John Myers
The cleaned, salted roe (total of the eggs) of different types of fish is called caviar. Real caviar comes exclusively from female sturgeon. A distinction is made between “Malossol” (lightly salted) and “Barrel Caviar” (heavily salted). Caviar is a very noble and expensive delicacy, also known as “black gold”. Prices range from 600 euros to over 10,000 euros per kilogram. Beluga caviar made from the roe of the beluga sturgeon is particularly valuable. The caviar business, especially illegal trade, represents the greatest threat to sturgeon populations. Since 1998, all sturgeon species have been protected by the Washington Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES). The European sturgeon Acipenser sturio and the short-nosed sturgeon Acipenser brevirostrum have been included in Appendix I since 1975 – they may not be traded commercially internationally. The other sturgeon species are listed in Appendix II. They may only be traded in a controlled manner. All caviar of all sturgeon and paddlefish species is therefore subject to CITES regulations. For example, the caviar found under the following trade names: Beluga, Osetra, Sevruga and Kaluga.
So-called caviar substitutes made from the roe of farmed trout or lumpfish are usually commercially available.
Origin
All 27 species of sturgeon are only found in the northern hemisphere. They are native to rivers, lakes, and seas in Europe, Asia, and North America, and are particularly caught in the Black Sea, Caspian Sea, and Sea of Azov. 17 out of a total of 27 sturgeon species are listed as “critically endangered” by the International Union for Conservation of Nature (IUCN).
All cans of caviar traded on the domestic and international markets must have a non-reusable seal with information about the origin of the caviar and the country of origin. Because government representatives worldwide have agreed to introduce a standardized labeling system for caviar exports to ensure that only legal caviar is marketed. This labeling system makes trading more transparent and helps governments, retailers and consumers distinguish between legal and illegal caviar.
Season
Farmed caviar is available all year round.
Taste
Depending on the variety, the jelly-like roe tastes mild to very salty.
Use
Real gourmets enjoy pure caviar from a mother-of-pearl spoon. The natural and tasteless material of the spoon brings out the aroma perfectly. Metal or silver spoons tarnish easily due to the high protein content of the caviar, and the caviar can taste metallic. Caviar tastes delicious on toast, hard-boiled eggs, potato pancakes or buckwheat pancakes, also known as blinis.
Storage
Most often, caviar is offered in cans. These will keep closed for at least six weeks if stored optimally. Fresh caviar should ideally be stored at -2 to -4°C. Pasteurized caviar is offered in jars. Once open, it lasts about eight to ten days.
Nutritional value/active ingredients
100 g of caviar provide around 259 kcal, around 26 g of protein, 4 g of carbohydrates and around 15 g of fat. Caviar contains plenty of vitamin D, E and B12 in terms of vital substances. It also contains iodine and plenty of niacin equivalents. Caviar is a good source of protein. Protein increases and maintains muscle mass.
