Caviar is a delicacy exquisitely composed of salt-cured roe of the Acipenseridae family. Caviar is majorly considered as a delicacy and it is eaten with an attractive additional details into it. The interesting fact lies where the caviar can be pasteurized or non-pasteurized with low economic value and low culinary. Caviar generally refers to roe from the specific type of fish that is usually found in the northern parts of the world in the Caspian Sea and black sea. Depending on the country, caviar is more likely considerably used to describe roe of other fish such as whitefish, steelhead, lumpfish, trout, and salmon.

If you take yourself as a health conscious human, and look forward to gain health benefits in any eatable item then caviar has a lot things to discuss on. Caviar is considered as one of the effective source of minerals and vitamins including omega 3, which certainly helps to boost circulatory systems and immune system of a human body. One serving caviar has an adult’s daily requirement of taking Vitamin B12. Caviar holds nutrients such as Vitamin A, B6, Iron, Selenium, and Magnesium.

Discussing about how it looks, caviar has a tiny black pearls which offers a luxurious look with a taste of refined flavor, and graceful texture.

We have come up with some interesting mysterious facts of Caviar:

1. Caviar is less expensive

Caviar is average in price as it is neither cheap nor expensive. According to the budget reports, in the recent years, caviar prices has fallen down as there has been a crucial movements occurred in aquaculture. Domestically it has made farmed sturgeon more available and affordable in pricing. Moreover, in 19th century, United States was responsible for a severe drop in pricing of caviar when lake sturgeon was found plentiful.

1. Caviar has a decent shelf-life

It has been proved by the study that caviar is technically a cured fish and holds a validity for more than day. If the caviar is stored in the coldest part of refrigerator the life of caviar can exceed for more than a month.

1. Maturity of Caviar is recognized by its flavor, color, and texture

Expensive and quality caviars are matured and has bigger size of eggs that are lighter in color. Lower quality caviar is younger, which usually offers a low intensity fish flavor with a dark color.

1. Caviar tastes wine

The rarest and the most expensive caviar is reserved by junkies and VIPs. In the middle ages, several countries passed a laws that finest caviars to be reserved only for the monarchy.

1. Caviar is audible

The quality of caviar can be recognized by the sound. When it is packed a good quality sounds similar to a car’s purr.

1. Caviar can be succour

Nearly around 26 species of sturgeon are now considered safe, but according to Monterey Bay Aquarium Seafood Watch it has been reported that all of them have been severe overfished.

1. Beluga

In 2005, Beluga caviar was illegal in the United States reasoning its status as an endangered species. Petrossian had taken it off its retail website, but decided to add it back on with an explanation of why it was not available, both to educate people and offer them a good alternative.

1. Caviar is Prozac

Most importantly, caviar is suggested to lessen severe depression. More often, the question was asked if you would feel better if someone offers you caviar? It sounds fishy, but it is actually not. The recent studies reported that frequent doses of omega-3 fatty acids- caviar is rich in omega-3s destroys the symptoms of depression and bipolar disorders.

1. The salmon roe is not a caviar

Known as one of the most exquisite delicacy, caviar was originally harvested by Persian and Russian fishermen in the Caspian sea. This term usually refers to unfertilized salt-cured fish eggs from various species of sturgeon, including Ossetra, Beluga, and Sevruga. It is perishable in nature, therefore, it is enjoyed son after purchasing. The timing to order caviar is to arrive approximately two weeks or less before you intend to serve it. If it is stored in a refrigerator, it is kept outside ten or fifteen minutes before serving it. Once opened, it can be kept in an airtight container and kept it in the coldest part of your refrigerator for no more than two days.

Caviar is generally prized for its subtle flavors. Each variety of caviar holds a different taste, such as nutty, rich, briny, buttery, and earthy. The best way to explore the taste of caviar is to go with a few several types of samples for yourself and come up with on what your tongue in settled on.