July 18 - Geezer's Blog - National Caviar Day

The Bottom Line: Quick facts about caviar!

The Full Story:

Courtesy of the fine folks at FineDiningLovers.com:

  1. Did you know the word caviar did not originate from Russia? Russians call it ikra but caviar itself hails from the Turkish havyar, which comes from khayah, the Persian word for egg.
  2. 2. The oldest written account of caviar dates back to the 1240s during the epoch of Mongol ruler Batu Khan, Genghis Khan’s grandson.
  3. Most of the world's caviar is produced in the Caspian Sea, which is bordered by Russia, Kazakhstan, Turkmenistan, Azerbaijan, and Iran.
  4. Before making caviar the people who do must undergo an apprenticeship that lasts anywhere from 10 to 15 years.
  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). The fish thrive in saltwater but spawn in freshwater.
  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’s actually salmon roe.
  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.
  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 about $25-thousand for just over two-pounds (those kids sell it by the kilo, which for our American sensibilities is 2.2-pounds.
  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.
  10. Caviar should never be frozen, as it’ll end up mushy. It’s best served in a crystal or glass bowl over ice.
National Caviar Day

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