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Culture

It is well known that the most precious tiny “black pearls” can often demand extravagant prices, but did you know that, according to the World Wildlife Fund, the top price for 1 kg of the finest Beluga caviar peaks at an astonishing $8,000?

History

Caviar was not always found packaged in small tins and delicately served in tiny portions as it is today. During the Russian empire, Czar Nicholas II was given 11 tons of the finest caviar each year as an annual tax by his fisherman subjects.

Nutrition

Looking for more ways to include valuable vitamins in your diet? Indulge in Caviar! This delicious 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?