SHOULD YOU TRY SIBERIAN STURGEON CAVIAR AND WHY?
Most avid caviar fans out there have probably heard about the Siberian sturgeon. I have personally discovered it only a few years ago, and I was completely shocked. It was amazing! The slightly salty fish roe belonging to a species that swims in the northern rivers of Eurasia was a treat. The roe was crisp, and only slightly smaller than it its Caspian cousin. But who might that be?If your guess is Russian Osetra, you are absolutely correct.This is why you will hear a lot about the Siberian Osetra, the name under which it can commonly be found. That in fact is the star of our Siberian sturgeon story.
The Siberian Osetra caviar is, just like Caspian Osetra, brown to dark grey and black in color. It is medium-sized, but the fish are not that big. Compared to Beluga sturgeon, Siberian sturgeon are small: the maximum recorded weight was 210kg.
Not sure if it's the mighty northern rivers or the freezing arctic seas, but something is clearly responsible for the delicate flavor of its roe. Salted in the traditional Malossol style it tastes, as I said, amazing. It can even battle the most exquisite Osetra. It's native habitat is the vast Siberian plane. Rivers such as Ob and Yenisei, Lena and Kolyma flow into Kara, Laptev and East Siberian Seas. All of them have pristine conditions for a sturgeon to develop. Can you just imagine how clear and brisk the air must be. That is the natural habitat of Siberian sturgeon.
Historically, the farming began in the former USSR in the 1970s. These days the river systems are obstructed, with damns and irrigation control mechanism, and that combined with over fishing, led the sturgeon to the brink of extinction. However, its status is still not critically endangered as it is for the Caspian wild Osetra.
Interestingly, the main producers of Siberian caviar are France and Uruguay. More and more countries are introducing Siberian sturgeon into their farms. In France, near the Gironde estuary close to Bordeaux a fish farm is producing abundant qualities of this pristine caviar. Always buy the farmed version of this delicacy. This may seem counter-intuitive, but trust me, by buying farm-raised caviar you are helping in keeping this species going from threatened to extinct. Maybe even more important is the fact that this is a sure way to get fresh caviar that underwent serious quality control.
This caviar will certainly satisfy the most demanding connoisseurs; the richness of its flavor is only slightly different from Osetra, but that single sharp turn releases an explosion of delight. Try especially this variety, at Bond Caviar. The fast delivery will make sure you get this delight in no time, fresh as if it were taken out by hand from the clear and cold Lena River. Immediately your day will go from regular to a gourmets’ adventure. You can also check out OLMA. A teaspoon of their caviar is going to be enough to get you hooked.
The health benefits of caviar are abundant. Remember, you are consuming raw fish eggs, but not in a bad way. You will be consuming the elixir of life that will affect your major organ systems, and even (as they say) keep you young.
There is something about eating raw food that brings you closer to the nature and life itself. One teaspoon and I promise you will understand what I am all about.
To list just a couple of good things, you have omega-3 fatty acids, vitamin D, Selenium, and many other minerals and vitamins in this mighty delight.
There is only one definite answer. Yes, by all means yes, go now and get it, take some blini or toast to spread it on and enjoy!
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