Caviar is the roe of various species of sturgeon prepared as a piquant table delicacy, especially in Russia and Iran. Though caviar immediately brings Russia to mind, the word does not appear in Russian language, where it is known as \u2018ikra\u2019. The eggs are considered to be a delicacy and were restricted to outlets catering to guest of high order. Gerald Stein in his book

Caviar is sturgeon eggs that has been salted and allowed to mature. The word comes from the Italian \u2018Caviale\u2019, itself derived from the Turkish word \u2018kawyar\u2019. Caviar seems to be known and consumed as early as the 14th century and has been described as a

to the world today is Russian. It was introduced to France in the 1920\u2019s following the exile of the Russian princess. The Soviet Union was for a long time the sole producer of caviar, but since 1953, factories on Iran\u2019s Caspian coast produced 180 tones every year. Russia produces 1800 tones every year.

Roes can be eaten fresh, smoked or preserved in oil. Herring roe\u2019s are the most widely available variety, followed by carp and mackerel. Whether poached in court bouillon or cooked a\u2019la meuniere, they can be served as hot hor\u2019sdoeuvres or used as a garnish in a fish dish. Roe can range in size from one to two ounces to over three pounds. If the fish is small the, the roe can be cooked inside the whole fish. The roe of medium and large fish is usually cooked separately. Roe\u2019s of most of the fishes are

edible but others are toxic. The best roes come from carp, herring, mackerel and shad, but those from cod, flounder, haddock, lumpfish, mullet, perch, pike, salmon, sturgeon and white fish are very popular.

The eggs constitute about 10% of the female bodies sauces .It is rich in vitamin B12 and phosphorous and can supply the daily requirement for an adult if a portion of a spoonful is consumed. It is high in cholesterol and loaded with salt. It has a good protein content of upto 30% and a fat content of 16%. (Malassol)

The species of fish from which caviar is obtained is called \u2018Acipenseri dae\u2019. The sturgeon lives in the sea but returns in winters to estuaries throughout the temperate regions of Asia to lay its eggs. Today Caspian Sea provides 98% of the worlds Caviar. Sturgeons are caught in large nets set by the fishermen and guided to the shore by boats and winches. When a female sturgeon of egg bearing age is caught in a net a blow on the head stuns it. The fish is stunned a second time

and processed to a precise incision on the belly to remove the ovaries, which contain the eggs. It is caught at the spawning time when they seek fresh water to deposit their spawn. They are placed in submerged cases of the size of large barges and in due course are killed by experienced hands, who determine when the roes are right for being consumed. The ovaries of the fish are beaten to loosen the eggs, which are then freed from fat and membrane by being passed through a sieve. The liquid is pressed off and the eggs are mildly salted and sealed in small tins or kegs. In Russia the eggs are removed before the fish dies, in Iran the fish is killed before the roe is extracted.

combination of several different roes. It is specially treated, salted and pressed, and in no way be compared with fresh caviar. They are obtained by pouring caviar into linen bags and allowed to hang and drain. The ripest eggs, which are taken towards the end of the fishing season, are the ones, which are generally used in pressed caviar. About 5kgs of fresh caviar is required to make 1 kg of pressed caviar. It has a strong and rather oily taste and is sometimes considered to salty.

The process of salting caviar is done as a method of preservation and to help in the grain being firm. The process of salting lasts only for ten minutes and is carried out by hand. The caviar is spread out and is rubbed with an exactly measured film of salt. In this way the grain become firmer, but must not be allowed to turn hard. After this caviar is put into large cans, which carry the number of fish, the roe of different sturgeon is never mixed with each other. They are later put into small cans and dispatched.

fact that the roe is preserved with minimum amount of salt. This Russian word means, \u201dLightly salted\u201d and is therefore a mark of quality. When stored at 32deg f it keeps for a year. The best quality of caviar is lightly salted and is termed as malossol. The salt content is 3-4%. Malassol caviar besides being a delicacy is easily digestible.

upto 800kg (1800pounds). The eggs are more or less dark heavy and well separated with larger grains and are subtler in flavour. They are procured