Now Reading
What Is Caviar & Where Does it Come From?

What Is Caviar & Where Does it Come From?

Caviar is delicious and costly food that Sturgeons have gifted to the world. That is why collecting these exquisite eggs requires a lot of dedication and care so that the product is not damaged and true quality is offered in each can.

Sturgeons are raised in tubs and fed with special pellets that provide them with the necessary nutrients to develop properly. Females are checked by ultrasound to know when is the right time to do the extraction.

Once the Caviar is extracted, it is separated from the membrane and passed through a strainer that cleans and separates it; this process must be done very smoothly so that the eggs do not break. Then they are immersed in water and finished cleaning, after draining all the water, salt is added to increase the flavours and placed in cans.

Watch Tech Insider’s video explaining the history or Caviar, why it is too expensive and where does it come from.

Where does the most expensive Caviar come from?

The highest quality and most expensive roe is obtained from Caspian Sea Sturgeons, while Caviar of Russian and Iranian origin are the most coveted, so a can of these delicacies can reach exuberant figures.

Caviar is considered a luxury food and is used only in gourmet dishes; Acquiring it has a high cost, reflecting the scarcity of sturgeon, although dams have been opened to breed it in recent years captivity due to its high demand. There are also substitutes made from roe from other fish (such as lump, cod, salmon or mullet) to which the only black colour is added since the flavour is the same.

See Also
A Culinary Adventure Through Irish Cuisine To Reveal Its Secrets

Watch Eater’s video to know more about how Russian Sturgeon Caviar is farmed and processed.

What makes Caviar so expensive?

One of the reasons why Caviar is so expensive is because depending on the species it takes the females between 8 and 20 years to mature sexually before the first spawning; It is worth mentioning that some farms kill fish to obtain caviar or fish roe, while others use a technique called stripping in which a hormone is injected that causes the need to release the eggs.

Another reason that makes caviar so expensive is its scarcity. It became trendy and led to overfishing and extinction of some species, currently of the 27 varieties of sturgeon that 18 are protected to prevent extinction.

What's Your Reaction?
In Love
Not Sure

© 2019 The Gastro Magazine. All Rights Reserved.

Scroll To Top