Today we have a very exquisite and luxurious topic for you! It's about the expensive and special good caviar! Buying caviar: what you should know. The experts among you probably already know everything about the different species, origin, and dealer of trust.
Caviar has since become one of the most expensive foods in the world. In the past, the consumption of caviar was incumbent only on the royal family, because the production is very costly and time-consuming. Today caviar is available to everyone who wants to pay the appropriate price.
Unlike other foods, caviar requires a longer manufacturing process. It is obtained as soon as the sturgeon is sexually mature. However, this is only the case after 15 years, depending on the sturgeon species. A distinction is also made between sturgeon that live in the wild and those that are farmed. The process of sexual development remains the same. Small fact on the side, sturgeons can live up to 150 years.
But what types of sturgeon or varieties of caviar are there actually?
Among the connoisseurs and experts, this caviar is also called Huso Huso. It is generally considered the best known, most expensive, and for many the best type of caviar. It is obtained from the roe of the European sturgeon, which is one of the largest freshwater fish in the world. This sturgeon can grow up to an incredible eight meters long and reach a weight of almost half a ton. Insane, isn't it?
As mentioned before, the production process requires a long waiting period as well as a particularly elaborate processing procedure. The coloration of the caviar is light gray and anthracite.
The pearls have very delicate thin skin, which contributes to the mild and uniquely creamy taste of Beluga caviar. Due to overfishing, this is hardly found in nature and is mostly farmed. Therefore, it is worth to Kaviar Kaufen high-quality and expensive caviar, for more quality and animal welfare.
Osetra caviar is derived from the sturgeon of the same name this is also called Russian sturgeon. Its home and place of well-being is in the Caspian Sea, the Black Sea and the Sea of Azov. Even in tributaries of the Danube to Don you can find the Osetra. For the Russian caviar industry, it is of great importance due to its origin.
As the name suggests, this sturgeon species is descended from the Siberian sturgeon fish. This species takes "only" eight years to reach sexual maturity and reaches a much smaller body size of 80 cm to 140 cm. The average weight is about 20 kg. Originally this one finds its origin in Russia, Kazakhstan as well as Mongolia. He feels well in all rivers, which flow into the arctic ocean. It is characterized by its anthracite to black roe. Its taste stands out for its spicy aroma and strong flavor.
The origin of this caviar is the Servuga sturgeon. In German, this is also called Sternhausen or Scherg. It is particularly noticeable for its elongated body shape. It can grow up to 220 cm but weighs only 68 kg. The Black Sea, the Sea of Azov, and the Caspian Sea belong to their natural habitat. Its roe is very fragile due to its extremely thin shell. Its coloration appears in different shades of gray. Its taste is convincing with strong spicy aromas.
In general, the production of caviar is not very different. The sturgeon must reach the age of sexual maturity and then we fertilized. Depending on the age of the sturgeon changes color, taste, and of course price. For example, the roe of a 60-year-old Beluga sturgeon is bright and slightly white. After a sturgeon is fertilized and produces roe, the caviar can be taken. Specialists, however, have their own methods to ensure a unique quality.
For example, the very habitat of the sturgeon differentiates its quality and prices. Ideally, it grows up in nature or in outdoor ponds. When the roe matures, well water is suitable.
In addition, connoisseurs are regularly examined with ultrasound in order not to miss the optimal time for the extraction of caviar. Then they are stunned and killed in an animal welfare manner to remove the roe. After that, the eggs are sieved, sorted, and classified according to color, size as well as thickness. During this process, salt is added in fine doses to ensure shelf-life and to point out the taste.
In bulk tins, the caviar matures for two to four weeks, being turned daily. This is the ideal production process and distinguishes special caviar in quality and taste.