Caviar

The processed, salted roe (eggs) of various species of sturgeon. Grading is determined by the size and the colour of the roe. The finest is from sturgeon fished from the Caspian and Black seas by the Iranians and Russians. Caviar production involves extracting the ovaries within 2 hours of the sturgeon being fished. The ovaries are beaten to loosen the eggs and passed through a sieve to remove any fat and membrane surrounding them. Any liquid is drained off and the eggs are salted and sealed in tins. Eggs vary in size from grain size to the size of small peas. Colours vary from black, brown, and green to the more rare grey and golden eggs. Over-fishing, pollution and quota restrictions on wild harvesting have driven up the price of caviar, the highest being for Beluga, Oscietra and Sevruga. Aquaculture of sturgeon has increased especially in France, Uruguay and North America.