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Tuesday, February 24, 2009

Caviar Appreciation in a Depressed Economy

Long considered a decadent delicacy reserved only for the Very Well-Heeled, caviar is in fact one of the simplest, most delicate, thus refined foods on Earth. It has a long yet consistent history, and remains one of the most globally known culinary treasures to date.

Depending on your source, caviar was first enjoyed by the early Persians and Greeks, on into Imperial Rome. The Persian words 'Khag Avar' and 'Chav Jar', respectively ranslates to 'Roe Generator' and 'Cake of Power', the latter obviously satorizing its meek presentation among nobility and high ranking officials. An alternate origin of the term caviar is attributed to the Turkish 'Khavyar', which also refers to its basic biological composition as an egg sac.

...Which leads us to the actual definition of caviar. True genuine caviar is the unfertilized roe of freshly caught Sturgeon. In the world there are more than 20 varieties of Sturgeon, some 90% of the current harvesting and processing of caviar is is extracted from three main types, Beluga, Oscietra and Sevruga. These three species are indigenous to the Caspian Sea, and are of Iranian or Russian origin. Not to be outdone, there are several excellent excellent domestic (US) wild varieties of caviar that we will describe further in this discussion...

For now, some food for thought.
Think good thoughts,


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