Osietra Caviar

caviar today

The wild capture of sturgeon is now prohibited and only sturgeon from aquaculture may be sold. The Siberian sturgeon, a purely freshwater fish, played a pioneering role in sturgeon farming in aquaculture. Breeders of Russian and Siberian sturgeon reported initial successes in caviar production from sturgeon farms. In the meantime, there has also been good success with Beluga and Ossietra sturgeon in European and Asian plants. Even professionals can often no longer distinguish the farmed Beluga and Ossietra caviar from the wild catch.

Quality features of the caviar

Fresh caviar smells of the sea and salt, has its own delicate smell and shiny, loosely sparkling grains. Light caviar, iridescent between grey, silver-grey to golden brown, is more valuable. The ideal storage temperature for fresh caviar is -2 °C. Lower temperatures would change the taste and texture of the grains. Fresh caviar is usually packaged in cans. Depending on the type of can, it can be kept for six weeks or longer if stored ideally.

The ingredients of caviar

Caviar is rich in protein (25 to 30%). a high proportion of essential amino acids, contains approx. 16% fat. Caviar is rich in vitamins, containing vitamins D, E, B12 and B3 and the minerals iodine and sodium. It has a high cholesterol content.

Caviar types available today

All caviar offers legally available on the market must come from aquaculture. The following are now available: Beluga, Osietra, Sevruga, imperial and Salmon Caviar (Keta)

Serving suggestion for real caviar

Caviar is always served cool. The classic side dishes are buckwheat blinis (very small pancakes) with sour cream, baked potatoes or potato pancakes with cream fraiché. There are now no limits to the imagination. Side dishes with a strong taste of their own would mask the delicate taste of the caviar. Caviar should not come into contact with metal or silver, which oxidizes and destroys the taste. Small spoons made of mother-of-pearl, horn or tortoiseshell are preferably used. The drinks that go well with caviar are typically Vodka, or dry, cold white wine.

Keta Caviar

The Ketalax lives in the cold waters, the North Seas, from the coast of Alaska to the Russian Bering Sea. Like many other salmon species, it returns from the sea to its birthplace in the rivers when it reaches sexual maturity and dies after spawning in fresh water. The roe of the ketal salmon is larger and firmer than sturgeon caviar, and is rich in protein, vitamins and important omega-3 fatty acids. Ice-cold champagne or prosecco, white wine or vodka go well with salmon caviar. With its bright orange colour, Ketakaviar is ideal for decorating appetizers, appetizers and finger food, a highlight on festive occasions.