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CAVIARCAVIARINTRODUCTIONCaviaris an expensive delicacy consisting of the unfertilized eggs (roe) ofsturgeonbrined with a salt solution. Classiccaviarcomes primarily from Iran or Russia.

STURGEON: is a type of fish from which caviar is obtainedTYPES OF CAVIAR FISHES

These are the main types of caviar areBeluga,Sterlet,Asetra, andSevruga. QUALITY:

Beluga caviar is prized for its soft, extremely large (pea-size) eggs. It can range in color from pale silver-gray to black. Next comes small goldensterletcaviar which is rare and was once reserved for Russian, Iranian and Austrian royalty. Next in quality is the medium-sized, gray to brownish Assetra (ossetra), and the last in the quality ranking is smaller, gray sevruga caviar.

Caviar preparation

First ovaries are removed from the sedated female sturgeon Freed roes are rinsed to wash away impurities. Roes are now ready to become caviar by adding a precise amount of salt for taste and conservation. The fresh preparation is tasted and graded according to quality. Caviar serving

It should never be served with metal utensil . The caviar can develop a very off-putting metallic taste. Caviarspoons made from bone,mother of pearlor tortoise shell are sold in specialty shops for just such occasions. Caviaris served as an appetizer should be mixed with chopped egg whites and yolks and placed on toast points before eating.Typical spoons made from pearls to serve caviar