What is Caviar?
Caviar is the eggs of sturgeon and it is also one of the most beneficial and expensive foods. Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea.
The main sturgeon fishes are Huso Huso (Beluga), Acipenser persicus (Persian sturgeon), Acipenser gueldenstaedtii (Russian sturgeon) and Acipenser stellatus (Sevruga).
Beluga is one the biggest bony fishes which is found in the Caspian Sea and Black Sea basins. Depending on the species, a sturgeon could take from five to eighteen years to produce caviar.
Health Benefits of Caviar
Produces Collagen
Improves Mental Health
Improves Heart Health
Prevents Platelet Formation
Lowers Blood Pressure
Improves Blood Cholesterol
Improves Fertility
Supports Immune System
Anticancer Effect
Caviar Processing Steps
1. Fishing
2. Initial Wash
3. Weighing
4. Gutting the fish
5. Ovarian removal
6. Weighing caviar and Ovarian membrane
7. Cutting the Ovary
8. Washing with cold water
9. Separating the Caviar from Ovarian membrane
10. Secondary Wash
11. Removing Excess Water
12. Weighing the caviar ready for processing
13. Determining the amount of salt needed based on the weight of caviar
14. Adding salt
15. Mixing salt with caviar
16. Initial liquid extraction
17. Canning the caviar
18. Pressing the cans to remove any excess liquid
19. Vacuuming the cans
20. Transferring caviar cans to the cold room
What Does Caviar Taste Like?
The taste of caviar depends on the place where the sturgeons are grown and the food they eat. Original caviar has the taste of nuts, hazelnuts, butter, algae, etc.
Types of caviar are categorized into Imperial, Royal and Classic based on appearance, size, color, etc. The taste of each category is different.