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<p>All about caviar: Russian, Iranian, American, Beluga, Osetra, Sevruga. Best prices to buy caviar.</p>
<p>caviar or caviare (KA-vee-ahr) - Caviar is from the Persian word "khav-yar"
meaning "cake of strength," because it was thought that caviar had
restorative powers and the power to give one long life. Caviar is from the salted
roe (eggs) of several species of sturgeon (it was originally prepared in China
from carp eggs). </p>
<p>The carp is really a goldfish and is the only fish besides the sturgeon that
have gray colored eggs. Up until 1966, any fish roe that could be colored black
was called caviar. Then the Food and Drug Administration definded the product,
limiting it to sturgeon eggs. It takes up to twenty years for the female sturgeon
fish to mature before it produces eggs (called berries). </p>
<p>The American caviar industry got started when Henry Schacht, a German immigrant,
opened a business catching sturgeon on the Delaware River. He treated his caviar
with German salt and exported a great deal of it to Europe. At around the same
time, sturgeon was fished from the Columbia River on the west coast, also supplying
caviar. American caviar was so plentiful that it was given away at bars for
the same reason modern bars give away peanuts - to make patrons thirsty. </p>
<p>Serving caviar begins with buying. The most important thing to look for is
that each berry is whole, uncrushed, and well coated with its own glistening
fat. The best caviar is generally eaten as is, au natural, on a piece of freshly
made thin toast, with or without butter (though the caviar itself should be
fat enough not to require butter). It can also be sprinkled lightly with some
finely chopped hard-cooked egg, and onions or chives. </p>
<p>Beluga (buh-LOO-guhl) -The Russian name for a sturgeon found in the Black and
Caspian Seas (they can grow up to 2,000 pounds). It is the largest of the sturgeon
family and is considered the finest caviar. The eggs are light to dark gray
in color.<br>
lumpfish roe - The lumpfish is found mainly in Scandinavian waters, but also
in Chesapeake Bay and off the coasts of Greenland and Iceland. It is widely
used as a garnish for soups and canapes instead of "real" caviar.
Available in small jars, the red or black roe can be found at most supermarkets
for a very reasonbable price. It is usually pasteurized and vacuum packed.<br>
Malossol (MAHL-oh-sahl) -The Russian for "little salt" or "lightly
salted." Only eggs in prime condition are prepared and labeled this way
(caviar prepared "malossol" are considered fresh).<br>
Oscietre - This is spelled many ways, including "ossetra", "oestrova",
and " osietr". This is the second largest species of sturgeon and
is the Russian name for the Caspian Sea sturgeon roe that is dark brown to golden
in color with large granules and a delicate skin.<br>
salmon roe - The eggs of the Atlantic Salmon. They are large and bright red
and they are excellent for garnishing dishes.<br>
Sevruga - The smallest eggs of a sturgeon with a fine dark gray (almost black)
color. It is considered of lower quality than the Beluga and Osetra caviar.<br>
Tobiko - The Japanese name for a flying fish roe. They have very small red eggs
with a crunchy texture.<br>
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