Black caviar and its varieties

Classification

Black caviar is one of the most expensive and healthy delicacies. Due to its high cost (from $50 per 50 grams), this product has always been considered a symbol of prosperity and success, associated with a luxurious, prosperous life.

Today, the main place for production of black caviar is the Caspian Sea (90% of the total volume) [2]. Limited fishing is carried out in the lower reaches of the Danube, the Amur region, and the Black Sea region.

Aquaculture caviar is obtained in two ways: conventional (the fish is caught, killed, gutted) and “non-traumatic” (sturgeon are caught, the belly is cut open, the ovaries are “milked”, the incision is sutured, the fish is released) [3].

Let's consider what parameters determine the type of black caviar.

By processing and degree of maturity [4]

1. Grainy. Method of preparation: after catching the fish, raw caviar is immediately rubbed on a sieve (screen). Thanks to this procedure, the grains are cleared of veins and films, remain completely clean and intact, and retain their round shape. After punching through the screen, the product is lightly salted until the so-called “tulouse” is formed.

Properly prepared granular black caviar is called dry-crumbed, in which the grains are easily separated from each other, under-salted caviar is unsalted, and over-salted caviar is over-salted.

To increase shelf life, antiseptic substances are added to the product: borax and boric acid.

Interestingly, the lighter and larger the eggs, the more mature and tasty the caviar.

1. Pressed. After catching the fish, the caviar is salted directly in the eggs in hot brine, after which it is laid out in splints and dried (aired). The next stage of preparation is removing the film, removing mucus and veins. At the final stage, dried (fermented) and fresh grains are crushed in vats, after which they become compacted, become flat, and acquire a piquant taste.

To transform pressed caviar into a homogeneous mass, it is salted in warm brine and lightly pressed.

1. Pasteurized. Salted using the dry method. Such caviar is packaged in glass jars, which are hermetically sealed and pasteurized. The main purpose of heat treatment is to increase the shelf life of the product. This product can be stored for up to 2 years without loss of nutritional and beneficial properties. Heat treatment gives black caviar a richer taste and makes the shell of the grains tighter.

The best grainy black caviar is beluga, pressed caviar is stellate sturgeon.

By sturgeon species [5]

1. Beluga. It ranks first in nutritional value and taste. This is the largest fish from the sturgeon family. It reaches up to 4 meters in length and weighs up to 400 kilograms. Caviar accounts for over 25% of the total weight. Interestingly, female belugas reach sexual maturity at the age of 25 years. The lifespan of individuals is more than 100 years. Fish do not spawn every year. The ovaries are silvery or dark gray in color and have a subtle nutty flavor [6].

Nutritional value: fats - 14.2 grams, proteins - 27.2 grams, calorie content - 237 calories per 100 grams of product.

1. Sturgeon. Her eggs are smaller than beluga eggs; they are yellowish-brown in color with a strong hint of sea and algae. Sturgeon can weigh up to 200 kilograms and grow up to 2 meters in length. Often the weight of one adult does not exceed 80 kilograms. Sexual maturity of fish raised in warm waters occurs at the age of 9 years. Life expectancy is 80 years.

100 grams of product contain 9.7 grams of fat, 28 grams of protein, 203 calories.

In terms of cost, sturgeon caviar is inferior to beluga caviar.

1. Sevruzhya. Its eggs are small, black, and more elastic than those of the beluga. This is the smallest sturgeon fish. Its weight does not exceed 25 kilograms, and its body length is 1.5 meters. The female stellate sturgeon begins to spawn at the age of 8 years.

The calorie content of the product is 221 calories per 100 grams, fat content is 11.9 grams, protein content is 28.4 grams. The weight of caviar accounts for 11% of the weight of the fish. It tastes best in individuals over 20 years of age.

In terms of the diameter of eggs, the laurels of superiority belong to beluga caviar (3.5 millimeters), the intermediate position is occupied by sturgeon (2.5 millimeters), and the top three is completed by stellate sturgeon (1 millimeter).

By type of packaging [4]

1. Weighed (barrel). These products are made in an artisanal way and sold on the market by dubious sellers. Its low cost is due to improper processing, rough texture and non-compliance with storage conditions. In addition, for better preservation, harmful preservatives are introduced into black caviar to enhance the taste.
2. Packaged. Caviar is packaged in tin or glass jars. This product has a pleasant consistency and is of high quality. It is recommended to give preference to caviar packaged in glass containers, through which you can inspect the product.

List of fish with black caviar

This delicacy is obtained from fish from the sturgeon family. It has inhabited our planet for more than 250 million years, outliving mammoths and dinosaurs. However, people are making great efforts to destroy this valuable population. The black caviar market is 90% poached. For the sake of small eggs, poachers mercilessly destroy huge females that have grown for decades before their last spawning.

The most valuable commercial species from the sturgeon family are the following: sturgeon, beluga, stellate sturgeon, thorn, sterlet.

Sturgeon are 19 species found in the marine waters of the northern hemisphere, Europe and North America. They go to fresh rivers to spawn. A Caspian sturgeon travels to the mighty Russian Volga River. But some prefer to spawn on the Terek, Samura and Ural rivers. The Volga female sturgeon, depending on size and age, lays from one hundred thousand to a million eggs. Having finished spawning, they leave for the vastness of the oceans. Black caviar contains many useful microelements, the entire range of amino acids, and many vitamins.

Beluga is the largest freshwater fish. In the sturgeon family it looks like a king. She is a long-liver; a hundred years is not the limit for her. The size is simply enormous, as it is a seasoned predator. Those that live in the Caspian basin even eat the calves of Caspian seals. Their gluttony can only be satisfied by the vast expanses of the sea. But beluga spawning occurs exclusively in fresh water. To do this, females, when it’s time to reproduce, rush upstream. Some of them do this already at the end of January and remain in the river waters until June, when they spawn.

The autumn race begins to ascend the river in August and sometimes remains for the winter in deep river pools. There are records of the maximum sizes of these fish ever caught by fishermen. In 1827, a beluga 9 meters long and weighing one and a half tons was caught in the Volga. In 1922, an individual was caught in the Caspian Sea that weighed more than 1,200 kilograms and contained 146 and a half kilograms of caviar.

Giant females can lay more than two hundred kilograms of black caviar. For them, the issue of finding a place for spawning is fundamental. Ichthyologists have established that if she does not find a secluded place for eggs suitable in the opinion of the future mother, then she will not spawn and the eggs will gradually dissolve in her womb.

Stellate sturgeon is not that big, up to 80 kg and a little more than two meters. But her eggs are quite large and have a regular granular shape. Now almost extinct, its numbers are controlled by the International Union for Conservation of Nature. It is still found in the basins of the Azov, Caspian, and Black Seas. It sails to the Volga, Ural and Kura rivers to spawn. Partially goes to the Danube. Sevruga needs high-speed currents and a clean bottom covered with gravel.

If the flow rate decreases after spawning, the embryos may die. According to information from the Red Book, the stellate sturgeon is endangered due to poaching, water pollution, blocking and destruction of watercourses in spawning areas. In 1990, more than fifty thousand dead sturgeon were found in the Sea of ​​Azov, having died in polluted water.

Now it is bred at the sturgeon fish hatchery in Temryuk and the Khillinsky fish hatchery.

On holiday tables this fish is a real star. It is generally called the star sturgeon because of the characteristic bony plates on the body. The Latin name stellatus means "covered with stars." It also has a long, dagger-like nose.

The thorn is unknown to the mass consumer; it is prohibited to extract it in natural habitats. This is an inhabitant of the Black and Caspian seas, sometimes visiting the Volga and Ural. Weight up to 30 kg, length up to 2 meters.

With the beginning of the drying up of the Aral Sea, the thorn disappeared there, as the flow of the Amu Darya and Syr Darya rivers stopped. From the Caspian Sea it goes to spawn in the Kura River, in the Iranian part - to Sefidrud. Currently found in the Danube and Rioni, which belong to the Black Sea basin.

In nature, the thorn forms a cross with beluga or stellate sturgeon (called “stellate thorn”). On the Kura there are viable hybrids called “thorn - sturgeon” and “thorn - stellate sturgeon”. They are obtained through artificial insemination. In some places in the wild it is caught by local fishermen, but the export of caviar is prohibited. It is grown in commercial fish factories in Russia, Iran, and Kazakhstan. Juveniles are sometimes released into the Kuban and Don rivers. Back in the 30s of the last century, it was considered a commercial fish, and since 1983 it has been included in the Red Books of Kazakhstan and Uzbekistan.

The thorn does not spawn every year, and the young often die in the mouths of predatory fish. After birth, she lives in fresh water for about a year, after which she goes to sea. Few make it.

The whole fish is delicious, not just its black caviar. The head of the thorn produces a rich, bright orange soup that is very aromatic. There are almost no carbohydrates in the carcass, only easily digestible protein and fish oil, so it is very useful for people with gastrointestinal diseases.

Sterlet is a delicacy fish, very tasty. Weight is about 15 kg, length 120 cm. Its caviar is not of a grainy consistency, but sticky, but also tasty and healthy. She lays a litter every year, starting at the age of seven. The sterlet reaches puberty earlier than other sturgeons. Found mostly in fresh water. These are rivers that replenish the basins of the Azov, Black, Baltic and Caspian seas. It is mined in the Don, Volga, Kuban. Nowadays, a hybrid of sterlet and beluga called bester is grown for industrial fishing. He gains weight quickly and doesn’t get sick much. Gives more caviar.

What's the benefit?

Black caviar is a unique product containing many vitamins (A, B1, B2, B6, B9, B12, C, E, D, choline) and minerals (iron, magnesium, calcium, phosphorus).

The rich chemical composition determines the beneficial properties of the product:

• supports the immune system, visual acuity;
• normalizes the state of the nervous system [7];
• increases sexual desire;
• relieves anemia;
• improves sugar metabolism;
• removes toxins;
• keeps the body in good shape;
• stimulates the functioning of internal organs;
• neutralizes the harmful effects of free radicals;
• accelerates tissue regeneration;
• strengthens bones and joints;
• improves the condition of patients suffering from coronary heart disease [8];
• prevents stroke, myocardial infarction, anemia;
• increases mental capacity;
• gives elasticity to blood vessels;
• activates collagen production [9].

Black caviar has restorative, anti-inflammatory, rejuvenating and anti-allergic properties. In terms of nutritional value, this product is healthier than meat.

Interestingly, elite cosmetics based on “black gold” prolong the youth of aging skin (after 35 years), preserve hair thickness and give natural shine to hair [10][11]. Due to the high cost of cosmetics created on the basis of this protein product, they are produced in limited quantities only by name brands. These include “La Prairie” (Switzerland), “Ingrid Millet” (France), “Pevonia Botanica” (USA), “Diademine” (Germany), “Mirra Lux” (Russia).

Which caviar is healthier: red or black?

First of all, it is worth noting that both products are considered royal delicacies and are a natural storehouse of protein, omega-3, omega-6 acids, vitamins and minerals [12]. It is naive to believe that different types of sturgeon caviar (sturgeon, beluga, stellate sturgeon) and salmon (salmon, chinook salmon, pink salmon, chum salmon, sockeye salmon) are the same. The color, taste, and shape of the grains depend on the fish from which they are obtained.

There is a misconception that black caviar is healthier than red caviar. These products have approximately the same nutritional value. The high cost of black caviar is due to the rarity of the delicacy. Sturgeon fish species lay offspring in adulthood (not earlier than 10-15 years) only 1-2 times in their entire life (in 100 years). Extracting black caviar is not an easy task, which only skilled fishermen can do. It is obtained in much smaller quantities than red, since catching fish is not difficult.

Individuals of the salmon family become sexually mature at 2-5 years of age. They spawn in fresh water bodies. Most migratory salmon spawn only once in their lives, after which they die immediately. Some individuals (for example, salmon) spawn up to 4 times in their lives.

Thus, both products are equally beneficial for human health and are recommended for use by all people and even children over 3 years of age who are not allergic to the product.

Harm

The main disadvantage of black caviar is its high salt content, which causes problems with blood pressure and swelling. This product is contraindicated for children under 3 years of age, people with high blood cholesterol, atherosclerosis, problems with the digestive system, and urolithiasis.

Another important disadvantage of the product is that it is not environmentally friendly. In recent years, the sturgeon population has been rapidly declining, which threatens the state of their gene pool. In this regard, the delicacy is obtained at fish farms, where individuals are raised under artificial conditions for the food industry.

It is strictly prohibited to catch sturgeon in the wild in unlimited quantities, as this threatens to reduce the biodiversity of our planet.

Chemical composition [13][14]

100 grams of “black gold” contain from 200 to 250 calories.

Currently, there is an opinion that sturgeon fish product is the main enemy of the figure, since it leads to obesity.
Actually this is not true. Caviar is a valuable nutritious product, which contains essential amino acids, vitamins, macro- and microelements, polyunsaturated triglycerides such as omega-3, omega-6. The product consists of 50% water, 30% proteins, 13% fatty acids, 5% inorganic substances, 2% nutrients. Table No. 1 “Comparative characteristics of black caviar by sturgeon species”

Table No. 2 “Chemical composition of black caviar by sturgeon species”

Black caviar is considered an ideally balanced product. It is prescribed to seriously ill people to increase hemoglobin, speed up the healing process, strengthen the immune system and “return” vitality. The product is useful for children and adolescents for normal development.

To preserve the beneficial properties of black caviar, a small amount of salt is added to it during the production process, which should not exceed 5% of the weight of the main product.

Sturgeon caviar is very capricious. To ensure that the consistency of the eggs does not change and the taste does not deteriorate, they are stored at a temperature of 2 to 4 degrees below zero.

Beneficial properties of black caviar

The caviar of representatives of the sturgeon family contains a full range of useful components that can ensure the normal functioning of the human body. In addition, all its components are easily absorbed by the body without burdening the stomach. Therefore, its use has virtually no contraindications.

Calorie content

100 grams of black caviar contains 200-235 kcal.

The nutritional value

100 grams of product contains:

• 24.5 grams of easily digestible protein.
• 18 grams of healthy fats.
• 4 grams of carbohydrates.
• 6.5 grams of ash.
• 47.5 grams of liquid.

Availability of vitamins

The following vitamins were found in black caviar:

• Vitamin A.
• B vitamins.
• Vitamin D.
• Vitamin E.

Micronutrient content

Black caviar is distinguished by the presence of the following microelements:

• Lecithin.
• Folic acid.
• Potassium.
• Calcium.
• Magnesium.
• Sodium.
• Phosphorus.
• Manganese.
• Gland.
• Silicon.
• Zinc.
• Yoda.
• Healthy fatty acids Omega-3 and Omega-6.

Interesting to know! There is more iodine in the fat of fish eggs than in the fat of the meat of the fish itself.

For what diseases is black caviar recommended?

There are health problems when doctors recommend consuming black caviar. For example:

• In case of iron deficiency in the human body.
• In cases where there is a lack of iodine.
• Eating one sandwich with black caviar every day can really improve the condition of your bones and skin.
• The presence of phosphorus in black caviar has a positive effect on the activity of the central nervous system. In addition, you will be able to get rid of insomnia, fatigue and increased irritability.
• The presence of trace elements in black caviar can improve memory and boost immunity, optimize brain function, improve blood circulation and reduce the likelihood of blood clots.
• Black caviar is recommended for people prone to developing cardiovascular diseases.
• The presence of Omega-3 and Omega-6 fatty acids in black caviar prevents the appearance of malignant neoplasms, and also increases the body's resistance to colds, viral and bacterial infections.
• Eating black caviar improves vision.
• The consumption of black caviar is highly recommended for those people who suffer from obesity.
• And finally, black caviar is a strong natural aphrodisiac that stimulates the body’s production of testosterone and serotonin. In other words, the use of such a product is especially recommended for the stronger half of humanity.

Benefits of caviar for pregnant women

During pregnancy, various side effects are possible due to a lack of various microelements in a woman’s body, including iron. As for black caviar, it contains enough iron and is strongly recommended for consumption by pregnant women.

In addition to iron, this product contains a sufficient amount of vitamin D, which promotes more complete absorption of calcium by the body. This factor is of great importance during the formation of the unborn child.

The presence of folic acid contributes to the normal course of pregnancy in the first trimester. In addition, other, no less useful components were found in black caviar, without which normal human life is impossible.

Cosmetology and black caviar

Cosmetologists also became interested in black caviar, due to the presence of many useful components in it. The components it contains help maintain healthy hair and skin. This is especially true for women whose age has exceeded 35 years. Unfortunately, there is one significant drawback - the exorbitant price of cosmetics made from black caviar. Therefore, such products are produced in small quantities, which makes them accessible to limited segments of the population.

Criterias of choice

Black caviar is an expensive product that is often counterfeited by unscrupulous manufacturers [15]. As a base, schemers use pike grains, which are very similar in taste to sturgeon and beluga.

In the fake delicacy, all the eggs are the same size and go one after another. But in the present, on the contrary, they are different, since there are no ideal forms in nature.

The beans of a good high-quality product are glossy and have a fresh, buttery taste, which clearly shows notes of salty sea water.

What should you pay attention to? [16]

1. Price. The fair price for 50 grams of black caviar varies from $50 to $120 depending on the variety and type of sturgeon. The pressed one is packaged in special sealed packages or large jars, the weight of which is 120 grams. The price of such a jar starts from $120. If the product costs much less, be sure that this is a fake.
2. Manufacturer. For many years, black caviar was mined only in the Caspian Sea. Over 15 years, the number of sturgeon fish has decreased by 38.5 times. Today, in order to avoid extinction of the species, they are grown artificially on farms (aquaculture enterprises). Under these conditions, thanks to modern technologies, eggs are obtained in a gentle way, after which the females do not die, but continue their life cycle.

According to expert data, as of 2009, 20 tons of food sturgeon caviar were produced from aquaculture in European countries. At the same time, the leading positions are occupied by Moldova (300 kilograms), Romania (500 kilograms), Bulgaria (5 tons), Russia (12 tons).

Large aquaculture enterprises are Beluga, Raskat (Astrakhan), Caviar Court food processing (Saudi Arabia), Karat Kavyar (Israel), Aquatir (Moldova), Qinjiang, Shandong, "Heilongjiang" (China).

Currently, illegal production of sturgeon caviar is widespread, which puts a heavy burden on the ecosystem of the globe [17]. According to statistics from Russian law enforcement agencies, the state’s domestic market is 90% poached.

Interestingly, in order to restore the sturgeon population, commercial fishing in the Caspian Sea was banned until 2021 [18].

1. Container, accompanying documents. Black caviar is packaged in glass and tin jars. In the first case, the packaging allows the buyer to inspect the product for color and grain size. The shelf life of pasteurized caviar in glass jars does not exceed 24 years, pressed caviar – 9 months.

To check the quality of a product packaged in a tin, shake the container. If you hear gurgling, it means the product contains a large amount of liquid, which reduces the specific gravity of the delicacy. Avoid this purchase.

Remember that a quality product is always certified. A conscientious manufacturer provides accompanying documents indicating that the caviar was obtained legally, has a CITES permit, and is obtained from sturgeon that is grown in aquaculture.

1. Appearance. Depending on the maturity of the caviar, its color varies from gray-brown to silver-black, and the grain size from small to large. Also, pay attention to the quality of the product. The grains must not be the same size, whole, and not crushed. The most valuable product is the one with light, large eggs.
2. Taste and smell. High-quality black caviar emits a faint marine aroma that can only be detected by a person with a keen sense of smell. A sharp and strong smell of fish is a sign of a spoiled product or a fake.

Real black caviar has a delicate, lightly salted taste with creamy and nutty notes. If after tasting you feel sour, excessive saltiness or bitterness, you should avoid using the product. Most likely it is damaged. Remember, salt retains moisture, which leads to increased weight of the delicacy. Unscrupulous sellers take advantage of this. This product does not resemble caviar, but rather a sticky mass with a sharp, specific odor.

In order not to spoil the taste of the noble delicacy, it is served in glass, porcelain vases or small caviar bowls placed in a bowl filled with crushed ice. The dish is served with a silver, bone or mother-of-pearl spoon, excluding contact with base metals. They worsen the taste of black caviar.

Food of the gods: how to choose black and red caviar?

Black and red caviar is one of the most expensive and recognized delicacies. Few people understand it, although many have tried to put it on their holiday table. How not to be disappointed after paying a lot of money for it, as well as where real caviar is sold and what kind of caviar costs from 2.5 thousand dollars per 100 grams, Oleg Gobov, director of the Russian Caviar Club, told OG.

– What fish do you get black and red caviar from? Is the production of black caviar allowed in Russia?

– Black caviar is obtained from sterlet, sturgeon, beluga, kaluga, bester and thorn. These are all varieties of the sturgeon breed. In 2008, a ban on wild fishing of these fish was established for 10 years. In 2015, it was extended for another 10 years – until 2025. Now black caviar can only be obtained from fish farms where sturgeon are raised.

Red salmon is obtained from trout, chum salmon, sockeye salmon, pink salmon, coho salmon, and chinook salmon. The largest red caviar is that of chum salmon and chinook salmon; the size of the eggs is 5–7 millimeters in diameter. Then come sockeye salmon, pink salmon and coho salmon (4–5 millimeters), the smallest caviar is trout – 2–3 millimeters in diameter. There are no special restrictions on the extraction of red caviar. During spawning, fish travel along the river through certain points where they are caught and put into circulation.

Each caviar has its own unique taste. For example, sockeye salmon has a slight bitterness, while chum salmon has a more delicate taste. The same goes for black caviar. Beluga caviar has a nutty aftertaste, while sturgeon caviar has a taste of the sea and a bit of algae.

– Where does your caviar come from? Does the taste of caviar differ between free-living and farmed fish?

– Our black caviar is from Astrakhan. Red is mined in Komsomolsk-on-Amur. It is believed that the taste of caviar obtained from wild fish is better, since it feeds on food that is natural to it. On farms, fish are fed with compound feed and additives. But in practice it is difficult to compare the taste, since poached caviar is prohibited.

– How to choose the right caviar?

– When buying caviar - no matter in a store or at the market - do not hesitate to ask for documents: certificates of conformity and a declaration of when and how the caviar was obtained.

Black caviar is sold in iron and glass jars. In glass jars you can evaluate its appearance - it should be dry, egg to egg. Only stellate sturgeon caviar is truly black. Beluga and sturgeon caviar is most often found in a pronounced black color only in an unripe form. Sterlet has dark gray caviar, sturgeon has grayish-brown caviar, and beluga caviar is gray with a greenish-silver tint. The date of manufacture must be stamped on the lid. On a metal can it is present in the form of a sticker on the bottom of the can. The metal can should not be dented or swollen. Shake it - if the caviar is “dangling” inside, there is a feeling that the jar is half filled with liquid - return it to the shelf.

It is best to order red caviar or buy it in bulk at the market, after tasting it first: caviar sold in stores contains preservatives, it is more liquid and salty. Please note that there should be no lopants in it - crushed eggs, the smell of caviar should be subtle. A pronounced fishy smell is a sign of low-quality caviar.

– How much does caviar cost? What does its price consist of?

– The price of black caviar depends on its variety and how old the fish is - the older the fish, the more expensive the caviar. The most expensive caviar is albino beluga. This caviar has a golden hue and is sold only in pure gold jars. The cost of such caviar is approximately 2.5 thousand dollars per 100 grams. There is an unspoken standard for black caviar: black caviar is extracted from fish for 10 years, but on farms the fish is raised faster, sometimes the extraction occurs already in the 6-7th year of life. A fifty-gram jar of sterlet caviar costs about two thousand rubles, and beluga caviar costs 4–5 thousand. The larger the volume, the cheaper the caviar will cost. The most popular red caviar is pink and chum salmon. She has an average price tag of 3 to 5 thousand rubles per kilogram.

– How did you decide to open such a business? Are you a foodie?

– The main criterion was the fact of the almost complete absence of competition in the market of the Sverdlovsk region. Having been involved in caviar for three years now, I can identify good caviar by appearance and taste, so I can consider myself a bit of a gourmet.

• Published in No. 29 of 02/16/2017

Plot

Tasteful All about delicious food and the people who create it.