5 Things You Didn't Know About Caviar

Delicious and highly-prized, but not always understood. We unearth some buried facts about the beloved sturgeon roe.

By Luxury Insider / 25 Oct 2016

<b>03: DETERMINING ITS WORTH</b></br><br>

Among the determinants of caviar’s value includes color, texture, flavor and maturity – the older, larger and lighter-colored the eggs are, the more expensive. Cheaper caviar of lower quality usually bears a darker color, and often has a much milder and less ‘fishy’ flavor. — <b>03: DETERMINING ITS WORTH</b></br><br> Among the determinants of caviar’s value includes color, texture, flavor and maturity – the older, larger and lighter-colored the eggs are, the more expensive. Cheaper caviar of lower quality usually bears a darker color, and often has a much milder and less ‘fishy’ flavor.

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Among the oldest delicacies in the world, aristocrats and royalty have prized caviar long before its haute contemporaries, truffles and raw oysters.

Wealthy Greeks were said to have had the delicate roe at wild banquets, while the Russian tsars had an insatiable appetite for it. Of all the cultures, Persian nobles were widely believed to be the first to appreciate this handsome delicacy.

Originally harvested in the Caspian Sea by Persian and Russian fishermen, the term ‘caviar’ specifically refers to unfertilized salt-cured fish eggs from various species of the sturgeon, of which all 26, including Beluga, Ossetra (also Oscietra) and Sevruga, have been used for caviar.

Here are five tidbits of information about the delightful morsel:

Caviar