Regular or simply Original Beluga Caviar
The most common beluga caviar in nature is dark gray in color. It also differs in taste.
Sturgeon Caviar
The most prestigious, very rare and, accordingly, the most expensive (sometimes more expensive than Beluga) is Sturgeon caviar. Very similar in color to gold. The grain of this caviar should be large (3-4 mm.) It is called the same all over the world - Golden Caspian Osetra Caviar
Royal, Imperial Osetra
This is the next step in the hierarchy of Osetra caviar.
Sturgeon caviar is not so bright, but with a beautiful golden hue and always large grain. It is considered rare and therefore highly prized.
Premium or Premier Osetra
This caviar is widespread in nature. The roe grains may already be smaller (2-3 mm) and have dark gray tones, sometimes with light eyes.
But most often in nature, sturgeon caviar is found Original, Regular or Classic Osetra Caviar. This is caviar of an even black color, which is popular due to its affordability. The grain size of this roe can vary from 1.5 to 3 mm.
Stellate sturgeon
Sevruga caviar does not differ in a wide variety of varieties. It is usually even black with fine grain (1-2 mm). Sevruga caviar is the most affordable in the world market - it has its own very popular brand - Platinum Sevruga or Royal Sevruga. It also has a rare very light color and a larger grain (2-2.5 mm).
In their opinion, sevruga caviar from 15-20-year-old stellate sturgeon has very dark grains. If stellate sturgeon is 35 years old, its caviar is called classic gray, its grains are light.
NATURAL BLACK CAVIAR CANNOT BE CHEAP
The high price of caviar is caused by several objective factors. In order to obtain a finished product, fish farmers need to raise sturgeon for three to four years before the formation of an adult. After that, you can determine the sex of a particular fish. Males who are unable to provide the required product are sent for processing. Females are raised for about four more years, when they will be able to produce high-quality, mature eggs. For beluga females, the process of growth and maturation lasts up to 15–20 years.
The fish farm incurs long-term costs throughout the entire cycle, which includes the costs of maintenance, equipment, feed, rent and staff salaries. This forms the final high cost of the caviar
The delicacy is mined in very few places in the world, for example, in Austria.
The albino beluga is a large sturgeon fish that spawns once every 100 years, so the cost of the product can reach $ 10 000 per pound. In Europe, no more than 22 lb of golden caviar are mined per year, and the line for purchase is formed for many years to come.
The most expensive caviar in the world In the wild, albino belugas are extremely rare. Often the priceless fish are bred artificially at rates using genetic engineering.
The older the fish, the lighter and more valuable the caviar. Beluga can reach 13-16 meters in length and weigh about 1 ton. Individuals weighing 700-800 lb are more common. The weight of caviar is one tenth of the volume of fish.
The most expensive caviar in the world (PHOTOS)
The word "Almas" in translation means diamond. The caviar has a light fresh aroma, incomparable taste, the absence of a characteristic fishy smell and a long almond aftertaste have elevated golden caviar to the rank of the most expensive delicacies in the world.
Albino beluga eggs are divided into several varieties, depending on the color: 0 - the darkest (Darkest), 00 - medium (Medium tone), 000 - the lightest (Lightest). The most expensive varieties go to London's Caviar House.
]]>In addition, sturgeon has a substantial supply of useful fatty acids, which contribute to reducing the level of cholesterol in the blood. So regular use of sturgeon in food significantly reduces the risk of heart attack. Sturgeon caviar is very useful for the normalization of blood pressure and metabolism.
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For darn long time in the history of mankind (at least 150 000 years) we, humans had no Direct TV, Google chrome and 12.000 $ Wolf refrigerators. Some of us don't have them even today but let's not loose the topic.
How, oh how did we survive?
Imagine:
20-25 people (yes, homo sapiens) crammed in a one bedroom cave, circling around a fire hole and a pile of today's catch... Wild salmon (farm raised was yet unavailable due to temporary "no Whole Foods" policy) and wild steel-head not yet endangered by industrial fishing. They ate most of the catch. Sashimi at its best, no rice, no fortune cookies, no tips and no state tax... Some fish was left... What do you do? For centuries there was no answer to that. Humans joggled with the remaining fish, played golf and baseball.
But since little Yaffet hid his fish portion on the distant upper wall of the cave and fish didn't rot thanks to the smoke from the fire going the same direction up that wall and out to the wild... That night a new era started for the mankind as smoked fish was officially born. Compared to that Jean August Cholesterol and George Gluten born in 21 century are just kindergarten kids.
Thousands of years later we still enjoy little Yaffet's creation. Welcome to Seven Seas smokehouse!
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Then about 11,500 years ago people from remote parts of the world (Middle East, Egypt, China and Mexico) all of a sudden abandoned their foraging ways and began cultivating crops and domesticating animals.
An astonishing change for species who had survived, ostensibly, through hunting and gathering for thousands of years.
Why did hey do so? How and from where did they obtain agricultural techniques?
And what about the products they cultivated and we still have today? The ones our ancestors consumed for centuries?
Because in last half century that food basket's content swapped dramatically. At lease in the USA.
Isn't it the reason the word "artisan" is gaining more popularity today, despite our awe for cholesterol and gluten.
Seven Seas Smokehouse keeps the traditions of the past. May be that is the reason the business is great just like the taste of our fish.
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It is obtained from Ossetra sturgeon which weighs 50-400 pounds and can live up to 50 years.
Ossetra caviar varies in color from deep brown to gold. Lighter varieties are more sought after, as they have the richest flavor and come from the oldest of sturgeon. Golden Ossetra is a rare form of Ossetra caviar, and is golden-yellow in color with a very rich flavor.[2]
The word Ossetra is the transcription of the Russian word "осётр" ("осeтр"), which translates into English as sturgeon. At one time, the term "ossetra" simply referred to Russian sturgeon species harvested for this type of caviar.
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Seven Seas Gourmet Food opened its doors in Glendale CA at 318 N. Central avenue. Boutique style shop offers amazing variety of delicatessen from caviar to assorted french cheeses. Only here you can taste and buy Jamon Iberico, one of a kind Spanish ham not available at neighbor markets and grosser stores. Stop by for tasting and pumper yourself with best quality gourmet foods.
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