How Do You Choose the Perfect Caviar? Your Ultimate Guide from Sturgeon to Spoon
Dive into the luxurious world of authentic sturgeon caviar. This comprehensive caviar guide demystifies everything you need to know, from the ancient origins of the sturgeon and the meticulous production process to understanding key terms. Discover how to select, serve, and savor this ultimate delicacy like a true expert. Once our caviar guide helps you find your perfect match, you can easily order from our Switzerland’s largest selection of caviar and fish roes – delivered to you anywhere in Switzerland.
How Do You Choose the Perfect Caviar? Your Ultimate Guide from Sturgeon to Spoon
Dive into the luxurious world of authentic sturgeon caviar. This comprehensive guide demystifies everything you need to know, from the ancient origins of the sturgeon and the meticulous production process to understanding key terms. Discover how to select, serve, and savor this ultimate delicacy like a true expert. Once our caviar guide helps you find your perfect match, you can easily order from our Switzerland’s largest selection of caviar and fish roes – delivered to you anywhere in Switzerland.
Caviar 101: An Essential Guide to a Timeless Delicacy
EXCLUSIVE DELICACY
Authentic sturgeon caviar is considered one of the most expensive foods in the world due to its rarity and the lengthy process involved in harvesting it. In fact, it takes 7 years for Baerii females, 9 years for Gueldenstaedtii females and 15 years for Huso Huso females to reach maturity.
STURGEONS AS PRIMORDIAL FISH
Sturgeons have existed for around 30 million years, making them one of the oldest inhabitants of our planet.
WILD CATCH VS FARMED
Nowadays, wild sturgeon fishing is prohibited virtually worldwide and legal caviars come from farms and are still tightly regulated by CITES.
PROTECTION
Since 1998, international trade in all species of sturgeons has been regulated under CITES owing to concerns over the impact of unsustainable harvesting of and illegal trade in sturgeon populations in the wild.
SPECIES
Over 20 different species around the globe inhabiting sweet and salt waters. Most wild sturgeons are critically endangered.
RECOMMENDED PORTION SIZES PER PERSON
- Aperitif: 15g
- Cocktail: 20g
- Starter: 30-50g
- Elegant dinner: 50-75g
- Caviar tasting: 125g
PRESERVATION
Caviar itself is delicate and cannot withstand temperature fluctuations. It is preserved with salt and often Borax (native tincal or E285, originally a natural salt found around the Caspian Sea). The original wild caviar was much saltier then today’s farmed since it took longer to ship in the old days. Caviar can also be pasteurized, but loses taste and consistency.
MALOSSOL
Malossol is a Russian term that translates to “little salt”. In the context of caviar, it refers to a traditional method of lightly salting fresh sturgeon roe to enhance its flavour and preserve it without overpowering its natural taste. Malossol caviar typically contains around 3-5% salt by weight and is prized for its delicate flavour and creamy texture.
From Farm to Tin: The Meticulous Art of Caviar Production
1
RE-PRODUCTION
Eggs are grown into fry.
2
SEXING
After 3 years, the sex is determined by ultrasound.
3
Farming
Females are grown to maturity.
4
fishing
Quality is checked by ultrasound to determine the ideal time to fish.
5
harvest
Gonads are carefully removed and the eggs inside harvested. The meat of the fish is also consumed.
6
assembling
Rigorous selection of caviar according to colour, size and firmness.
7
sieving
Roes are gently sieved, rinsed and weighed to determine the amount of salt to add.
8
salting
Light salting according to the ”Malossol” tradition.
9
REFINInG
Caviar is packed into original tins and starts to mature, which allows the caviar to develop its subtle aromatic qualities.
10
ORIGINAL FISH
Original Fish offers a wide range of caviar from different sturgeons and special selections.
From Farm to Tin: The Meticulous Art of Caviar Production
1
RE-PRODUCTION
Eggs are grown into fry.
2
sexing
After 3 years, the sex is determined by ultrasound.
3
Farming
Females are grown to maturity.
4
fishing
Quality is checked by ultrasound to determine the ideal time to fish.
5
harvest
Gonads are carefully removed and the eggs inside harvested. The meat of the fish is also consumed.10
6
assembling
Rigorous selection of caviar according to colour, size and firmness.
7
sieving
Roes are gently sieved, rinsed and weighed to determine the amount of salt to add.
8
salting
Light salting according to the ”Malossol” tradition.
9
REFINInG
Caviar is packed into original tins and starts to mature, which allows the caviar to develop its subtle aromatic qualities.
10
ORIGINAL FISH
Original Fish offers a wide range of caviar from different sturgeons and special selections.
Comparing Popular Caviar Selection
Are you curious which caviar might be the best option for you? We prepared a comprehensive comparison of the most popular caviar selection that allows to answer this exact question. If you would like to know more or need assistance with your order Original Fish is there for you – write us an email or give us a call, all the contact informations are provided at the bottom of the page.
Caviar Selection
Characteristics
Egg size & Grain Firmness
Colour
Taste Profile
BELUGA STURGEON Acipenser Huso Huso
- Largest, iconic and predatory sturgeon
- Up to 5m long, 50-300kg, world record over 1500kg
- Black and Caspian Seas
Light to dark grey
Strong, briny and buttery flavour with a lengthy finish
RUSSIAN
STURGEON Acipenser Guldenstaedtii.
- Famous for its Oscietra Caviar, harvested after 9-10 years
- Up to 2.35m, 20-80kg, rarely over 200kg
- Black and Caspian seas
Black/ dark to light-brown/ grey to blond/golden depending on selections
Full-bodied and briny taste
SIBERIAN STURGEON Acipenser Baerii
- Caviar harvested after 7-8 years
- Up to 2m, 20-60kg, rarely over 100kg
- Rivers and lakes throughout Siberia and Russia
Black to dark-grey depending on selections
Full-bodied, strong with iodised flavours
STARRY STURGEON Cipenser Stellatus
- Small sturgeon named after its star-shaped patches
- Up to 2m long, 15-50kg, rarely above 80kg
- Black and Caspian seas
Pearl to charcoal grey
Strong and briny flavour with a creamy and long finish
AMUR STURGEON Acipenser Schrenkii
- Two different color morphs: grey and brown
- Up to 3m long, maximum weight of 190kg
- Amur river basin
Grey-green to bronze
Full-bodied and buttery
KALUGA / RIVER BELUGA Huso Dauricus
- Large predatory sturgeon
- Up to 5.5m long, 150kg, world record over 1000kg
- Amur river basin
Brown to golden
Full-bodied and rich caviar with subtle sweetness
WHITE STURGEON Huso Transmontanus
- Oldest and largest sweet water fish in North America
- Up to 6m long, 800kg
- Northern Pacific coast and rivers of North America
Anthracite to dark-grey
Mild and briny taste with a long finish
“AMUR BELUGA” Acipenser Schrenkii
x Huso Dauricus
- Hybrid between a Acipenser Schrenkii female and a Huso Dauricus male
- The goal of this crossbreed is to keep the exceptional taste of the Huso Dauricus and use the shorter sexual maturity of the Acipenser Schrenkii female
- Only in farms
Brown to golden-green
Fine, creamy and slightly nutty
Comparing Popular Caviar Selection
We prepared a comprehensive table with a comparison of: main characteristics, egg size, grain firmness and colour as well as the taste profile of the most popular caviar selection. You will find the table under the link below.