A couple of notification, interests and some guidance for tasting caviar a delicacy starting in Russia yet these days imitated and created all over (Part 1).
Like it or not, every person realizes that it is a Russian claim to fame, indivisible from vodka… The word, be that as it may, is of Turkish starting point: “Kawiar” became “caviale” in Italian, at that point “caviar price” in French, this before the Russians even showed up upon the Volga River or the Caspian Sea in the sixteenth century. Before the word went into the Russian vocabulary, roe from all fish, including the sturgeon and salmon, was alluded to as “ikra”, an expression of Slavic inceptions emphatically.
The first to expend caviar were Muslims living in the Caspian district, who needed to mollify themselves with the eggs because of their religion disallowing them from eating sturgeon meat. There is no doubt, in any case, that the Russian emperors and their subjects got the ball really rolling in devouring sturgeon roe. After the fall of the Soviet Union caviar was no longer created only in Russia and Iran yet in addition in Azerbaidjan, Kazakistan and Turkmenistan. As it were, it was additionally created by the countries along the banks of the Caspian Sea who raced to exploit the productive wealth of the Caspian. As indicated by specialists, the weight applied by these countries joined with the natural debacles of the Volga River and the Caspian Sea will achieve, in 7-10 years the close total vanishing of dark caviar price. Appreciate it while it endures!
Caviar can be new, not cleaned, in this manner completely saving its flavor. New caviar price, in any case, must be kept refrigerated and has a restricted length, from 2 to a half year, contingent upon the sort of assembling. Sanitized caviar has a long conservation time, it for the most part arrives in a glass bump and can be saved for a more extended time at room temperature, yet it unquestionably loses its flavor. The eggs of the Beluga are the biggest and arrive at 2.5 millimeters in distance across. They are viewed as the most important when they have clear shadings; those of the Sevruga are rather the littlest (around 1 millimeter), yet they are portrayed by an improved flavor; Osetra (around 2 millimeters) ambiguously reviews the flavor of pecan, has a reasonable green-dark shading and an overlaid quality. Sterlet caviar was just eaten by the groups of the Scià and the Zar.
The sturgeon (Acipenser sturio) is an ancient spear like fish with exceptionally little, fine scales and a stretched nose with four material sensors at the tip. The beluga sturgeon (huso) is the biggest, weighing up to 400 Kg and matching 4 meters long. It is very uncommon (less than 100 are gotten every year) and shifts in shading from a reasonable dark to dark. The osetra sturgeon (Acipenser gueldenstaedtii colchicus) weighs up to 200 Kg and matches 2 meters. The sevruga sturgeon (Acipenser stellatus) is extremely meager, weighing up to 30 Kg and matching 1.5 meters. Beluga caviar can include up to 15% of the sturgeon’s weight! The beluga sturgeon is a wild and hearty fish and is difficult to get. It goes to the streams to lay its eggs just every 2-4 years.