In the previous years caviar was considered to be a food for the poor and was consumed straight from wooden barrels. Now however it is considered to be a highly aristocratic delicacy, meant only for the rich and famous. It is elite, sophisticated and luxurious and it arouses the most overwhelming emotions. It actually connects the East with the West.
Caviar is produced by the sturgeon fish eggs. The Female fish reach their reproductive age after their 7th year of life. The roe for the production of caviar is extracted only from mature females aged 8-10 years. For the caviar to be of supreme quality, the sturgeons must be in perfect health and they must be bred in a unique place, since the environment greatly affects the quality of caviar.
Due to the exclusivity of caviar and the high demand, producers poach the fish much younger and thus less mature, a practice that leaves the fish with no chance to reach the level of maturity which guarantees the survival of the species. Moreover, caviar’s greatest difficulty is probably that it can be intimidating. Like choosing a bottle of wine from an extensive list (or, ahem, an oyster off a raw bar menu), the choices can be rather confusing and the high cost means that someone must be even more careful when making such a choice.order caviar All these, in relation to smuggling, overfishing, environmental degradation and long opaque supply chains with unethical salespeople are the reasons why people are concerned when it comes to buying caviar.
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