Caspian Caviar, and its last gasps

It is commonly known, that the Caspian Sea is facing a dramatic natural catastrophe.

Even in the eye of constant efforts in promoting environmental safeguards to protect the largest inland sea in the world and its resources, interests in the gas and oil sector keeps destroying the sensitive marine habitats of the sturgeon. The heavy pollution, combined with illegal overfishing, public indifference and territorial dissension from the 5 caspian states, hinders any attempt to permit a future for the home of 90% of the world’s sturgeon population.

In addition, there is the problem with small local fishermen, who are driving the prices down by selling a poor quality of caviar. Complains, that point out the unprofessional state of these fishermen, arise into the public awareness. They were often caught in fishing dead sturgeon, storing sturgeons without cooling and mixing different sorts of caviar into one can.

In other words: Buying Caspian Caviar means to acquire a product with the highest market price, which is polluted, endangered, illegal, unethical and which could even have adverse health effects for the consumer.

Wild Caviar tarnishes the image and high reputation of caviar.

Caviar party? It is time you to shine

Throwing a party is quite hectic and challenging task, but what is more intimate and delightful than a selected group of close people mingling together and sharing moments over a delicate food and beverages, prepared with passion and care by the hostess.

By all means, adding caviar to the party menu takes this event to a higher level, and now is the time to express your creativity, innovative approach and ultimate style. The premium caviar which you may choose for your garden gateway should be served as simple as possible. This will definitely save you a lot of time on cooking in expense of playing with decoration and serving suggestions. Remember, the beverage handled to your guests with caviar passion and connoisseurs claims is preferably to be with very delicate flavor.

Drinks should not overwhelm the smooth and gentle touch of the caviar beads. Choosing to stay with the classic alcohol accompaniment guarantees you pleasant experience and absolute guest delight. Serve the glasses chilled, full of sparkling dry Champaign and unflavored vodka.

Caviar is traditionally served with bliny and unsalted butter, but any bread you decide to serve should be slightly toasted, but still soft, which will prevent your guests from dropping the black pearls. Well, if you really want to be the star of tonight’s show and awaken the senses of your guests you might consider preparing the caviar pie.

The caviar pie is an outrageous piece of art; you might use few different colors of caviar beads in order to achieve the stunning effect.  You can easily find numerous cooking suggestions for this top of the night gourmet indulgence but keeping it as simple as possible gives a clear sign to your guests that you are seducing them with high class, rare, and fresh caviar. Caviar is very sensitive to a temperature change, it is recommended to serve it over a bed of ice to prolong its exceptional taste. Following all suggestions about serving and eating caviar will be an impossible task, the main one will contribute to your great debut to the caviar stage: serve it immediately upon opening the tin, use crystal bowl instead of silver one, fill the bowl with crushed ice, keep it nice and simple and compliment it with pure vodka or chilled Champaign. Most of all express yourself in the preparations, embrace it with glory and touch it with a stylish hand. Get ready for a night of remembrance and smiles.

The untold story of Polo & Caviar

Nowadays Polo is usually associated with royal England but its origins came from far away east, somewhere along the line between Asia and Europe. Some of the major sources of historical information are derived from the Persian literature and art. Polo dates back in the 6th Century BC, originally created by some of the Central Asia tribes. Undoubtedly, the game was quickly adopted as a training method for the cavalry of ancient Shahs, Khans, and Caliphs. Polo game takes a special place in the history of Asia, and by the Middle Ages it has been played from Constantinople to Japan.  Through the centuries, in the times of conquering this part of the world, Polo became the most noble game, proof of the exceptional qualities and strength of the kings. Historical evidence of its royal transformation is a famous verse, etched on a stone, next to a polo filed in Pakistan, on the road of silk, between China and Europe.  

Turning sight to caviar’s history it is more than noticeable that it has the same origin: Caspian Sea, along the coast of Iran and Russia, the most significant producers of high- class caviar in the world. Initially, used as the food of the masses, sanctioned by the Orthodox Church during religious feasts, caviar was later on introduced to the West world, to become the most desirable, extravagant and rare food of the modern times.

The developments in Polo & Caviar in the Middle to Late 18th Century outlined their brilliant and glamorous future.  The first touch of the western people to the game was by British tea planters, who witnessed a polo match in India and took with them the idea of the most difficult equestrian game in England. Around 1850-1870, the polo was officially established in England. Few years later, ironically polo was introduced to Argentina and U.S.A, the countries together with U.K that happen to be polo’s most developed and passionate nations. What was happening with the caviar during the Middle of 18th Century? In the 1860, Russia developed a technology to fertilize sturgeon eggs. Already introduced in Europe, in 18th century caviar was in its apogee during the Belle Époque. The demand for the tiny, delicious, elegant black beads in the royalty courts of Italy, France, and England increased drastically. The international trade of the most superior caviar started with the dealership of the German company Dieckmann & Hansen.

Modern fishery was established by the Lianazov Family along the coast of the Iranian Caspian Sea tracing out the high quality production of the future’s most scarce gourmet delicacy.

The Caviar lifetime: From ordinary to luxury

Not every fairytale starts as bright and shiny as it ends. The world’s most extravagant and highly valued delicacy also has its story. For those of you with special impulse to the word caviar, we recommend a frozen glass of Champaign and a time to relax with the legendary dish in the history.

The Medieval times mark the first trace of caviar consumption, served to the Mongol‘s Batu Khan when conquering the region around Moscow. This first mentioning of caviar feast dates back 1240 and it happens just half a century prior the official sanctioning of caviar, sturgeon, and other fishes as acceptable by the Russian Orthodox Church during the long periods of fasting. During this historical period the consumption of caviar was related to the rules of the influential institution of the Church. Everyone from the common peasant to the aristocracy member would have to follow the strict fasts and prevent themselves from enjoying any meat for more than half a year. During the 13th Century sturgeon was preferred by many Russians as the best substitution of meat, which resulted in an exceptionally high price, not affordable for the lower social classes. In order to remain faithful followers of the Orthodox Church the poor started to include the roe of the sturgeon to their fasting meals.

Caviar was considered the food of the masses, until one day during the reign of Peter the Great, his wife Catharine the Great served it as a festivity food at one of the banquets she hosted. This was the end of the caviar’s miserable life; it has been introduced to the Russian court and welcomed to the world of abundance, extraordinary luxury, and fabulous aristocratic future.  Peter the Great also played an important role for the popularization of the most scarce and delicate food in the Western world. He offered a taste of caviar to King Louis XV of France, whose first reaction to the fish roe was more than unpleasant. Spitting out the black beads on the carpet of the Versailles Palace didn’t change the destiny of caviar to become the most desirable, expensive and rare food, which only rich and influence enjoy.

The 19th Century’s technological achievements allowed caviar to enter the elegant and stylish homes of Europe. Royal families and nobilities in Western Europe, highly influenced by the exotic and mystic lifestyle of the Russian aristocracy, recognized caviar as the most exclusive dish to be served on their tables.

Caviar became a social status barometer. Respectfully, its price rose up and lined it up as the most expensive food one can order. Many fisheries have been established along the Russian and Iranian Caspian Coast, in order to satisfy the demand for the black gold. Experienced, just few centuries ago as a food for everyone in Russia, caviar became the King’s food, which only selected people can taste and indulge in.

Wild caviar gets bad PR

The following is an extract of an article found under braincoad.com regarding the worsening bad shape of Caspian sturgeons and consequently the many bad surprises for human health:

External parasites on sturgeons include Pseudotracheliastes stellatus, Nitzschia sturionis, Diclybothrium armatum, Cystoopsis acipenseris and Diplostomum spathecum with the highest prevalence in Huso huso at 60% and the lowest in Acipenser persicus at 13.9% (A. Hajumoradloo in 5th International Symposium on Sturgeon, Iranian Fisheries Research Organization, 9-13 May 2005, Ramsar). Ghaemi et al. (2006) found strains of mycobacteria in Iranian sturgeons and Mycobacterium marinum can cause fish tank granuloma, a disease in humans, although none was found in fishermen.

Many sturgeons in former Soviet waters of the Caspian Sea have developed fatal diseases associated with chemicals such as phenols, waste fluids and air from gas production facilities associated with the petrochemical industry. Both the sturgeon and their caviar are now inedible. Iranian sturgeons are believed to be less affected but since sturgeons migrate they are susceptible to extra-territorial pollution (Golub, 1992).  Read More >>

Wild caviar makes me sick!

It is known under experts, that caviar coming from the Caspian Sea might contain DDT and/or PCP, which might be dangerous for human health.  And in some sturgeon stomachs they even found paper and cellophane packages! Here’s an extract of the article (follow link for hole article):

Due to a lack of food and pollution, only 4% of the beluga caught in the 2002 trawl surveys of Northern Caspian feeding grounds had full stomachs; in general, stomach contents consisted of algae, paper and cellophane packages. A recent study of organochlorine (PCB’s, DDT, etc.) contaminant levels in Caspian Sea sturgeons found high levels in all species, with levels in beluga the highest. Effects of this contamination on beluga reproduction and human consumption have yet to be assessed.
Read More >>

Caspian Sea is facing a dramatic natural catastrophe

The Caspian is an ecosystem under stress. Even in the eye of constant efforts in promoting environmental safeguards to protect the largest inland sea in the world and its resources, interests in the gas and oil sector keeps destroying the high diversity of sensitive marine habitats.

Petrochemical and refining complexes are the major sources of pollution. Discharges and spills from oil and gas drilling in the Sea have serious impacts on the environment and the human health. The untreated waste from the Volga River – into which half the population of Russia and most of its heavy industry drains its sewage – empties into the Caspian Sea. The Ural, Kura and Emba Rivers also empty contaminations into the Caspian from industrial pollution, municipal wastes and agricultural runoff. The air pollution from Tehran due to the old cars that lack catalytic converters falls out in the Caspian when the wind blows the smog north from Iran, contributing to pollution in the Caspian problem.

In Kazakhstan the cases of blood disease, tuberculosis and other diseases are four times more common in the Caspian area than the rest of the country’s average. Water, which has been contaminated by oil products in Kazakhstan, is still used for drinking water. This contamination is cited as a reason for intestinal infections in Kazakhstan’s coastal areas. Swimming in most areas of the Sea is hazardous. The higher rate of cancer is recorded in the whole area. A dramatic rise in stillbirths and miscarriages are being witnessed.

The chemicals and pesticides are threats as well to the flora and fauna. Contamination by DDT used in agriculture could be a factor contributing to the disappearance of the Caspian sturgeon because it could be a cause of infertility. The Caspian sturgeon and Caspian seal have been dying in large numbers. The heavy pollution, combined with illegal overfishing, public indifference, weak environmental laws and regulation and a territorial dissension from the 5 caspian states, hinders any attempt to permit a future for the home of 75% of the world’s sturgeon population and over 400 species that are only to be found in the Caspian Sea.

The challenge of protecting the Caspian’s environment will remain a highly difficult task.

The Black Gold of the Sea topped with Luxurious Express Experience

Trans siberian Eagle express

Travel through time is probably as naïve as it sounds, but add to this an exceptional caviar taste and limited wine collection and you are on your way to indulge in the high-class adventure called: Golden Eagle. What is described here is only a tiny bite of your next gateway to unpredictable horizons. By the opinion of its owner Tim Litter, Golden Eagle is “Luxury hotel on wheels”, “Luxury window to Russia”.

The Golden Eagle, operated by British firm GW Travel offers unusual vocation from Moscow through vast pine forests, over the Ural Mountains and across the Siberian tundra to the Pacific Ocean. The Trans-Siberian Express will expose you to some of the most unbelievable and breathtaking views in Russia and around the world, straight from your window, while enjoying the most obscure delicacy, enabling the caviar grains to melt in their full delicate flavor.

The trip continues long and slow, giving you a chance to arouse your senses to the extent of unbearable greatness, to enjoy your company and friends, as well as every touch of spoiling gourmet achievement.

Serving caviar as a gift – Zakuska table time

Caviar & Vodka

Zakuska Table is a Russian tradition which goes back in the centuries of tranquil life and strong family values. Inevitably, in our mind finds comfort the thought of opulence and abundance, not only in terms of the delicious and irresistible dishes, but also in the people’s hospitality and time devoted to each other.

Zakuska Table is a quality time well spent in mingling with your guest around a table full of numerous gourmet treasures, right before the official dinner starts. This pre-dinner setting gives an opportunity to the host to share minutes with everyone, and express his/her gratitude for having them. Back in the royal times of the Russian dynasties serving caviar at the Zakuska table, was perceived as an evidence of wealth and high social status, as well as the most exceptional way to treat special guests. The jewel of the sea, in its most delicate and uncompromising quality is consumed pure and untouched of other flavors, served only on a bed of ice.

Caviar excites all senses and deserves special treatment, serving, and complete devotion.

The Zakuska table includes many cold and hot hors d’ oeuvres, but the one that reveals the signs of guest’s importance and host’s affluence remains the caviar. As an abundant quality and assortment served, as influential and rich the host of the dinner was. Zakuska Table time sounds like a story well told to those of us with fast moving lives. Coming back from the past cold winters of noble Russia to nowadays why not taking the idea of Zakuska Table and host the next special event, everyone will talk about the next day. The highest class caviar is already out there, delivered straight to the venue of your Zakuska Debut. Enjoy it to the fullest with the most precious people in your life.

Caviar Among Hot Beauty Treatments

Beautification is big business these days. Anti-aging, detoxifying and cleansing being some of the top buzz words in an industry that is booming with new trends and treatments.

At the Spa At Norwich Inn, they offer an unusual treatment, in the form of a caviar facial.
Betty Loiacono, the spa director, said, “It sounds like luxury and it’s really very funny because it is basic nature taking place right in our treatment room.”

But we’re not talking fish eggs on your face — it’s caviar extract.

“It’s very highly nourishing, it’s very replenishing,” Loiacono said. “It goes into the skin and body receives it really well so it begins to fight the signs of aging.”

If you prefer bubbly to beluga, the champagne facial may be for you.

But champagne and caviar don’t come cheap, at $110 and $225 respectively.

Ami Beach founded the Colonic Institute of West Hartford seven years ago with a focus on cleansing the colon and the body.

“Essentially by using warm filtered water we are able to pull out the toxins,” she said. “If we are cleansing from the inside our bodies, our skin our eyes everything will start functioning better and we’re actually going to add years to our lives, make ourselves more vibrant, more youthful.”

There’s also Biomat treatments, which are FDA-approved procedure that involves lying on a bed filled with crushed amethyst.

Jocelyn Colombe, an architectural health and wealth designer, said when heated, the biomat sends out negative ions that open up cells and infrared rays then flush the toxins out.

The treatment starts at $60 for a 30-minute session.

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