Fortunately for us, we live in a world where there are no decrees requiring royal subjects to surrender their caviar to the sovereign powers. This was the case in England in the Middle Ages. We also do not have to spend thousands of dollars to get a taste of processed sturgeon roe. Caviar is now quite affordable and served in many restaurants and bars. There are hundreds of sturgeon farms around the world, and Europe has lost its exclusivity to this sumptuous delight. There are also about 25 species of fish that fall under the category, “Sturgeon,” but if you want to taste prized caviar, you need to know that Russian caviar (ikra) is the very best of them all.
Belyghia ikra
The Caspian Sea is the world’s largest inland seawater lake. It waters are shared by many countries, including Russia. There are four types of sturgeon native to the area—Ossetra, Sterlet, Sevruga, and Beluga. When the eggs wild Beluga sturgeon from the Caspian Sea are the processed and turned into caviar, or “Belyghia ikra” they become black gold. There are limitations on wild caviar production today due to the endangered status of the species from unregulated harvesting in the past. , Russia continues to offer wild Beluga sturgeon caviar to the world, and at a very high price tag. Black caviar or chernaya ikra is now one of the most luxurious food items coveted by gourmands, aristocrats, and royalty from all parts of the world. If you have the wherewithal then you can taste for yourself and find out what the large, silky, salty black eggs are like.
Only the best from Russian sturgeon
Although Beluga caviar is the most famous of the four different types outside of Russia, the other three types of caviar are important to gourmands because they offer varying tastes and textures. Sevruga is the last in rank among the four in terms of quality. The eggs are smaller and it is usually gray in color. Ossetra is higher in rank than Sevruga. The eggs are also bigger than Sevruga and ranges in color from gray to brown. Meanwhile, Sterlet sturgeon caviar is the most prized of the four. It is even rarer than Beluga sturgeon and in the past, only Emperors, Shahs, and Tsars had access to Sterlet caviar.
Highlight of the feast
In Western countries, only the wealthy can afford to eat caviar produced from prime sturgeon. However, in Russia and nearby countries such as Belarus and the Ukraine, people who are celebrating holidays and feasts usually serve caviar to their guests—and the very best kind that is. In these places, where caviar is a thriving industry, regular folk can splurge during special occasions. Indeed, there is no better way than to garnish the feast than to serve one of the most luxurious foods in the world today. If you have friends or relatives in these countries and you are invited to a wedding, then you will probably get a spoonful or two of good quality caviar produced in the region.
