Sturgeon caviar, also called black caviar, is real caviar. According to different sturgeon species, sturgeon caviar also has grades:
The first level-sturgeon caviar.
The eggs of ACIPENSER schrenckii are of the best quality, and the caviar made from it is also the top in the world. Acipenser schrenckii grows very slowly. It takes about 18 ~ 20 years from juvenile to mature spawning, and the annual catch is less than 100. Overfishing and environmental degradation have also made the sturgeon ACIPENSER schrenckii endangered.
The most expensive Iranian caviar in the world is made from the extremely rare eggs of 100-year-old paddlefish. It is sold in 24-carat gold cans, and the price of one can is $25,000.
The second grade-caviar of sturgeon
The second-class ACIPENSER schrenckii is small, weighing only 80 to 200 Jin, and its maturity has been reduced to 12 to 14 years. Its eggs are grayish brown, with black and golden luster and a unique nutty flavor.
Third grade -SevrugaCaviar
The more common ACIPENSER schrenckii can grow up in only 7 years, and it is gray-black, similar to the caviar of ACIPENSER schrenckii, and the particles are smaller than the latter.
Second, how to buy black caviar?
1. Good caviar is soft and round in appearance, fresh and full, with deep juice, slightly gray or brown. It tastes a little like the ocean in your mouth, but the aftertaste is mellow and sweet, so it should not be too salty.
2. The best quality fish eggs use the least amount of salt, which does not exceed 5% of the weight of fish eggs. This kind of caviar is called "Maloso" (low salt) caviar. If the fish eggs are damaged or squashed, it is not good. There is also a kind that is not destroyed, but tastes as elastic as jelly and lacks flavor. The juice is dark green or blue, which is the worst quality.
There are three or six grades of caviar. Caviar with very good quality and taste is made from the eggs of beluga whales, followed by OSCE and Sevruga. Pay attention when buying.