Caviar - Defined, Types and Recipes

Caviar—Is a preparation made from the roes of sturgeon, can be bought at the grocery stores in cans; it is considered by epicures to be one of the finest of appetizers.

CAVIAR ON TOAST WITH OLIVES — One part each of Russian caviar, soft bread crumbs, and blanched and peeled Jordan almonds mixed together and minced into a paste, spread on strips of toast, the edges garnished with slices of stoned olives.

CAVIAR TARTINES—Russian caviar spread on toast, and the edges decorated with finely chopped green gherkins, parsley and sweet peppers mixed together.

CANAPES OF CAVIAR—Circles of toast, the edges spread with anchovy paste, with an onion ring as its base, the ring filled with Russian caviar.

EGGS STUFFED WITH CAVIAR—Cut slices of hard boiled eggs, the yolks removed, its place filled with Russian caviar; served on thin slices of buttered brown bread.

CAVIAR WITH EGG—Slices of toast, the edges piped with beaten whites of eggs, caviar sprinkled on top, whole yolk of raw egg dropped in the center, baked till set, and served hot.

CAVIAR CROUSTADES —Very small paste croûstades half an inch deep filled with caviar, on it placed a freshly opened blue point oyster; served garnished with lemon and watercress.

Varieties of Caviar

Caviar is simply sieved and lightly salted Sturgeon roe. The four main types of caviar are Beluga, Sterlet, Ossetra, and Sevruga. The rarest and costliest is from the beluga sturgeon that swim in the Caspian Sea, which is bordered by Azerbaijan, Iran, Kazakhstan, Russia, and Turkmenistan.

Wild caviar production has now survived only in Azerbaijan and Iran as Russia maintains a self-imposed ban on caviar trade from wild sturgeon. Beluga caviar is prized for its soft, extremely large (pea-size) eggs. It can range in color from pale silver-gray to black. It is followed by the small golden sterlet caviar which is rare and was once reserved for Russian czars, Iranian shahs and Austrian emperors. Next in quality is the medium-sized, gray to brownish osetra (ossetra), and the last in the quality ranking is smaller, gray sevruga caviar.

Return to Top of Page

Epicurean Cooking Terms
GG Archives

Definitions, Usage, Recipes, Etc.

Improve Your Family History Through Illustrations

Make Your Family History More Readable Through Illustrations From the GG Archives