossol means 'little salt' or 'lightly salted' and
refers to fresh caviar with less than 5% salt.
• Modern fresh caviar often has much less, about
3.5%.
• The term is sometimes used to describe any high
quality caviar, though.

6. • The second caviar type and quality is Salted Caviar,
sometimes called 'semi-preserved' caviar.
• It contains up to 8% salt.
• The more salt, the longer the shelf life, but taste may
be compromised.

7. • Pressed Caviar is next in quality.
• Made from too-soft, damaged, broken and overly
ripe eggs, it is treated, highly salted, and pressed to a
jam-like consistency.
• Once the only method available for preserving caviar,
this is still the favorite of many connoisseurs for its
strong, concentrated flavor.

8. • The last of the caviar types is Pasteurized Caviar.
• Fresh caviar is heat-treated and vacuum packed in
glass jars for much longer preservation.
• Both taste and texture may be affected.

10. • Beluga is the world's most
expensive caviar, next to
exceedingly rare Sterlet.
• Its roe is very large,
ranging in color from
black to pale grey, and
has a smooth, buttery
flavor.
• Fewer than 100 Beluga
sturgeon are caught each
year.

11. • Also spelled Ossetra,
Oscietra, or Asestra.
• This caviar consists of
medium-sized eggs,
ranging in color from
dark brown to light grey
and even golden brown.
• Many prefer Osetra's
nutty, slightly fruity
flavor over Beluga.

12. • The Sevruga sturgeon
produces the smallest roe
of the three main caviar
varieties.
• More plentiful than the
other two, it is also the least
expensive.
• Its roe is black to very light
grey in color and, like
Beluga, it has a buttery
flavor, but saltier, richer, and
more intense.
• It's unique flavor is highly
valued.

13. • Sturgeon.
• Small golden eggs which
were once considered the
finest caviar available and
reserved for the highest
royalty in the lands.
• This variety is virtually
extinct, so don't expect to
find any on the market,
even if you can afford it.

14. Fine caviar is rated according to...
• the size and color of its roe
• its method of processing
Color is designated by...
• 000 for light caviar
• 00 for medium
• 0 for dark
• Very light or golden roe is also designated 'Imperial'
caviar or 'Royal' caviar, and was once reserved only
for royalty.

16. • True caviar comes from the icy waters of the Caspian
Sea where the environment is most conducive to
producing the finest sturgeon.
• The United States imports approximately sixty
percent of the total world caviar supply.
• Caviar is full of proteins, vitamines, low in calories
and thus is a complete meal by itself

17. • Caviar is being given to patients after surgery to aid
their recovery.
• Caviar is also used for beauty treatments - facials and
other.
• Caviar contains acetylcholine, which improves
alcohol resistance. That is also why Russians ate a lot
of caviar while drinking vodka.

18. • Oil, extracted from caviar is used on burns to heal
them.
• Other spices like pepper and other herbs must not
be added to the caviar.
• Silver utensils alter the taste of caviar so it must not
to be used when eating the delicacy.