Caviar

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Biography

Caviar is processed, salted, non-fertilized sturgeon roe marketed as a luxury food. According to the Food and Agriculture Organization , caviar is a product made from salt-cured fish-eggs of the Acipenseridae family. The roe can be "fresh" (non-pasteurized) or pasteurized , with pasteurization reducing its culinary and economic value.According to Jean-Pierre Esmilaire, Directeur Général of : "two-thirds of caviar's taste is lost through pasteurisation." (in ). Also Judith C. Sutton states that "pasteurized caviar doesn't taste as good or have the consistency of fresh caviar, and caviar lovers avoid it." ( in Judith C. Sutton, Champagne & Caviar & Other Delicacies , New York, Black Dog & Leventhal, 1998, p. 53.)

Traditionally the term caviar refers only to roe from wild sturgeon in the Caspian Sea|Caspian and Black Sea lan Davidson, Tom Jaine, The Oxford companion to food , Oxford University Press, 2006, ISBN 0-19-280681-5, ISBN 978-0-19-280681-9, . (Beluga, Ossetra and Sevruga caviars). Depending on the country, caviar may also be used to describe the roe of other Fish (food)|fish such as salmon, steelhead, trout, lumpfish, whitefish, and other species of sturgeon. http://www.marzetti.com/products/romanoff/product.php? bc=25& cid=18

Based on flavor, size, consistency and colour, prices for caviar range from $8,000-$16,000 per kilogram|kg . Caviar is marketed worldwide as a delicacy and is eaten as a garnish or a spread.

Terminology

According to the United Nations|United Nations' Food and Agriculture Organization , roe from any fish not belonging to the Acipenseriformes species (including Acipenseridae , or sturgeon stricto sensu , and Polyodontidae or paddlefish) are not caviar, but "substitutes of caviar.""Roe coming from a fish other than Acipenseriformes is not caviar, and is often classified as «caviar substitute»." in This position is also adopted by the Convention on International Trade in Endangered Species of Wild Fauna and Flora ,"Caviar: processed roe of Acipenseriformes species." in the World Wide Fund for Nature ,"Caviar is made from the unfertilized eggs of female sturgeon and paddlefish, among the oldest and largest species of fish living on earth." in the United States Customs Service ,"The United States of America Custom Service (US Customs & Border Protection, 2004) defines caviar thus: Caviar is the eggs or roe of sturgeon preserved with salt. It is prepared by removing the egg masses from freshly caught fish and passing them carefully through a fine-mesh screen to separate the eggs and remove extraneous bits of tissue and fat. At the same time, 4–6 percent salt is added to preserve the eggs and bring out the flavour. Most caviar is produced in Azerbaijan, Russia and Iran from fish taken from the Caspian Sea, the Black Sea, and the Sea of Azov." in and the Republic of France . (NOR: DEVN0750874A; Version consolidée au 06 mai 2007), Article 1: "a) Caviar : oeufs non fécondés, traités, des espèces d'acipensériformes dont la liste figure en annexe du présent arrêté;".

The term is also used to describe dishes that are perceived to resemble caviar, such as "eggplant caviar" (made from eggplant / aubergine) and "Texas caviar" (made from black-eyed peas).

Varieties

The four main types of caviar are Beluga caviar|Beluga , Sterlet , Ossetra , and Sevruga . The rarest and costliest is from beluga sturgeon that swim in the Caspian Sea, which is bordered by Iran, Kazakhstan, Russia, Turkmenistan and Azerbaijan. Wild caviar production has now survived only in Azerbaijan and Iran as Russia maintains a self-imposed ban on caviar trade from wild sturgeon. – Russia has maintained a ban on the international export of sturgeon roe Beluga caviar is prized for its soft, extremely large (pea-size) eggs. It can range in color from pale silver-gray to black. It is followed by the small golden sterlet caviar which is rare and was once reserved for Russian czars, Iranian shahs and Austrian emperors. Next in quality is the medium-sized, gray to brownish osetra (ossetra), and the last in the quality ranking is smaller, gray sevruga caviar.

Due to the extremely high cost of sturgeon caviar, cheaper alternatives have been developed from the roe of Coregonus|whitefish and the North Atlantic salmon . In the wake of overfishing, the harvest and sale of black caviar was banned in Russia in 2007 but resumed in 2010, limited to 150 kg (330 lbs)., Newzy.net, 21 February 2011

Suppliers

In the early 1900s, Canada and the United States were the major caviar suppliers to Europe ; they harvested roe from the lake sturgeon in the Midwestern United States|North American midwest , and from the Shortnose sturgeon and the Atlantic sturgeon spawning in the rivers of the Eastern coast of the United States. Today the Shortnose sturgeon is rated Vulnerable in the World Conservation Union|IUCN IUCN Red List|Red List of endangered species and rated Endangered per the Endangered Species Act|U.S. Endangered Species Act .

Iran is the world's largest producer and exporter of caviar (annual exports of more than 300 metric tons), followed by Russia.

Aquaculture of sturgeon has been developed as an economically viable means of commercial caviar production. - Farmers tame prehistoric fish to make food fit for a king Italy has begun to produce farmed caviar and today is one of the largest producers in the world. At least two caviar farms exist in the Persian Gulf . Caviar Court, in Dammam, Saudi Arabia opened in 2001 and began harvesting caviar in 2007. It was producing about five tons per year in 2011 and is building a larger facility in Abu Dhabi expected to produce 35 tons per year by 2015.The Fish that Lay the Golden Eggs, by Anglea Shah, New York Times, 5 Jul 2011

In Spain, a fish farm called Caviar de Riofrio produces organic certification|organic caviar. - More than one fish egg in the sea

According to Eric Ripert , chef and proprietor of Le Bernadin , considered the leading seafood restaurant in New York, and Jean Francois Bruel, chef of Daniel Boulud|Daniel , a Michelin 3-star rated restaurant in Manhattan's Upper East Side, the best caviar on the market today is produced by Kibbutz Dan in Israel .

Ecology

Over-fishing, smuggling and pollution caused by sewage entry into the Caspian Sea have considerably reduced the sea's sturgeon population.

In September 2005, the United States Fish and Wildlife Service banned the import of Caspian Sea Beluga caviar to protect the endangered Beluga sturgeon; a month later, the ban was extended to include Beluga caviar from the entire Black Sea basin. In January 2006, the Convention on the International Trade in Endangered Species of Wild Flora and Fauna (CITES) supported an international embargo on caviar export. - International caviar trade banned In January 2007, this ban was partly lifted, allowing the sale of 96 tons of caviar, 15% below the official 2005 level. - UN lifts embargo on caviar trade In July 2010, Russia and some other CIS countries restarted the export of caviar. The 2010 quotas allow for the export of three tons of beluga, 17 tons of sevruga and 27 tons of osetra. In September 2010, Kazakhstan launched a state monopoly brand, Zhaik Balyk, from the Kazakh word for the Ural River . Under the CITES agreement, Kazakhstan was granted the right to produce 13 out of the 80 tons allowed up until February 28, 2011.

Extraction

Commercial caviar production historically involved stunning the fish and extracting the ovaries . Another method is extracting the caviar surgically which allows the females to continue producing roe but this is illegal in some countries. Other farmers use a process called "stripping", which extracts the caviar from the fish without surgical intervention. – The link to the Latvian farm which pioneered commercial "stripping" in 2007 This is the most humane approach towards fish that is presently available but not all farmers use it due to the lack of knowledge in this field. – The article in the Independent newspaper 24 September 2009

Caviar substitutes

In Scandinavia and Finland , a cheaper version of caviar is made from mashed and smoked cod roe ( smörgåskaviar meaning "sandwich caviar") sold in tubes as a sandwich spread (food)|spread . When sold outside Scandinavia, the product is referred to as creamed smoked roe or in French as Caviar de Lysekil .

A sturgeon caviar imitation is Denmark|Danish or Germany|German black or red coloured lumpsucker caviar sold throughout Europe in small glass jars. A more expensive alternative sold in Sweden and Finland is caviar from the Coregonus albula|vendace . In Finland caviars from burbot and common whitefish are also sold.

Cultural references

Given its high price in the West, caviar is associated with luxury and wealth. In Russia and other Eastern European cultures, though still expensive, caviar is commonly served at holiday feasts, weddings, and other festive occasions. In Russia, the concept generally includes both sturgeon roe ( black caviar ) and salmon roe ( red caviar ).

Sturgeon-derived caviar is not eaten by some Kashrut|Kosher -observant Jews , because sturgeon possess Fish scale#Ganoid scales|ganoid scales instead of the usual fish scale#Cycloid and ctenoid scales|ctenoid and cycloid scales (see Kosher animals ). There is a discussion of its status in Halacha , since the scales will come off if soaked in lye; however, this does not apply to every roe-yielding fish species.

The Ja'fari jurisprudence|Ja'fari school of Fiqh|jurisprudence that predominates in Twelver Shia Islam also stipulates that seafood must have fins and scales. Thus most observant Twelvers do not eat caviar despite the fact that majority Twelver Iran is a primary center of the sturgeon-fishing industry and the world's largest exporter of caviar.

Storage and nutritional information

Caviar is extremely perishable and must be kept refrigerated until consumption. Pasteurized caviar has a slightly different texture. It is less perishable and may not require refrigeration before opening. Pressed caviar is composed of damaged or fragile eggs and can be a combination of several different roes. It is specially treated, salted, and pressed. Although a spoonful of caviar supplies the adult daily requirement of vitamin B-12 it is also high in cholesterol and salt.
1 Tbsp of caviar (16g) contains: http://www.nal.usda.gov/fnic/foodcomp/search/

Calories: 42

Fat(g): 2.86

Carbohydrates(g): 0.64

Fibers(g): 0

Protein(g): 3.94

Cholesterol(mg): 94

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