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Sturgeon Caviar
Black Caviar (also known as caviare, originally from the Persian:
خاویار romanized: kh vy r, lit, ‘egg-bearing’) is a food consisting of
salt-cured roe of the family Acipenseridae. Caviar is considered a
delicacy and is eaten as a garnish or spread.[1] Traditionally, the
term caviar refers only to roe from wild sturgeon in the Caspian
Sea and Black Sea[2] (beluga, ossetra and sevruga caviars). The
term caviar can also describe the roe of other species of sturgeon
or other fish such as paddlefish, salmon, steelhead, trout,
lumpfish, whitefish,[3] or carp.[4]
The roe can be “fresh” (non-pasteurized) or pasteurized, which
reduces its culinary and economic value.[5] caviar online
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Salmon Caviar
Red caviar is a caviar made from the roe of salmonid fishes
(various species of salmon and trout), which has an intense
reddish hue. It is distinct from black caviar, which is made
from the roe of sturgeon.[1]
Red caviar is part of Russian and Japanese cuisine. In Japan,
salmon caviar is known as ikura (イクラ) which derives from
Russian word ikra (икра) which means caviar or fish roe in
general.[1]
In Japanese cuisine, it is usually marinated in salt or soy sauce
and sake. The seasoning used varies from household to
household. Many families pickle red caviar using only soy
sauce, but some use dashi instead of sake or mirin.[2]
Russians enjoy red caviar appetizers (zakuski) on buttered
bread[3] or on a blini (Slavic crêpes).[4] Caviar on blini may be
paired with sliced salmon and champagne, especially on such
occasions as Russian New Year’s Eve.[5] sturgeon caviar
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