What Is Caviar? - A short note on one of the the world's most expensive food

Along with champagne, truffles, and foie gras, caviar is a delicacy that isn't just a food item, but also a luxury good, viewed as a sign of conspicuous consumption. Should you find yourself in exceedingly good company sharing some fine caviar and bubbly, a basic knowledge about the delicacy could be useful should the conversation turn in that direction.

So, what is caviar? Quite simply, it is the salted eggs harvested from a large, white-fleshed fish known as the sturgeon. The eggs of the female fish are harvested from the ovary, passed through a fine-meshed strainer, and drained of liquid, fat, and membranes. They are then salted lightly and cured in containers; the curing process causes the eggs to firm up.

There are several species of sturgeon giving rise to the different types of caviar out there, including osetra, sevruga, and beluga, the most prized. Some commercially harvested species include the white sturgeon, shortnose sturgeon, starry (aka sevruga) sturgeon, beluga sturgeon, and the starlet.

Sturgeon can be found in both fresh and salt water, depending on the species, and inhabit the Northern Hemisphere. They can become quite large — some are more than 13 feet long and weigh more than a ton. Their flesh is also sold, usually canned or frozen, but the majority of the sturgeon's value derives from the eggs harvested from the female fish.

When shopping for caviar, you may encounter some unfamiliar terms. For instance, one of the ways caviar is rated for quality is according to its salt content. The highest-quality caviar will be classified "malassol" and must have less than 5 percent salt content. For those who are easier to please, the next step down on the scale is "payusnaya" or pressed caviar, which has 10 percent salt content.

The best way to serve caviar is the simplest way: Just have on hand some toast, butter, and lemon juice, and avoid serving it straight out of the refrigerator — rather, let it sit for about 15 minutes to take off the chill. But, most importantly, do not serve using silver or stainless steel bowls or utensils since they alter the taste of the caviar. Instead, use wooden, glass, or plastic implements.

Almas, The white caviar: Most expensive caviar in the world

At present, and with the sturgeon in danger of extinction, white caviar has become a rare delicacy, exclusive and scarce. This variety comes from the albino beluga sturgeon that lives in the Caspian Sea, mainly in the unpolluted areas near Iran. Although this fish usually live more than 100 years, there are very few of the albino variety left in the wild since the lack of melanin is a genetic disorder that only affects a few members of the species. This explains why their eggs have become the most sophisticated and expensive food in the world.

The white eggs are obtained from specimens more than 100 years old. As the sturgeon get older, their eggs are more elegant, smooth, aromatic and delicious with a spongier texture. The most expensive is the exclusive variety called Almas, which in Russian means “diamond”, and its price is almost as high as that of the precious gemstone.
Almas is one of those items that are not for sale just anywhere. To acquire it, you need to go to one of the few select Caviar House & Prunier stores, the only place in the world where it is available for sale. Its classic presentation makes a unique gift: it comes in a metal container bathed in 24-karat gold. The price? A kilo (2.2 lbs) can cost upwards of $ 25,000.

Almas has a distinct personality. It is very complex and richly nuanced, destined for palates seeking the authentic flavor of Iranian caviar, produced under traditional processes deserving of such a unique food. These eggs have an intense nutty, creamy taste. Their rich flavor is the result of a delicate salting process.

The best way to eat this unique product, worthy of kings and emperors, is to serve it alone, cold and preferably in a non metallic dish, usually glass, with ice at the base to maintain the correct temperature. It is not recommended to serve it on a silver or any other metal container to avoid the metallic taste that could tarnish its precious flavor.

Reference: 1, 2
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