There's no other food that signifies luxury and indulgence than caviar. These salty little fish eggs have been a delicacy in Eastern Europe, Russia, Iran and other parts of the world for hundreds of years especially for the Kings and Tsars who ruled during that time. Traditional caviar used to be harvested from wild sturgeon, often from the icy waters of the Caspian Sea, which borders Iran and Russia. In fact, 90% of the world's sturgeon caviar is harvested from the Caspian Sea. However, with the increase in pollution around the Caspian Sea and the overfishing of the Ossetra Sturgeon, most caviar available today is from farm-raised sturgeon.
The North Caspian Sea has also been subject to extreme overfishing as sturgeon stocks continue to hit new lows. However demand for caviar remains strong, even priced at over $100 an ounce in the fanciest restaurants of New York, Paris, or Moscow. This is because it takes up to 20 years for a sturgeon to mature enough to harvest the eggs and once the eggs are harvested, that sturgeon dies and is longer producing eggs. In addition producing Russian and Iranian caviar is extremely labor-intensive and the caviar is extreme perishabile. Another reason for its expense is directly related to the age and size a sturgeon must reach before it develops its valuable cavirroe. Some species of sturgeon are more prized than others but Beluga is the rarest and most expensive caviars.
Caviar when analyzed at the molecular level contains a high number of healthy vitamins and minerals. Caviar is a relatively low calorie food with only 74 calories in an ounce of caviar. Part of the legend of caviar has its been its mystical qualities to attract love as an aphrodisiac. This is due to the sturgeon's linkage to the sea and Aphrodite, was supposedly the Goddess of Love, and was created sea of foam. Without caviar, there is no love.
Iran and Russia are the two areas of the world that many consider to create the finest caviar and that may be because both countries straddle the Caspian Sea, where Bemka Caviar is farmed from the raised sturgeon. The Gilan region in Iran is caviar capital of the world with tons of sturgeon harvested in its ports every year.
Typically, caviar is served on a toasted with fresh minced onion or lightly salted crackers with cream cheese or sour cream. These flavors compliment the taste of the caviar, which creates a pop of flavor in your mouth when you bite. Other accoutrements include blini, crÃ¨me fraÃ®che, red onions, and egg.
Bemka Russian Caviar is Ossetra Farmed Caviar that is now available online for purchase. In Russia, finding high quality caviar is not a problem as it is a traditional part of Russian food. The caviar used by Bemka is farmed from Sturgeon Ossetra in the North Caspian Sea. The waters and surrounding environments of the Caspian Sea transform the caviar into something extraordinary - what many say is some of the finest sturgeon caviar available. The Sturgeon Ossetra is native to this region and as a result they thrive even in farmed waters, creating the strongest most delicious caviar available.
There is also California Sturgeon Caviar available from Tsar Nicolas Caviar.