US, WASHINGTON (ORDO NEWS) — If there is a synonym for the word “luxury” among products, then this is caviar. Caviar of female sturgeon has become a delicacy since time immemorial, and like all delicacies, it must comply with certain standards. For every 100 grams of product should be no more than 5 and not less than 3 grams of salt. Caviar is always tasted with a spoon made of mother-of-pearl or bone, because metal can change its taste.
The smell and taste of caviar should hardly remind of the sea. The most expensive kind of caviar in the world is obtained from beluga albinos from the Caspian Sea: 100 grams can cost more than 3 thousand euros.
The origin and tracking of the production process are the two most important characteristics by which we can determine the quality of caviar. The Andalusian company Caviar de Riofrío, founded in 1963, is engaged in the production of environmentally friendly caviar, which is one of the best in the world. In the section “Summum”, specialists of this company told interesting facts about this exceptional product that will surprise you.
1. Only sturgeon caviar. First of all, you need to know what caviar is: we are talking about sturgeon caviar, prepared for human consumption. Everything else is eggs of other fish or crustaceans or caviar substitutes. But this is not caviar.
2. In the wild, the weight of an 18-year-old female sturgeon can reach 350 kilograms. In captivity, their weight is monitored: 18-year-old females usually weigh 20-25 kilograms, and caviar is 10-12% of their weight.
3. Live more than 80 years. Sturgeon is a prehistoric fish that has lived on Earth for more than 250 million years. The average life expectancy is from 80 to 120 years. Usually they lead a very calm life and are characterized by slow movements.
4. CITES or a way to avoid fraud. In order to regulate trade, ensure the supply of eggs by legitimate producers, and to avoid cases of fraud, which are most often directly related to products made in China, the use of a seal was introduced in the 1990s, confirming compliance with the Convention on International Trade in Endangered Species of Wild Fauna and Flora or CITES. For example: NAC / C / ES / 2019 / ES-1200140. The first three letters indicate the species, the second – the conditions of keeping fish (in the wild or in captivity), the third – the country of production, then the year of production and, finally, the number of the packer in the health registry.
5. Beluga from Iran, Russia or … China? When selling caviar, it is often emphasized that it is Beluga caviar from Iran or Russia, although in reality it is Chinese repackaged caviar and not even Beluga caviar. Now there are quite a lot of Chinese caviar and other species obtained from fish, which are grown in closed water circulation systems, on the market. Because of this, a taste of mud remains. Sometimes, in order to fool consumers, they even replace labels on packages.
6. Cossacks are the first consumers. They believed that caviar increased physical strength, and in ancient Rome attributed healing properties to it. Turks and Persians also ate caviar.
7. Mentioned in Don Quixote! Even Miguel de Cervantes wrote about caviar in his main work: “They also put out one black dish, as if called a caval, made from fish eggs and so sharp that it needs to be washed down with something.”
8. Delicacy since 1917. In Europe, caviar was actively consumed during the 1917 Revolution in Russia. Then the aristocrats who fled the country arrived in Paris and Monte Carlo, where they ate this exquisite product at dinners and festivities, which brought together representatives of high society. It was then that caviar began to be considered a delicacy.
9. It is better to taste separately from everything. Caviar should be fresh and without preservatives, you need to try it with a spoon from mother of pearl or you can put it on the back of your hand so that it is not so cold. Thus, the tastes of other products and materials are not mixed. If you want to add something, you can cook a very simple appetizer, for example, a classic scrambled egg with caviar from chef Jose Andres.
10. The perfect combination is champagne. Golden bubbles of champagne, without a doubt, go well with caviar, but it can also be consumed with very cold vodka or dry white wine.
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