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Types of caviar
You can't blame the sturgeon for having a stuck-up attitude. After all, it is the source of the world's most expensive foodstuff. Sadly enough, it's also on the endangered species list whereby its whiskers, long snout and body gives it a prehistoric appearance. There are 20 types of sturgeon in the world, five of which spawn in the Caspian. Caviar comes from three types and they comprise of 90% of the total global market.
Beluga
This is the largest and most rapacious variety. Its numbers are steadily dwindling, comprising less than 2% of the total sturgeon haul. It averages between 40-300 kg. Caviar makes up 15% of its bulk and ranges from light to dark gray in hue. Having the fattest eggs and thinnest membrane makes it the most valuable of the varieties. Its container is differentiated by its blue lid.
Asietra (Oscietre)
The medium-sized member of the sturgeon family. It's generally shorter than the other two types, averaging 1.2 m. long and weighs between 20-80 kg. Asietra varies in color from grayish brown to golden yellow. It is considered special for its hazelnut-like flavor. It used to be the most expensive variety once upon a time when czars and shahs were around to indulge in its exquisiteness, Asietra "Imperial" comes in a green lidded can.
Sevruga
The smallest of the sturgeons, it doesn't measure any longer than 1.5 meters and 25 kilos. Sevruga caviar is grey and beadlike and it?s popular for its concentrated flavor. Comes in a red-lidded can. The official importer of Azeri caviar is "Urfa Pazari Caviar House" in the Spice Bazaar Tel: 0212 526 11 18. They also have a shop at the Atatürk International Airport.
Best season for caviar
It is spring and autumn. "Early season" for caviar starts at the end of February and beginning of March and season closes at the middle of May. 90% of yearly Sevruga and 50% of Asietra and Beluga production is covered over this period. "Late season" is between the middle of September and December. First and second quality caviar is 80% in spring. It is down to 50% during the "late season".Ideally caviar should be consumed within a week after the sturgeon is caught. However it is salted in order to conserve and but sold. The less salt used during conservation the better the taste will be. So look out for 'Malossol' on the label. 100, 200, 300 and 500 gr. jars of caviar must be consumed within 8 weeks of conservation, where as first and second quality caviar in 1.8 kg. tin boxes can be consumed within a year.
