Caviar Guide
An essential guide to caviar; its heritage, storage and serving recommendations, and sustainability.
Caviar has its origins in the Caspian and Black Sea regions, where sturgeon fish have been harvested for their prized roe for centuries. The Persians were among the first to enjoy caviar, believing in its medicinal and energizing properties.
Caviar has been enjoyed for over 1,600 years, with its earliest known consumption dating back to ancient Persia (modern-day Iran) in the 4th Century BC. At this time Aristotle described caviar as ‘the eggs of the sturgeon, heralded in banquets amongst trumpets and flowers’. The word caviar is thought to have originated from the Persian word ‘khāvyār’, which means ‘egg-bearing’.
Caviar became highly prized in Russia during the 13th Century, going on to become a staple for Tsars and nobility. During the 16th Century European royalty and aristocracy discovered caviar and it became a global symbol of luxury and sophistication – particularly in France.
Caviar is considered a luxury delicacy due to its rarity, the meticulous harvesting process and its aforementioned historical association with royalty and aristocracy. What’s more, high-quality caviar comes from sturgeon, a fish that can take decades to mature before producing roe. Additionally, the limited availability of certain sturgeon species, such as Beluga, Osetra and Sevruga, increases its exclusivity. The combination of its rich flavor, delicate texture and its status as a symbol of opulence makes caviar one of the most sought-after gourmet foods in the world.
Caviar should be stored according to the following guidelines to maintain its freshness, texture and delicate flavor:
1. Refrigerate Immediately: Upon receipt of your Uga Caviar cold chain parcel, remove the caviar and place in the refrigerator straight away to ensure it does not remain at room temperature longer than necessary.
2. Temperature: Keep caviar refrigerated at -2°C to 2°C (28°F to 35°F). The cold temperature preserves its freshness and prevents spoilage. Caviar should not be frozen, as this alters its texture and flavor.
3. Airtight Sealing: Always keep caviar in its original, vacuum-sealed tin to avoid oxidation.
4. Shelf Life: Unopened caviar will remain fresh in optimal refrigeration conditions for up to 6 months. Once opened, it should be consumed within 2 days for the best taste and quality.
Caviar is the processed, salted roe of sturgeon.
1. Keep It Chilled: Caviar should be served and kept cold, ideally at -2°C to 2°C (28°F to 35°F) on a bed of crushed ice. For perfection in elegant presentation, explore Uga Caviar’s silver-plated caviar serving sets and accessories range.
2. Use Non-Metallic Utensils: Avoid using metal spoons, as they can alter both the taste and the temperature of caviar. Instead a mother-of-pearl, bone, glass or gold-plated spoon is the ideal means to preserve its pure flavor and delicate texture.
3. Serve in Small Quantities: Caviar is typically served in small portions (1/2 to 1 teaspoon per serving) in order to savor its delicate taste and texture.
1. Try It Plain: The purest way to experience caviar is to eat a small spoonful on its own, allowing the eggs to roll on your tongue and gently burst, releasing their complex flavors.
2. Pair with Traditional Accompaniments: Caviar is traditionally served with blinis, crème fraiche, lightly buttered toast or crackers and boiled quail eggs amongst other foods. Accompaniments should be mild neutral foods to avoid overpowering flavors that might detract from caviar’s delicate taste. Although it can also be exceptional atop pastas, salads, side dishes and anything else that could use a burst of brine.
3. Pair with the Right Beverage: Traditional drinks that complement caviar include Champagne or dry sparkling wine, crisp dry white wines (such as Chablis or Sauvignon Blanc) and chilled vodka.
4. Savor the Experience: Caviar is a delicacy meant to be savored slowly. Allow the flavors develop as you enjoy each bite.
Yes, caviar is sustainable when sourced responsibly. Due to overfishing and the near extinction of wild sturgeon populations, sustainable aquaculture has become the ethical and environmentally responsible way to produce high-quality caviar and preserve this exquisite tradition.
1. Farm-Raised Sturgeon: Leading caviar producers operate sustainable sturgeon farms that follow strict regulations to protect wild populations while maintaining the highest quality standards.
2. CITES Compliance: The Convention on International Trade in Endangered Species (CITES) regulates caviar trade to ensure that all legal caviar is sourced sustainably and does not harm wild sturgeon populations. UGA Caviar Trading fully complies with CITES Compliance Regulations, with our CITES Compliance number QA-0001.
3. ISO 14001:2015 Certified: UGA Caviar Trading has implemented an effective Environmental Management System (EMS) that meets international ISO standards, demonstrating our commitment to sustainability.
4. Eco-Friendly Farming Methods: Modern sturgeon farms utilise a variety of environmentally friendly and ethical practices, including closed-loop water systems, controlled breeding programs and humane harvesting methods.
Caviar is high in protein, vitamins, minerals and Omega-3 fatty acids. It also contains antioxidants and trace elements.
Protein: caviar is rich in protein. A 100g serving of caviar contains 25g of protein.
Vitamins: caviar is an excellent source of vitamins and contains vitamins A, B2, B5, B6, B12 and D. Just a small 16g serving of caviar contains more than double the recommended daily requirement of vitamin B12.
Minerals: caviar has a great mineral profile. It contains high amounts of magnesium, phosphorus, iron, calcium, magnesium, selenium and choline.
Omega-3 fatty acids: caviar is rich in Omega-3 fatty acids, which can help to lower bad cholesterol and raise good cholesterol.
Caviar is packed with rich nutrients but contains moderate to low calories. Plus due to its extremely low level of carbohydrates (4g per 100g serving) it scores 0 on the glycaemic index, making it a great food to add to a weight loss diet.
Omega-3 fatty acids are widely purported to assist in the prevention of cardiovascular disease and may also assist with the balancing of blood pressure.
Omega-3 fatty acids are also beneficial for the brain as it uses them within the building of both brain and nerve cells, which are essential for both learning and memory. In addition, Omega-3 has been hailed for its ability to fight inflammation and the reduction of inflammation in the brain has been seen to slow the mental health decline of conditions such as Alzheimer’s.
Both selenium and Omega-3 fatty acids can help to boost the immune system. Omega-3 fatty acids reduce inflammation and restore the barrier function of skin, lungs and intestines, which assists in the blocking of harmful bacteria and keeping the body healthy. And the high concentration of selenium and magnesium in caviar – both of which have antioxidant properties – may help with lowering oxidative stress levels in the body, reducing inflammation and enhancing immunity. Caviar is also high in zinc and iron, which both help the immune and circulatory systems and may aid in the repair of damaged white blood cells, which are immune cells that protect the body from the disease.
Omega-3 provides a wide range of benefits for both skin and eye health, and is widely understood to reduce both eye and skin dryness and to improve skin texture and elasticity. It has also been linked to the prevention of a range of eye diseases, including macular degeneration and glaucoma.
UGA Caviar products are 100% Halal, complying with Islamic dietary laws and principles.
UGA Caviar Trading follows a strict HACCP food safety management system, ensuring consumers receive a safe and high-quality product for their business or home.
UGA Caviar Trading has implemented an effective Environmental Management System (EMS) that meets international ISO standards, demonstrating our commitment to sustainability.
UGA Caviar Trading fully complies with CITES Compliance Regulations, with our CITES Compliance number QA-0001 and CITES page: https://cites.org/eng/common/reg/ce/QA
