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Culture

Intriguing new Caviar alternatives are popping up everywhere and creating a huge buzz amongst caviar lovers. Joel Assouline, a Frenchman who came to Philadelphia in 1981 and became a food purveyor specializing in fine caviar, is now one of the first entrepreneurs to introduce a farm-raised ossetra type of Caviar from Uruguay with DNA that amazingly matches the DNA of Caspian Sea ossetra.

History

Caviar aficionados were lucky when the United States lifted its embargo on goods from Iran in the year 2000. Because of this, not only did pistachio nuts and fancy Persian rugs become available to Americans, but the coveted and scrumptious Iranian Caviar caught from Beluga Sturgeon in the Caspian Sea was permitted to be imported.

Nutrition

Did you know that you can enjoy a serving of your favorite type of caviar and get some valuable vitamins into your diet at the same time? This decadent treat contains a significant amount of following vitamins: A, C, PP, B2, B6 and B12.

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What is Caviar?

Most commonly, caviar is salted fish eggs taken immediately from the fish during spawning season. Different countries use different harvest techniques, different salts, in different quantities. The end product should taste buttery with fresh, clean flavors of the sea, not overly fishy or salty.

Caviar is now made on 4 continents, and the definitions and techniques vary widely. The Little Pearl has tested every major caviar making method and invented several others in our search for the world's best caviar making technique. Here are a few definitions to help you understand this simple, but often confusing product:

Biologically, caviar is the unfertilized eggs of fish. Roe is fertilized.

The FDA ingredients list for caviar reads (roe, salt.) "Roe" in this case means unsalted fish eggs, not fertilized fish eggs gathered in the stream bed.

French law states: if the name simply says caviar, it's from sturgeon. Caviar from other fish must list the species name, such as "salmon caviar."

This definition has carried over to the U.S. and the FDA says when the word caviar is used alone on a label it means the eggs are from sturgeon: "the name "caviar" unqualified may be applied only to the eggs of the sturgeon prepared by a special process."

In Russia, sturgeon caviar is often referred to as black caviar, and salmon caviar is referred to as red caviar.

However, in much of northern Europe, black and red caviar are dyed lumpfish, capelin, or whitefish caviar.

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What is Caviar?