Types of Caviar
There are many different types of caviar
. Therefore, there are various ways to classify caviar. These include classifying them by fish source. True caviar comes from sturgeon, while caviar alternatives come from other types of fish like paddlefish, trout, and salmon. Further, due to the environmental issues prevalent in the world, a new type of fish row has emerged: farmed caviar. These include types of caviar that come from sturgeons or from other alternative species. Prominent in the United States, they are products that are produced through environment friendly means through fish that are grown in controlled pools and penned rivers. Further, caviar is available in different forms. These include pasteurized and pressed types of caviar. The salting of the roe is also a form of classification. Malossol caviar is that which is lightly salted (the Russian way). The salt content may be higher according to the type of roe and other factors.
True caviar is sturgeon caviar. This means that the roe comes from sturgeon-the authentic caviar fish. Accordingly, three types of sturgeon produce the best caviar that comes from the Caspian Sea and Black Sea basin. These are the Beluga, Osetra, and Sevruga. These sturgeons produce the three main types of caviar, which bear their names. The best and most expensive is Beluga caviar with its soft and large eggs. Next comes Osetra caviar with medium-sized eggs. Sevruga caviar follows in rank with its smaller eggs. Together, these varieties make Russian and Iranian caviar respected throughout the world. Russia and Iran have always played a prominent role in caviar history. However, due to the overfishing and pollution in the waters of the region, the native sturgeon population of the region is under threat and some bans are in effect. This limits the production of Caspian caviar. This is the status of American sturgeon caviar, as well. There are different types of sturgeons that are native to the United States, but are under threat. White Sturgeon, for example, is now rare. Thus, newer means of caviar production have been developed to maintain the production of American black caviar and others. This is where farmed caviar and other caviar alternatives come in.
There is no greater example of farmed caviar than that which is produced in the United States. Overfishing and other environmental issues promoted the growth and success of farmed caviar, which comes from sturgeon as well as other fish species. The White Sturgeon species, for example, which is native to the waters of the United States, is very rare now. It is considered a delicacy like the Caspian Beluga and Osetra. However, because of farming, White Sturgeon caviar is produced in controlled bodies of water in California, as well as in France and other countries. This type of American caviar is not alone. Farmed caviar comes from other types of fish, as well. Fortunately, there are types of caviar that come to us from fish that are not threatened. Thus, farming is not necessary in these cases. Icelandic waters contain an abundance of smelt or capelin for instance. Capelin caviar is thus produced naturally in the wild, as is bowfin caviar, which is an alternative American caviar.
If you cannot afford to buy caviar that comes from sturgeons and if you are not concerned with having true caviar, you will be glad to know that there are several fresh caviar substitutes to choose from. These are less expensive than the authentic and true caviar that only come from sturgeon species. The alternatives include paddlefish, lumpfish, salmon, whitefish, and hackleback caviar. Roe from these varieties of fish can only be called "caviar" if the name of the fish is included in the title. Thus, paddlefish caviar, a popular variety, has glossy beads and is sometimes called American caviar. It is very popular. Hackleback caviar, with its black roe, is sweet, buttery, and nutty in flavor. Salmon caviar is a sushi chef favorite. Its medium to large roe and striking color makes a statement. Further, salmon roe caviar is known for the pop it makes when bitten. Whitefish caviar is also popular with chefs and is sometimes infused with other flavors. If you want a very affordable choice, you would be happy with lumpfish caviar. Providing a crunch with every bite, it is a pasteurized type. You can choose from red or black lumpfish caviar.