Luxury, elegance, and a richness to satisfy the most demanding of palates....caviar is a superb gift and experience you
can share with your loved ones, reward yourself with bliss, present to your friends a sumptuousness treat and immerse
them well-being... just to name a few.
caviar or caviare[kav´EAr]

Pronunciation Key, the roe (eggs) of various species of sturgeon prepared as a piquant table delicacy,
especially in Russia and Iran. The ovaries of the fish are beaten to loosen the eggs, which are then
freed from fat and membrane by being passed through a sieve. The liquid is pressed off, and the eggs
are mildly salted and sealed in small tins or kegs. Fresh caviar (the unripe roe), made in winter from
high-grade eggs, is scarce and consequently expensive, especially when imported. Less choice varieties
are cured with 10% salt. The eggs, black, green, brown, and the rare yellow or gray, may be tiny grains
or the size of peas. The caviar in Russia and Eastern Europe comes chiefly from the Black and Caspian
seas and from the rivers that flow into them. Good quality sturgeon caviar is also produced in France
from farm-raised fish. In the United States caviar is made from the roe of white sturgeon. Similar
products are produced from the roe of other fish, such as paddlefish, whitefish, salmon, flying fish,
pike, and trout.
Beluga (Huso huso)

The Beluga is believed to have remained unchanged for the past 120 Million years. It is
one of the oldest and most amazing survivors of the Dinosaur Era. The beluga is the
largest sturgeon and the only predator in the family. It is so rare that the annual beluga
catch does not exceed 100 units. The beluga is strong, vigorous, large-mouthed, and
nomadic, following its prey, shoals of whitefish. Beluga caviar, the largest, is light to dark
gray. It is highly valued for its large granules (coarse roe) and delicate skin.

Osetra ( Acipenser gueldenstaedtii colchicus)
- also known as asetra, oscetra, ossetra, and ossetrova

The medium-sized sturgeon probes the sea bed with a projecting snout. The snout is
elongate and there are four barbels on its lower surface. It is equipped to vacuum up
plants and small forms of sea life. Osetra caviar is dark brown-gray to golden. It is the
only variety of caviar with a unique nutty flavor.

Sevruga (Acipenser stellatus)

The sevruga is small, and it has a pointed snout with an upward tilt. The diamond-shaped
exoskeletal plates are the most distinct in this species of sturgeon. Sevruga caviar, the
smallest, is greenish black and fine-grained.
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