Caviar is unfertilized fish eggs, often obtained from the sturgeon family of fish.
Beluga caviar, derived from the Beluga sturgeon, is one of the most expensive types of caviar, known for its large, gray eggs.
The taste of caviar can range from buttery and creamy to nutty and slightly sweet, depending on the species of sturgeon.
The "pop" or "burst" sensation experienced when eating caviar is caused by the delicate sac surrounding each egg, which ruptures when squeezed between the tongue and palate.
The color of caviar ranges from black to golden brown, with rarer and more expensive varieties displaying a golden hue, such as the Golden Osetra caviar.
Caviar should be stored in the coldest part of the refrigerator, ideally at a temperature between 28°F and 32°F (-2°C and 0°C), and consumed within a few days of opening the package.
The Caviar Company, a popular retailer in San Francisco, sources its caviar from sustainable and eco-friendly farms, prioritizing quality and freshness.
Tsar Nicoulai Caviar, another San Francisco-based caviar retailer, raises its fish in the pristine waters of Northern California, using a sustainable farming method known as recirculating aquaculture systems (RAS).
Caviar is often served with traditional accompaniments such as blini (tiny pancakes), crème fraîche or sour cream, and minced onion, enhancing the flavor and texture of the dish.
In addition to the classic Russian "caviar service," where the caviar is presented in a mother-of-pearl or glass bowl atop a bed of crushed ice, some San Francisco establishments offer creative servings, like caviar-infused cocktails and toppings for hamburgers.
The "malossol" term on caviar labels refers to a lightly salted variety, with less than 5% salt by weight, preserving the natural flavors and textures of the roe.
Caviar can be enjoyed in various ways, including using a small spoon made from mother-of-pearl (avoiding metallic spoons, which can impart a metallic taste and potentially damage the delicate eggs).
The size of the caviar roe, or bead, can vary depending on the species of fish: Osetra caviar typically has a medium-sized bead, whereas Beluga caviar is known for its large beads.
The production of caviar involves several steps, from carefully extracting the roe from the fish's ovary to rinsing, salting, and aging the eggs for optimal flavor development.
Sturgeon are long-lived fish, with some species taking up to 20 years to reach maturity and produce the highly-prized roe.