TYPES OF BLACK CAVIAR
Primordially Russian and one of the most expensive delicacies in the world, black caviar is a product for which the relic family of sturgeon fish is produced as “raw material”: beluga, tsar-fish sturgeon, stellate sturgeon, thorn, kaluga, sterlet. Of these, the first three are traditionally the main (industrial) producing fish.
By degree of importance in the "caviar world" types of black caviar are arranged in the following order:
Types of sturgeon caviar
Beluga caviar — Beluga caviar is the largest and most valuable both in terms of the composition and properties of this food product, as well as its value. It is characterized by the absence of a specific smell and a very delicate creamy taste with a hint of nutty aftertaste. Eggs are large, reaching 3.4 mm. The tone of color varies from a platinum shade to a pale black color, and light caviar is valued more (this applies to all species)..
Kaluga caviar — is a very expensive delicacy due to its rarity. Tastefully resembles beluga caviar (to a less pronounced degree). Eggs reach 3 mm. Coloring is also similar to it and also the color is necessarily marked when marking the goods.
sturgeon caviar smaller (up to 2.4 mm) is cheaper. It has a pronounced "sea" taste (iodine, algae), sometimes there is a nutty touch in the aftertaste. The color, in addition to black and shades of gray, may also belong to the brown-yellow range of the color scale.
Stellate sturgeon has the smallest eggs (up to 1.5 mm), generally black, less often - gray and its dark shades. It is characterized by a subtle, but somewhat obsessive taste. Food quality (including fat) is similar to the above products.
Sterlet caviar reaches a size of only about 2 mm; its properties are close to sturgeon caviar and have a delicate refined taste.
Existing types of black caviar differ in raw materials and in the amount of salt. .
On its preparation goes well-ripened caviar. The yastik extracted from freshly caught fish (sac with eggs) is rubbed through a special sieve. As a result of passage through the cells, the grains are cleared from the connecting veins and the coating film without destroying the round shape. Eggs of only uniform color go to high grades. Salt, slightly falling asleep with salt. In finished form, it is a lightly salted product (salinity 3-4%), put up in cans or kegs..
Although inferior in beauty to the grainy, but the taste is particularly rich. In its manufacture is substandard raw caviar of any sturgeon. Salted, it is first slightly dried in special troughs, and only then it is cleaned and pressed. The best product is obtained from stellate sturgeon - with a specific aroma and subtle bitterness. It is packaged in tin/glass jars or in oak barrels, which are hermetically sealed.
This is a delicacy made for special occasions. The grains are passed through the grate, but instead of filling with salt, they pour brine, warm and strong. When the brine is completely drained, packed in sealed kegs.
Salted in ‘yastik’, i.e., without cleaning. Indigent fatty sticks and with a very weak grain are used for production. Cut into small pieces, yastik salted in brine. Vascular weakness is characterized by greater fat and salinity.