How to Choose a Fine Caviar

After harvesting, caviar, or sturgeon roe, is graded by size and color (just like pearls). Caviar typically comes from one of three species of sturgeon: beluga, the largest of the fish; osetra, the second largest sturgeon; or sevruga. These types of caviar all come from the Caspian Sea area.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Caviar
• Caviar Servers
• Caviar Spoons

1. Select caviar that has been processed "malassol," or "little salt."

2. Taste all three kinds of caviar to determine what you like. Beluga caviar is light or dark gray with largish roe. Osetra is golden or dark brown, also with large eggs. Osetra eggs are occasionally light gold. Sevruga roe are small and dark gray.

3. Understand that caviar is graded according to the size and color of the egg. Some people swear by lighter caviar with larger eggs, but others say the grading doesn't necessarily make a difference.

4. Avoid using silver or stainless steel spoons when eating caviar - they give the eggs a tinny taste. Traditionally, horn, bone, mother-of-pearl or even gold spoons are used, but you can use glass or wood.

5. Ask when the caviar was harvested when making your purchase. You want the freshest caviar you can get.

Tips & Warnings

• Beluga is commonly thought of as the highest-quality caviar - the eggs are silky and rich. Osetra has a stronger, nuttier taste. Rare gold osetra ("royal caviar") is highly sought after. Sevruga has a fresh taste and firm texture. Taste the different types of caviar and determine for yourself which you like.
• Only sturgeon roe can be called caviar, at least without specifying the type of fish the roe comes from ("salmon caviar," for example). In addition to Caspian caviar, however, there's American and Chinese caviar, which also come from sturgeon, if different varieties than their Caspian cousins.
• Store caviar at 26 to 32 degrees F (in the coldest part of your refrigerator, not the freezer) in the original tin.
• Unopened caviar lasts for 1 1/2 weeks.
• Finish the tin, or store it with a piece of plastic wrap tightly pressed onto the eggs' surface to dispel air. Turn the tin once or twice a day to distribute oils.

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[Caviarist]

on 11/24/2008 Interesting article, but with some mistakes:

(Read my post below first)
Third: Golden Oscietra is not named 'Royal' caviar. In fact it is the exact oposite. Deep dark Oscietra caviar is called Royal Black caviar. But the golden roe is called 'Imperial' caviar, 'Golden' caviar or the Schah's caviar. Historically it was made from the roe of very old Persian sturgeons (40 years +). But yes, it is extremely rare and therefore extremely expensive!

Fourth: The storing temperature is not quite correct. While 26° Fahrenheit is the bottom limit it can be stored with no problem at all until 37° Fahrenheit.

Fifth: The storing period is actually longer. Unopened tins can be stored to a max. of 3 weeks in a normal refrigerator. Once opened it should be consumed within the 3 days.

I hope this was of help. For more Information look for my caviar blog!
Yours, the Caviarist

[lcc321]

on 12/16/2007 This article seems less than up-to-date to me. It does not mention the very endangered status of the wild Caspian sturgeon, and that there are now many quite delicious and sustainable alternatives. Who wants to celebrate by eating something that contributes so directly to the loss of an amazing species? Plus the alternatives are less expensive, so you can buy more and impress your friends!

[lcc321]

on 12/16/2007 www

[kohuether]

on 9/26/2007 This was interesting. I like cavier but I never put a lot of thought in to purchasing it. I just grab it off the shelf.