Caviar symbolizes luxury, refinement, the pinnacle of a dish that is eaten gently, with a teaspoon. This delicate dish is not, however, as inaccessible as that, since it is consumed in very small quantities. But, so little known to the general public, it is a question, despite everything, of finding the one that will suit your evening so special that you have decided to organize. Discover some of these varieties and set off for a sumptuous tasting.
According to the species of sturgeon which produces the eggs, according to whether they are obtained by the breeding in a particular environment, with a very specific water and food or that they are, on the contrary, coming from a wild environment , but also according to the method of preparation, the organoleptic qualities of the caviar will be different. In the same way these criteria will come to influence the rarity of caviar and consequently on its selling price.
Among the many varieties of caviar available on the market, discover here seven types of this taste treasure:
- The Imperial Beluga or Almas: sold at 255 euros for 30 grams, this Russian caviar comes from the largest of sturgeons. Its large white grain, formerly dedicated to the Shah of Iran, comes from wild sturgeon. These characteristics make it the most expensive caviar in the world but also the most difficult to keep.
- Huso dauricus: offered at 150 euros for 30 grams. The Kaluga Huso Dauricus, evolving in the Amur river, is a cousin of the Beluga.
- L’Osciètre gold: in store for 120 euros for 30 grams. It comes from the Russian sturgeon “Acipenser Gueldenstaedti” and is revealed in a beautiful golden dress. Its very round grains offer a very soft and delicate flavor, without forgetting a sublime length in the mouth.
- Acipenser schrenckii: sold at 90 euros for 30 grams. He too, straight from the Amur river, is a cousin of the Osciètre. Its dress oscillating between amber and gold is sensual through its velvet texture under the palate. From its large firm grains, we can note a pleasant nutty, hazelnut and almond flavor.
- L’Osciètre prestige: offered at 75 euros for 30 grams. Easily recognizable by its amber and clear color and its grain smaller than the Beluga, this caviar comes from the “Acipenser Gueldenstaedti”. It offers superb iodized, subtly salty fragrances on the palate, with a long, nutty scent.
- The Baeri: available at 54 euros for 30 grams. He is from Lake Baikal. His great qualities have earned him the honor of replacing the Sturio (currently being repopulated). Its notes of butter and hazelnut give it a very nice place among the caviar.
- White sturgeon: in store for 48 euros for 30 grams. Known as Acipenser transmontanus, this species is mainly bred in Italy and the United States. Its dark gray dress and its supple and firm texture are among its characteristics. It offers, under the palate, iodized notes as well as a fragrance of fresh nuts on a delicious length.
Some days it just has to be a caviar – especially at the end of the year. During the weeks before Christmas and on New Year’s Eve, producers and traders of the “black gold” are booming. In this short period, they generate more than half of their annual turnover. Caviar – whether wild or bred – is more than ever one of the classics of the festive kitchen.
The grain is up to four millimeters in size, pearls loose, has a delicate skin and shimmers – depending on the variety – silver gray, anthracite or golden. It is a delicacy that can ruin a gourmet. It is not without reason that the grain is called “black gold”, it is so expensive. That is, it is so expensive today! In France, before the First World War, a ridiculous 20 centimes were paid for a kilo of caviar – as much as for a loaf of bread. A kilo of the best Beluga now costs well over 7,000 euros.
The sturgeon is covered with bone shields, has a terrifying snout, a toothless sucker and a curved, scythe-shaped tail end. So it’s not a beauty, but it’s big and long: it can reach over eight meters. Like salmon, it is an anadromous fish, lives in the Atlantic, the Mediterranean, the Black Sea and the Caspian Sea.