Caviar is the roe or eggs of a sturgeon. This ancient species of fish has remained virtually unchanged for over 100 million years. Sturgeon a primitive fish of the northern regions of Europe, Asia & North America.

Rus Cusines: Caviar a.k.a. Ikra
By. Dr. Donald Houston

Caviar is the roe or eggs of a sturgeon. This ancient species of fish has remained virtually unchanged for over 100 million years. Sturgeon a primitive fish of the northern regions of Europe, Asia & North America. Unlike more evolutionarily advanced fishes, it has a fine-grained hide, without many scales. It has a predominantly cartilaginous skeleton, upturned tail fins & a mouth set well back on the underside of the head. It also has widely separated rows of heavy guard scales, four barbells (feelers) that protrude below the head that are used to locate food. Sturgeon also have a gas bladder from which isinglass is made. Sturgeons feed by sucking in their food, such as, crayfish, snails, larvae, small fishes & fish eggs of other species from the bottom through their small, toothless, fleshy-lipped mouths. The largest species of sturgeon is the Russian beluga sturgeon ( A. huso ), of the Caspian & Black seas. It was also found as well in the Sea of Azov but no more due to the pollution. This giant species reaches a length of 13 ft (396 cm) & a weight of up to 2000 pounds or bit more (900 kg).

In reality only the roe of sturgeon from the Caspian Sea is called caviar. Caviar (kav´eär) or caviare is actually an Iranian word. In the Rus it is called Ikra. Ikra or sturgeon roe (eggs) of various species of sturgeon is prepared to be served as a table delicacy, most especially in Russia & Iran. The ovaries of the fish are beaten to loosen the eggs. These are then freed from the fat & membrane by being passed through a sieve. The liquid is pressed off & the eggs are mildly salted then sealed in small jars, tins or kegs. Fresh caviar (the unripe roe), made in winter from high-grade eggs, is scarce & subsequently most expensive. Less choice varieties are cured with 10% salt. The eggs, black, green, brown, and the rare yellow or gray, may be tiny grains or the size of peas. The caviar in Russia and Eastern Europe comes chiefly from the Black & Caspian seas and from the rivers that flow into them.

We are discussing here only Russian ikra (caviar). Russian Caviar is rich & exquisite morsels that capture the essence of the sea. The Russian method of processing sturgeon roe into caviar has been handed down through many generations of ancesters who not only caught & processed roe, but also developed a national taste for it. Russian caviar is considered, fairly, the most nutritious fish product. The taste of caviar is very soft, tender & very delicate. Usually irka is graded not only by color, size, species but also by the amount of salt added to process it. The better ones use less salt & are termed "malossol" meaning little salt.

Ikra is divided into several categories or types. These are, Asetra (Ossetra), Beluga, Sevruga & Kamchatka. Kamchatka is actually salmon roe instead of sturgeon.

Asetra ikra comes from Ossetra sturgeon of between 50-400 pounds. This sturgeon can live upto 50 years. The color of Ossetra caviar is warm brown to greenish-gray with a delicious nutty taste. it is highly prized as an "elite" ikra. The Osetra Sturgeon is slightly smaller than the Beluga. This ikra has a pleasing nutty flavor with a firmer texture than the more delicate Beluga. Its glowing color varies from a warm brown to a pearly greenish-gray, with a pleasingly firm grain. Harvested from Ossetra sturgeon of between 100-400 pounds which reach maturity at 14 years.

Beluga ikrl is the largest of all caviar eggs. Colored in hues that range from dark pearl gray to black, these firm & uniform eggs come from fish weighing as much as 1000 pounds. These fish take 20 years toreach maturity & thus acquire their fresh, smooth taste. The Beluga Sturgeon is the largest sturgeon as well as the only predator of the species. So rare that the annual beluga catch almost never exceeds 100 units. The beluga is remarkably strong, vigorous, large-mouthed & perpetually nomadic. It stubbornly follows its main prey, shoals of whitefish. It can measure up to 4 meters in length & may weigh over 1000 kg. The normal size specimen ranges from 40 to 300 kg & yields about 15% of its weight in caviar.

The Sevruga sturgeon has a long pointed muzzle - its distinctive shape known throughout the world. This sturgeon matures in 7 years. Russian "Malossol" Sevruga Caviar has various shades of grey. It has the smallest eggs in comparison to Beluga and Osetra. Although Sevruga is less expensive than Beluga & Osetra caviar, it is greatly enjoyed as a gourmet delicatessen.

Sevruga ikrar is light-to-dark gray color with a wonderfully robust flavor. It comes from the Sevruga sturgeon, weighing average 25-40 pounds & producing about 8-15 pounds of cavia per fish. This sturgeon reaches maturity sooner than Beluga & Ossetra sturgeon in 9- 12 years.

Kamchatka ikra comes from the Siberian Pacific coastal areas of which themost important is the coast of the Kamchatka Peninsula. This ikra is shaded from a medium orange to almost a ruby red in color. These eggs are large in size being 3-5 mm in size. The taste is very mild, delicate & addictive. usually sold in tins it also is excellent fresh but much more expensive.

Ikra is traditionally served on toast points with buttter, freshly minced onions. It is also served on blinys. Sometimes chream chhese is served with ikra along with crackers. It is used as a stuffing ingredient for many seafood dishes & even for some meats. Ikra is often found in salads as well.

Whatever the case if you ever find yourself in the Rus try heading to the largest bazaar or market & sample the ikra that is offered for sale there. It is great way to spend a lunch hour or just to pass some delicious time.

© Donald R. Houston, PhD 2005-2011