Caviar

Caviar

Caviar is the processed, salted roe of certain species of fish, most notably the sturgeon ("black caviar") and the salmon ("red caviar"). It is commercially marketed worldwide as a delicacy and is eaten as a garnish or a spread; for example, with hors d'œuvres.

Etymology

The word "caviar" entered English via Italian [http://www.etymonline.com/index.php?term=caviar Online Etymology Dictionary ] ] or Turkish, [cite web | url = http://www.m-w.com/dictionary/caviar | title = Merriam-Webster Online: "Caviar" | publisher = Merriam-Webster | accessdate = 2007-11-25 ] ; it is ultimately derived from Persian /IPA|xɒvjɒr/, from khaya "egg" (from Middle Persian khayak "egg," from Old Iranian *qvyaka-, diminutive of *avya-, from PIE *owyo-/*oyyo- "egg") + dar "bearing."

Some also think it derives from the Persian word خاگ‌آور ("Unicode|Xâg-âvar"), meaning "the roe-generator"; others say "chav-jar", which means "cake of power", a reference to the ancient Persian practice of eating caviar in stick form as a kind of elixir. [ [http://leda.law.harvard.edu/leda/data/504/Gordon.html LEDA at Harvard Law School - A Brief History of Caviar] ]

In Persian, the word refers to both the sturgeon and its roe; in Russian, the word Unicode|икра ("ikra"), "roe", is used. The Russian word "malossol" ("little salt") sometimes appears on caviar tins to show that the caviar is minimally salted; typically, caviar contains 4% to 8% salt, with the better-brand varieties generally being less salted.

Varieties

The Caspian Sea is considered the source of the finest black caviar in the world. Contemporary black caviar is roe from sturgeon fished from the Caspian Sea in Azerbaijan, Iran, Russia and Kazakhstan. The highest prices paid are for the Beluga, Ossetra, and Sevruga varieties. The large-grained Beluga caviar is from the Beluga sturgeon, a fish which is unrelated to the Beluga whale, a mammal (the word "beluga" derives from the Russian word for white). The golden Sterlet caviar was once a favorite of czars, shahs, and emperors. Currently, the dwindling fishing yields consequent to overfishing and pollution have resulted in the creation of less costly, though popular, caviar-quality roe alternatives from the whitefish and the North Atlantic salmon.

The harvest and sale of black caviar have been banned in Russia since August 1, 2007. The ban extends for 10 years, but scientific research and the artificial breeding of black caviar fish are exempted.

Ecology

In the early 1900s, Canada and the United States were the major caviar suppliers to Europe; they harvested roe from the lake sturgeon in the North American midwest, and from the Shortnose sturgeon and the Atlantic sturgeon spawning in the rivers of the Eastern coast of the United States. Today, however, the Shortnose sturgeon is rated "Vulnerable" in the IUCN Red List of endangered species and rated "Endangered" per the U.S. Endangered Species Act.

In Spain a fish farm called Caviar de Riofrio has begun to produce organic caviar. The company raises sturgeon in such a way that it has earned organic certification by CITES. [ [http://www.boston.com/ae/food/articles/2005/12/21/more_than_one_fish_egg_in_the_sea/?page=2 www.boston.com] - More than one fish egg in the sea]

Current aquaculture of sturgeon is an economically viable means of sustainable, commercial caviar production, especially in Spain, France, Uruguay, and California. [ [http://www.cfbf.com/agalert/AgAlertStory.cfm?ID=408&ck=0D0FD7C6E093F7B804FA0150B875B868 California Farm Bureau Federation] - Farmers tame prehistoric fish to make food fit for a king] Hackleback caviar is a popular, inexpensive product of this industry. Paddlefish, a sturgeon cousin, is also farmed in increasing numbers.

Recently, the amount of allowed wild fish harvesting has been decreased, consequently increasing caviar prices. In September 2005, the United States Fish and Wildlife Service banned the import of Caspian Sea Beluga caviar, to protect the endangered Beluga sturgeon; a month later, the ban included Beluga caviar from the entire Black Sea basin. In January 2006, CITES, the convention for trade in endangered species, announced they were "unable to approve the [caviar] export quotas" for 2006 from wild fish stocks. [ [http://news.bbc.co.uk/1/hi/business/4577100.stm news.bbc.co.uk] - International caviar trade banned ] In January 2007, this ban was partly lifted, allowing the sale of 96 tons of caviar, 15% below the official 2005 level. [ [http://news.bbc.co.uk/1/hi/sci/tech/6225723.stm news.bbc.co.uk] - UN lifts embargo on caviar trade ]

Production

Commercial caviar production normally involves stunning the fish (usually by clubbing its head) and extracting the ovaries; some commercial fish farmers are experimenting with surgically removing roe from living sturgeon, allowing the females to continue producing more roe during their lives.Fact|date=March 2008

Alternatives and imitation

In Scandinavia, a significantly cheaper version of caviar, made from mashed and smoked cod roe (smorgaskaviar or sandwichcaviar), sold in tubes as a sandwich filling. When sold outside Scandinavia, the product is referred to as "creamed smoked roe".

An obvious sturgeon caviar imitation is Danish black coloured lumpsucker caviar, which is sold throughout Europe in small glass jars. It can also be found red coloured. A more expensive sturgeon caviar alternative, sold in Sweden and Finland, is the caviar from the vendace. In Finland caviars from the burbot and the common whitefish are also sold.

In some eastern european countries, such as Ukraine, "Ikra" also refers to an eggplant spread which is often referred to as "poor man's caviar."

In the vegetarian foodstuffs market, Algae-based imitation caviar is produced and sold as a caviar alternative.

Cultural

Given its high price in the West, caviar is synonymous with luxury and wealth. In Russia and other Eastern European cultures, though still expensive, caviar is commonly served at holiday feasts, weddings, and other festive occasions. Sturgeon-derived caviar is generally not eaten by Jews who keep kosher, because sturgeon lacks scales and thus is not considered kosher; however, this does not apply to every roe-yielding fish species. In Islam all sea or river animals such as fish are lawful and halal which applies to the sturgeon as well as its caviar (depending on which school of practice). In Hong Kong and Japan, caviar may be found on sushi and is often very affordable. Salmon roe is called "ikura" in Japanese, a loan word from the Russian, "ikra" (caviar).

References

External links

* [http://www.cookingforengineers.com/article.php?id=156&title=Caviar Cooking For Engineers: Caviar]
* [http://www.persiancity.com/recipes/recipe.asp?ID=23 Caviar Prep Recipe (Persian)]
* [http://www.cfbf.com/agalert/AgAlertStory.cfm?ID=408&ck=0D0FD7C6E093F7B804FA0150B875B868 Stolt Sea Farm]
* [http://news.nationalgeographic.com/news/2007/02/070207-sturgeon.html?source=rss Sturgeon population in Hudson River] - Once-Endangered Sturgeon Rebounding in Hudson River, Study Says
* [http://www.azer.com/aiweb/categories/magazine/23_folder/23_articles/23_caviar.html Caspian caviar in peril]


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Look at other dictionaries:

  • caviar — [ kavjar ] n. m. • 1553; cavyaire 1432; it. caviale, turc havyar 1 ♦ Œufs d esturgeon préparés, salés, constituant un hors d œuvre estimé et très coûteux (variétés : sévruga, osciètre, bélouga). « Du caviar, du caviar ! Et pas du pressé, pas du… …   Encyclopédie Universelle

  • caviar — CAVIÁR, s.n. Icre negre preparate prin sărare. [pr.: vi ar] – Din fr. caviar. Trimis de valeriu, 03.03.2003. Sursa: DEX 98  CAVIÁR s. v. icre negre. Trimis de siveco, 05.08.2004. Sursa: Sinonime  caviár s. n. (sil. vi ar) …   Dicționar Român

  • Caviar — Cav i*ar, Caviare Ca*viare , n. [F. caviar, fr. It. caviale, fr. Turk. Hav[=i][=a]r.] The roes of the sturgeon, prepared and salted; used as a relish, esp. in Russia. [1913 Webster] Note: Caviare was considered a delicacy, by some, in Shakespeare …   The Collaborative International Dictionary of English

  • Caviar — Caviar, oder Störrogen, wird aus den Eiern der Sewruge bereitet und sieht in der Regel dunkelgrün aus. Die Zurichtung des Caviars, wie er im Handel versendet wird, ist einfach. Man breitet den frischen Rogen auf Tische, säubert ihn durch hölzerne …   Damen Conversations Lexikon

  • caviar — CAVIAR. s. m. Nom qu on donne à des oeufs d Esturgeon salés. On fait beaucoup de Caviar en Russie …   Dictionnaire de l'Académie Française 1798

  • caviar — 1550s, from Fr. caviar (16c.), from Italian or Turkish, from Pers. khaviyar, from khaya egg (from M.Pers. khayak egg, from Old Iranian *qvyaka , dim. of *avya , from PIE *owyo /*oyyo egg see EGG (Cf. egg)) + dar bearing …   Etymology dictionary

  • caviar — or caviare [kav′ē är΄, käv′ē är΄; kav΄ē är′] n. [Fr < It caviale < Turk khāvyār < Pers khāviyār < khāya, egg + dār, bearing: orig., spawning fish, hence, roe] the salted eggs of sturgeon, salmon, etc. eaten as an appetizer caviar to… …   English World dictionary

  • Cavĭar [1] — Cavĭar (röm. Ant.), in der Opfersprache der Priester der, bis zum Schweif des Pferdes sich erstreckende Rückentheil, bes. wenn beim Lustrum für das Pontificatcollegium geopfert wurde …   Pierer's Universal-Lexikon

  • Cavĭar [2] — Cavĭar (v. ital., russ. Ikra), eingesalzener Fischrogen vom Stör, Hausen, Sterlett, der Beluga u.a. großen Fischen; vorzüglich in Rußland, an der Ostsee, dem Schwarzen Meere u. der Wolga, euch in Persien, am Kaspischen Meere, der Türkei, Italien… …   Pierer's Universal-Lexikon

  • Caviar — Caviar, ist der eingesalzene Rogen verschiedener Fischarten, hauptsächlich des Störs, Haufen, Sterlets, doch auch von andern Fischen. Der meiste kommt aus Rußland von den genannten Fischen, u. die beste Sorte aus Astrachan. Auch in Italien,… …   Herders Conversations-Lexikon

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