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Caviar | Three Surgeons
As mentioned earlier, there are three major sturgeon species; Beluga, Osetra and Sevruga.
Beluga Caviar ranges in color from light to dark gray. The eggs are the largest of the three species and have a very soft texture. Many connoisseurs consider this to be the greatest of the three 'caviars', claiming that it has the best combination of fragrance, texture and flavor. The actual fish usually weights between 1,200 and 2,000 pounds and requires approximately 20 years to reach maturity where it will produce eggs. It is this long growth cycle, coupled with a drop in the number of existing fish and a continually increasing demand that makes this caviar so expensive.
Osetra Caviar has a smaller grain (size) than the Beluga. It usually has a brownish color with a golden tinge. Tasting will reveal a firmer texture than the Beluga and a sometimes-nutty aftertaste. It is usually less oily and less pungent than the Beluga. Surprisingly, many consumers who try this caviar side by side with Beluga, prefer the Osetra . The Osetra sturgeon usually weights between 300 and 500 pounds and reaches egg producing maturity between 12 and 14 years.
Sevruga Caviar usually has a slightly smaller grain than the Osetra. It usually has the same color range as the Beluga (light to dark gray). Tasting reveals a soft texture and a more pungent flavor than the Beluga but not as complex as the Osetra. The Sevruga sturgeon usually weights between 100 and 200 pounds.
Pressed Caviar is prepared from mature, broken eggs, which are unsuitable for regular caviar service. These salted eggs are placed in a linen sack and pressed until all their liquid is removed. The resulting 'pressed caviar' has a marmalade consistency and can be utilized for a variety of hors d'oeuvres, appetizers and sauces.
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