Salty,
grainy and flavorful, proper caviar, which is harvested from sturgeon found in
the Caspian Sea, melts in your mouth like butter with a lingering flavor of
ocean water, according to experts.
So
what's the history behind this beloved and expensive delicacy? Here are some
fun facts about caviar we unearthed with the help of Caviar Guide and KnowFood:
CAVIAR FUN FACT #1
Did
you know the word caviar is not Russian? Russians call it ikra but caviar
itself hails from the Turkish havyar which comes from khayah, the Persian word
for egg.
CAVIAR FUN FACT #2
The
oldest written account of caviar dates back to the 1240s during the epoch of
Mongol ruler Batu Khan, the grandson of Genghis Khan.
CAVIAR FUN FACT #3
Most
of the world's caviar is produced in the Caspian Sea, which is bordered by
Russia, Kazakhstan, Turkmenistan, Azerbaijan, and Iran.
CAVIAR FUN FACT #4
The
people who make caviar are called Ikrjanschik. Before making caviar they must
undergo an apprenticeship that lasts anywhere from 10 to 15 years.
CAVIAR FUN FACT #5
The
world's best caviar is produced from three varieties of sturgeon: Beluga
sturgeon (Beluga caviar), Russian sturgeon (Osetra caviar), and Stellate
sturgeon (Sevruga caviar).
CAVIAR FUN FACT #6
Real
caviar ranges in color from light to dark gray and yellow-gray to brown-black.
Red 'caviar' doesn't come from sturgeon, it is actually salmon roe.
CAVIAR FUN FACT #7
Serving
caviar with silver utensils is a sin, as the metal adversely affects the flavor
of this delicacy, Instead, use spoons made with mother of pearl.
CAVIAR FUN FACT #8
The
highest quality of Beluga caviar is called Almas, which means “diamond” in
Russian. It is sold only by London’s Caviar House and is packaged in a round,
24 karat gold box, costing around 40,000 euros per kilo.
CAVIAR FUN FACT #9
Although
it is high in sodium and cholesterol, caviar is rich in calcium and phosphorus,
as well as protein, selenium, iron, magnesium, and Vitamins B12 and B6.
CAVIAR FUN FACT #10
Caviar
should never be frozen, as it will end up mushy. It is best served in a crystal
or glass bowl over ice.
By FDL