The fascinating world of caviar: tradition, luxury and sustainability.

Caviar is synonymous with sophistication and exclusivity, but what exactly is it? It is the unfertilized eggs of sturgeon, preserved with salt at a rate of approximately 3%. This gastronomic jewel is classified into four main categories, depending on the species of sturgeon from which they come.

Types of caviar according to their origin


1. Baeri: the most accessible and versatile option.

It is the most "economical" caviar, as it comes from the Siberian sturgeon (Acipenser baerii), the most common species in fish farms. Its high adaptability to captive breeding and its excellent meat quality, comparable in texture to turbot with a distinctive and pleasant flavor, make it a popular choice. Females take between 6 and 10 years to mature, allowing for a more consistent supply.


2. Sevruga: intensity of flavor in each pearl.
This caviar comes from the stellate sturgeon (Acipenser stellatus). Its eggs are moderately sized, but with a more intense flavor. Breeding them in captivity is a challenge due to the fragility of the fry and the nervous behavior of these fish, making it a more exclusive product.

3. Osetra: delicacy and complex nuances.

It is extracted from the Russian sturgeon (Acipenser gueldenstaedtii) and some hybrids. It stands out for its larger size and lighter color. Its meat is fattier and has a flavor reminiscent of tuna, which has led to its breeding focusing mainly on the production of eggs. The maturation of the females is delayed between 9 and 14 years, which makes it a scarcer and more valued product.

4. Beluga: the most exclusive caviar jewel.

Beluga caviar comes from the sturgeon (Huso huso), the largest of its family. Its eggs are the largest and have an elegant grayish color. Its rarity is due to its slow maturation process, which can take between 14 and 20 years. Furthermore, raising its fry is complex due to their cannibalistic behavior in the first few months. Its meat is reminiscent of swordfish and, due to its rapid growth (it can exceed 30 kg in just 5 years), it could become a sustainable alternative to emperor fish in the future.


Alternatives and sustainability in caviar production.

There are other species and hybrids that also produce quality eggs, but they are usually classified within one of the above categories.
An interesting case is the American paddlefish (Polyodon spathula), which feeds on plankton and is raised in a highly sustainable manner, reducing the overexploitation of marine resources such as the Peruvian anchovy. We also find the bowfin (Amia calva), whose roe, although of lower value, occupies a niche in the North American market as affordable caviar.


Caviar processing methods
Currently, there are two main ways to process caviar:
1. Natural or traditional: it is made with roe, salt, and, in some cases, a preservative, vacuum-packed to preserve its freshness and texture.
2. Pasteurized: It undergoes additional pasteurization to ensure food safety, especially in cases where the sturgeon are not slaughtered. However, this process slightly alters its texture, making it less creamy in the mouth.

The world of caviar is as vast as it is fascinating, and in future publications we will explore caviar imitations from other fish, the popular red salmon caviar, and innovations in industrial spherification. Furthermore, we will delve into an innovative and sustainable topic: fish leather .

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