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What’s so special about black caviar?

Black caviar today is one of the most expensive, rare and at the same time very unique delicacies by mankind.

This caviar is sometimes called “Russian” caviar, because it is obtained from sturgeon fish.

Cultivation and breeding of sturgeon on the farm occurs in pure conditions as close as possible to the natural ones.  High-tech equipment provides optimal temperature, flow rate and water saturation with oxygen.  Balanced feed is selected for different stages of sturgeon cultivation and does not contain GMOs, antibiotics and growth stimulants.  Water quality is constantly monitored.  Biological safety is achieved by treatment with ultraviolet lamps and compliance with sanitary requirements.

 

Useful properties of black caviar

Beneficial properties of caviar are due to many factors:

  • More than 30% of black caviar are proteins, which provide the body with essential amino acids
  • It contains fatty omega-3 acids
  • Essential minerals and vitamins such as iron, sodium, potassium, phosphorus and magnesium. Vitamins of the following groups: A, D, E and F, folic acid and lecithin

 

Modern medicine acknowledge that Black Caviar consumption contributes to:

  1. Improvement of immunity, functioning of the brain and cardiovascular system
  2. Reducing the risk of some cancers
  3. Prescription for patients with low content of hemoglobin and iron in the blood
  4. Increasing the susceptibility of the body to insulin in diabetes 

 

Here are some tips to choose black caviar as true connoisseur

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Five Tips for Choosing the Right Black Caviar

How to tell the difference between Real vs Fake Black Caviar?

We’re here to help you learn to spot fake caviar and how to find the best black caviar. Here are five important rules when buying your caviar.

1. Product price.

Sturgeon black caviar include: beluga, sturgeon, stellate sturgeon, sterlet – these are endangered species of fish. Real black caviar is expensive to farm. Sturgeon caviar harvesting is labor intensive, and so the best black caviar will have a higher price tag. American black caviar and Russian black caviar are the best caviar to buy.

 

2. Manufacturer

The manufacturer plays a big role, it should be a popular brand or a seller well known to you. Buying low-quality products may affect your health

 

3. Package Contents

Black caviar is sold only in glass and tin jars. It is difficult to determine the quality of caviar in the container, however paying attention to the following may help to distinguish the real product vs fake. For a glass jar, look at the light, the roe eggs should be in a crumbly and even position. A germ stain can be seen inside the roe, no impurities should be present. The presence of fluid in the jar indicates poor quality and questionable freshness of caviar. For a tin container, you can shake the tin, squishing sound indicates the presence of impurities.

 

4. Packaging material and documentation

The packaging must indicate the composition such as caviar, salt, and any additives.
If the label indicates oil or other additives – the product is fake or does not meet the standards.
To make sure that you buying true natural product, you have the right to ask for a quality certificate. The presence of documents indicates the legality of the purchased batch of goods. Each batch of goods must have a certificate of conformity, which indicates the address of the manufacturer, the license number, type of packaging, composition, and batch number

 

5. Appearance of caviar

In true caviar, eggs will differ from one another. After all, there are no ideal forms in nature. High-quality black caviar must have a shiny, clear, glossy and smooth surface and must not smell like fish. They must be intact, not dented. Depending on the maturity of the roe, its color varies from gray-brown to silver-black, and the size of the grains from small to large. Remember that black caviar is not always black. .

 

In 2019 such fraudulent tricks were recorded:

  • Painted caviar. Instead of sturgeon, use tinted capelin, cod, pike grains. Can be sold in mixed form or instead of black caviar.
  • Seaweed caviar.
  • Tinted gelatin. Imitation of the product using gelatin with the addition of chemical components.

 

How to keep black caviar

The only known drawback of black caviar  is the short shelf life. It is necessary to buy delicacy in small portions and to know how to properly save it.

  • First observe the storage temperature indicated on the container. Then all taste and freshness of caviar is preserved
  • The shelf life of the product – no more than three days after opening the package
  • Do not purchase expired products

 

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Caviar – the powerful aphrodisiac

Caviar is known to be an aphrodisiac.

The word “aphrodisiac” (substance, increasing sexual attraction and sensuality) is formed from the name of Greek Goddess of love of Aphrodite. Since it is said that Aphrodite appeared from the sea foam it is not surprising that one of the most powerful aphrodisiacs is considered to be seafood.

In many Slavic countries canapés, crepes and other dishes with caviar also often complement a romantic dinner menu and it has strong reasons for it.

Fish eggs contain a record number of useful minerals and trace elements, among which sodium, potassium, calcium, magnesium, phosphorus and iron.

Caviar contributes to enhancement of metabolism , rapid recovery of energy and may aid in an increase of sexual desires. Also some elements such as for example, phosphorus and iodine may raise serotonin levels and endorphin which are hormones of joy and stimulate the production of male hormone – testosterone. Lecithin aids with reducing fatigue levels and promotes relaxation.

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How to serve caviar

In serving caviar, freshness is the key.

  • Never cook the caviar. Caviar must be eaten raw
  • Serve caviar chilled but not frozen
  • Don’t spread or smash the caviar; you’ll break the delicate skin of the eggs and destroy the texture
  • The best way to enjoy caviar is by spooning it out of a very cold crystal glass
  • When serving, show that you’ve put some thought into it and serve it with white bread, blintz or pastry bread, lightly spread with artisanal butter
  • Pair your caviar with either French or Italian “bubbles” and enjoy

Though caviar can be stored unopened in your refrigerator for up to 1 year, it should be consumed at once upon opening

 

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5 Things You Didn’t Know About Caviar

  1. Caviar is judged on its color, flavor, texture and maturity
    The finest, most expensive caviars are older, larger eggs that are lighter in color. Lower quality caviar is younger, with a less intensely fishy flavor, and darker in color. It’s a good thing, too, for caviar newbies, who are more likely to start on the cheaper, milder stuff.
  2. Caviar is one of the oldest delicatessen
    Before raw oysters, champagne and even truffles were deemed a delicacy, caviar was coveted by kings and the aristocracy. Ancient Greeks, Romans and Russian tsars were all known to splurge on caviar.
  3. The salmon roe on sushi roll is not caviar!
    Caviar was originally harvested by Russian and Persian fishermen in the Caspian Sea. The term refers to unfertilized salt-cured fish eggs from different species of sturgeon, including Ossetra, Sevruga and Beluga. Just about all 26 species of sturgeon have been used for caviar.
  4. Caviar lasts more than a day
    Because it’s technically cured fish, caviar has a decent shelf-life, even after it’s opened. Store it in the coldest part of your refrigerator, as close to the freezer as possible, and it should stay fresh for about a month.
  5. The most expensive caviar on record is from a 100-year-old fish
    Almas caviar, from the eggs of 60 to 100-year-old Iranian beluga sturgeon, clocked in at roughly $35,000 per kilo ($1,000/oz.).