Guide to Best Caviar ACIT

Best Caviar: A Basic Guide

Caviar is a food made up of the family Acipenseridae salt-cured roe and is known as a delicacy and eaten as a garnish or as a spread. The roe may be either natural (non-pasteurized) or pasteurized, with its culinary and economic value decreased by pasteurization. In the Caspian Sea and the Black Sea, the caviar traditionally applies only to roe from wild sturgeon.

Caviar may also be used to describe the roe of other sturgeon species, or other fish such as salmon, steelhead, trout, lumpfish, whitefish, or carp, depending on the region. Factors that will affect that classic renowned taste, includes where it was farmed and how the eggs were salted.

How is Caviar Rated?

Caviar is rated based on the size of the roe, the colour, the texture, and the method of processing. The designation of colour is as follows:

  • 0 for dark
  • 00 for medium
  • 000 for light

Caviar that is very light or golden in colour, large in size is the rarest and called ‘Imperial’ or ‘Royal’ caviar because they were once reserved for royalty. However, with taste being so different and a new variety of caviar types available, the best is very subjective. The most expensive is surprisingly not because they taste “the best”, but because they are “the rarest”.

How to Know the Best Caviar?

There are four factors for culinary experts to evaluate the best caviar: the glistening black colour, the eggs separate and do not cling to each other, the fish eggs have an extraordinary and crunchy taste, and the buzzing effect to the taste buds are certainly a part of the enjoyment.

As for the gourmets, they often judge the deliciousness of Caviar thanks to the information on the box label to know the exact name of the fish for eggs. Because although there are 26 types of sturgeon, only a few of them are good eggs.

The Nutritional Value Caviar Brings

Caviar is not only expensive because of the taste, but also every Caviar is “worth the money” thanks to its nutritional value. According to industry experts, just enjoying a spoonful of superior Caviar every day, it will give you the body with all the necessary needs such as Vitamin B12, cholesterol, and healthy salts.

Varieties of Caviar

Varieties are based on the fish which produced the eggs. Below we take a look at at some of the different types…

1. Beluga Caviar

This is the most expensive caviar in the world and illegal in the US due to the near extinction of Beluga sturgeon. The roe of Beluga sturgeons are large in size and their colour can range from pale gray to black. Their taste is smooth and buttery.

2. Osetra Caviar

Unlike Beluga, these eggs are slightly smaller and its colour ranges from very light to golden and dark brown. The taste is nuttier and a little fruity.

3. Sevruga Caviar

This has the smallest sized eggs and the colour can range from light grey to black. It has a similar taste to Beluga with its buttery flavour. However, it also tastes saltier and more intense. While this type is less expensive than the other two, it is also a crowd favourite due to its unique flavour.

4. American Caviar

Harvested from American lake sturgeon, this caviar has similar characteristics to Sevruga Caviar.

5. Paddlefish Caviar

This caviar is made up of roe with colours ranging from light to steel gray; some even have golden gray roes. The taste is similar to Beluga with its buttery flavour.

6. Hackleback Caviar

Firm, medium-sized, glossy black roe that taste sweet, buttery, and nutty. A good example of this is the Bemka Hackleback Wild Caviar.

7. Bowfin Caviar

This is another less expensive and legal alternative to Beluga due to its mild flavour. However, these firm, black eggs are smaller in size.

8. Salmon Caviar

Reddish orange eggs that are often used by sushi chefs. This has a distinct salmon flavour.

SOME OF THE BEST CAVIAR

Black Pearl Ossetra Sturgeon Caviar

“The grains are firm with a diameter of over 3.0 mm, and its colour can be pearl-grey or dark-grey. Unpasteurized, no preservatives, no artificial colouring.”

Beluga Kaluga Hybrid Caviar

“Exquisite richness and exquisite flavour. The extra-large eggs are an iridescent grey colour which rolls on the palate with a clean pop and rich yet mellow flavour.”

Marky’s Hackleback Caviar

“Beautiful glistening black eggs. A unique and unsurpassed selection of the finest, first quality malossol caviar available. Directly sourced and hand-selected from each harvest. High quality at a low price.”

Buying Tips

  • Paying more does not mean better caviar. As we’ve mentioned, price does not equal taste.
  • Work your way up. Instead of a higher grade of caviar, try one of the low-grade stuff first and gradually proceed to higher grade Caviar.
  • Train your palate in discerning the complexity of flavours that can be found in Caviar.
  • If you go for the high end right off the bat, there’s a good chance you’ll miss a lot of the delicate flavours which would be a complete waste of money.
 
Need Help Selecting Caviar?

For many choosing Caviar can be a confusing experience, with many varieties to choose from. With an open palate and a desire to discover a new world of incredible flavours, you’re definitely going to enjoy the process and ACIT is here to help – We offer both Red and Black Lumpfish Caviar and the delicious Salmon Roe Keto in  The Little Shop .

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