CAVIAR CAVIAR Derived from Italian Caviale Turkish Khaviah

CAVIAR

CAVIAR • Derived from Italian “Caviale” = Turkish • • • “Khaviah. ” Official FDA Definition: Salt added to the round body containing the germ of new individual along with food for its development laid by female Acipenser. Legally only the roe of sturgeons can be considered true caviar. Acipenser = Latin for sturgeon.

Acipenser § § § Sub-classed as a large bony fish. Roe is usually 10% of fish’s weight/can be up to 50%. Lives in the sea, but lays eggs in estuaries in winter. Today, Caspian Sea is the largest producer (98%). [Russia – 90% / Iran – 10%] California White Sturgeon farms have entered the market.

Caviar Master • Family Business. • Sturgeon are caught in nets, handled gently. • Eggs are removed while the fish is still alive by a • • • “ikryanshik” (caviar handler). Egg membranes will deteriorate and rupture if the fish is dead. Egg sacs are rubbed over a series of sieves to separate them, rinsed in fresh water and drained. Fatty tissues & membranes are removed from caviar.

Grades Of Caviar Are Established As Follows: 1. Consistency of grain. 2. Size [ooo = largest, oo = med. , o = small. 3. Color ( lighter color is favored). 4. Firmness. 5. 6. 7. 8. Fragrance. Flavor. Gleam. Vulnerability of the roe skin.

Preservation Method Salt • 5% - 8% salt to weight is good caviar. • 2% - 3% salt to weight is excellent, and is called “Malossol, ” (little salt). • In U. S. , only salt is used. In Europe and Iran salt is combined with Borax (which adds sweetness).

True Caviar 1. 2. 3. Beluga Osetra, Oscietre, Ocictrova Sevruga

Beluga • Largest of the Sturgeons. • Grows up to 15 feet in • • length. Can weigh 2, 000#. Takes 20 -25 years to mature.

Beluga Roe § • • § § Largest, but most fragile. Soft, clear & glossy with very large eggs. Firm, heavy, & well separated. Colors range from light silvergray to black with smooth creamy taste. Egg themselves have dark spots called “eyes” which is the actual embryo itself. Most expensive. Sold in blue tins or jars with blue lids.

Osetra • Sturgeon grows up • • to 10 feet in length. Can weigh up to 500#. Takes 12 -15 years to mature.

Osetra Roe § Dark brown to gray in color. § Medium sized, more even § § grain than Beluga. More oily, nutty flavor. Sold in yellow tins or jars with yellow lids.

Sevruga • Smallest of the Sturgeon. • Grows up to 7 feet. • Can weigh up to 150#. • Matures in 8 to 10 years.

Sevruga Roe § § § Smallest of all three roes. Dark brown to gray in color. Strongest flavor. Least expensive. Sold in red tins or jars with red lids.

Gold Caviar (Imperial Caviar) • Albino Sturgeon/Oscietra • • sturgeon 60 years of age(eggs are known to turn a light golden color). Roe is gold or light olive in color. Importers also grade it as “Almas”.

Other Forms

Payusnaya • Russian for “pressed. ” • Made from mature broken or overripe eggs, (very strong). • Pressed into a marmalade type substance. • Used in sauces, and as a spread on bread.

Keluga • Sturgeon, farm raised in Siberia and China.

Other Types Of Roe 1. 2. 3. 4. Salmon Flying Fish (Tobikko) Trout Golden White fish 1. 5. 6. 7. 8. 6. Carp/cod Lumpfish Paddle fish American Sturgeon 2.

Purchasing § Use a reputable supplier that sells on a regular § § § basis. Eggs must be intact, separate, plump, shiny, and smooth. Unopened container will last 4 weeks, opened will last 2 -3 days. Store between 28 -32 degrees. Store in original container for better storage. Do not freeze, will deteriorate smooth texture.

Accompaniments: • Champagne • Vodka • Latkes • Oysters on the ½ • • Shell Potatoes a la Russe Scrambled Eggs Blinis Chives • Toast Points • Lemon Wedges • Egg yolks/egg whites • Onions (Brunoise) • Chopped Parsley • Sour Cream/Crème Fraiche • Most Important is to keep it simple.

Service: • Serve in original • • container; on ice; with lid nearby. Spoons should be made of mother of pearl, bone, glass, gold, ivory, porcelain, wood or horn. Reactive metal spoons seep metallic taste into eggs & spoils the flavor.