Caviar is probably the most distinct, luxurious and exclusive food known to mankind. If you're wondering what this fascination is all about, rest assured that we are here to brush up on your Caviar knowledge!
What is Caviar?
Caviar is made from eggs harvested from a female sturgeon or other large fish. They are then salted and cured to be eaten as a delicacy.
- Caviar is one of the oldest delicacies. The oldest written account of caviar dates back to the 1240s. Even before raw oysters, champagnes and truffles were deemed a delicacy, Caviar was savoured by royal families. Ancient Greeks, Romans and Russian tsars were all known to splurge on caviar as well.
- About 85% of the world's caviar is produced in the Caspian Sea, which is bordered by Russia, Kazakhstan, Turkmenistan, Azerbaijan, and Iran.
- Marilyn Monroe claimed Caviar was her favourite of all foods, while Elizabeth Taylor was a huge fan and used to buy and consume enormous quantities — before it was realised that she used it as the ultimate in luxurious skin creams.
Why eat Caviar?
Caviar is a rich source of vitamins and minerals such as vitamins A, E, B6, B12, Iron, Magnesium and Selenium. Caviar also has major omega 3 fatty acid. These help to promote a healthy nervous, circulatory and immune system. A single teaspoon of caviar can be extremely effective for overall health. Additionally, studies have shown it helps to lift the spirit and control impotence.
Main Types of Caviar
Almas - the most expensive caviar on record is from a 100-year-old Iranian beluga sturgeon. The Almas caviar clocked in at roughly $35,000 per kilo ($1,000/oz.). Almas Caviar comes from either the eggs of an albino sturgeon or those of an Oscietre sturgeon from at least 60 years old. The flavours are very complex and richly nuanced.
Beluga - These large sturgeon are now extremely rare. Beluga eggs are the largest and are pale-silver or grey to nearly black with a fine skin that melts in the mouth. The flavour is delicately fishy and of a balanced buttery saltiness.
Ossetra - The eggs are smaller than the large Beluga caviar but are of firm medium-sized grains. Osciètre caviar varies from deep brown to gold. The flavours of Osciètre caviar are subtle, with a definite marine taste.
Baerii - This variety is the most widespread, as it was one of the first to have been raised. It is also the one which reaches sexual maturity the most quickly (6 to 8 years). The roes look shiny and crystal, with pure flavour.
The Royal Caviar Club has got the perfect treat for you!
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‘The vision is different it is accessible and luxurious at the same time, but always innovative and quality driven.’ The Royal Caviar club sources Caviar from best farms around the world: Iran, Russia, China, France and Bulgaria; Offering you the best selection of premium caviar with virtue. This extravagance can be enjoyed at HK$800 and up.
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