More Caviar Facts

In a previous article we listed some caviar facts, in this article we cover some more:

The exquisite, flavorful delicacy has a lot of mystery and historical facts surrounding it, this caviar interesting facts will help you understand more about this fine delicacy.

If “fish eggs” is the only thing you know about caviar, check out these 14 facts about caviar that you might not have known:

  1. Serving caviar with silver utensils is considered a “sin” as the metal adversely affects the flavor of this delicacy. Instead, use spoons made with mother of pearl.
  2. Caviar should never be frozen, as it will end up mushy and lose texture. It is best served in a crystal or glass bowl over ice.
  3. Caviar is full of vitamins, protein, and low in calories. It is a complete meal by itself.
  4. Caviar extract is a well known remedy for healing cuts, scratches and burn marks.
  5. Most of the world’s caviar is produced in the Caspian Sea, which is bordered by Russia, Kazakhstan, Turkmenistan, Azerbaijan, and Iran.
  6. The first written record of caviar dates back to the 1240s, during the reign of Mongol ruler Batu Khan, who was Genghis Khan’s grandson.
  7. Caviar is rich in calcium and phosphorus, as well as protein, selenium, iron, magnesium, and Vitamins B12 and B6.
  8. Caviar contains acetylcholine, which improves alcohol resistance.
  9. Today, with sturgeon facing extinction, caviar will remain a delicacy and hold a high value.
  10. The highest quality of Beluga caviar is called Almas, which means “diamond” in Russian. It is packaged in a round, 24 karat gold box. Almas comes from eggs of albino sturgeon, which is rare in itself.
  11. The world’s best caviar is produced from three varieties of sturgeon:  Russian sturgeon (Ossetra caviar), stellate sturgeon (Sevruga caviar), and Beluga sturgeon (Beluga caviar)gr.
  12. Caviar ranges in color from light to dark gray to brown-black. Red/orange caviar is actually called roe, because it does not come from the Sturgeon family of fish.
  13. Russians call it ikra, but caviar itself hails from the Turkish word khavyar, from khaya meaning “egg” in Persian.
  14. Ikrjanschik means caviar maker in Russian.

Caviar has a very rich and long history, and these facts just scratch the surface about all there is to know about caviar and fine foods.

To read and learn more, check out the Caviar entry in the New World Encyclopedia.