Posts Tagged ‘Ossetra’
Beluga Caviar in Your Future
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The ban on beluga caviar in America has not stopped the Europeans or those in the Middle East from enjoying this delicacy. There are many theories as to why this particular caviar is the most enjoyable to eat of all the caviars in the world including every other type of sturgeon caviar.
The Beluga sturgeon is the only carnivore of all the sturgeons in the world that still exist. This might account for it also being the largest of its species. It can grow to over 20 feet in length and weigh over 3,400 pounds. Near the beginning of the last century this caviar accounted for over 40% of all caviar processed and enjoyed around the world. Since the ban on beluga caviar began in 2005 along the sharp decline in its population in the Caspian Sea, it now only accounts for less than 1% of what is processed and enjoyed.
The countries that still operate in the trade of beluga caviar include Azerbaijan, Bulgaria, Georgia, Iran, Kazakhstan, Romania, Russia, Serbia and Montenegro, Turkey, Turkmenistan, and Ukraine. Of these Iran, Azerbaijan and Russia are the three largest.
The beluga sturgeon can also be found in the Black Sea and Adriatic Sea, but the market only seems to have a taste for the Caspian Sea variety. The only logical reason is the diet and the water.
Beluga Caviar is dark black when it is from a younger mother. The color lightens to grey and then white as the fish reaches the 100 year old plateau. This white caviar is called Almas, which is Persian for diamond. When you can locate a tin of this white beluga caviar, you can expect to pay over $800 an ounce for it.
You will recognize beluga caviar when it is served because it is a large black roe. This is larger than any other type of sturgeon still alive today. The taste is also unique being a mild buttery flavor. Because of the mild taste and its rarity, it is recommended that it be served on plain thin toast so its full flavor can be enjoyed.
When you can find it, the price per ounce of black beluga caviar will be in the neighborhood of just over $300 an ounce. To find this delicacy, you need to travel to the Middle East or Europe because the ban in American is not expected to be lifted any time soon.
Purchase your caviar by clicking HERE.
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No CommentsCaviar Costs 2012
Image by fore via Flickr
The caviar costs 2012 are going up according to the lasted projections. This is due to the continuing shortage of available caviar and the ever increasing demand for this delectable morsel. The demand for Caspian Sea Caviar has always been great and is the reason for the limitations on what can be harvested. Since the consumers of caviar are the more affluent of the consumers, their desire to enjoy caviar when and where they desire is on the increase.
Because of this the cost of nearly all types of caviar are on the rise. This includes the farmed caviar being produced in both Europe and America. It is true that the breeding stock of these fish farms is from the Caspian Sea, but most connoisseurs claim they can taste the difference. The claim is that it has a muddy taste but this varies from person to person. It does not matter if it is true or not, just the assumption that is does is enough to turn the true connoisseurs off and make them look for their roe in another location.
The fish farms have a bad reputation since what occurred with raising salmon a few years back. The pins were overcrowded and the water was not a clean as it should have been. This reputation has been unjustly transferred to the surgeon farms. The level of quality and areas in which these sturgeons are being raised have dramatically increased in the last decade because of the sharp decline in the wild sturgeon population in the Caspian Sea. The taste has improved.
For those of you willing to pay the high price of Caspian Sea caviar, you cannot stock up on this as with other staples to consumer at a later date. Salt is used to help preserve the roe, but it must be enjoyed within 6 months of being placed in the tins for it to keep its full flavor and delicacy. This roe can also not be frozen for any reason because it will change the nature of the roe and how it will taste.
At this time at the end of 2011, Black Russian Caspian Beluga Caviar can still be purchased for just over $25 an ounce. Unfortunately this is for only medium sized roe. The large black roe is considerable more expensive because of the extremely high demand for this product.
The caviar costs 2012 are not headed down, but up for those that enjoy this delicacy, it is still not too expensive for those of you who have the desire to taste this rare treat.
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No Comments6 Types of Caspian Sea Caviar
Caspian Sea Caviar
The Caspian Sea caviar is the most sought after delicacy in the world. This has been how it has been for over a millennium. Unfortunately due to over over harvesting of the roe from all of the sturgeon species of fish, the main source of the rare delicacy is nearing extinction.
Image by Mykal Shaw via Flickr
There are 6 different species of sturgeon that live in the Caspian Sea. Of these there are three which are targeted for their roe in which has supplied the caviar for hundreds of years. The most sought after is the beluga sturgeon.
Fortunately the beluga is the largest of these ancient fish which can live up to and past 100 years. They can grow to over 4 meters in length in that time and amass a weight of over 1000 kg. This sturgeon, like all the other species in the Caspian Sea live their lives in the salt water of the sea but return to the rivers and streams that feed the sea when it comes time to spawn.
The beluga sturgeon will lay on average up to 15% of its own body mass in eggs each spawning season. This spawning only occurs every three years, but unlike the salmon that spawn and die, the beluga and all the others go back to the sea and live on.
The Ossetra sturgeon produces the second most prized type of roe in this ancient fish family. They can reach a weight up to 180 kg and reach almost 2 meters in length. Because they are a smaller species, the amount of roe obtain per fish is smaller. The maximum life expectancy of the Ossetra is only 50 years.
The smallest of the prized sturgeons is the Sevruga. This one might reach 1.5 meters in length and weigh up to 25 kg. They also produce the smallest roe of all the Caspian Sea caviar and only live up to 30 years.
One of the reasons this delicacy was discovered by man so long ago was all of the sturgeon species spawn on the flooded riverbanks in strong current fresh water streams and rivers. This has made them easy to see and catch at a time they are extremely vulnerable.
Because the preferred streams are fast flowing, the roe has to be captured before it leaves the mother which is why this fish’s demise has occurred.
The Caspian Sea caviar comes from ancient fish that are listed on the endangered list with beluga at the greatest risk. Steps have been taken to ensure their survival, but this does not necessarily mean in the wild.
wildsingapore news: Caviar back on the menu – in an ethical way
Once the preserve of Russian tsars and British royalty, caviar was described by the great Renaissance writer François Rabelais as the finest titbit in the world. But recently it has been disappearing from dinner menus, amid …
Publish Date: 11/26/2011 19:00
http://wildsingaporenews.blogspot.com/2011/11/caviar-back-on-menu-in-ethical-way.html
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No CommentsCaviar Prices Fluctuate
Image by fore via Flickr
Caviar Prices:
The Caviar prices have only gone upwards in the past 2 decades because of the increasing rarity of this delightful morsel. When you are searching online, be careful what you decide on and do not be fooled by the little tricks many of the websites are now using.
One common misconception is like a site that is advertising Imperial Russian Osetra Caviar for only $150 a half ounce. This type of roe is brown in color but the picture associated with this sample is of black beluga caviar with its large eggs. If you think you will be getting a deal and receive black caviar, you will be disappointed. On this same site the Imperial Russian Sevruga caviar can also be purchases for $140 a half ounce.
Other things that will affect the price of any caviar you purchase are if it is not pasteurized, with no preservatives and a true malossol or with a low salt content. These are the preferred ways most connoisseurs chose to have their caviar. It is also the most perishable type.
The words Tzar, Imperial and black are frequently used but are at time misleading. When there is no mention of the Caspian Sea or the caviar is being imported from Russia, good chances it is not authentic Russian caviar from the Caspian Sea.
As a great example is Black caviar. There is a selection being sold in America only that is going for only $39 for a 2 ounce jar. The source of the roe is American Paddlefish and Hackleback. In addition the black color is from a dye.
The Tzar Imperial Beluga Caviar can be found for $136 an ounce. This is sold as the source being Iranian caviar. Unfortunately there is no mention of the Caspian Sea on the tin.
There is Beluga Caviar being advertise d for $180 an ounce, but again no mention of Russia or the Caspian Sea on the tin. Since there are very few sites even advertising this delicacy, the true origin of this caviar very well could be from a farm since the exportation of Beluga caviar has nearly come to an end in the legal trade of this roe.
At the last report a one ounce tin of real Caspian Sea Beluga caviar was being sold for over $2,000. Because this is a highly perishable item and the trade in Beluga caviar is no longer viable, any tins found that are authentic are too old to be consumed without a health risk.
There are many alternatives to Beluga Caviar and the Caviar prices for these alternatives are within the reach of most people now that farming of sturgeons is being successfully accomplished.
Dom Perignon launches 2003 vintage | Daily wine news – the latest …
There were live videos of the other four venues: New Yorkers were having breakfast, while in London journalists and guests of Dom Perignon were served caviar on beetroot jelly, hot foie gras, saffron risotto and truffled eggs. …
Publish Date: 12/08/2011 6:07
http://www.decanter.com/news/wine-news/529571/truffled-eggs-and-holograms-dom-perignon-launches-2003-vintage
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No CommentsHow to Serve Caviar
By knowing how to serve caviar in the appropriate manner can make a significant contribution to just how much you and your guest will enjoy this rare delicacy. This is really a very simple process if you take the proper precautions to enjoy maximum enjoyment.
The very first thing that a host or hostess will learn is that the caviar is to be served in the container that it was packaged in. This is generally a tin, but some caviar produced in America does come in a glass jar. No matter what the container is, the roe should remain in it until the person about to enjoy this delicacy removes it with a mother of pearl spoon or other appropriate utensil.
The temperature of the caviar is also a vital component of extracting the maximum enjoyment of eating caviar. The caviar should remain in the refrigerator until about 15 minutes before it will be enjoyed. This way it can still be below 36F when the first person takes a spoon full. The temperature of the refrigerator must also be maintained between 29F to 36F. At the lower end, the caviar is at a slight risk of becoming frozen. This should be avoided in all cases so the roe does not become damaged.
When it is time to enjoy the caviar the lid should be removed. If it is removed too soon before the guests begin to take a sample, the maximum flavor of the roe will have already started to escape. The temperature will also have begun to increase.
To help the tin of caviar to maintain its low temperature while it is being served, it has to be placed in a container with crushed ice. While cubed ice will last longer, the crushed ice will have more contact area in touch with the tin to help maintain this temperature for a more consistent effect.
To help your guest enjoy the caviar the most, the use of fresh baked bread that is lightly toasted is best. This will have a delicate texture and not allow the roe to break when the caviar is applied to it.
The caviar should also be served as is, with no garnish or additions. The biggest mistake is that some people think cream cheese, lemon juice or salt needs to be added to the caviar for it to be enjoyed. This is only true of the caviar is of an inferior quality.
To help wash down this hors d’oeurves the serving of a high quality chilled vodka or champagne is recommended.
This is how to serve caviar for you and your guest. The secret is to have the roe arrive in the mouth of your guest unbroken for maximum enjoyment.
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No CommentsNonsurgical Live Removal of Caviar
The need for nonsurgical live removal of caviar from the host mother is one of the best ways to help sustain the sturgeon’s population to a level where it can be removed from the endangered species list. This technique is called stripping the roe from its mother.
The reason stripping is now the preferred method for the removal of the roe for human consumption is that the sturgeon then lives on and can produce another batch of eggs. Unfortunately most species of sturgeon only go thru the reproductive cycle once every three years. This is considerable better than the 20 years required for a sturgeon to be hatched then grow to maturity before it can start to produce roe of its own.
The old way of extracting the roe from the female sturgeons was to slice the belly of the fish open and remove the ovaries that contained the unfertilized eggs. There were some fisheries that were stitching up the females after the ovaries were removed so the fish could live on, but with no ovaries to produce the desired caviar, the fish had no more use for the caviar industry or able to reproduce to help keep the population from collapsing.
The process of stripping itself came from the salmon fisheries. There they used to strip the roe and sperm from adults so a new generation of salmon could be raised. To perform this procedure the sturgeon is generally anesthetized. This allows for less harm to come to the roe and the mother.
This procedure is done by hand where a person takes the fish by the tail with one hand. The other hand then applies pressure to the ovaries externally so the roe can flow out. This is then collected and inspected. Because each fish is different and the quality of its roe will vary, each collection process is done in separate containers so the higher quality caviar can early be separated from the lower grade ones.
This practice of stripping has been performed by the fisheries in Iran for some time now. It is also the reason the Iranian Caviar was not banned for human consumption when all other counties were by the Convention on International Trade in Endangered Species in 2005. The reason for the ban in America was purely a political one that most agree with.
The use of nonsurgical live removal of caviar still allows for the harvesting of this delicacy without endangering the lives of the sturgeons that product them. As long as some of the roe are allowed to hatch, the population of all sturgeon species can be maintained and grow so a sustained supply of caviar can exist in the future for human consumption and enjoyment.
South Korea Emerges as Unlikely Source of Caviar
The unfertilized eggs of the sturgeon have made the fish one of the world’s most valuable wildlife resources. Some 90 percent of the world’s caviar comes from sturgeon in the Caspian Sea, but uncontrolled fishing after the collapse of the Soviet Unio…
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No CommentsNeed Caviar Recipes
A few Caviar Recipes
There are many caviar recipes being used at events and social occasions around the world. The most often and enjoyable of all the caviar recipes is the applying of caviar to a piece of lightly toasted bread that is freshly baked.
The reason this is the preferred recipe is because the toast is still soft enough not to crush the roe when it is being placed on its surface and the true flavor of caviar is allow to step forward. This is the main reason crackers are not the choice of serving mediums for this wonderful delicacy.
This is the recipe used most often for those that have acquired a high quality caviar, usually from the Caspian Sea. For those that love caviar, this is the only way to enjoy the full flavor of the roe.
Because of the embargo on the trade of Caspian Sea caviar in the 2000’s, the need for an alternative source of this delicacy needed to be filled. This is also the reason so many recipes involving caviar have spawned up lately. The flavor is not the same as what was coming from the Caspian Sea so a change in the way the alternative roe was being served has changed.
One recipe that combines two loved flavors is lobster tail and caviar. By lightly frying bread in oil that also has a chicken stock cube dissolved in it then draining the excess oil off, you have a great base for your Hors d’oeurves. When cooled, a piece of thinly sliced lobster tail is added and topped with your choice of Caviar. The most common caviar for this recipe because of the nutty taste is Sevruga.
Another commonly used item for the serving of caviar is cream cheese. This is done since the cream cheese does not have an overpowering flavor and the taste of the caviar will be noticed. This combination can be served on toast or crackers. For a change of pace the use of prepared potato skins is a welcome addition. The sprinkling of salt and pepper to taste is common along with a few pieces of finely chopped shallots.
The combination of two completely different unfertilized eggs is also becoming popular. The boiling of quail eggs then pealing them is the first step. After they are shelled then they should be cut in half lengthwise. On the yoke of this egg should be placed the caviar. This is great for any type of caviar, but most often used with salmon roe.
Order Caviar online by clicking on the right.
The way you prefer this delicacy is a personal one, but these ideas many be useful. These are a few simple and enjoyable caviar recipes.
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No CommentsMore on The Current Caviar Price
Caviar Price
The caviar price has changed over the years. Caviar started out as a food source for the people around the Caspian Sea. Once the royalty of Russia took notice of this delicacy, their desire to enjoy this rare food morsel from the sea took over and most of the common people no longer consumed any.
Now we move on to the early 1900’s and America was a vast new source of caviar which was found in the streams and rivers of this vast continent. The supply of caviar was so plentiful that it replaced the beer nuts in bars as free giveaway food. The quality of the caviar was so high that when it was exported to Europe some of it returned repackaged as Russian caviar. This did cause some confusion and in the later parts of the 1900’s, only roe from the beluga, ossetra and sevruga species caught in the Caspian Sea can be labeled as caviar as a result.
Caviar Price by Supply
Today there are caviar suppliers around the world. The label on the can now has to specific it origin. If the name caviar is alone then it is the highest quality Beluga sturgeon roe that originates in the Caspian Sea.
The price of this ancient delicacy has risen in the last couple of decades due to overfishing of the sturgeon in the wild. Because of this a ½ kilogram of Russian beluga caviar will now cost in the range of $2,500 to $3,000. This can still be purchased in bulk from several different suppliers.
Caviar Price by Demand
There is less of a demand for the small but stronger tasting Russian Sevruga. A 2 ounce tin of this roe ranges from $230 to $270. This is also what many suppliers give away to their customers who place large orders. This is generally the restaurants around the world.
The Russian Ossetra Caviar is where the imperial Russian caviar is from. Only 5% of all this roe can meet that high standard. You can find this in a larger 4.5 ounce tin in the price range from $475 to $650.
There are other sources of caviar, but the label on the tin will announce where it is from. The Caviar can be purchased in a 5 ounce can for as little as $120. Salmon Caviar is even less expensive because of the abundant supply and a 5 ounce can is only $20.
The varieties of caviar around the world are many including the really low costing roe of Scandinavia which is from the cod fish. The caviar price you will pay will be determined by the rarity of the species you are about to enjoy.
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No CommentsBeluga Caviar Food Blog
Beluga Caviar Caspian Sea
Beluga Caviar
This is a Beluga Caviar Food Blog that was created with the intention to provide you with the latest information on this delicacy so you can be an informed connoisseur. There are also entries for the casual caviar connoisseur so they can know more about roe and what makes it so unique in the food world.
When you are looking for an ounce of caviar but can only find the metric equivalence remember 2.2 pounds is the same as 1 kilogram. The metric versions are intended for the European market but since the marketplace has gone global with the internet, you will find both types of weights available to anyone anywhere.
Beluga Caviar in Grams
For those of you making purchases on a smaller scale the 1 ounce is just under 29 grams, 2 ounces just shy of 57 grams and 3 ounces is neatly 85 grams. With this as a simple guide you will be able to compare prices when the containers are not in the same units.
When making larger purchases, 100 grams is just over 3.5 ounces, 200 grams is slightly more than 7 ounces, 500 grams is a little more than 17.6 ounces and 1 kilo is 35.27 ounces.
This will help you to compare 500 grams of beluga caviar from the Caspian Sea being sold for $2,775 with 8 ounce tin of American farmed caviar at $853.65. The 8 ounce tin is also labeled 250 grams but in reality 250 grams is 8.8 ounces so the true weight is closer the larger printed amount.
For the novice, the beluga caviar is the most popular and most expensive. It has a rich creamy buttery taste that is a flavor many have enjoyed for years. The roe itself is of large grains and will easily detach themselves from each other. The surface of the eggs themselves is very delicate so always take care when handling them. For those of you with a delicate and sensitive palette, the hint of the sea can also be detected when consuming this morsel.
Most of the roe from the beluga sturgeon is black in color. The lighter the shade of black the roe is, the older the sturgeon was when the eggs were harvested. Unfortunately this species of fish is endangered. The countries around the Caspian Sea that hunt for this particular roe have been unable to agree to a quota on the amount that should be harvested.
Beluga Caviar Sustainability
Because of the dwindling supply of beluga caviar and other varieties, the prices have nearly jumped 10 times what they were just 2 decades ago. There has also been a ban on the exportation of most wild caviar to the world that began in 2009. Since that time the supply of wild beluga roe that can be found is of inferior quality.
To meet the demand for this delicacy and to make it more affordable, there are many beluga fish farms being started. This will help to sustain the fish population from going extinct, but many connoisseurs complain there is a change in the taste of their favorite morsel.
As the market changes for this delicacy and new information becomes available about the regulations involved with this delicacy, this Beluga Caviar Food Blog will do its best to get it posted so you can be an informed consumer.
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No CommentsThe Best Drinks That Go with Caviar
Drinks that Go With Caviar:
The drinks that go with caviar must be known to any host or hostess that is having a caviar party. The most common conception is that champaign is severed at this type of event. This is true to a point. To be considered champaign, it must come from the Champaign region of France, which is not what always occurs.
Champaign is One of the Best Drinks that Go With Caviar
The use of Brut and sparkling wine is also served at these events. While chemically similar, they cannot be named the same because of rights given to the champaign makers in France by the world governing body over this type of food product prevent it. There are a few of the champaign and sparkling wines that have a stronger flavor to them than others. These should not be served while the caviar is still being enjoyed. They might overpower the flavor of your delicate morsel.
One item that should be included at all caviar parties is at least one if not several high quality vodkas. Vodka is supposed to be odorless and tasteless as a drink. With the cheaper varieties of vodka there is generally an after taste so only use a top quality vodka when serving it as a drink while the caviar is being enjoyed. This way the taste of the drink has no chance of overpowering the delicate morsel you have as your centerpiece of the party.
Water and Vodka are also Drinks that go with Caviar
Plain water is another drink of choice at a caviar party. This is the choice most people prefer if they wish to avoid an alcoholic beverage. This should be severed in a pitcher filed with ice made of the same quality water as is present in liquid form. Avoid using tap water at all costs because upon freezing it, solids do precipitate out and will form on the bottom of the glass and pitcher.
The use of bottle water is recommended so the particulates do not form in the ice, but it is considered tacky if the water is served in those plastic bottles. If your crowd is picky then have the bottled water in the bottles placed in a cooler of ice and let your guest see you refill the pitcher with this pricey liquid refreshment.
Christian Slater likes caviar. Maybe a little too much?
What about hot drinks?
Coffee and tea being served hot is still common place at a caviar party along with beer and mixed drinks. In most instances, these are enjoyed once all the caviar is gone or most of your attendees have had their share already.
An overpowering taste from a liquid can ruin the full flavor of this delicacy for those that love the taste of caviar. The importance of drinks that go with caviar cannot be understated.
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No CommentsBuy Caviar
