What do you know about the expensive food in the world?

Caviar is a delicacy enjoyed by people all over the world. This luxurious food is made from the eggs of sturgeon, a large fish that is found primarily in the Caspian Sea and the Black Sea. However, not all caviar is created equal. There are many different types of caviar available, each with its own unique taste and texture. In this article, we will explore the different kinds of caviar and what sets them apart.

Beluga Caviar

Beluga caviar is the most expensive and sought-after type of caviar in the world. It comes from the beluga sturgeon, a fish that can weigh up to 1,500 pounds and live for over 100 years. The eggs of the beluga sturgeon are the largest of all sturgeon eggs and can range in color from dark gray to almost black.

Beluga caviar has a buttery, creamy texture and a rich, nutty flavor. It is often served as a garnish for high-end dishes and is considered a luxury item. Due to overfishing and environmental concerns, beluga caviar is now very rare and can be difficult to find.

Osetra Caviar

Osetra caviar comes from the osetra sturgeon, which is found primarily in the Caspian Sea. The eggs of the osetra sturgeon are smaller than those of the beluga sturgeon but are still larger than most other types of caviar.

Osetra caviar has a nutty, slightly sweet flavor and a firm texture. It ranges in color from dark brown to golden yellow, with the lighter colors being the most prized. Osetra caviar is often served as a standalone dish or used as a garnish for sushi and other high-end dishes.

Sevruga Caviar

Sevruga caviar is made from the eggs of the sevruga sturgeon, which is found in the Caspian Sea and the Black Sea. The eggs of the sevruga sturgeon are the smallest of all sturgeon eggs and are typically gray or black in color.

Sevruga caviar has a bold, briny flavor and a slightly softer texture than other types of caviar. It is often used as a garnish for dishes that require a strong flavor profile, such as seafood dishes or soups.

Sterlet Caviar

Sterlet caviar comes from the sterlet sturgeon, a smaller fish that is found in the Caspian Sea and the Black Sea. The eggs of the sterlet sturgeon are small and have a golden yellow color.

Sterlet caviar has a subtle, delicate flavor and a slightly softer texture than other types of caviar. It is often served as a standalone dish or used as a garnish for sushi and other high-end dishes.

American Caviar

American caviar is made from several different species of sturgeon that are found in the United States, including the white sturgeon, the paddlefish, and the hackleback sturgeon. American caviar is generally less expensive than its European counterparts, but it is still considered a luxury item.

White sturgeon caviar has a rich, buttery flavor and a firm texture. It is often used as a garnish for sushi and other high-end dishes.

Paddlefish caviar has a milder flavor than other types of caviar and a slightly softer texture. It is often used as a garnish for salads and other dishes that require a light touch.

Hackleback caviar has a nutty, slightly sweet flavor and a firm texture. It is often used as a garnish for seafood dishes and other dishes.

Salmon Caviar

Salmon caviar is made from the eggs of salmon fish, which are found in the Pacific Ocean, Atlantic Ocean, and other bodies of water. Salmon caviar is usually smaller in size than sturgeon caviar and has a bright orange or red color.

Salmon caviar has a delicate, slightly salty taste and a soft texture. It is often used as a garnish for sushi, salads, and other dishes that require a pop of color and flavor.

Trout Caviar

Trout caviar is made from the eggs of trout fish, which are found in rivers, lakes, and other bodies of water. Trout caviar is similar in size and appearance to salmon caviar, but it has a milder flavor and a slightly softer texture.

Trout caviar has a subtle, slightly sweet taste and a soft texture. It is often used as a garnish for salads and other dishes that require a touch of elegance and sophistication.

Lumpfish Caviar

Lumpfish caviar is made from the eggs of the lumpfish, a small fish that is found in the North Atlantic Ocean and other bodies of water. Lumpfish caviar is much less expensive than sturgeon caviar and is often used as a substitute in recipes that call for caviar.

Lumpfish caviar has a firm texture and a slightly salty, tangy flavor. It is often used as a garnish for sushi, salads, and other dishes that require a touch of flavor and texture.

Tobiko Caviar

Tobiko caviar is made from the eggs of the flying fish, which are found in the waters of Japan, Southeast Asia, and other parts of the world. Tobiko caviar is small, crunchy, and has a bright orange or red color.

Tobiko caviar has a slightly sweet, slightly salty taste and a crunchy texture. It is often used as a garnish for sushi, salads, and other dishes that require a pop of color and flavor.

Conclusion

Caviar is a luxurious food that has been enjoyed by people all over the world for centuries. While sturgeon caviar is the most famous and sought-after type of caviar, there are many other varieties available that are just as delicious and interesting.

From the rich, buttery flavor of beluga caviar to the delicate, slightly sweet taste of trout caviar, there is a type of caviar to suit every taste and preference. Whether you are looking for a garnish for a high-end dish or a standalone treat, caviar is a food that is sure to impress and delight.