Caviar, a food delicacy, and tradition originating in seafaring societies is most generally non-fertilized sturgeon roe. This roe is processed using various salts so to preserve its delicate spherical shape and oceanic flavor. These globular jewels were used for medicinal properties and presented to royalty in the form of annual tax payments by the fisherman.
The Nutrition of Caviar
It is said that consuming caviar may improve brain function and help with nerve cell repair. Historically, caviar was prescribed to alleviate depression and for impotence. Caviar is rich in omega-3 fatty acid that is very good for your skin. One serving of caviar has an adult's daily requirement of Vitamin B12. Other nutrients included are vitamins A, E, B6, Iron, Magnesium and Selenium.
To note, there is not an official grading system for determining the values of different types of caviar. Therefore, you should understand what to look for when purchasing or sampling caviar across an international marketplace. Every tin of caviar highlights a distinct taste, finish, texture and appearance, all of which are noted on the labeling.
When choosing a certain grade of caviar, the primary areas to look at are the size and color of the caviar. For caviar with larger pearls, it will be more expensive. In terms of color, Beluga, Kaluga and Russian sturgeon caviar are the only types that are graded according to color. The more golden in color, the more costly the caviar is. For example, caviar sourced from albino sturgeon is called “Almaz Caviar” and is obtained from albino beluga sturgeon.
How to Buy Caviar
When buying caviar the first step is to look for sustainable and trustful resources, such as PalicanCaviar.com. The second step is to examine the jar and note if any liquid or oil has gathered at the bottom. It should have neither. The high-quality beads should be consistent in color, shape, and size. Usually, sevruga and sterlet caviars have softer structure, while Kaluga, beluga, and Russian osetra have firm and distinct eggs. High-quality caviar should have a fresh ocean scent and mildly sweet aroma. Fresh caviar should never have a bold fishy smell! The shiny coating of the pearls represents the freshness as well as the proper storage. Sturgeon caviar should never be frozen, as it damages the wholesomeness of the eggs. However, salmon roe could be frozen.