One of the most commonly known features of caviar is its price. Whether you know all the details about different varieties or are completely new to this delicacy, it is general knowledge that it is expensive. In this piece, we would like to tell why it holds a position as a luxurious status symbol.
It is a unique food that has become synonymous with incredible wealth. So much so that it is regularly featured on buffets at luscious parties all around the world. Even a $1,000 pizza has once been decorated with expensive caviar. You might ask yourself what the difference is between regular fish eggs and what we come to call caviar.
Firstly, they are by no means regular fish eggs. Every fish egg is known as roe. Only the roe of a sturgeon is called true caviar. Moreover, there are 27 varieties of sturgeon, and 18 of them are on the list of threatened species, which makes it the most endangered group of species in the world. The rarer the species and its roes become, the more the price of sturgeon caviar spikes.
Another important factor for its high pricing is the fact that these roes have to be picked by hand. This means that it is impossible to automate the process, which directly increases the costs of labour. It has a long history of being viewed as a delicate food selected for the upper class, so this is also reflected in the price tag.
The second most important reason is because of its long history of being a scarcity. Caviar became highly popular during the 18th century. Russian and European aristocrats became fascinated with sturgeon caviar and these fish roes were also known as black gold. The countries which were close to the Caspian Sea began to hunt sturgeons in even bigger quantities. This resulted in the rise in the popularity of sturgeon caviar around the world. However, the increased demand and over-fishing dissipated wild stocks from what was once known as a steady population of this species.
Nearly twenty years ago, most of the caviar that was consumed throughout Europe derived from the Caspian Sea. The trades were mainly dominated by Russian and Iranian trades. This has completely changed since a conservation body by the UN continually monitors their actions. More and more consumers demanded sustainably produced sturgeon caviar, and a major step was the introduction of CITES controls in 1998. From then on, this sector has developed into a worldwide business.
The taste of salmon caviar is never short of a special culinary experience. It is often called red caviar. This sort is popular due to its refreshing sweetness and larger, firmer roes. Its orange-red-coloured roes have an almost yolky flavour and pop in the mouth. They are mostly known as an artistic garnish for seafood dishes and sushi.
Salmon roe is harvested, like all other sorts, from female fish. It was usually harvested in the waters of Alaska and the Pacific Northwest. A humane technique of harvesting roes without killing fish has been developed in Germany. Fortunately, more fish farms across the globe are starting to try this new method, which is known as the humane harvesting method.
This unique preparation method is one of the finest masterpieces of roes. It is rich in taste because of its special salt content and preparation process. Its name derives from a time when this particular type of roe was specially produced with a Beluga taste for American and Japanese customers.
There are several ways of serving this delicate food. The only rule that we recommend following is to keep it cold. This is due to its loss of taste when warmed or cooked. Try it with a blini and top it with cream cheese, chopped red onions and capers before adding the roes. This makes a brilliant canapé as part of a luxurious menu at a dinner party or for a romantic candlelit date.
It is a very nutritious food that boasts many health benefits for your mind and body. It is quite salty, but one teaspoon only contains 46 calories and 4 grams of protein. Additionally, it is a great source of healthy omega-3 fatty acids which your body needs to get from food sources.