Discovering Caviar


Caviar: a symbol of luxury

Caviar is a prized treasure from the sea that has made history in world gastronomy. Known for its smooth texture, intense taste and unique flavor, it has been considered a luxury food since ancient times.

Caviar has a long history. It was already appreciated by the ancient Romans and Greeks, who considered it a prized food. Over the centuries, caviar has continued to be a symbol of luxury and wealth, and was often served at ceremonies and important occasions. Today, caviar is produced all over the world, but its origins are still debated. Caviar is said to come from the Caspian Sea, but today it is also produced in other countries such as Italy, France, China and the United States.

The process of producing caviar is very delicate and requires much care and attention. Caviar is made from the sturgeon eggs, a fish that lives in fresh and salt waters. The eggs are taken from the fish and then washed thoroughly to remove any impurities. Next, the eggs are carefully salted and then left to stand for a few days. The salting process is essential to ensure the caviar's unique taste. Once salting is complete, the caviar is packed in jars or boxes and then refrigerated.

The time it takes sturgeon to produce eggs depends on the species of sturgeon and its living conditions. Typically, sturgeons reach sexual maturity between 7 and 15 years, but some species can take up to 25 years. Once sturgeon reach sexual maturity, they can produce eggs every year or every other year. However, egg production also varies with environmental conditions, such as water temperature and feeding quality.

Sturgeons: the prehistoric fish that produce caviar

Caviar has a soft texture, intense taste and unique flavor and is considered a luxury delicacy, which is precisely why it is often served at important occasions such as ceremonies and parties.

Sturgeons are a family of fish that includes several species found in fresh and salt waters around the world. These fish are known for producing valuable eggs that are used to make caviar. Sturgeons can live for up to many decades and are characterized by a prehistoric appearance, with an elongated, scaly body. Sturgeon species include the beluga, ossetra, sevruga and many others.

Sturgeons produce caviar because their eggs are particularly valuable. In addition, sturgeons are very long-lived and large fish, which makes their eggs rich in nutrients. These factors, together with the rarity and complexity of the caviar production process, make it a valuable and expensive food.

Caviar is mainly produced from the eggs of sturgeons, but in the past it was also produced from the eggs of other fish such as salmon and perch. However, due to the rarity of these eggs and their high cost, caviar production today focuses mainly on sturgeon.

However, there are fake caviars, also known as "imitation caviars" or "synthetic caviars." These products are made from ingredients other than sturgeon eggs and often use substances such as agar agar or tapioca to create a caviar-like consistency. However, the taste and quality of imitation caviars cannot compare to that of real caviar, which remains a luxury delicacy that is highly valued worldwide

Enjoying caviar is a delicious experience

The texture of caviar is soft and creamy, melting in the mouth, and its taste is salty and slightly buttery. In addition, caviar has a delicate and slightly bitter aftertaste that makes it even more unique and valuable. However, the true experience of tasting caviar can only be appreciated by tasting it pure.

Caviar is a delicacy that must be enjoyed with care to fully appreciate its flavor. Generally, caviar is served as an appetizer, accompanied by blinis, or simple toast. To enjoy it at its best, it is important to serve it slightly chilled and to use mother-of-pearl utensils to avoid altering the flavor. Caviar pairs well with dry white wine or champagne.

The ideal portion of caviar per person depends on personal preference and the context in which it is served. For example, at a fancy meal or an important occasion, the amount of caviar served might be larger than at a casual dinner among friends. However, in general, it is recommended to consume a moderate amount of caviar. On average, a serving of caviar can range from 15 to 30 grams per person. When tasting, it is important to take small amounts of caviar and let it slowly melt in the mouth to perceive all the nuances of flavor and texture.

Due to its fine nature, caviar is often served as an appetizer or aperitif at important occasions such as ceremonies, weddings, luxury events and parties. However, caviar can also be enjoyed on other special occasions or simply as a personal treat. In addition, caviar can be used to enrich various culinary preparations, such as garnishing fish dishes or salads. The choice of when to enjoy caviar depends on personal preference and occasion, but in any case, caviar remains a prized and highly appreciated food all over the world.

The benefits of caviar

Caviar is a fine food rich in beneficial properties for our bodies. Sturgeon eggs used to produce caviar are rich in essential nutrients such as protein, fat, B vitamins, folic acid, selenium and omega-3. Some of the beneficial properties of caviar include:

  • Immune system support due to its high vitamin and mineral content.
  • Heart and artery health benefits due to the high omega-3 content, which helps reduce the risk of cardiovascular disease.
  • Anti-inflammatory properties due to the high content of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which have a positive effect on reducing inflammation.
  • Skin health benefits due to the presence of vitamins and antioxidants, which help protect the skin from free radical damage.
  • Brain health support due to the high omega-3 content, which appears to have a positive effect on memory and cognitive health in general.

It is important to remember that caviar is a high-calorie food and should be consumed in moderation, but if taken properly it can be an excellent source of essential nutrients for our bodies.

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