What is Caviar? It is the roe, or egg masses of the female sturgeon or paddlefish, which is considered a great delicacy. Eating caviar exemplifies the affluent lifestyle, because the normal working class cannot afford to purchase it. If you happen to be vegetarian, but also like to rub elbows with the elite, there is a caviar made just for you that is made from kelp. It is much less expensive, and very healthy, but no one has to know.

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For information about Kelp Caviar check this:
www.kelpcaviar.org
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Types of Caviar
Caviar is mostly known to be a delicacy. It is typically not something the average person may
consume. It tends to be rather expensive and it's an acquired taste. Some may not even know
exactly what caviar is. Basically, caviar is fish eggs.
Specifically, fish eggs from a fish, known as, the sturgeon. The sturgeon lives in various lakes and
rivers from northern lands mainly, Russia. It tends to be very salty and it's common to spread onto
crackers.
However, there are many different types of cavier available if you wanted to try some, or maybe
you are well researched when it comes to cavier and just want to know some types you may not
have heard of before.
For example, Beluga caviar is the most expensive caviar on the market. It ranges anywhere from
$7,000 to $10,000 per 1 kg or 2.2 lbs. Unfortunately, the importation of Beluga caviar into the
United States was ban in 2005 because the Beluga sturgeon fish was considered to be critically
endangered.
The maturity of a Beluga sturgeon takes about 20 years and the fish that are specifically harvested
for caviar can be up to 2,000 lbs. The eggs of the Beluga sturgeon are the largest eggs to be used
as caviar. They range in different colors from an almost black or dark grey to a light grey. The
pearly white eggs, otherwise known as, Almas caviar are taken from a centennial female sturgeon.
This type of Beluga caviar is extremely rare and prices reach almost $25,000 per kilogram.
Black caviar is known to be made of fine and firm fish eggs. It also consists of squid ink, hence
the black color. It has a very subtle flavor and a cruncy texture. Black caviar is common to use on
top of salads and bagels with cream cheese. It can also be used as a garnish, or cooking pasta
dishes.
Osetra caviar is very rare and comes from Russia. This type of caviar is certainly a gourmet treat.
These exquisite eggs range in medium to large sizes and are available in a golden or black color.
Osetra caviar must be stored in the coldest part of your refridgerator and never frozen. Also, it
must be consumed immediately after the cover is opened. It has a sweet-nutty taste and is known
to have a very crisp and clean appearance.
American Sevruga cavier comes from the Polyodon Spathula fish found in Texas or Mississippi.
This kind of fish is a cousin to the Sturgeon. It is also known as "Spoonbills". Sevruga caviar is a
light grey in color and is suggested for cream cheese on top of bagels or a warm baked potato.
Another way to enjoy Sevruga caviar is within a hard-boiled egg. Just replace the yellow yolk with

2. the caviar.
Golden caviar is a light, golden color and is known for its crunchy texture while eating. It comes
from the Whitefish which is found in The Great Lakes region of the United States. It makes for a
great garnish. It's important to freeze this caviar and defrost when ready to eat it. Do not freeze
and defrost often because this causes the eggs to break and leave you with a juicey quality.
Whatever your taste may be, you're sure to find a fine quality caviar among this list, or at least a
starting point to try caviar if you've never had it before.
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For information about Kelp Caviar check this:
www.kelpcaviar.org
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