The taste of caviar attracts many people. In fact, many caviar lovers will want it forever after trying it once.
Describing the taste of curry caviar is not easy. Taste is subjective, so no description can really describe the flavor, and since different species of sturgeon are different, they almost always taste different.
However, the more one tries, the more one is able to understand the subtle differences between one caviar and another and decide which flavor is one’s favorite.
You can only say Mediterranean and salty when you want to tell someone how caviar tastes. Some experts claim that there are several different flavors that you can experience when eating caviar. That is why explaining caviar’s taste to people new to it is difficult.
The flavors associated with caviar vary, ranging from the taste of seawater and saltiness to the attractive taste of fresh fish. Sometimes, it is rich, juicy, and sweet, and sometimes, it tastes like oysters but with a stronger taste.
Some caviar can have a velvety or creamy taste and flavorings that may sometimes be added to caviar.
Why does caviar taste different?
There are 27 different species of sturgeon. Each type of caviar has its own unique flavor, but even caviar from the same type of fish can have different flavors based on several factors. Here are a few reasons why caviar may taste different.
- fish health
- Age and size of fish
- where he lived
- Farm-raised or wild
- Type of feed and food consumption
- The quality of water in the living environment
- How to harvest fish (when and where)
- How much salt is used in production?
- Whether the caviar was pasteurized or not
- If caviar is kept fresh or frozen after harvest
- The container in which the caviar was packed.
- How long can caviar be stored?
Does caviar taste salty?
fresh caviar: It is very tasty and has a slightly salty taste
Caviar does not contain any preservatives
And a little salt is added just to preserve it until consumption
The freshness of caviar is very clear in the taste.
Does all caviar taste the same?
As mentioned, different caviars have different tastes, and the type of fish greatly affects its taste. Beluga is one of the world’s most popular and expensive types of caviar. The taste of beluga caviar can be described as creamy, buttery, or mildly nutty and salty.
If the beluga caviar is of good quality, its taste will always be smooth, mild, and delicious. Of course, you may not experience all these flavors when tasting beluga caviar, but a similar combination is expected.
Astra caviar is one of the most popular caviars in the world. Siberian Osetra caviar has a complex and creamy taste with nutty, earthy, and even slightly sweet notes. Stellate sturgeon caviar is very affordable. These small gray or black eggs have a buttery flavor with notes reminiscent of sea salt and brackish water. Stellate sturgeon caviar has a less fishy taste and is suitable for beginners.
Genuine caviar:
One of the important factors in the high quality of caviar is how to store and transport this product.
Unopened canned, fresh caviar should be stored in the refrigerator between 0 and 3 degrees Celsius and should not be frozen because, in addition to bursting the seeds, it will cause the original taste of caviar to be lost. It can be stored in the refrigerator with the door closed and should be consumed daily. Of course, it should be noted that the initial taste will disappear over time.
Because caviar is susceptible to spoilage, it should be removed from the refrigerator 15 minutes before serving and served in a crystal container.
Serve it on ice to keep it colder. Due to the sensitivity of caviar, even in first-class restaurants and hotels, the plate served to the guest is chilled beforehand.
The serving size for each person is 50 grams maximum. When moving caviar from a can to a serving dish, care should be taken to prevent damage to the caviar seeds, as this causes the caviar to become oily and lose its original appearance.
Caviar is served with various side dishes depending on the desire, such as slices of toasted bread with butter, small bread for breakfast, and honey.
Usually, when serving authentic and expensive caviar, lemon, onion, egg, or other side dishes are used depending on the taste to prevent the loss of the real taste.
When serving caviar, some people mistakenly swallow the seeds if the seeds should be squeezed with the help of the tongue to feel the taste of caviar well.
Iranian caviar is usually consumed raw due to its high quality and high cost, as well as the characteristic of quick spoilage due to heat. It is also used as an appetizer in the world’s luxurious restaurants and official banquets.
Caviar is served with half-boiled or hard-boiled eggs or as a decoration for cold soups, and it is also used as a decoration for serving dishes in cooking.
Is the taste of wild caviar different from farmed caviar?
The diet and living environment of the fish (salinity and richness of the water) greatly affect the taste of the caviar produced. Of course, wild fish that live in seas and oceans have a richer environment and a more varied diet, so wild caviar has a complex taste and is even closer to the taste of the sea or ocean.
On the contrary, farmed sturgeon have a controlled environment and diet, which leads to consistent quality and uniform taste of harvested caviar. In general, all high-quality wild and farmed caviar have a good and similar taste; however, sea caviar creates a stronger taste in the mouth.
How does rotten and fake caviar taste?
High-quality and original caviar has a pleasant, mild taste similar to the taste of the ocean or seawater, with a slight saltiness and less fishy taste. Of course, this food’s taste depends on the caviar’s quality and storage time. However, in general, the taste of caviar is mild and relatively buttery, and it only has a faint and pleasant smell of the sea. Any unexpected and strong taste or fishy taste and too salty taste indicates low-quality caviar.
Any excess fat, stains, or a very bad and strong taste indicates fake or spoiled caviar. When you chew real fresh caviar, it should release a wonderful flavor in your mouth. The smell of rotten caviar is very strong and easy to recognize. Protein products, in the case of spoilage, give off a special rotten smell.
Any smell or taste, including the smell of sour fat, alcohol, oxidized metal, and rotten fish, is a sign of rotten caviar, which you should avoid eating. If caviar is left in the open air for a long time, fat oxidation occurs, and its taste and smell become unpleasant. Also, it will taste unpleasant if caviar is not packed properly or subjected to freeze-thaw processes.
If the caviar’s color is too dark, it is rotting, or it leaves a slippery, dark mucus on the fingers. Never consume it; otherwise, you may get severe food poisoning.
Saee Sturgeon Culture Company makes every effort to preserve caviar in the best condition and reach its customers and consumers using the most advanced equipment.
