CAVIAR

CAVIAR
Derived from Italian Caviale = Turkish
Khaviah.
Official FDA Definition: Salt added to the round
body containing the germ of new individual along
with food for its development laid by female
Acipenser.
Legally only the roe of sturgeons can be
considered true caviar.
Acipenser = Latin for sturgeon.
 Acipenser
Sub-classed as a large bony
fish.
Roe is usually 10% of fishs
weight/can be up to 50%.
Lives in the sea, but lays eggs
in estuaries in winter.
Today, Caspian Sea is the
largest producer (98%).
[Russia 90% / Iran 10%]
California White Sturgeon
farms have entered the
market.
 Caviar Master
Family Business.
Sturgeon are caught in nets, handled gently.
Eggs are removed while the fish is still alive by a
ikryanshik (caviar handler).
Egg membranes will deteriorate and rupture if
the fish is dead.
Egg sacs are rubbed over a series of sieves to
separate them, rinsed in fresh water and
drained.
Fatty tissues & membranes are removed from
caviar.
 Grades Of Caviar Are Established
As Follows:
1. Consistency of grain. 5. Fragrance.
2. Size [ooo = largest, 6. Flavor.
oo = med., o = 7. Gleam.
small. 8. Vulnerability of the
3. Color ( lighter color roe skin.
is favored).
4. Firmness.
 Preservation Method
Salt
5% - 8% salt to weight is good caviar.
2% - 3% salt to weight is excellent, and is
called Malossol, (little salt).
In U.S., only salt is used. In Europe and
Iran salt is combined with Borax (which
adds sweetness).
 True Caviar

1. Beluga
2. Osetra, Oscietre, Ocictrova
3. Sevruga
 Beluga
Largest of the Sturgeons.
Grows up to 15 feet in
length.
Can weigh 2,000#.
Takes 20-25 years to
mature.
 Beluga Roe
Largest, but most fragile.
Soft, clear & glossy with very
large eggs.
Firm, heavy, & well separated.
Colors range from light silver-
gray to black with smooth
creamy taste.
Egg themselves have dark spots
called eyes which is the actual
embryo itself.
Most expensive.
Sold in blue tins or jars with
blue lids.
 Osetra

Sturgeon grows up
to 10 feet in length.
Can weigh up to
500#.
Takes 12-15 years
to mature.
 Osetra Roe
Dark brown to gray in color.
Medium sized, more even
grain than Beluga.
More oily, nutty flavor.
Sold in yellow tins or jars
with yellow lids.
 Sevruga
Smallest of the Sturgeon.
Grows up to 7 feet.
Can weigh up to 150#.
Matures in 8 to 10 years.
 Sevruga Roe
Smallest of all three roes.
Dark brown to gray in color.
Strongest flavor.
Least expensive.
Sold in red tins or jars with
red lids.
 Gold Caviar
(Imperial Caviar)
Albino Sturgeon/Oscietra
sturgeon 60 years of age(eggs
are known to turn a light golden
color).
Roe is gold or light olive in color.
Importers also grade it as
Almas.
Other Forms
 Payusnaya

Russian for pressed.

Made from mature broken or overripe
eggs, (very strong).
Pressed into a marmalade type substance.
Used in sauces, and as a spread on bread.
 Keluga
Sturgeon, farm raised in Siberia and China.
 Other Types Of Roe
1. Salmon 5. Carp/cod
2. Flying Fish (Tobikko) 6. Lumpfish
3. Trout 7. Paddle fish
4. Golden White fish 8. American Sturgeon

1. 6. 2.
 Purchasing
Use a reputable supplier that sells on a regular
basis.
Eggs must be intact, separate, plump, shiny,
and smooth.
Unopened container will last 4 weeks, opened
will last 2-3 days.
Store between 28-32 degrees.
Store in original container for better storage.
Do not freeze, will deteriorate smooth texture.
 Accompaniments:
Champagne Toast Points
Vodka Lemon Wedges
Latkes Egg yolks/egg whites
Oysters on the Onions (Brunoise)
Shell
Chopped Parsley
Potatoes a la Russe
Sour Cream/Crme
Scrambled Eggs Fraiche
Blinis Most Important is to
Chives keep it simple.
 Service:
Serve in original
container; on ice; with
lid nearby.
Spoons should be made
of mother of pearl,
bone, glass, gold, ivory,
porcelain, wood or horn.
Reactive metal spoons
seep metallic taste into
eggs & spoils the flavor.