The Caviar of the South Just Broke Out — Here's Why - Away State Journal
AOL: Caviar’s Having a Moment — And the South Is In on It
Caviar’s Having a Moment — And the South Is In on It
Beluga caviar is prized for its soft, extremely large (pea-size) eggs. It can range in colour from pale silver-grey to black. It is followed by the small golden sterlet caviar which is rare and was once reserved for Russian, Iranian and Austrian royalty.
What Is Caviar? Caviar is cured, unfertilized fish eggs. Technically, caviar refers to the cured eggs of sturgeon (a type of fish). Uncured eggs are called roe, but, over time, the word “caviar” has come to be used for several types of roe, even uncured and non-sturgeon varieties.
Discover our guide to caviar types from Beluga and Osetra, to salmon roe and tobiko. Explore their unique flavors, textures, and ideal pairings.
Caviar is the salted, delicately cured roe of sturgeon—an ancient fish revered for producing the world’s most coveted luxury food. True caviar comes exclusively from sturgeon species such as Beluga, Osetra, Sevruga, Siberian, and Kaluga.
Caviar is unfertilized roe or eggs from the sturgeon family of fish, which are large, ancient fish found primarily in the Caspian and Black Sea regions. The eggs are combined with a hint of salt...
