History of caviar Caviar is one of the most expensive foods in the world, selling for up to $35,000 per kilo, it’s revered and relished by aristocrats around the globe. But it’s an acquired taste. Turns out caviar wasn’t always so valuable. In the 19th […]
Good caviar with prices up to 40,000 euros per kilo is one of the most expensive foods. Ice-cooled and with slightly salty nuances, caviar offers a special freshness kick. We explain the differences in caviar types and introduce five products you should try.
Caviar is the roe of sturgeon. Immature and salted, his eggs are a delicacy. Why the delicacies are so exclusive, has two main reasons: First, the production is very complex; On the other hand, gourmets like to talk shop about the taste components, the aroma and the texture of the fish eggs – similar to a good wine.
These caviar types are available
To become a caviar expert, you should know about the different varieties. Of course there is the Beluga, which comes from the European Hausen or Beluga sturgeon. He is considered the highest quality caviar. The also very well-known Osietra comes from the Osietra sturgeon (also called Russian sturgeon) or the Siberian sturgeon and is somewhat hard-shelled. Sevruga is logically from the Sevruga sturgeon, is more gray than black and has a thinner shell.
There are also white caviar from albino sturgeon, which comes from Austria and costs around 33,000 euros per kilo. With a price up to 40,000 euros, the Almas caviar from Iran is the most expensive caviar. He comes from Beluga sturgeons, who are between 60 and 80 years old. Especially expensive versions come from 100 year old sturgeons.
How to recognize caviar type and origin
According to the classical interpretation, the can color reveals the variety. However, product marketing has meanwhile taken hold here so that there is not much that can be deduced from the can. Consumers now recognize the legality on the label. A code provides information on the sturgeon species from which the caviar originates, as well as on origin, producer country, year of harvest and packing operation.
The first three letters “HUE”, for example, stand for the roe species Beluga, a “C” in the second place of the code means aquaculture. For example, “DE” indicates the origin of Germany. In order to be sure about the type of caviar, consumers should also take a look at the fine print. Among other things, the note “malossol”, slightly salted, should not be missing. Salt makes the caviar delicate and durable.
Are you curious about good caviar? Then take a look at the following caviar types:
1. Original Beluga caviar
In taste, this caviar, appreciated by connoisseurs, is mild and creamy with hints of cream. Thanks to its coarse grain size (diameter larger than three millimeters), the Beluga caviar is very crisp and ensures a special taste experience in the mouth. Since this caviar tastes very intense, it should not be enjoyed with strong wines in any case. Rather, it fits a light white wine, sparkling wine or champagne, which emphasizes the character of the delicacy.
Due to its good price-performance ratio and its very good ratings, the product was awarded the “Amazon’s Choice”.