Caviar has always been one of the gastronomic symbols of luxury. Its taste and consistency, when they are appreciated, attract irresistibly. Where does the charm of caviar reside? Certainly, in addition to being a precious food, it is surrounded by a particular aura, due to fishing conditions and processing.
In the most prized caviar comes from Iran where, on the Caspian Sea shores, sturgeons are fished and freed from their precious load of eggs.
The Sevruga, small sturgeon with very good meat, produces caviar with small grains, dark gray almost black, with a pronounced aroma. The Asetra, a sturgeon that can weigh between 20 and 80 kg, produces caviar with a variable color (from dark gray to golden) and a taste reminiscent of algae and walnut, with a more pronounced consistency. A subspecies of Asetra is Karaburun, whose caviar has finally arrived on the market.
Finally, Beluga, the largest of the caviar suppliers, weighs between 40 and 300 kg. The caviar that is obtained corresponds to about 15% of its weight. It is a robust and wild fish, difficult to catch and, above all, it reaches rivers to lay eggs only every 2-4 years. Beluga caviar has large, soft-grained grains and a color ranging from light gray to dark gray.
Sturgeon fishing goes from February to May but the best quality is obtained in spring.
n, caviar is subjected to a differentiated graduation based on the criteria of color, compactness, size, regularity, odor, brightness, taste and integrity. The only means of preservation is sodium chloride (salt), to which a bit of boric acid (borax) is added. The salt is added in very precise quantities and with extreme caution to avoid damaging the product: if the salt is low, the caviar deteriorates quickly, if it is too much, the caviar becomes dry and sticky.