Russian Caviare

The famous Russian caviare, even now the crowning edible produce of a crownless nation, is the salted roe of various species of sturgeon. The best is loosly granulated—almost liquid—and is known in Russia as “ikra.” The roe is treated in such a way as to rid it of all membranes, fatty matters and fibres, and is salted with from 4 to 6 per cent of salt. It was known as a delicacy even in Shakespeare’s time, and the difficulty of preparing it, and its consequent high price, have made it throughout the centuries a luxury article. There is a coarser quality known as “padjusnaya,” which is more solid and more salted and is largely prepared in Astrakhan for export, packed in small barrels or tins.