History of caviar

The origin of the word caviar is heavily disputed. The ancient Greeks served “avyron” at lavish occasions, while others claim that the Turks were the first to coin the word “Khavyar.” References to caviar date back to antiquity when Phoenician, Egyptian and Roman coastal populations began to salt and pickle sturgeon eggs.


Persians coined the term “Chav-jar” or “cake of power,” as they considered caviar to be a stimulant that increased their endurance and force. They were the first population known to consume sturgeon eggs, benefiting from the incredible resources provided by the Caspian Sea and its nearby rivers. Following the great commercial routes of Central Europe, caviar made its first appearance at the Russian court quickly becoming the preferred delicacy of their royal Czars.

Caviar slowly acquired popularity in Europe, where it became a delicacy of Aristocrats. 

Caviar Composition

Protein shells, the membranes in which the caviar are contained, have a dense structure in which the contents of the caviar are stored. The main composition of caviar is protein and fish oil.  It is the shell that contains more protein. 

 

 

The larger the eggs, the denser the structure of the membrane.  Both large and small caviar burst at the moment of chewing it in the mouth.  Protein shells are consumed along with the contents. 

 

 

We do not use chemical additives to soften the shell, therefore, the larger the caviar, the denser and more noticeable it can be when consumed.  Our caviar bursts between the teeth, which creates a unique sensation and a wonderful aftertaste.

Caviar Size

The diameter of the fish eggs of different species of fish can vary. For example,  chum and chinook salmon range from 4.6 to 6 mm, pink salmon range from  4 to 4.5 mm, sockeye salmon and coho are found from 3 to 4 mm large.

Fluctuations in the size of fish eggs depend also on the size of the fish itself,  timing of biological stage of maturity of an egg.

 

How to distinguish high quality fish eggs from poor quality

  • The use by date and the date of manufacturing is very important. The most fresh and superior quality caviar is the one that is produced during the breeding season and is immediately preserved. That means ideally, the packaging should indicate date ranges anywhere from May to August. If packaging indicates date ranges within other calendar months , that means that the  product is most likely made from frozen fish egg or preserved, and then repackaged by a local  manufacturer. In this case do not count on superior quality.
  • When you purchase caviar it is important to pay attention to how lose the fish eggs are. They should be very easy to separate from each other and not must not stick to each other.
  • Very dense or on the contrary very thin and fragile shell of a fish egg is a strong indicator of a low quality and  may have been exposed to incorrect fish egg treatment and manufacturing processes. It is important to note that a very sour or bitter taste and strong fish odour can be evident because of preservatives used , incorrect manufacturing or storage practice.
  • A superior quality caviar bursts on impact with teeth if it has been manufactured correctly

Serving Caviar

  1. In serving caviar, freshness is key. Though caviar can be stored unopened in your refrigerator for 1 (one) year it should be consumed upon opening. Check label on your container for the recommended “use by date”.
  2. Remove the caviar from the refrigerator as little as 15 minutes before serving, and place the tin on a bed of shaved or crushed ice and serve with a caviar spoon. Make sure that serving spoon is clean to avoid caviar in the jar going off.
  3. So as not to break the eggs, caviar should be spooned carefully onto lightly toasted bread or directly in the mouth. Do not sprinkle with lemon or serve with chopped egg, onion, or sour cream. Save these garnishes for inferior grades of caviar.
  4. To drink with caviar, we recommend you rinse the palate with a dry alcohol, ideally vodka, a dry white wine, or Champagne.