RUSSIAN  CAVIAR

RUSSIAN CASPIAN CAVIAR: Russian Caspian Caviar - rich and luxurious, exquisite morsels that capture the essence of the sea. Nothing compares to their true gourmet taste: beluga caviar, sevruga caviar, ossetra caviar. The Russian method of processing the sturgeon roe into caviar has been handed down through generations of forebearers who not only caught and processed the roe, but also developed a national taste for it. Russian Caspian/Black Sea Caviar. Beluga 000. The 000 stands for the international Beluga Caviar standard of exceptional quality. The large size of the eggs, a light-to-dark gray color and delicate buttery flavor are without equal. One ounce may cost $105US.   Russian Imperial Ossetra. The rarest kind of Ossetra caviar with slightly smaller eggs than the Beluga Caviar, Imperial Ossetra is called "the best buy for the money in caviar" by a renowned food critic. Its color ranges from deep brown-gray to golden brown-gray, and its taste beckons the connoisseur who craves a uniquely nutty flavor. One ounce cost about $70US.   Russian Ossetra Molossol. The Ossetra Sturgeon is slightly smaller than the Beluga, weighing 50-80 lbs. It has a pleasing nutty flavor with a firmer texture than the more delicate Beluga. Its glowing color varies from warm brown to a greenish-gray, with a pleasingly firm grain. Harvested from Ossetra sturgeon of between 100 and 400 pounds which reach maturity at 14 years. One ounce cost about $60US.   Russian Sevruga The Sevruga sturgeon has a long pointed muzzle - its distinctive shape known throughout the world. This sturgeon matures in 7 years. Russian "Malossol" Sevruga Caviar has various shades of grey. It has the smallest eggs in comparison to Beluga and Osetra. Although Sevruga is less expensive than Beluga and Osetra caviar, it is greatly enjoyed. One ounce cost about $43US. Russian Caspian Fresh Pressed Caviar or Ikra Paiousnaia is prepared at the very beginning of the fishing season when the eggs are at their firmest. At a later stage in their maturity they will be turned into the famous and sought after pressed caviar which is usually a mixture of Osetra and Sevruga. It takes about 1.3 kg of Caviar Eggs to make a single kilo of Pressed Caviar and it is still produced in the old way with the eggs, once salted, being squeezed through musclin sacks. One ounce cost about $24US.