Genuine Caviar
Clasifiication and kinds of genuine Caviar
Caviar is the processed, salted roe of certain species of fish, most notably the sturgeon. It is commercially marketed worldwide as a delicacy and is eaten as a garnish or a spread
The Caspian Sea is considered the source of the finest caviar in the world. Contemporary black caviar is roe from sturgeon fished from the Caspian Sea by Azerbaijan, Iran, Russia and Kazakhstan. The highest prices paid are for the Beluga, Ossetra, and Sevruga varieties. (The large-grained Beluga caviar is from the Beluga sturgeon, a fish which is unrelated to the Beluga whale, a mammal.) The golden Sterlet caviar was once a favorite of czars, shahs, and emperors. Currently, the dwindling fishing yields consequent to overfishing and pollution have resulted in the creation of less costly, though popular, caviar-quality roe alternatives from the whitefish and the North Atlantic salmon.
Given its high price in the West, caviar is synonymous with luxury and wealth. In Russia and other Eastern European cultures, though still expensive, caviar is commonly served at holiday feasts, weddings, and other festive occasions. Sturgeon-derived caviar is generally not eaten by Jews who keep kosher, because sturgeon lacks scales and thus is not considered kosher; however, this does not apply to every roe-yielding fish species. In Islam all sea or river animals such as fish are lawful and halal which applies to the sturgeon as well as its caviar (depending on which school of practice). In Hong Kong and Japan, caviar may be found on sushi and is often very affordable.
