When someone mentions Caviar, what comes to your mind? Is it money? Is it elegance? Is it the ocean? all of these are valid. However, Caviar has always been surrounded by myths, beliefs or misunderstandings. Caviar has a long history on this earth and many stories to tell, that’s why if you’re feeling curious about this food keep reading what’s next. House of Caviar shares with you 10 facts about Caviar that we all should know. Where does it come from? Why is it so expensive? Is it healthy? All these questions will be answered. 

Let ‘s begin! 

1.Where does Caviar come from? 

Caviar is made from eggs of the Sturgeon fish, in some cases called ‘roe’. The majority of Sturgeon eggs come from the seas around Russia and Iran, although recently the United States and China have actually begun farming their own Sturgeon fish to produce their own Caviars. These last ones are labeled as Domestic Caviar.

2.Types of Caviar 

Caviar isn’t just one. People have been consuming sturgeon Caviar for hundreds of years but did you know there are approximately 27 sturgeon especies? You’ll be able to find Caviar of all flavors, colors and budgets. Each one has its own unique qualities but the first thing you should know is there are two categories of Caviar: Imported and Domestic. Imported Caviar is the one produced in Europe originally from the Caspian Sea, and Domestic is the one harvested, produced and commercialized in the U.S. 

Among all this variety, there are some types of Caviar that stand out from the rest.  These are Ossetra, Beluga and Sevruga. Ossetra, is the most popular Caviar in the world, known for its rich, nutty, briny flavor and firm, juicy, deep brown to gold pearls. While still expensive, it is the most affordable high-end Caviars on the market. Beluga, is the rarest and most expensive type and is noted for its large light-gray pea-sized pearls with a buttery, creamy, nutty flavor and unique full-flavored after taste. And Sevruga, the most common and affordable from this list, has small clear pearls that have a smooth, buttery flavor with a fresh and clean finish. 

3.Is all Caviar expensive? 

Caviar has a big  reputation as one of the most expensive delicacies in the world.  Prices garnered for Caviar can be between $28,000 and $30,000 for a kilo. However, the most expensive Caviar on the market today is the extravagant “Gold laced Caviar” valued at $113,630 per kilo for these exquisitely prepared fish eggs. But not all types of Caviar are priced with thousands of dollars. Nowadays, you’ll find multiple affordable options for all budgets. 

However, much of the high cost of Caviar is down to the fact that female sturgeon takes a long time to reach egg-laying maturity. For the Siberian sturgeon, the main species farmed at Exmoor, it takes between four and five years and for the white sturgeon at Agroittica Lombarda the females don’t start laying eggs until they are 14 years old. And this is just the beginning, recollecting and producing Caviar until it’s ready to commercialize is a detailed and careful process. 

4.How to choose Caviar correctly? 

Professionals state the very best caviar originates from wild Sturgeon, both tasting and looking much better than roe from farmed fish. This means Caviar experts say Imported Caviar types are better than Domestic ones. Nevertheless, Domestic Caviar is ending up being more popular with consumers and chefs alike and generally costs less than the wild variety. 

If you want to distinguish the classy kind of Caviar, the size and color of the eggs are two facts to consider.The most expensive eggs, preferred by connoisseurs worldwide, are generally colored gold or silver and give the appearance of rare-earth elements that make them much more attractive to take a look at than delicacies made from little eggs and colored dark gray or black. However, the best Caviar is the one you like the most! Take your time to try different types and make your choice. 

5.How to serve Caviar? 

There are many ways to serve Caviar. The first one is to serve Caviar by itself. Just stick the Caviar tin on top of a bed of crushed ice, and serve it with a bone, mother-of-pearl, gold-plated, or even plastic spoon. It’s recommended to  not use silver or stainless steel, otherwise both Caviar and spoon will suffer. 

A second way to serve  Caviar should be piled on blini, toast points or plain bread. Accompaniments include melted butter, minced green onions, finely chopped hard-cooked eggs, sour cream or creme fraiche, and lemon wedges.  

No matter which way you’re serving it, remember to keep it simple on the portions and also, non-metallic utensils should be avoided as they can tint the natural flavor of Caviar.

6.What are the best accompaniments for Caviar?

When it comes to drinks, Champagne and vodka are the ultimate classic pairings for Caviar. But at the end it is about what you like the most , and there are plenty of other options that pair just as well. Think about the best match for your meal and that’s it. 

7.Is Caviar healthy? 

Caviar is not just a fancy and luxurious meal. It is also  a nutritious food, packed with protein, iron, and vitamin B12. Every bite of caviar contains a large number of  minerals, protein and essential fats like Omega-3 fatty acids. Caviar is also known for being a variety of natural essential amino acids such as lysine, arginine, isoleucine, methionine and histidine. Among other benefits, consuming this food also improves your skin condition, boosts the immune system and improves brain function.

8.Is Caviar a profitable business? 

According to the Caviar Market Report 20022, the global Caviar market is valued at 360 million USD in 2018 and will reach 540 million USD by the end of 2025. On the other hand, journalists and Caviar connoisseurs agree that the large variety of Caviar available to buy online was a saving grace for producers since the arrival of the coronavirus pandemic and will continue being. “By selling smaller tins of caviar, both in shops and online, producers have been able to sell to consumers looking to increase everyday luxury by buying Caviar to consume at home,” says Maren Boe, analyst at Kontali. 

9.What’s the future of Caviar?

Caviar is everywhere! Why? There’s a remarkable reason: the rising boom of sustainable aquaculture farms has made it a lot more approachable and affordable. Caviar produced for consumption today, is farmed under environmentally healthier conditions than their natural habitat. After being banned and prohibited due to its exaggerated production, organizations like the CITES provides general oversight of these farming operations and regulates “best practices” through a specialized coding system.  

10.Where to buy Caviar? 

There are a couple of tips you’d like to follow to make sure you buy Caviar at the right place. As a first option, buy at reputable brands that are primarily focused on Caviar. We recommend paying attention to the provenance, production, handling and storage of the Caviar. Stay aware of words like “imported” and “Russian”.  Actually, no Caviar legally comes from Russia nowadays. If you find one of these labels, they can be put on to confuse.

A second option is to buy online and today is your lucky day! If  you haven’t still found a trusted store, get your Caviar and all the fine foods you’re looking for in House of Caviar. From all types of Caviar to meats, seafood, truffles and much more, everything you’re looking for is right here! Visit our online store and discover the greatest quality products just a click away from your home. 

So, did you know all of this about Caviar? If you didn’t, now you do. Caviar is a unique and exquisite food worth trying at least once in your life. Next time you’re thinking about giving it a try, come with us. We’ll be more than glad to have you!