What is Caviar?

Question

Can you tell whats Caviar is, I never heard of that food.

Answer 1

Caviar is an expensive delicacy consisting of the unfertilized eggs (roe) of sturgeon brined with a salt solution. Classic caviar comes primarily from Iran or Russia, harvested by commercial fishermen working in the Caspian Sea. A specific species of sturgeon called beluga provide what many consider to be the best caviar in the world.

A female sturgeon's roe supply may constitute as much as 25% of her total body weight. Considering that mature sturgeons can weigh 300 pounds, each one can provide a substantial amount of caviar over a lifetime. In recent years, however, a combination of natural and man-made problems have seriously threatened the future of Caspian Sea caviar harvesting. Beluga sturgeon populations have been declining at an alarming rate. Other species of sturgeon and fish have become increasingly popular alternatives to Russian and Iranian caviar.

In the early 19th century, the United States was actually the world's leading producer of caviar, mainly due to the abundance of lake sturgeon in the Northeast and West. Caviar was so plentiful and inexpensive at one point that saloons served it to create thirsty customers. It was only later when imported supplies from Iran and Russia became limited that caviar became a luxury item.

As with many other gourmet foods served at formal functions, there are etiquette rules attached with caviar. Caviar should never be served with metal utensils- the sensitive 'berries'(proper name for caviar roe) can develop a very off-putting metallic taste. Caviar spoons made from bone, mother of pearl or tortoise shell are sold in specialty shops for just such occasions. Caviar served on a small cracker or canape should be eaten in one bite, but caviar served as an appetizer should be mixed with chopped egg whites and yolks and placed on toast points before eating.

In the United States, tins of caviar must list the name of the fish first, unless it is definitely sturgeon roe. Other fish used in the production of caviar could be paddle fish, salmon or a contemporary of the sturgeon called bowfin or "Choupique". Each variety of fish produces a distinctive flavor of caviar, with some even rivaling or surpassing the quality of Russian or Iranian brands.

The flavor of caviar is often referred to as an acquired taste, but those who enjoy it say it is an intense explosion of complex flavors. The brining solution contributes a little to the overall palate, but caviar enthusiasts often savor the luxurious texture and indescribably rich taste of the caviar berries themselves

Answer 2

Caviar is an expensive delicacy consisting of the unfertilized eggs (roe) of sturgeon brined with a salt solution. Classic caviar comes primarily from Iran or Russia, harvested by commercial fishermen working in the Caspian Sea. A specific species of sturgeon called beluga provide what many consider to be the best caviar in the world.

A female sturgeon's roe supply may constitute as much as 25% of her total body weight. Considering that mature sturgeons can weigh 300 pounds, each one can provide a substantial amount of caviar over a lifetime. In recent years, however, a combination of natural and man-made problems have seriously threatened the future of Caspian Sea caviar harvesting. Beluga sturgeon populations have been declining at an alarming rate. Other species of sturgeon and fish have become increasingly popular alternatives to Russian and Iranian caviar.

In the early 19th century, the United States was actually the world's leading producer of caviar, mainly due to the abundance of lake sturgeon in the Northeast and West. Caviar was so plentiful and inexpensive at one point that saloons served it to create thirsty customers. It was only later when imported supplies from Iran and Russia became limited that caviar became a luxury item.

Answer 3

Caviar is the processed salted roe of various species of fish, most notably sturgeon. It is commercially marketed throughout the world as a delicacy and is eaten principally as a garnish or spread, as with hors d'œuvres. The name "caviar" comes from the Persian word خاگ‌آور (Khāg-āvar) which means "the roe-generator". This name in Persian means the sturgeon and its product, the roe. Russian uses an unrelated name, икра ikra which simply means "roe".

Answer 4

Caviar is the processed salted roe(eggs) of various species of fish, most notably sturgeon. It is commercially marketed throughout the world as a delicacy and is eaten principally as a garnish or spread, as with hors d'œuvres. The name "caviar" comes from the Persian word خاگ‌آور (Khāg-āvar) which means "the roe-generator". This name in Persian means the sturgeon and its product, the roe. Russian uses an unrelated name, икра ikra which simply means "roe".

Answer 5

They eggs of sturgeon, a fish. The most expensive caviar comes from the beluga sturgeon but this fish is on the endangered list.

Answer 6

Don't like caviar, but I love champagne. I'll be having lobster and plenty of champagne. When I was in junior high, I used to stay with my Grandma and had Dr. Pepper and taco flavored doritoes. I've come a long way!!!

Answer 7

Caviar is fish eggs. Apparently people think it tastes good, and it's supposed to be a treat for very, wealthy people. Check out the link for a picture =]

http://ens-newswire.com/ens/dec2004/20041220_caviar.jpg

I believe that they are mainly eaten on crackers =]

Answer 8

The main ingredient is Fish Eggs.

Answer 9

Salted roe from fish. It's a delicacy so it's not very common to eat it everyday. It comes in different kinds like black and red (the red ones are from salmon). I've tried the red ones before and it's pretty good, but I thin the black ones taste funny.

Answer 10

FISH EGGS.. i love beluga caviar with pink champagne..