Red caviar is often seen as a luxury food, commonly served during special occasions or when hosting guests. While it is a treat for celebrations, there are many benefits to including red caviar in your diet more regularly, even if just in small servings.
This tasty ingredient has much to offer, and here’s a closer look at it.
Red caviar comes from different types of salmon, including coho, sockeye, and pink salmon. The characteristics of the caviar vary across these species.
For example, trout caviar is usually bright red in color, has small eggs, and carries a slightly bitter taste. In contrast, chum salmon produces larger orange eggs that are lightly salted, while sockeye salmon offers deep red eggs with a bold, bright flavor.
The harvesting of red caviar follows a specific seasonal pattern. The collection process typically starts in July and continues until late October, which aligns with the salmon spawning season.
The prime locations for caviar harvesting include Sakhalin, Kamchatka, and the waters of both the Pacific and Atlantic oceans. Once the roe is extracted from the fish, it must be salted right away to prevent spoilage.
To maintain its flavor and prolong its shelf life, a preservative may be added to the caviar, or it may undergo rapid freezing. This careful process ensures that the caviar retains its quality and delicious taste, making it a worthwhile indulgence throughout the year.