Caviar FAQs
Why are there so many different names for roe and caviar?
Roe and caviar as delicacies go back a couple hundred years and are eaten all over the world in different forms and preparations. The sheer number of fish makes names and color references pretty confusing. These days though there are so many online references with accompanying pictures all it takes to become familiar with caviar is a simple Internet search.Which caviar is considered the finest caviar?
The finest caviar is known as Imperial Caviar. It comes from the Golden Ossetra fish. Don’t’ confuse this with the ordinary Ossetram which is brown and more strongly flavored than Beluga. Golden Ossetra caviar is rare and expensive, as much as $380 for just three ounces of fresh, Caspian Imperial caviar. Most vendors warn that overfishing and pollution have depleted all the fish stock in the Caspian and ask people to look for alternatives while the Caspian Sea regenerates it precious sturgeon stock.Does caviar have to be served with a bone spoon or mother-of-pearl?
Yes. Or at least a non-metallic spoon. The taste of the finest caviar will be contaminated by the metal and even discolor it.
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