History - For hundreds of years people around the world have considered caviar to be one of the finest delicacies; a gourmet food lovers greatest delight. Caviar is fish roe but not all fish roe is caviar. Only the roe of the sturgeon is technically speaking called caviar. It has been enjoyed for centuries by Persians, Greeks and Romans before it made its way to the finest restaurants in the world. There are about 20 varieties of sturgeon worldwide yet almost all of the caviar in stores, restaurants and resorts comes from just three species. Beluga, Ossetra (aka Osetra and Asetra) and Sevruga are all found in the Caspian Sea. This is why people sometimes call their caviar Caspian. In reality most caviar could be called Caspian because it normally comes from Russian and Iranian waters.

Beluga Caviar - Beluga is the largest of the sturgeon family, can grow to about 10 feet long and weigh up to about 2,000 pounds. . Beluga sturgeon has the largest eggs which range from being very light to very dark gray. The beluga has always been rare so the fishing catch is very limited each year.

Osetra - Asetra - Ossetra Caviar - The Ossetra sturgeon can grow to be about 5 feet and weigh over 400 pounds in the largest specimens. Ossetra caviar will be golden to darker in color.

Sevruga Caviar - The Sevruga sturgeon is the smallest of the caviar sturgeon family. They will only grow to about 4 feet. They also produce the smallest roe of the three. The caviar from the Sevruga sturgeon is generally dark gray.

Farmed White Sturgeon - Farmed White Sturgeon caviar is not so different from farmed tilapia or any other seafood. This type of sturgeon is very comparable to Beluga and Ossetra caviar from the Caspian Sea. Farmed caviar also has the advantage that it has no impact upon fish populations in the Caspian Sea.

How to Serve Caviar - Caviar must be stored close to 35-40 degrees Fahrenheit but should not be frozen as this will harm the flavor and ruin the caviar. Caviar is best consumed within a few hours of opening the jar or tin. With refrigeration it can last a few weeks if unopened or just a few days if opened. Serving caviar on mother of pearl spoons with a shot of vodka is always acceptable. Keep in mind the flavor is very delicate so if it is served with anything else it should be very mild such as blinis or thinly sliced toast with a good champagne.

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