Caviar is processed, salted fish roe,There are several caviar types and many varieties of fish that contribute to this ancient gourmet treat. True caviar, gourmet caviar, however, comes from sturgeon only, primarily Beluga, Osetra, and Sevruga sturgeons. sturgeon, however, is on the endangered species list. The largest remaining deposit of sturgeon is in the Caspian Sea, shared by Russian and Iranian producers, where 85% of today's wild Caviar from any other source than sturgeon must be designated by the fish it comes from, such as 'salmon caviar' or 'paddlefish caviar.' If it just says 'caviar' on the container, it's from sturgeon, or should Fine caviar is rated according to... Very light or golden roe is also designated 'Imperial' caviar or 'Royal' caviar, and was once reserved only for royalty. The best caviar is commonly understood to be sturgeon caviar, with the largest roe and the lightest color. This thinking is changing, though, as more people discover the

delicious and less expensive alternatives to wild sturgeon that areIndeed, expensive caviars are not priced by taste, but rarity. The "best tasting caviar" is up to you. There are 4 caviar types, that is, four processing methods. Beluga is the world's most expensive caviar, next to exceedingly rare Sterlet. Its roe is very large, ranging in color from black to pale grey, and has a smooth, buttery flavor. Fewer than 100 Beluga sturgeon are caught each year. Also spelled Ossetra, Oscietra, or Asestra. This caviar consists of medium-sized eggs, ranging in color from dark brown to light grey and even golden brown. Many prefer Osetra's nutty, slightly fruity flavor over Beluga. The Sevruga sturgeon produces the smallest roe of the three main caviar varieties. More plentiful than the other two, it is also the least expensive. Its roe is black to very light grey in color and, like Beluga, it has a buttery flavor, but saltier,

richer, and more intense. It's unique flavor is highly valued. Farmed Caviar Few realize that the United States used tosushi go round 2 play online produce about 90% of the world's caviar. sushi delivery toronto liberty villageIt was so plentiful that it washow to eat sushi without getting sick served in saloons like pretzels are today. sushi making kit with dvdAs supply dwindled, however,dead sushi watch onlineThe U.S. and more than a dozen other countries inhow to make sushi rolls with salmon

similar circumstances have begun sturgeon farming operations to preserve both the species and the industry. sushi plate set for twoCommonly farmed varieties are Osetra, Baerii, and White Sturgeon. People should live as well as farm-raised sturgeon. artesian well water, are fed the ideal, toxin-free diet, and have noOf course, they do give their all for the cause in the end. Their roe is harvested at the ideal time for premium quality caviar. consumers it all means a consistently high quality, lower-priced caviar, not from endangered stock. American Caviar Sometimes misleadingly used to refer to any caviar from America, it actually refers to American lake sturgeon as opposed to Caspian Sea sturgeon. (There's an old story in my family about a fisherman, a small fishing boat, a sturgeon, and a long, long ride up and down the river.) Its roe is very similar in characteristics

to Caspian Sevruga caviar. Paddlefish Caviar With its clear, glossy beads, buttery flavor, and steel gray to light or even golden-gray roe, this is a good substitute for Beluga caviar. It is sometimes marketed as American Hackleback Caviar This caviar combines the sweet, nutty, and buttery characteristics of other caviars. Its roe is a rich, glossy black color of medium size, firm. Bowfin Caviar This caviar, more commonly know by its Cajun name, Choupique, is considered another of the better substitutes forIt has a distinctively sturgeon essence, with a mild flavor and firm, black beads, although smaller in size than Beluga. Salmon Caviar This bright golden-orange or reddish-orange caviar is the favorite of sushi chefs everywhere. Its juicy medium to large sized roe, even larger than Beluga, has a distinctive popping characteristic in the mouth and a fairly intense salmon flavor. because salmon have scales, salmon caviar is considered a kosher food.

Whitefish Caviar This is a small-grained, almost crunchy caviar of the salmon family, with a distinctive natural golden color andAnother favorite of chefs. Whitefish roe is sometimes infused with ginger, truffle or saffron flavors for added interest. Trout Caviar This is an interesting caviar, said to be good enough to eat off the spoon. It has large, golden-orange beads and aIt has a nice 'pop' like salmon roes. Lumpfish Caviar This is a very inexpensive yet versatile caviar from cold, Nordic waters, surprisingly good-tasting. very fine-grained, crunchy roe and intense briney flavor that is ideal for appetizers and garnishes. It comes in black and red, and is one of the pasteurized caviar types. (Some caviars are dyed a uniform color; be sure to gently rinse these before using in a recipe.) Capelin Caviar A tiny-grained roe similar to lumpfish, butChoose red or black varieties. This one is also pasteurized andThere's more, but I did promise a 'concise caviar guide.'