“Red Gold” also known as Red caviar is recognized all over the world as a sign of luxury. No banquet or celebration is complete without this delicacy. In Western places, they like to call red caviar “Russian.” The Japanese got so fond of it that they gave this salmon treat an almost Russian-sounding name – ikura. It’s like a little piece of Russia in a tiny, tasty fish egg. Many people think that the only advantage of fish caviar is its delicious taste, but it is one of the healthiest foods.
Specialist in the Fishing Industry
A specialist in the fishing industry, the founder and director of the largest producer and supplier of red caviar, “Vostochny Bereg” (East Coast), Russian businessman Andrey Germash, will tell more about this “red gold.”
If you recall the history of the growth in popularity of red caviar, you may be surprised. Initially, she was held in high esteem only by residents of the Far East. For the people of the North, it was practically like bread. Fishing families use this tasty, nutritious, healthy food: fresh, boiled, fried, and dried. And only in the first decade of the 20th century did caviar appear in a salty form, in the usual form for you and me. It became prevalent when someone began processing the product with a saline solution.
Naturally, as the popularity grew, so did the price. Now, no one would have guessed to distribute caviar practically for nothing.
Andrey Germash’s company has been extracting and processing salmon fish for over 20 years. The entire production cycle is carried out directly in the fishing area on the East coast of the Kamchatka Territory. This allows you to control the quality and safety of products at every stage. Even a simple man in the street, who knows nothing about fish but loves this delicacy, noticed that the product might look different from different manufacturers.
Diameter of Eggs
It differs in color, the diameter of eggs, and a little taste. The thing is that different types of fish from the salmon family can serve as a source of “red gold”: chinook salmon, chum salmon, pink salmon, salmon, sockeye salmon, coho salmon, trout, trout, taimen. Each species’ taste is different, but the most important thing is that they have the same beneficial properties.
Salmon Caviar
Salmon caviar is one of the most valuable and nutritious foods. In terms of calories, it exceeds meat and dairy products and practically does not contain carbohydrates and fats. The proteins in the product are absorbed by the human body much more quickly than proteins from meat or milk.
At first glance, the caviar production technology is a relatively straightforward process. The eggs are freed from membranes, passed through a special sieve to sort by diameter, and either covered with salt or poured with brine. Everything seems simple, but all specialists from Vladivostok to Kamchatka know that only advanced production technologies and packaging solutions can help preserve caviar’s unique properties and excellent taste without preservatives.
Fresh Red Caviar
Russian businessman Andrey Germash created just such a company – which has the right to be proud of the results of its work and proudly present its products on the international market. Having defrosted a jar of this beautiful product, you will get a unique fresh red caviar on the table. Contrary to the long-standing opinion that you cannot freeze caviar, you can from Andrey Germash’s “Vostochny Bereg” (East Coast). After defrosting, it retains its appearance and taste nutritional qualities. The whole secret is in the unique technology.
This truly royal delicacy is one of the most expensive foods. But, knowing about the beneficial properties of red caviar, it is not a pity to pay for a jar of cherished “red gold.”
Why is red caviar so expensive?
Red caviar, also known as salmon caviar, is relatively expensive due to several factors:
- Harvesting Process: Red caviar is harvested from salmon, which involves a delicate and time-consuming process. It requires skill to collect the eggs without damaging them, making it labor-intensive.
- Salmon Species: The type of salmon significantly impacts the cost. Certain species, like the highly prized and rare Alaskan king salmon, produce more sought-after caviar.
- Processing and Quality Control: After harvesting, the caviar goes through a meticulous process of cleaning, sorting, and grading. Quality control ensures that only the best eggs are sold, increasing the cost.
- Storage and Transportation: Caviar is a perishable product and requires careful storage and transportation, often involving refrigeration and quick delivery to maintain its quality.
- Global Demand: The worldwide demand for red caviar, especially from upscale restaurants and consumers with refined tastes, drives its price.
- Size and Color: Larger eggs and brighter colors are considered more valuable, and the specific characteristics of red caviar can affect its price.
| Factor | Red Caviar | Black Caviar | Golden Caviar |
|---|---|---|---|
| Color | Vibrant red to orange | Dark to black | Bright, golden-yellow |
| Source | Salmon species | Sturgeon species | Sturgeon species |
| Size of Eggs | Small to medium-sized | Small to large | Small to medium-sized |
| Flavor Profile | Mild, slightly briny | Rich, buttery, and briny | Buttery, mild |
| Texture | Smooth and slightly firm | Smooth and delicate | Smooth and tender |
| Price Range | Moderately expensive | Very expensive | Extremely expensive |
| Rarity | More common | Highly prized | Extremely rare |
| Species Variability | Different salmon species | Various sturgeon species | Various sturgeon species |
| Sustainability | Varies by salmon species | Varies by sturgeon species | Varies by sturgeon species |
| Culinary Use | Often served as a garnish | A delicacy often served alone | A rare and luxurious delicacy |
| Cultural Significance | Popular in some regions | Globally renowned and associated with luxury | A symbol of luxury and opulence |
What is the cheapest caviar?
The cost of caviar can vary significantly depending on various factors, including the type of caviar, its quality, and its source. Among the more affordable options, some of the least expensive caviar types include:
- Salmon Roe: Salmon caviar, also known as salmon roe, is often one of the more budget-friendly options. It typically has smaller, orange eggs and a mild, briny flavor.
- Trout Roe: Trout caviar is another economical choice. It has a similar appearance to salmon roe but is often smaller and has a delicate, briny taste.
- Paddlefish Caviar: Paddlefish caviar, sourced from paddlefish found in the United States, is often less expensive than traditional sturgeon caviar. It has smaller, dark-gray eggs and a mild, slightly nutty flavor.
- Bowfin Caviar: Bowfin caviar, derived from the bowfin fish native to North America, is usually more affordable than sturgeon caviar. It has smaller, black eggs and a slightly stronger flavor.
These choices are wallet-friendly when compared to fancy sturgeon caviar. But, don’t be fooled; they can still give you a fantastic caviar experience without breaking the bank. Keep in mind that even within these categories, there can be variations in quality and price, so it’s advisable to explore different brands and sources to find the best value for your preferences.
