Caviar, a culinary delicacy derived from sturgeon roe, is a true joy in the world of haute cuisine. Its richness of flavors and textures varies from one variety to another, making it an ingredient appreciated by the most demanding palates. In this article, we will explore the different varieties of caviar and their unique characteristics, inviting you to enter the exciting universe of these small marine pearls.
Types of Caviar
Beluga Caviar
Beluga Caviar is obtained from Beluga sturgeons, which are the largest and longest-lived. Originally from the Caspian Sea, Beluga Caviar is characterized by its large eggs, which can exceed 4 mm in diameter. The color varies from light gray to deep black, and its flavor, with nuances of butter, hazelnut and walnut, is very persistent in the mouth.
Osetra Caviar
Osetra Caviar comes from Osetra sturgeons, which are found in the Caspian Sea and the Black Sea. The eggs are medium in size, generally dark gray to light greenish gray, and dark amber to translucent amber. It has a delicate structure, elegant golden reflections. A bouquet of marine flavors and green walnuts perfectly balanced, with a more complex flavor and aromatic notes of nuttiness and a touch of the sea.
Sevruga Caviar:
Sevruga Caviar roe are the smallest among the main varieties, with a diameter of around 2-3 mm. Sevruga sturgeons live in the Caspian Sea, and their color can vary from light gray to dark gray. Its flavor is more intense, with a hint of the sea and a spicy touch. Thanks to its great creaminess and perfectly controlled maturation, Sevruga Caviar covers the palate with intensely iodized flavors with a pleasant persistence in the mouth.
Baeri Caviar:
Baeri Caviar comes from Baeri sturgeons, which are common in Europe. The eggs are medium in size, with a diameter of around 3 mm, and the color varies from gray to brown. It is the least iodized of the caviars, and its unctuous texture has a soft and fruity flavor, with hints of hazelnut.
Osetra x Baerii Caviar:
This variety is the result of crossing Osetra and Baeri sturgeons. The eggs are medium in size, with a color that can vary from golden to brown. The flavor is a combination that unites the delicate softness of osetra with the classic power of baeri. Aromatic, marine and hazelnut flavor.
Naccarii Caviar:
Naccarii Caviar eggs come from Naccarii sturgeons and are smaller, with a diameter of around 2-3 mm. Its color tends to be golden and is initially characterized by its intensity, a penetrating marine flavor that results in creamy nuances reminiscent of dried fruits, such as walnut or fresh almond, with an aftertaste of the marine flavor of the oyster.
Less Known Types of Caviar
In addition to the more well-known varieties of caviar, there are some less common options that also deserve attention. These unique varieties bring a wealth of flavors and textures to haute cuisine. Although they are not as widespread, they offer an exceptional culinary experience and are appreciated by those seeking to explore new nuances in the world of caviar.
Almas Caviar:
Almas Caviar is one of the most exclusive caviars in the world and is obtained from Beluga sturgeons. Almas Caviar is rare and highly valued in haute cuisine, and its name, which means "diamond" in Persian, is due to its bright golden color and smooth, buttery flavor. A caviar full of fine, elegant and complex flavors, thanks to the always delicate salting process.
Amur caviar:
Amur Caviar comes from Amur sturgeons, which inhabit the Amur River and other bodies of water in Asia. This caviar stands out for its larger roe size, similar to Beluga Caviar, but with a unique flavor. Their roe can range in color from light gray to dark brown, and their flavor is often described as earthy and buttery.
Transmontanus Caviar:
Transmontanus Caviar comes from Transmontanus sturgeons, which are found on the west coast of North America. This caviar offers medium-sized roe with a color that varies from light gray to dark brown. Its flavor is milder than some main varieties and is characterized by a nutty nuance, with a touch of floral notes.
Sterlet Caviar:
Sterlet Caviar is a rare variety obtained from Sterlet sturgeons. Its eggs are small and light gray. This caviar stands out for its sweet flavor and smooth texture, making it a unique option for caviar connoisseurs.
Conclusion
Caviar, with its wide variety of options, is a true culinary treasure that offers an unparalleled gastronomic experience. From luxurious Beluga Caviar to lesser-known options, each variety carries with it a unique flavor. As you explore this world of flavors, you immerse yourself in a journey full of discoveries for your palate. More than a delicacy, caviar is a gastronomic jewel that deserves to be celebrated and enjoyed.
If you want to taste this delicacy, at Spherika we offer you the Baeri Shperika Caviar , which comes from the Siberian sturgeon. You will notice its medium persistence in the mouth, its slightly iodized, intense and smooth flavor with fruity dominance and mineral notes. Explore this unique caviar and immerse yourself in an incomparable culinary experience!
