All about sevruga caviar

A brief history

Sevruga caviar, once one of the richest varieties due to the relatively fast rate of roe production, has been largely supplanted by sturgeon caviar, as they are easier to breed than Sewruga. Progress in aquaculture means better quality and availability not only of sturgeon caviar, but also of domestic sturgeon roe and other fish.

Other types of caviar

Beluga caviar is obtained from Huso huso sturgeon. Large, light gray eggs have a delicate taste and creamy aroma with a slight hazelnut aftertaste.
Oscietra caviar, produced from Russian sturgeon, has a roe color from dark olive to light brown. This caviar is distinguished by a delicate nutty taste with a deep, mild aftertaste.
Baeria caviar is equally valued all over the world. Baerii is produced from Siberian sturgeon. It has an aromatic, silky taste, after which a delicate spicy aftertaste remains.

Caviar - vitamins and nutritional values

Caviar contains many important vitamins, such as vitamin A, B vitamins (vitamin B1, B2, B3, B6, B9 and B12), vitamin D and E. There are many minerals and trace elements in caviar: phosphorus for the brain, potassium for the heart, calcium for bones, iodine for glands, iron for blood, sulfur for tonus, chlorine, silicon, sodium, manganese and zinc for full sensations and much more. Consuming caviar is recommended mainly for people struggling with skin problems who want to improve their appearance and skin condition.

Storage rules

To preserve the taste of caviar, it is necessary to create special conditions for it. The best place for storage will be the lower compartment of the refrigerator with a temperature of -2 to +2 C. Before opening the jar, it should be stored for several minutes at room temperature.

Buying caviar

When buying caviar, the main thing is to trust its source. Your retailer should be able to inform you about the environment in which the fish live, the quality of the water, and whether pesticides, antibiotics and growth hormones are used. Since 1998 The Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES) regulates international trade in sturgeon, including caviar. It requires well-documented control of the origin of the product from the farm to the consumer, as well as a label indicating the species, country of origin, year of harvest and other information.