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About Russian Caviar

To the world of long time caviar consumers, Russian is a term used to describe the most prized sturgeon roes on the market. Amongst the most critical caviar enthusiasts, only wild Russian or Iranian Caspian sturgeon roe is considered true top of the market caviar. Still high demand and in scarce quantities, this caviar is sought after by the privileged few which could afford such a rare delicacy.


Differences Between Iranian And Russian Caviars

Russian and Iranian harvesters have always shared the top spot for the best caviars in the world. Some may prefer one over the other, however, since both are in such greater demand than supply, either is a mark of the best on the market. The different environments of either Iran’s or the Russian’s side of the Caspian sea affects the taste of the sturgeon’s eggs. Harvesting and processing methods traditionally vary from different regions. As the source of both Russian and Iranian wild sturgeon have declined to near extinction, sturgeons, fingerlings and eggs were introduced to fish farms all over the world which include Europe, South and North America, South Korea, Israel and more. Long time experienced Russian and Iranian caviar producers have helped with successfully farming sturgeon in many of these regions. Amongst the most exported to be farmed is the Siberian sturgeon, making up over half Europe’s caviar production.


Farmed Russian Caviar

Russian caviar from wild Caspian sea harvest may not have the same restrictions as Iran with embargos in full effect, but has challenges from conservation efforts. Adding to the conservation restrictions, there are fewer and fewer highly prized beluga sturgeons still in the wild to harvest and sell. After years of fish farming developments, new type of high quality caviar became available to the luxury delicacy market. Farmed Russian sturgeons have been through many taste tests from chefs and restaurateurs with praise of high quality and taste. Fish farmers claim their caviar to be better with consistency obtained from their controlled environment. Historically, harvesters of top quality caviars would look to package roes that were consistent in color, size and taste. Today, consistency means you will get the same taste from the same producers. This also makes purchasing caviar clearer by consumers knowing what they’re buying without testing it first.


Russian Caviar Versus American Caviar

When it comes to the particular taste of various foods, particularly in high end delicacies, the flavor experienced by each individual is subjective. Different caviar consumers have varying palates which can also change over time. In taste tests, many less expensive caviars easily beat traditionally higher graded sturgeon roes. One of the reasons for less expensive caviars tasting better than traditional rare varieties is its freshness. Farmed caviar tends to be consumed much sooner than more expensive roes from the wild. Fresh caviar tastes less fishy, eggs are clear and shiny that separate easily and still firm. Caviar is highly perishable, even with the most advanced packaging available, the eggs can begin to break down becoming too soft and murky. American caviar from hackleback, shovelnose, bowfin or paddlefish are still caught in the wild from regions such as the Mississippi or Missouri rivers. These are great quality tasting roes which new caviar consumers can enjoy without the high cost of other varieties.