WHAT IS CAVIAR?

Caviar, Caviar Red Gold is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or spread. Caviar refers only to roe from sturgeon and was famously associated with three types of sturgeon, Beluga, Ossetra and Sevruga caviars.

Caviar is made of unfertilized fish eggs, or fish roe, cured with salt. So, the true high-quality caviar must contain only these two ingredients: sturgeon roe (i.e. caviar) and salt. Caviar is simply the roe of sturgeon that is lightly salted for taste using traditional malossol methods. Long considered a delicacy, caviar is eaten as a garnish or a spread, perfect for special celebrations or an indulgence.

The term ‘Caviar’ traditionally refers only to roe from wild sturgeon in the Caspian Sea and Black Sea (Beluga, Osetra, and Sevruga caviars). Today, caviar is farmed around the world, and includes different sturgeon varieties, including Sterlet, Pacific Sturgeon, and Siberian Sturgeon, Sevruga, Osetra, and abrod Beluga. Caviar may also refer to the roe of different fish, such as Salmon and Trout.

WHERE DOES CAVIAR COME FROM?

Caviar today is no longer wild caught but instead Caviar is farmed throughout the world from different sources. Primaraly in the US & Europe the majority of caviar consumed either direct to consumer or while dining out is produced in China. Caviar does not sell any Chinese-produced caviar. Although caviar is being farmed what determines the quality of the caviar produced is the original stock of caviar sturgeon the farmed produces its caviar from, similar to the original grape vines on a vineyard.

Caviar is proud that is exclusive farm uses pure Caspian Sea stock which originated directly from in the Caspian Sea and not secondhand. The source of the caviar influences the price of caviar, Chinese-produced caviar tends to be relatively inexpensive, but generally the pricing of caviar today is dictated by the length of time a farm needs to support the caviar sturgeon prior to producing caviar, in addition to the quality of the final produced caviar.

What should the roes look like?

Fish roes are very nutritious and rich in Omega-3, minerals, vitamins and other healthy nutrients. Lecithin, which is found in roe, lowers blood cholesterol. Whole caviar proteins include globulins and albumins, which are extremely important for the human body. When looking for the best caviar, pay attention to the eggs: they should be tender, crispy and the same size and colour.

A unique product in Germany

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