Caviar varieties and flavors

Since its discovery, and rises to the top of the food ranks as one of the leading delicacies in the world, Caviar has been one of most popular rarities from the sea. Goes back to the days of Persia and its "Cake of Power" reputation that has been a certain awe and majesty reserved for the Sturgeon, from which the luxury is harvested. 

However, there are more than a couple of different variations on the classic golden extravagance that flood the market in those days. The sturgeon itself is almost extinct very reason. U.S. manufacturers, representing over 75% of the market are forced to look elsewhere for their Roe. 

What do you look for when buying your caviar itself? In America, all caviar is labeled with the fish it comes from. Salmon is a commonly used instead of the classic Beluga sturgeon, but many find it unsatisfactory because it is not pure caviar. In it, you can turn to French sources, a country where you are disallowed from naming any caviar unless it has been harvested from sturgeon specifically. 

What are you looking for when you buy it? The lighter and great caviar, the better it is generally graded and thus more expensive it is. When buying, look for the grading on the package, where 000 is the lightest possible color and 0 is the darkest. The easier it is, the higher was assigned. This is especially the sturgeon caviar is derived, however, such as salmon or Lumpfish caviar produced is classified slightly differently, mainly because of its natural variety of colors and sizes. 

When buying caviar, it is possible to buy either pasteurized or fresh flavors. The pasteurized is obviously regarded as more secure and has not quite the risk of bacteria or fungi, fresh caviar would, but it is not considered to be "true" caviar of enthusiasts. Usually after the purchase of the caviar, you can keep for up to 4 weeks in refrigeration before opening, and two or three days. Of course with pasteurized caviar you can stretch that time to a few months, as has been safely cleaned before shipment. 

Your options for caviar is of course just as wide and open as the market does, which means for those who are not quite in the budget for a $ 120 jar of "true" caviar, there are American variations from less endangered species of fish, under different assessment systems and pasteurized for your safety.