Caviar

Among life's greatest pleasures are the luxury food delicacies that most of us are only able to afford on special occasions. One of the most highly prized of these are Beluga, Osetra, Sevruga and Sterlet caviar from the sturgeon fish, its original source. However, there are cheaper alternatives, and the processed roe from cod - e.g. Burbot caviar - and many other species is becoming more popular.

Hors d'oeuvres at expensive functions often serve caviar spread on bread or crackers. This combination is a favorite with champagne at wedding receptions. There is a hierarchy with different varieties being valued above others, and in Finland today the Burbot caviar from ling cod roe is considered the best caviar, above all others.

All over our planet, people who know good food will be aware that Beluga caviar is one of the most expensive foods in the world, along with Osetra caviar and Sevruga caviar. Some of you will know that the Osetra sturgeon is the second largest caviar-producing sturgeons sturgeon in the Caspian Sea, and the Sevruga is the smallest.

The Sevruga sturgeon is also the most commonly found sturgeon in the Caspian Sea, and Sevruga caviar is one of the highest priced varieties, eclipsed only by the Beluga caviar.

However, the Beluga sturgeon in the Caspian Sea and the Black Sea is on the list of endangered species, so imports into the United States of the black caviar from that source are now banned. Other sources are also in danger of extinction, due to polluted waters and over fishing.

One of the most popular varieties of sturgeon, favored by the world's rulers of the past is the Sterlet. This fish produces golden colored caviar and is in great danger of disappearing from our seas.

The US and Canada used to have a thriving industry, competing with caviar producing nations such as Russia and Iran, but their yields have decreased and one of their primary sources, the Shortnose sturgeon is also endangered. In order to combat the problem of a decrease in the traditional supply lines, producers have looked into processing the roes of Whitefish and North Atlantic Salmon.

Paddlefish and Hackleback are other alternatives. It may not be the high point but it does make the delicacy more affordable for everyday people. Of course, it's not to everyone's taste, having such a strong, distinctive flavor. Those that do like it and are used to having it can be rather snobbish about where it comes from and how much they paid for it and so on.

The other means of keeping the trade going has been the increase of Aquaculture in commercial areas known as sturgeon farms, where the fish are commercially cultivated in similar fashion to the Trout and Salmon farms that many of us are more familiar with. This cheaper method of production has proved successful in France, South America and the United States.

There isn't the same kind of attention placed on the fate of the sturgeon in Scandinavian countries. They have been perfectly content for years with their smoked cod roe. In fact Finland is renowned for its Burbot caviar from the freshwater cod; some gourmets claim this is the highest quality caviar of them all, beating the sturgeon for taste and cost.