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Four rules for consuming caviar and not looking like a neophyte

It is to gastronomy what Rolls-Royce is to the automobile fleet. The icon of luxury on the table, edible black gold. We know very little about it, except that it is expensive. Certainly, for the price at which they sell it, it must be good. Very good. But it would be good at any price. Take note to know a little more.

1. Speak properly

The term caviar should be used exclusively to refer to the roe of the sturgeon, a marine fish up to five meters long gray with black spots that travels up rivers to spawn. If you are offered tomato caviar in a restaurant with pretenses, they will serve you tomato balls or balls. Be suspicious if they have been dyed black, if they are charged at the price of gold or if they taste like tomato. Nor should we talk about salmon caviar, trout or snails. Do not accept imitations.

2. More than beluga

Beluga is not a brand of caviar, and neither is its last name. It is a generously sized sturgeon that inhabits the Black and Caspian Seas. As it is the largest species, its eggs are too, hence they have become the most demanded and the most expensive. Also, the beluga is in danger of extinction. But there are more species of sturgeon whose eggs are used for caviar: ossetra, sterlet, sevruga …

3. Good for health

Caviar should be prescribed to the most timid couples, as it is said to be an aphrodisiac. Also that stimulates the appetite (the other). Some studies have shown that its omega-3 fatty acids are helpful in treating the symptoms of bipolarity and depression. Just in case, don’t give up Prozac, which is cheaper for you. It is difficult for a 50g can of caviar to fall below 100 dollars. The most excessive, the Iranian beluga whale Almas, costs an average of 25,000 dollars per kilo.

4. How to buy

Avoid the black market. In our country it is not abundant, since caviar is not demanded as much as in Ukraine, for example, but they can give you a hoot. Don’t order caviar in a Chinese. Supermarkets often ship roe from a fish called lump, the biggest caviar imitation in existence. Better go to specialized or gourmet stores. You can also buy caviar online from reputable online stores.

When buying it, look at the packaging date and the production date (although this last information is not mandatory for the producer). As with wine, the older it is, the more intense its flavor.

Beware of anyone who tries to sell you wild caviar. Wild sturgeon cannot be fished since 2008, so all caviar in the world is now farmed. If you see a can of beluga whales, don’t believe it. In the code of the can you must indicate if it is wild (W) or in captivity (C) and the country in which it is produced (much is Chinese, and not Russian), the year of manufacture and the ingredients of the can (if the product has received some heat treatment or pasteurization, or if some type of preservative has been added). There are brands that buy caviar in bulk anywhere in the world and then put ‘made in Russia’ in their cans.

We hope this post can be useful!