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The world's most luxurious delicacy -

Caviar is arguably the culinary world's most revered delicacy, a luxurious and expensive treat that remains one of the most exclusive foods on the planet.

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What is caviar? -

In simple terms, caviar is fish eggs: salt-cured roe from sturgeon.

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The sturgeon -

The are some 27 species of sturgeon in the Acipenseridae family. But three  species remain synonymous with caviar production: huso huso for Beluga (pictured), Acipenser gueldenstaedtii for Osetra, and Acipenser stellatus for Sevruga.

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Roe -

Traditionally, the term caviar refers only to roe from wild sturgeon, a fish found in the Caspian Sea and Black Sea (Beluga, Osetra, and Sevruga caviars).

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How is caviar served? -

Caviar should always be served in a chilled glass bowl, preferably made of crystal.

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Caviar spoon -

Caviar should not be served with a metal spoon, because metal may impart an undesirable flavor. Caviar spoons are therefore made of inert materials, such as animal horn, gold, mother of pearl (pictured), and wood. Furthermore, custom dictates that caviar should be served and consumed in amounts smaller than a tablespoon.

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The best caviar -

Four different kinds of caviars on an assortment of spoons: (clockwise from top) Osetra, Sevruga, Beluga, and golden Osetra.

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Flavor -

Its scarcity, delicacy, and taste makes caviar what it is, a food of exceptional quality that when eaten releases a flavor that is a delicate mixture of salt and fish, umami and nuts, and full of sweet brine.

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Russian caviar -

Russian caviars are arguably what most people associate with the glamour and luxury of true caviars. Pictured is a 1962 selection of Harrod's finest caviar from Astrakhan, in what was then the Soviet Union.

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Gourmet choice -

Champagne in a sterling silver wine cooler, a footed Georgian oval tray, crystal champagne glasses, and a cut-crystal and sterling silver caviar bowl—all the ingredients required to make the cover of the 1961 edition of Gourmet magazine.

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Discerning dining -

A waiter in the mid-1950s serving plates of toast and platters of caviar, with the requisite bottle of bubbly at hand.

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The most expensive caviar in the world -

According to Guinness World Records, Almas golden caviar (pictured) is the world's most expensive caviar. Almas is produced from the eggs of the rare albino sturgeon, when the fish is between 60 and 100 years old. Just 1 kg (2 lb 3 oz) of this "black gold" is regularly sold for upwards of US$34,500.

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Almas caviar -

In this 2003 photograph, French chef Raymond Blanc prepares a florette sea and earth salad of Almas golden caviar, Beluga caviar, creel-caught langoustine, Cornish crab and lobster, and baby leaf salad, tossed in premium olive oil, along with grated truffle placed in a basket handmade from courgettes, red peppers, and potato, and decorated with gold leaf. At the time, it was the world's most expensive salad, at £600 a pop (over US$800 today).

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Why is caviar so expensive? -

For the privilege of tasting caviar, expect to part with at least US$50 to US$75 for 30 grams (1 ounce)—enough caviar to make a few good bites for two people. The price of a specific caviar generally depends on type of fish (species scarcity/availability), time it takes to produce roe (maturation), harvesting and manufacturing (process), quality of the salted roe (grading), and supply and demand (sourcing and popularity). Pictured are cans of caviar displayed at Petrossian in Paris, France, one of the world's oldest and largest caviar specialists.

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The Black Sea -

Another reason why caviar costs so much is the fact that after decades of overfishing and poaching, sturgeon is now an endangered species. The beluga sturgeon, for example, was once numerous in the Caspian and Black seas.

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Sea of Azov -

The Sea of Azov, connected to the Black Sea by the narrow Strait of Kerch, was being fished for sturgeon as early as the 10th century, and eagerly consumed by aristocratic and noble Byzantine Greeks as a favored delicacy.

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Dominating the market -

Throughout the 20th century, the Caspian Sea was the major source of sturgeon roe for caviar. The then Soviet Union and Iran dominated the market. Pictured is the Achuyev fish processing factory pack in the 1940s.

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The Caspian Sea -

In time, the once pristine Caspian Sea—the world's largest inland body of water, which bounded Russia, Iran, Kazakhstan, Azerbaijan, and Turkmenistan—suffered environmental degradation as a result of pollution from the oil industry and dams on rivers draining untreated sewage and industrial waste into the sea.

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Convention on the International Trade in Endangered Species of Wild Flora and Fauna -

As a result, sturgeon populations declined dramatically. In 1998, the fish came under the protection of the Convention on the International Trade in Endangered Species of Wild Flora and Fauna (CITES). In 2002, Russia imposed a ban on the private harvesting and sale of caviar; and in 2005, the United States Fish and Wildlife Service banned the import of Caspian Sea Beluga caviar. A month later, the ban included Beluga caviar from the entire Black Sea basin.

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World Sturgeon Conservation Society -

The World Sturgeon Conservation Society was founded in 2003 and serves as an international forum of scientific exchange for all those interested in pertinent issues regarding the still critically endangered species.

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Sustainable farming -

Wild-caught sturgeon and the caviar they produce is now strictly regulated. But there is another caviar source available. Today, the focus is on raising sustainably-farmed sturgeon. This way, consumers can still enjoy caviar (albeit at sometimes eye-watering prices) while sturgeon fish stocks slowly recuperate in a controlled and monitored environment.

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What do you put caviar on? -

A traditional way of enjoying caviar is to eat it with Russian pancakes called blini, among the most popular and most-eaten dishes in the country.

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Savory snack -

Fine caviar is best served simply and is often presented on lightly buttered or dry toasts, and unsalted crackers or bread.

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What do you garnish caviar with? -

There are some traditional garnishes for caviar. These include sour cream, fresh herbs, and lemon wedges.

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Deviled eggs and caviar -

Deviled eggs—eggs that have been deshelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard—can be topped out with a dab of caviar.

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Healthy and appetizing -

This Japanese appetizer of Beluga caviar, half a boiled egg, and shredded nori (edible seaweed) is just one of several ways of including caviar in a meal.

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Seafood themes -

The seafood theme can be extended by layering a salad of potatoes, eggs, and smoked squid with mayonnaise, and crowning the meal with caviar.

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Seafood special -

Is this the ultimate seafood dish? A presentation of fresh oysters and caviar really does set the culinary bar at the highest level.

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Where to eat caviar -

Founded in 1927, Caviar Kaspia in Paris, France is renowned for its specialty dish—baked potato topped with spoonfuls of caviar. The restaurant welcomes a host of celebrity guests, including the likes of Rihanna and Kanye West.

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Oscars and caviar -

You'll have to be a film star to appreciate Wolfgang Puck's Oscars with smoked salmon and caviar: golden chocolate statuettes trimmed in fine edible gold. The celebrity chef has been preparing dinners for the annual Academy Awards Governors Ball for many years.

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Vodka and caviar -

The commonly preferred libation of Champagne with caviar is not appreciated by all. Purists insist on a straight shot of the finest frozen vodka, preferably Russian. Pictured is L'Orbe caviar vodka served at a swanky London restaurant.

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Face value -

Caviar isn't just a delicious delicacy—it's also great for your skin. It's the ultimate luxury facial for those concerned with hyperpigmentation and age spots. Angelina Jolie is said to be a big fan.

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National Caviar Day -

On July 18, National Caviar Day recognizes this seafood delicacy, one of the most coveted in the culinary world. The day also raises awareness about the survival of the sturgeon. Why not celebrate with some caviar?

Sources: (Guinness World Records) (CITES) (WSCS)

See also: Tasty shellfish recipe ideas and serving suggestions

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