What is Caviar?
Caviar
is a roe that has its fat removed, and is lightly salted without iodine. This
processing method dates back many centuries. Only the eggs of sturgeon are
called Caviar or salted Caviar.
Natural
caviar is mainly found in the Caspian Sea, which is surrounded by Iran, Russia,
Azerbaijan and Kazakhstan. There are other types of sturgeon that live in
rivers and lakes across the Northern Hemisphere.
Caviar
is an extremely nutritious food with ingredients including calcium, phosphor,
protein, selenium, iron, magnesium, fatty acid omega-3, amino acid, mineral and
Vitamin B12, B6, B2, B44, C, A, D. Scientists have indicated that caviar can
help reduce the danger of depression, prevent heart disease, and can be used
for treatment of asthenia, tuberculosis, mal-nutrition, lack of vitamins,
neurasthenia and to generally improve your health. Caviar is especially good for
children and pregnant women.
Caviar
is also considered the food of love thanks to its unforgettable taste,
luxurious reputation and it is said to be a potent aphrodisiac. The association
with caviar and a satisfying love life stems from the relationship between
Aphrodite, the goddess of love born from sponges, with everything fish related.
Caviar is also a symbol of fertility. Its healing qualities however are the
most significant feature of caviar.
Scientists believe that caviar can foster neurons that aid people in
their romantic endeavours.
In
addition, caviar is considered an antidote to alcohol as it contains a
relatively high content of acetylcholine (a substance contained in neurons that
play a key role in remembering things) that helps create a surface layer in the
stomach and increases the alcohol absorption of the body.
Caviar throughout the
ages
The
English term “Caviar” comes from the Turkish “khayyar” or the Persian word
“chay-jar”, which roughly translates to “the cake of power” or “the piece of
power”.
In
medieval times, King Edward II made sturgeon “the royal fish” and asked people
to tribute it to him if they caught it. In China, Denmark and France, caviar
was approved by the royal family and you needed a special permission to harvest
it. Even in Russia and Hungary, fishing sturgeon requires permission. King Czar
Nicholas II and the Russian nobility liked caviar from Danube River so much
that the fish became almost extinct as nearly 11 tons of caviar were eaten
every year.
In
the time of the Pharaohs in Egypt, people realised the value of caviar.
Archaeological objects engraved with the image of the fish indicate this.
Ancient
Greeks also imported caviar from the Black Sea. Greek writers in their literary
works praised the taste and healing abilities of sturgeon.
In
the boom period of caviar, sturgeons from the US were transported to Europe by
sea and then imported back to the US branded “Russian Caviar” as it is
considered the most luxurious one. In 1900, Pennsylvania released a report
indicating an estimated 90% of Russian caviar sold in Europe came from the
US. The consequence of the boom of
American caviar in the early 1900s was sturgeons being in danger of extinction.
The shortage spiked a taste for caviar, but this time caviar labelled Russian
actually came from Russia. During the 1960s, the price of caviar was so high
that people once again looked for domestic sources of caviar.
Nowadays,
due to environmental pollution and excessive fishing, sturgeon is in danger of
extinction once again and is on the Red List and protected by CITES. Countries
around the Caspian Sea have built many preservation centers to preserve
sturgeon and then release them back to the nature. Natural exploitation of
sturgeon is banned and the fish can only be offered to the market from
industrial fish farms.
In
the West, Caviar is a luxury food, sold at a relatively high price. Caviar is
also called “The black jewel” on the dinner table and is a symbol of luxury and
wealth. Economic experts say that more than 95% of people around the world will
not be able to afford to try Caviar in their lifetime. This figure may increase
since natural sturgeon is becoming more and more rare.
How to enjoy Caviar
and what to drink with it?
Often
served as an appetizer, Caviar is eaten in small quantities, just enough to
make diners get a taste of the unforgettable flavour. Traditionally, Caviar is
served cold in crystal jars on large ice trays. Using cutlery made of pearl or
nacre to enjoy Caviar aids wonderfully sophisticated taste of Caviar. Cutlery
made of metals (except gold) spoil the good taste of Caviar.
Enjoying
Caviar with toasted bread or unsalted crackers and a light drink is also
wonderful. Although this simple dish may not get the approval of all people,
nothing can deprive the perfect Caviar of its taste. Other times it is served
with a slice of lemon, sour cream, Crème Frâiche, boiled eggs with the white
and yolk separated and ground onion. The above ingredients bring out the best
even in Caviar of lower quality.
Don’t
get greedy when you are served Caviar as an appetizer no matter how ecstatic
you are about the excellent taste of the dish. You will be considered clumsy
and un-gourmet if you eat more than 2 ounces (about 50 grams) or two spoons of
Caviar.
Champagne
is an excellent drink to serve with Caviar, but gourmets in Russia – the
country considered the home of Caviar – often order frozen vodka instead.
Beluga Vodka is considered the most perfect drink to accompany Caviar.
By Wanderlust
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