The Caviar of the South: What Everyone’s Talking About Now - Away State Journal
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.
Discover the different types of caviar, why it’s so expensive and how to eat it. Plus, learn the difference between caviar and fish roe.
Caviar is the eggs harvested from sturgeon fish. One of the defining characteristics of caviar is its rarity and expense. The sturgeon fish, particularly the Beluga, Ossetra, and Sevruga varieties, produce the highest quality caviar.
caviar, the eggs, or roe, of sturgeon preserved with salt. It is prepared by removing the egg masses from freshly caught fish and passing them carefully through a fine-mesh screen to separate the eggs and remove any extraneous bits of tissue and fat.
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.
