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Traditionally the term ''caviar'' refers only to roe from wild [[sturgeon]] in the [[Caspian Sea|Caspian]] and [[Black Sea]]s<ref>lan Davidson, Tom Jaine, ''The Oxford companion to food'', Oxford University Press, 2006, ISBN 0-19-280681-5, ISBN 978-0-19-280681-9, [http://books.google.com/books?id=JTr-ouCbL2AC&lpg=PP1&pg=PA150#v=onepage&q&f=false p. 150].</ref> (Beluga, Ossetra and Sevruga caviars). Depending on the country, ''caviar'' may also be used to describe the roe of other [[Fish (food)|fish]] such as salmon, steelhead, trout, lumpfish, whitefish,<ref>[http://www.christmaswhistler.com/smithHistory/SmithBrosWhitefishCaviar.html A History of Smith Bros. branded whitefish caviar (1920 - 1989) (USA)]{{dead link|date=August 2012}}</ref> and other species of sturgeon.<ref>{{cite web|url=http://www.affordablecaviar.com/ |title=Caviar, American Caviar, Sturgeon Caviar, Black Caviar, Salmon Caviar |publisher=Affordablecaviar.com |date= |accessdate=2012-08-18}}</ref><ref>{{cite web|url=http://www.marzetti.com/products/romanoff/product.php?bc=25&cid=18 |title=RomanoffŽ Caviar |publisher=Marzetti.com |date= |accessdate=2012-08-18}}</ref> |
Traditionally the term ''caviar'' refers only to roe from wild [[sturgeon]] in the [[Caspian Sea|Caspian]] and [[Black Sea]]s<ref>lan Davidson, Tom Jaine, ''The Oxford companion to food'', Oxford University Press, 2006, ISBN 0-19-280681-5, ISBN 978-0-19-280681-9, [http://books.google.com/books?id=JTr-ouCbL2AC&lpg=PP1&pg=PA150#v=onepage&q&f=false p. 150].</ref> (Beluga, Ossetra and Sevruga caviars). Depending on the country, ''caviar'' may also be used to describe the roe of other [[Fish (food)|fish]] such as salmon, steelhead, trout, lumpfish, whitefish,<ref>[http://www.christmaswhistler.com/smithHistory/SmithBrosWhitefishCaviar.html A History of Smith Bros. branded whitefish caviar (1920 - 1989) (USA)]{{dead link|date=August 2012}}</ref> and other species of sturgeon.<ref>{{cite web|url=http://www.affordablecaviar.com/ |title=Caviar, American Caviar, Sturgeon Caviar, Black Caviar, Salmon Caviar |publisher=Affordablecaviar.com |date= |accessdate=2012-08-18}}</ref><ref>{{cite web|url=http://www.marzetti.com/products/romanoff/product.php?bc=25&cid=18 |title=RomanoffŽ Caviar |publisher=Marzetti.com |date= |accessdate=2012-08-18}}</ref> |
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Caviar is considered a luxury delicacy and is eaten as a garnish or a spread. In 2012, caviar sold for $2,500 per pound, or $3,000 to $5,000 per kilo.<ref>[http://abcnews.go.com/International/caviar-israels-latest-weapon-iran/story?id=16522957#.UKx6KYbsPYc Caviar: Israel's latest weapon against Iran]</ref> |
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Based on flavor, size, consistency and colour, prices for caviar range as high as $8,000-$16,000 per [[kilogram|kg]].{{citation needed|date=May 2012}} Caviar is considered a luxury delicacy and is eaten as a garnish or a spread. |
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==Terminology== |
==Terminology== |
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It was not until the early 19th century that there was a change in the exclusiveness of caviar patrons. [[Sturgeon]] were found in both the Delaware and [[Hudson River]]s. A short time later, the [[Columbia River]] in [[Oregon]] became a source. There was such an abundant supply that [[Canada]] and the U.S. were the major suppliers of caviar to Europe during this period. The roe was in high enough supply that it was often served in American saloons, sometimes for free. (The equivalent to modern use of peanuts, the salty taste would encourage more drinking.) By 1900, the United States was the largest producer in the world, generating over 600 tons annually. |
It was not until the early 19th century that there was a change in the exclusiveness of caviar patrons. [[Sturgeon]] were found in both the Delaware and [[Hudson River]]s. A short time later, the [[Columbia River]] in [[Oregon]] became a source. There was such an abundant supply that [[Canada]] and the U.S. were the major suppliers of caviar to Europe during this period. The roe was in high enough supply that it was often served in American saloons, sometimes for free. (The equivalent to modern use of peanuts, the salty taste would encourage more drinking.) By 1900, the United States was the largest producer in the world, generating over 600 tons annually. |
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In 1906, a ban was placed on commercial [[sturgeon]] fishing to counter the dwindling supply of fish. In the 1960s, the price rose sharply due to low supply. Soon more drastic steps had to be taken, as even the Caspian, home to at least 90% of the world’s population of [[sturgeon]], began to see a serious drop in numbers of fish. |
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==Varieties== |
==Varieties== |
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[[File:Caviar tins (Russian and Iranian) (cropped).jpg|thumb|250px|Russian and Iranian caviar tins: Beluga to the left, Ossetra in middle, Sevruga to the right]] |
[[File:Caviar tins (Russian and Iranian) (cropped).jpg|thumb|250px|Russian and Iranian caviar tins: Beluga to the left, Ossetra in middle, Sevruga to the right]] |
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The four main types of caviar are [[Beluga caviar|Beluga]], [[Sterlet]], [[Ossetra]], and [[Sevruga]]. The rarest and costliest is from beluga sturgeon that swim in the Caspian Sea, which is bordered by Iran, Kazakhstan, Russia, Turkmenistan and Azerbaijan. Wild caviar production has now survived only in Azerbaijan and Iran as Russia maintains a self-imposed ban on caviar trade from wild sturgeon.<ref>{{cite news |url=http://www.telegraph.co.uk/earth/earthnews/3337528/Russia-bans-sturgeon-fishing-in-Caspian-Sea.html |title=Russia has maintained a ban on the international export of sturgeon roe |newspaper=Telegraph.co.uk |date= |accessdate= }}</ref> Beluga caviar is prized for its soft, extremely large (pea-size) eggs. It can range in color from pale silver-gray to black. It is followed by the small golden [[sterlet]] caviar which is rare and was once reserved for Russian |
The four main types of caviar are [[Beluga caviar|Beluga]], [[Sterlet]], [[Ossetra]], and [[Sevruga]]. The rarest and costliest is from beluga sturgeon that swim in the Caspian Sea, which is bordered by Iran, Kazakhstan, Russia, Turkmenistan and Azerbaijan. Wild caviar production has now survived only in Azerbaijan and Iran as Russia maintains a self-imposed ban on caviar trade from wild sturgeon.<ref>{{cite news |url=http://www.telegraph.co.uk/earth/earthnews/3337528/Russia-bans-sturgeon-fishing-in-Caspian-Sea.html |title=Russia has maintained a ban on the international export of sturgeon roe |newspaper=Telegraph.co.uk |date= |accessdate= }}</ref> Beluga caviar is prized for its soft, extremely large (pea-size) eggs. It can range in color from pale silver-gray to black. It is followed by the small golden [[sterlet]] caviar which is rare and was once reserved for Russian, Iranian and Austrian royalty. Next in quality is the medium-sized, gray to brownish osetra (ossetra), and the last in the quality ranking is smaller, gray sevruga caviar. |
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Cheaper alternatives have been developed from the roe of [[Coregonus|whitefish]] and the [[North Atlantic]] [[salmon]]. In the wake of overfishing, the harvest and sale of black caviar was banned in Russia in 2007 but resumed in 2010, limited to 150 kg (330 lbs).<ref>[http://www.newzy.net/2011/02/15/russians-caviar-in-europe/ "After a nine year ban Russia has begun exporting sturgeon caviar to the European Union"], Newzy.net, 21 February 2011</ref> |
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==Suppliers== |
==Suppliers== |
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[[File:Caviar and spoon.jpg|thumb|200px|Black Beluga caviar]] |
[[File:Caviar and spoon.jpg|thumb|200px|Black Beluga caviar]] |
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In the early 20th century, [[Canada]] and the [[United States]] were the major caviar suppliers to [[Europe]]; they harvested roe from the [[lake sturgeon]] in the [[Midwestern United States|North American midwest]], and from the [[Shortnose sturgeon]] and the [[Atlantic sturgeon]] spawning in the rivers of the Eastern coast of the United States. Today the Shortnose sturgeon is rated ''Vulnerable'' in the [[World Conservation Union|IUCN]] [[IUCN Red List|Red List]] of [[endangered species]] and rated ''Endangered'' per the [[ |
In the early 20th century, [[Canada]] and the [[United States]] were the major caviar suppliers to [[Europe]]; they harvested roe from the [[lake sturgeon]] in the [[Midwestern United States|North American midwest]], and from the [[Shortnose sturgeon]] and the [[Atlantic sturgeon]] spawning in the rivers of the Eastern coast of the United States. Today the Shortnose sturgeon is rated ''Vulnerable'' in the [[World Conservation Union|IUCN]] [[IUCN Red List|Red List]] of [[endangered species]] and rated ''Endangered'' per the [[Endangered Species Act]]. |
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[[Iran]] |
In 2010, [[Iran]] was the world's largest producer and exporter of caviar, with annual exports of more than 300 metric tons, followed by Russia.<ref>{{cite news| url=http://news.bbc.co.uk/2/hi/business/1394717.stm | work=BBC News | title=Crunch time for Caspian caviar | date=2001-06-19 | accessdate=2010-04-28}}</ref><ref>{{cite web|url=http://www.art-arena.com/land.htm |title=Iransaga - Iran The Country, The Land |publisher=Art-arena.com |date= |accessdate=2010-09-21}}</ref> |
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However, the ban on sturgeon fishing in the Caspian Sea has led to the development of [[aquaculture]] as an economically viable means of commercial caviar production.<ref>[http://www.cfbf.com/agalert/AgAlertStory.cfm?ID=408&ck=0D0FD7C6E093F7B804FA0150B875B868 California Farm Bureau Federation] - Farmers tame prehistoric fish to make food fit for a king</ref> [[Italy]] has begun to produce farmed caviar and is now one of the largest producers in the world. Caviar Court, in [[Dammam, Saudi Arabia]], was established in 2001 and began harvesting caviar in 2007. It produced about five tons per year in 2011 and is building a larger facility in Abu Dhabi hoping to produce 35 tons by 2015.<ref>The Fish that Lay the Golden Eggs, by Anglea Shah, New York Times, 5 July 2011</ref>In Spain, a fish farm called Caviar de Riofrio produces [[organic certification|organic]] caviar.<ref>[http://www.boston.com/ae/food/articles/2005/12/21/more_than_one_fish_egg_in_the_sea/?page=2 www.boston.com] - More than one fish egg in the sea</ref> |
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In Spain, a fish farm called Caviar de Riofrio produces [[organic certification|organic]] caviar.<ref>[http://www.boston.com/ae/food/articles/2005/12/21/more_than_one_fish_egg_in_the_sea/?page=2 www.boston.com] - More than one fish egg in the sea</ref> |
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According to [[Eric Ripert]], chef and proprietor of [[Le Bernadin]], a leading seafood restaurant in New York, and Jean Francois Bruel, chef of [[Daniel Boulud|Daniel]], a Michelin rated restaurant in Manhattan, the best caviar on the market today is produced by [[Kibbutz Dan]] in [[Israel]]. <ref>[http://www.haaretz.com/culture/new-york-s-finest-caviar-all-the-way-from-a-socialist-kibbutz-in-northern-israel-1.426810 New York's finest caviar: All the way from a socialist kibbutz in northern Israel]</ref>The kibbutz produces 4 tons of caviar a year. The farm is fed by the [[Tel Dan|Dan River]], a source of the [[Jordan River]]. <ref>[http://abcnews.go.com/International/caviar-israels-latest-weapon-iran/story?id=16522957#.UKx6KYbsPYc Caviar: Israel's latest weapon against Iran]</ref> |
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==Ecology== |
==Ecology== |
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Over-fishing, smuggling and pollution caused by sewage entry into the Caspian Sea have considerably reduced the sea's sturgeon population.<ref>{{cite web|url=http://www.presstv.com/detail.aspx?id=136154§ionid=351020102 |title=No Operation |publisher=Presstv.com |date= |accessdate=2010-09-21}}</ref> |
Over-fishing, smuggling and pollution caused by sewage entry into the Caspian Sea have considerably reduced the sea's sturgeon population.<ref>{{cite web|url=http://www.presstv.com/detail.aspx?id=136154§ionid=351020102 |title=No Operation |publisher=Presstv.com |date= |accessdate=2010-09-21}}</ref> |
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==Cultural references== |
==Cultural references== |
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[[File:Ikura temaki zushi by Adonis Chen in Taipei.jpg|thumb|[[Ikura]] (salmon roe) on a sushi roll]] |
[[File:Ikura temaki zushi by Adonis Chen in Taipei.jpg|thumb|[[Ikura]] (salmon roe) on a sushi roll]] |
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Given its high price in the West, caviar is associated with luxury and wealth. In Russia and other [[Eastern European]] cultures |
Given its high price in the West, caviar is associated with luxury and wealth. In Russia and other [[Eastern European]] cultures, caviar is commonly served at holiday feasts, weddings and festive occasions. In Russia, both sturgeon roe (''black caviar'') and salmon roe (''red caviar'') are popular. |
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Sturgeon-derived caviar is not eaten by some [[Kashrut|Kosher]]-observant [[Jews]] |
Sturgeon-derived caviar is not eaten by some [[Kashrut|Kosher]]-observant [[Jews]] because sturgeon possess [[Fish scale#Ganoid scales|ganoid scales]] instead of the usual [[Cycloid scale|ctenoid and cycloid scales]] (see [[Kosher animals]]). There is a discussion of its status in [[Halacha]], since the scales will come off if soaked in lye; however, this does not apply to every roe-yielding fish species. |
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The [[Ja'fari jurisprudence|Ja'fari]] school of [[Fiqh|jurisprudence]] that predominates in [[Twelver]] [[Shia Islam]] also stipulates that seafood must have fins and scales. Thus most observant Twelvers do not eat caviar despite the fact that majority Twelver Iran is a primary center of the sturgeon-fishing industry and the world's largest exporter of caviar. |
The [[Ja'fari jurisprudence|Ja'fari]] school of [[Fiqh|jurisprudence]] that predominates in [[Twelver]] [[Shia Islam]] also stipulates that seafood must have fins and scales. Thus most observant Twelvers do not eat caviar despite the fact that majority Twelver Iran is a primary center of the sturgeon-fishing industry and the world's largest exporter of caviar. |
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*[http://www.cookingforengineers.com/article.php?id=156&title=Caviar Cooking For Engineers: Caviar] |
*[http://www.cookingforengineers.com/article.php?id=156&title=Caviar Cooking For Engineers: Caviar] |
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*[http://www.christmaswhistler.com/smithHistory/SmithBrosWhitefishCaviar.html A History of Smith Bros. branded whitefish caviar (1920 - 1989) (USA)] |
*[http://www.christmaswhistler.com/smithHistory/SmithBrosWhitefishCaviar.html A History of Smith Bros. branded whitefish caviar (1920 - 1989) (USA)] |
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*[http://www.cfbf.com/agalert/AgAlertStory.cfm?ID=408&ck=0D0FD7C6E093F7B804FA0150B875B868 Stolt Sea Farm] |
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*[http://news.nationalgeographic.com/news/2007/02/070207-sturgeon.html?source=rss Sturgeon population in Hudson River] - Once-Endangered Sturgeon Rebounding in [[Hudson River]], Study Says |
*[http://news.nationalgeographic.com/news/2007/02/070207-sturgeon.html?source=rss Sturgeon population in Hudson River] - Once-Endangered Sturgeon Rebounding in [[Hudson River]], Study Says |
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*[http://www.azer.com/aiweb/categories/magazine/23_folder/23_articles/23_caviar.html Caspian caviar in peril] |
*[http://www.azer.com/aiweb/categories/magazine/23_folder/23_articles/23_caviar.html Caspian caviar in peril] |
Revision as of 07:27, 21 November 2012
Caviar, according to the Food and Agriculture Organization, is a product made from salt-cured fish-eggs of the Acipenseridae family. The roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.[1]
Traditionally the term caviar refers only to roe from wild sturgeon in the Caspian and Black Seas[2] (Beluga, Ossetra and Sevruga caviars). Depending on the country, caviar may also be used to describe the roe of other fish such as salmon, steelhead, trout, lumpfish, whitefish,[3] and other species of sturgeon.[4][5]
Caviar is considered a luxury delicacy and is eaten as a garnish or a spread. In 2012, caviar sold for $2,500 per pound, or $3,000 to $5,000 per kilo.[6]
Terminology
According to the United Nations' Food and Agriculture Organization, roe from any fish not belonging to the Acipenseriformes species (including Acipenseridae, or sturgeon stricto sensu, and Polyodontidae or paddlefish) are not caviar, but "substitutes of caviar."[7] This position is also adopted by the Convention on International Trade in Endangered Species of Wild Fauna and Flora,[8] the World Wide Fund for Nature,[9] the United States Customs Service,[10] and the Republic of France.[11]
The term is also used to describe dishes that are perceived to resemble caviar, such as "eggplant caviar" (made from eggplant or aubergine) and "Texas caviar" (made from black-eyed peas).
History
The word caviar comes into English from the Italian import in the 16th century, but it ultimately stems from the Persian word for egg. Although the Persian term technically refers to both the sturgeon and the roe, it has come down into English meaning only the egg. Eggs from fish other than the sturgeon usually have another word naming such origins, such as “salmon caviar.”
The Persians were early cultivators of caviar from the Caspian Sea and later the Black Sea, believing in the roe’s vague medicinal qualities. Others in the area learned the value; Ancient Greek writers mention caviar, including Aristotle, who said the arrival of the caviar indicated the end of the banquet. Later, it was apparently a staple in Roman parties, well known for their excesses. Caviar seems to have been reserved for use by the upper echelon in both these societies even though it was relatively easily available.
This exclusive trend continued for centuries and centuries. In the Middle Ages, many European countries required those who obtained caviar to offer it to the sovereign. King Edward II of England (1284–1330) is one who gave such a decree. Even when and where the rules were not so strict, caviar was reserved for royalty. The Russian czars had the easiest access and so were historically the primary consumers. Czar Nicholas II (1868-1918) collected an annual tax from fishermen in the form of caviar.
It was not until the early 19th century that there was a change in the exclusiveness of caviar patrons. Sturgeon were found in both the Delaware and Hudson Rivers. A short time later, the Columbia River in Oregon became a source. There was such an abundant supply that Canada and the U.S. were the major suppliers of caviar to Europe during this period. The roe was in high enough supply that it was often served in American saloons, sometimes for free. (The equivalent to modern use of peanuts, the salty taste would encourage more drinking.) By 1900, the United States was the largest producer in the world, generating over 600 tons annually.
In 1906, a ban was placed on commercial sturgeon fishing to counter the dwindling supply of fish. In the 1960s, the price rose sharply due to low supply. Soon more drastic steps had to be taken, as even the Caspian, home to at least 90% of the world’s population of sturgeon, began to see a serious drop in numbers of fish.
Varieties
The four main types of caviar are Beluga, Sterlet, Ossetra, and Sevruga. The rarest and costliest is from beluga sturgeon that swim in the Caspian Sea, which is bordered by Iran, Kazakhstan, Russia, Turkmenistan and Azerbaijan. Wild caviar production has now survived only in Azerbaijan and Iran as Russia maintains a self-imposed ban on caviar trade from wild sturgeon.[12] Beluga caviar is prized for its soft, extremely large (pea-size) eggs. It can range in color from pale silver-gray to black. It is followed by the small golden sterlet caviar which is rare and was once reserved for Russian, Iranian and Austrian royalty. Next in quality is the medium-sized, gray to brownish osetra (ossetra), and the last in the quality ranking is smaller, gray sevruga caviar.
Cheaper alternatives have been developed from the roe of whitefish and the North Atlantic salmon. In the wake of overfishing, the harvest and sale of black caviar was banned in Russia in 2007 but resumed in 2010, limited to 150 kg (330 lbs).[13]
Suppliers
In the early 20th century, Canada and the United States were the major caviar suppliers to Europe; they harvested roe from the lake sturgeon in the North American midwest, and from the Shortnose sturgeon and the Atlantic sturgeon spawning in the rivers of the Eastern coast of the United States. Today the Shortnose sturgeon is rated Vulnerable in the IUCN Red List of endangered species and rated Endangered per the Endangered Species Act.
In 2010, Iran was the world's largest producer and exporter of caviar, with annual exports of more than 300 metric tons, followed by Russia.[14][15]
However, the ban on sturgeon fishing in the Caspian Sea has led to the development of aquaculture as an economically viable means of commercial caviar production.[16] Italy has begun to produce farmed caviar and is now one of the largest producers in the world. Caviar Court, in Dammam, Saudi Arabia, was established in 2001 and began harvesting caviar in 2007. It produced about five tons per year in 2011 and is building a larger facility in Abu Dhabi hoping to produce 35 tons by 2015.[17]In Spain, a fish farm called Caviar de Riofrio produces organic caviar.[18]
According to Eric Ripert, chef and proprietor of Le Bernadin, a leading seafood restaurant in New York, and Jean Francois Bruel, chef of Daniel, a Michelin rated restaurant in Manhattan, the best caviar on the market today is produced by Kibbutz Dan in Israel. [19]The kibbutz produces 4 tons of caviar a year. The farm is fed by the Dan River, a source of the Jordan River. [20]
Ecology
Over-fishing, smuggling and pollution caused by sewage entry into the Caspian Sea have considerably reduced the sea's sturgeon population.[21]
In September 2005, the United States Fish and Wildlife Service banned the import of Caspian Sea Beluga caviar to protect the endangered Beluga sturgeon; a month later, the ban was extended to include Beluga caviar from the entire Black Sea basin. In January 2006, the Convention on the International Trade in Endangered Species of Wild Flora and Fauna (CITES) supported an international embargo on caviar export.[22] In January 2007, this ban was partly lifted, allowing the sale of 96 tons of caviar, 15% below the official 2005 level.[23] In July 2010, Russia and some other CIS countries restarted the export of caviar.[24] The 2010 quotas allow for the export of three tons of beluga, 17 tons of sevruga and 27 tons of osetra.[24] In September 2010, Kazakhstan launched a state monopoly brand, Zhaik Balyk, from the Kazakh word for the Ural River. Under the CITES agreement, Kazakhstan was granted the right to produce 13 out of the 80 tons allowed up until February 28, 2011.[25]
Extraction
Commercial caviar production historically involved stunning the fish and extracting the ovaries. Another method is extracting the caviar surgically (C section) which allows the females to continue producing roe but this method is very painful and stressful for the fish and is illegal in some countries. Other farmers use a process called "stripping", which extracts the caviar from the fish without surgical intervention. A small incision is made along the urogenital muscle when the fish is deemed to be ready to be processed. An ultrasound is used to determine the correct timing.[26] This is the most humane approach towards fish that is presently available but not all farmers use it due to the lack of knowledge in this field.[27]
Caviar substitutes
In Scandinavia and Finland, a cheaper version of caviar is made from mashed and smoked cod roe (smörgåskaviar meaning "sandwich caviar") sold in tubes as a sandwich spread. When sold outside Scandinavia, the product is referred to as creamed smoked roe or in French as Caviar de Lysekil.
A sturgeon caviar imitation is Danish or German black or red coloured lumpsucker caviar sold throughout Europe in small glass jars. A more expensive alternative sold in Sweden and Finland is caviar from the vendace. In Finland caviars from burbot and common whitefish are also sold.
Cultural references
Given its high price in the West, caviar is associated with luxury and wealth. In Russia and other Eastern European cultures, caviar is commonly served at holiday feasts, weddings and festive occasions. In Russia, both sturgeon roe (black caviar) and salmon roe (red caviar) are popular.
Sturgeon-derived caviar is not eaten by some Kosher-observant Jews because sturgeon possess ganoid scales instead of the usual ctenoid and cycloid scales (see Kosher animals). There is a discussion of its status in Halacha, since the scales will come off if soaked in lye; however, this does not apply to every roe-yielding fish species.
The Ja'fari school of jurisprudence that predominates in Twelver Shia Islam also stipulates that seafood must have fins and scales. Thus most observant Twelvers do not eat caviar despite the fact that majority Twelver Iran is a primary center of the sturgeon-fishing industry and the world's largest exporter of caviar.
Storage and nutritional information
Caviar is extremely perishable and must be kept refrigerated until consumption. Pasteurized caviar has a slightly different texture. It is less perishable and may not require refrigeration before opening. Pressed caviar is composed of damaged or fragile eggs and can be a combination of several different roes. It is specially treated, salted, and pressed.
Although a spoonful of caviar supplies the adult daily requirement of vitamin B-12, it is also high in cholesterol and salt. 1 Tbsp of caviar (16g) contains:[28]
- Calories: 42
- Fat(g): 2.86
- Carbohydrates(g): 0.64
- Fibers(g): 0
- Protein(g): 3.94
- Sodium(mg): 240
- Cholesterol(mg): 94
References
- ^ According to Jean-Pierre Esmilaire, Directeur Général of Caviar House & Prunier: "two-thirds of caviar's taste is lost through pasteurisation." (in "Three-star caviar", Caterersearch - The complete information source for hospitality, 01 February 2001). Also Judith C. Sutton states that "pasteurized caviar doesn't taste as good or have the consistency of fresh caviar, and caviar lovers avoid it." ( in Judith C. Sutton, Champagne & Caviar & Other Delicacies, New York, Black Dog & Leventhal, 1998, p. 53.)
- ^ lan Davidson, Tom Jaine, The Oxford companion to food, Oxford University Press, 2006, ISBN 0-19-280681-5, ISBN 978-0-19-280681-9, p. 150.
- ^ A History of Smith Bros. branded whitefish caviar (1920 - 1989) (USA)[dead link]
- ^ "Caviar, American Caviar, Sturgeon Caviar, Black Caviar, Salmon Caviar". Affordablecaviar.com. Retrieved 2012-08-18.
- ^ "RomanoffŽ Caviar". Marzetti.com. Retrieved 2012-08-18.
- ^ Caviar: Israel's latest weapon against Iran
- ^ "Roe coming from a fish other than Acipenseriformes is not caviar, and is often classified as «caviar substitute»." in Catarci, Camillo (2004), "Sturgeons (Acipenseriformes)", in World markets and industry of selected commercially-exploited aquatic species with an international conservation profile, FAO Fisheries Circulars - C990, FAO Corporate Document Repository, Fisheries and Aquaculture Department.
- ^ "Caviar: processed roe of Acipenseriformes species." in CITES (2002), "Annex 1 - CITES guidelines for a universal labelling system for the trade in and identification of caviar", in Resolution Conf. 12.7 - Conservation of and trade in sturgeons and paddlefish, Twelfth meeting of the Conference of the Parties, Santiago (Chile), 3-15 November 2002.
- ^ "Caviar is made from the unfertilized eggs of female sturgeon and paddlefish, among the oldest and largest species of fish living on earth." in World Wide Fund for Nature, Wildlife Trade - Caviar Trade FAQs.
- ^ "The United States of America Custom Service (US Customs & Border Protection, 2004) defines caviar thus: Caviar is the eggs or roe of sturgeon preserved with salt. It is prepared by removing the egg masses from freshly caught fish and passing them carefully through a fine-mesh screen to separate the eggs and remove extraneous bits of tissue and fat. At the same time, 4–6 percent salt is added to preserve the eggs and bring out the flavour. Most caviar is produced in Azerbaijan, Russia and Iran from fish taken from the Caspian Sea, the Black Sea, and the Sea of Azov." in Johannesson, J. (2006), "1. Fish roe products and relevant resources for the industry: Definitions of caviar", Lumpfish caviar – from vessel to consumer, FAO Fisheries Technical Paper No. 485, Rome, FAO, p.1.
- ^ Arrêté du 23 février 2007 (NOR: DEVN0750874A; Version consolidée au 06 mai 2007), Article 1: "a) Caviar : oeufs non fécondés, traités, des espèces d'acipensériformes dont la liste figure en annexe du présent arrêté;".
- ^ "Russia has maintained a ban on the international export of sturgeon roe". Telegraph.co.uk.
- ^ "After a nine year ban Russia has begun exporting sturgeon caviar to the European Union", Newzy.net, 21 February 2011
- ^ "Crunch time for Caspian caviar". BBC News. 2001-06-19. Retrieved 2010-04-28.
- ^ "Iransaga - Iran The Country, The Land". Art-arena.com. Retrieved 2010-09-21.
- ^ California Farm Bureau Federation - Farmers tame prehistoric fish to make food fit for a king
- ^ The Fish that Lay the Golden Eggs, by Anglea Shah, New York Times, 5 July 2011
- ^ www.boston.com - More than one fish egg in the sea
- ^ New York's finest caviar: All the way from a socialist kibbutz in northern Israel
- ^ Caviar: Israel's latest weapon against Iran
- ^ "No Operation". Presstv.com. Retrieved 2010-09-21.
- ^ news.bbc.co.uk - International caviar trade banned
- ^ news.bbc.co.uk - UN lifts embargo on caviar trade
- ^ a b Orange, Richard (July 25, 2010). "Caviar producers to restart wild caviar exports". London: The Daily Telegraph, UK. Retrieved July 2010.
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(help) - ^ Orange, Richard (October 4, 2010). "Kazakhstan launches state caviar monopoly". London: The Daily Telegraph, UK. Retrieved October 4, 2010.
- ^ mottra.co.uk – The link to the Latvian farm which pioneered commercial "stripping" in 2007
- ^ Walsh, John (24 September 2009). "The new black: Can a revolutionary sustainable caviar make the grade?". Independent.co.uk. Retrieved August 18, 2012.
- ^ National Agricultural Library. "National Nutrient Database for Standard Reference, Release 25, Nutrient data for caviar". USDA. Retrieved 15 November 2012.
Further reading
- Peter G. Rebeiz, Caviar - a magic history, ISBN 978-88-6373-103-3, Sagep Editori, Genova, Italy, 2010.
External links
- How To Serve Caviar
- Cooking For Engineers: Caviar
- A History of Smith Bros. branded whitefish caviar (1920 - 1989) (USA)
- Sturgeon population in Hudson River - Once-Endangered Sturgeon Rebounding in Hudson River, Study Says
- Caspian caviar in peril
- Russian caviar: an old fish learns some new tricks
- Black Gold: Russian caviar