Caviar

Types of caviar

Eggs of sturgeon

It depends on the species of Esturgeon which produces eggs. The principal ones are:

the Beluga (the largest sturgeon): acipenser huso huso
the Osciètre (or ossètre ): acipenser gueldenstaedtii , acipenser persicus
the Sevruga : acipenser stelatus
caviar of breeding: Acipenser baerii (taste close to the sevruga) and acipenser transmontanus (taste close to the osciètre)

Egg of lumpe salmon caviar of snail

the eggs of lump: presented like a Succedaneous of the caviar of sturgeon, coloured in Red or Black
eggs of Salmon: called salmon roe.
the Boutargue or poutargue, eggs of dried fish, the family of the Mugilidae (Mule, Mugil cephalus), also called white caviar, or caviar of the Mediterranean.
eggs of Snail of Burgundy
snail eggs helix maximum aspersa (large gray) or Caviar of snail

Tomato zucchini sweet pepper alga

The caviar name is given sometimes in French to food having his appearance of near or by far:

Caviar of Tomato S dried
Caviar of Zucchini
Caviar of Sweet pepper
Caviar of Eggplant S (receipt of Rumanian kitchen, which is called in Rumanian salata vinete , salad of eggplants)
Caviar of Algue S)

Expressions

The French language also has expressions using the word “caviar”:

Caviarder an article , it is to censure it, the expression coming from the blackening of the text in order to erase it.
Gauche caviar is, in France, an expression of pejorative connotation indicating of the easy people financially with social ideas.

Manufacture

The manufacture of the caviar can require up to 13 operations: once extracted the belly of the female Sturgeon, it is filtered, then washed and drained, sorted according to firmness, the size and the color of eggs, then salted before drying and conditioning.

Producers

The principal wild caviar producers are the Russia and the Iran, residents of the Caspian Sea. The Ukraine and the Romania export some in less quantity, the Black Sea suffering of pollution and surpêche. One finds also more and more caviar of breeding produced in France (in particular in the Gironde and in the Périgord), in Spain, Italy and with the the United States.

Legislation

In France, when they are fish eggs, the denomination “caviar” does not apply, under the terms of the uses, that with eggs of sturgeon (L. Circ. March 12th, 1957, even if the language running, or certain commercial products name caviar of eggs of other fish (“salmon roe” of eggs of Saumon of the Bering Sea, or eggs of Lavaret, Corégone blanchâtre and Lotte possibly smoked in the Scandinavian Pays, to famous “the flying fish caviar” (or Tobiko)

Cosmetic

Certain manufacturers of products Cosmétique S add caviar in their product because this one would be rich in natural components which support the reorganization and the revitalization of the Peau. It contains a nutritive substance called Vitelline (of Latin " vita" , life) rich in Phospholipide S and Phosphoprotéine S, essential components of the Cell S.

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