Caviar is associated with fine dining and luxury in the European countries. In East European countries, serving caviar during weddings and festivals is a testimony of the opulence of the host.
Caviar, although is commonly known as fish egg is actually the unfertilized eggs or roe of sturgeon preserved in salt solution. The best caviars of the world come from beluga, which is a specific species of sturgeon.
Typically, 25 percent of the body weight of a female sturgeon would comprise of her roe. A mature sturgeon is capable of providing enough caviar to last your lifetime, only if you are not excessively addicted to this delicacy. The larger and the lighter the grain of the caviar, the more is its value.
The best quality caviars come from the fish of the Caspian Sea. Russia and Iran are popular sturgeon harvesting countries. The pollution of the waters of the Caspian Sea and excessive fishing have causes rapid dwindling of the sturgeon population in the Caspian Sea. Lake sturgeons found in the western and northeastern waters of USA are also sources of caviars.
With caviars from sturgeon becoming expensive over the years, less costly caviars obtained from salmon, paddlefish, cod and bowfin are becoming popular. The sturgeon caviar is also known as black caviar and the salmon caviar is the red caviar.
Caviar serving and eating etiquette
Even though you can have caviars tucked inside your sandwiches, but according to popular tradition the caviar berries should be served with proper etiquette. You should not serve the berries on a metal plate, since the berries might develop a metallic taste, which ruins its natural flavor.
Caviar spoons are specially made for eating the berries. Caviar spoons are made of bone, tortoise shell or mother of pearl. If you are having caviar as an appetizer, you should mix the berries with egg whites and yolks and eat it by putting it on the toast edges. Caviar served on a canapé or cracker should be eaten with a single bite.