How many different types of caviar are there?



  1. 0 Votes

    There are as many types as there are types of large fish, in some sense, because caviar is just marketable fish eggs.

    It might be useful to approach this question obliquely. All parts of a fish can be eaten, ask any shark. To humans, some parts are unappealing and even dangerous. (Notice if you buy whole fish in the market, it is usually gutted.) There are a lot of organs in there, and particularly the digestive track is bad news for humans, because it’s got, well basically, shit in it.

    There are cultures such as the Japanese who will eat just about anything from the sea. (At least on a dare!) Some parts of a fish are yummier and more attractive, and fish eggs are one of them. Very popular versions of Japanese sashimi (raw) fish eggs are Tobikko (flying fish) and Ikura (salmon).

    But there’s a quite different Western tradition that Sturgeon from the Caspian and Black Sea (Beluga, Ossetra and Sevruga) are commercially important. This is more social posturing, than anything. If your name isn’t James Bond, and you like fish eggs, chances are you’d be interested many different kinds. (I’ve tried Beluga, no big deal. In fact fresh Chicken McNuggets, which are prepared in modern processes that were extremely expensive to develop, as disgusting as they are for your health, most peeps would find a more interesting eating experience.)

    An ecologically correct site in Seattle lists these fish eggs, some of which are sustainable: White Sturgeon, Paddlefish, Osetra, Salmon, Sturgeon, Golden Whitefish, Idaho White Strugeon.

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