What is Caviar?
True caviar comes exclusively from fish of the Acipenseridae family, also widely known as sturgeon. The eggs are harvested from the female sturgeon before fertilization and then cured with salt to enhance the flavour and increase the shelf-life of the finished product. This combination of unfertilized sturgeon eggs and salt is the delicacy known as caviar.
It’s predominantly found in the Caspian and Black seas, separating Russia from the Middle East. In addition, 90% of the global caviar comes from the Caspian Sea, naturally providing the ideal habitat for the production of the best types of Sturgeon fish.
Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian and Black Sea
Caviar Color and variety
The main types of caviar are Beluga, Sterlet, Kaluga hybrid, Oscietra, Siberian sturgeon and Sevruga. The rarest and most costly caviar is extracted from the beluga sturgeon that swims in the full-fledged Caspian Sea.
Types of Caviar
A pearly white variety, called Almas (Persian word for diamond), taken from a centennial female sturgeon, is the rarest type of Beluga available, with an extremely small production. The added fascination is that this specific Beluga fish would usually be aged more than 100 years old.
Golden Oscietra is extremely rare and is an outstanding golden-yellow colour, featuring an amazingly rich flavour; oscietra is extracted from the Sturgeon fish, aged 50 years old.
Sevruga aged less than 50 years old. Thus, it is considered of poorer quality relative to the other types of caviar.
Exquisite richness and sublime flavour, it claims to be the pinnacle of Caviar artistry and is only available in limited quantities at Gourmet House.