• Derived from Italian “Caviale” = Turkish
“Khaviah.”
• Official FDA Definition: Salt added to the round body containing the germ of new individual along with food for its development laid by female
Acipenser.
• Legally only the roe of sturgeons can be considered true caviar.
• Acipenser = Latin for sturgeon.

 Sub-classed as a large bony fish.
 Roe is usually 10% of fish’s weight/can be up to 50%.
 Lives in the sea, but lays eggs in estuaries in winter.
 Today, Caspian Sea is the largest producer (98%).
[Russia – 90% / Iran – 10%]
 California White Sturgeon farms have entered the market.

• Family Business.
• Sturgeon are caught in nets, handled gently.
• Eggs are removed while the fish is still alive by a
“ikryanshik” (caviar handler).
• Egg membranes will deteriorate and rupture if the fish is dead.
• Egg sacs are rubbed over a series of sieves to separate them, rinsed in fresh water and drained.
• Fatty tissues & membranes are removed from caviar.

1. Consistency of grain.
2. Size [ooo = largest, oo = med., o = small.
3. Color ( lighter color is favored).
4. Firmness.
5. Fragrance.
6. Flavor.
7. Gleam.
8. Vulnerability of the roe skin.

• 5% - 8% salt to weight is good caviar.
• 2% - 3% salt to weight is excellent, and is called “Malossol,” (little salt).
• In U.S., only salt is used. In Europe and
Iran salt is combined with Borax (which adds sweetness).

1. Beluga
2. Osetra, Oscietre, Ocictrova
3. Sevruga

• Largest of the Sturgeons.
• Grows up to 15 feet in length.
• Can weigh 2,000#.
• Takes 20-25 years to mature.

 Largest, but most fragile.
• Soft, clear & glossy with very large eggs.
• Firm, heavy, & well separated.
• Colors range from light silvergray to black with smooth creamy taste.
• Egg themselves have dark spots called “eyes” which is the actual embryo itself.
 Most expensive.
 Sold in blue tins or jars with blue lids.

• Sturgeon grows up to 10 feet in length.
• Can weigh up to
500#.
• Takes 12-15 years to mature.

 Dark brown to gray in color.
 Medium sized, more even grain than Beluga.
 More oily, nutty flavor.
 Sold in yellow tins or jars with yellow lids.

• Smallest of the Sturgeon.
• Grows up to 7 feet.
• Can weigh up to 150#.
• Matures in 8 to 10 years.

 Smallest of all three roes.
 Dark brown to gray in color.
 Strongest flavor.
 Least expensive.
 Sold in red tins or jars with red lids.

• Albino Sturgeon/Oscietra sturgeon 60 years of age(eggs are known to turn a light golden color).
• Roe is gold or light olive in color.
• Importers also grade it as
“Almas”.

• Russian for “pressed.”
• Made from mature broken or overripe eggs, (very strong).
• Pressed into a marmalade type substance.
• Used in sauces, and as a spread on bread.

• Sturgeon, farm raised in Siberia and China.

1. Salmon
2. Flying Fish (Tobikko)
3. Trout
4. Golden White fish
5. Carp/cod
6. Lumpfish
7. Paddle fish
8. American Sturgeon
6.
2.
1.

 Use a reputable supplier that sells on a regular basis.
 Eggs must be intact, separate, plump, shiny, and smooth.
 Unopened container will last 4 weeks, opened will last 2-3 days.
 Store between 28-32 degrees.
 Store in original container for better storage.
 Do not freeze, will deteriorate smooth texture.

• Champagne
• Vodka
• Latkes
• Oysters on the ½
Shell
• Potatoes a la Russe
• Scrambled Eggs
• Blinis
• Chives
• Toast Points
• Lemon Wedges
• Egg yolks/egg whites
• Onions (Brunoise)
• Chopped Parsley
• Sour Cream/ Crème
Fraiche
• Most Important is to keep it simple.

• Serve in original container; on ice; with lid nearby.
• Spoons should be made of mother of pearl, bone, glass, gold, ivory, porcelain, wood or horn.
• Reactive metal spoons seep metallic taste into eggs & spoils the flavor.