Browse > Home /

Caviar Production

September 29, 2008

Follow a short introduction into the production process of caviar. It’s very impressive!

Altough the people in the video dont seem to follow best practices of hygienic control (note that there are no sluices to seperate the different processes and nobody is wearing masks to prevent bacterial contamination).

And a tip regarding tin sizes: the bigger the tins, the more liquid accumulates on the bottom (‘swimming caviar’). For me the best sizes are 125gr. and 250gr. of unrepackaged tins!

(Video comes in french. So, brush up!)

 

Filed Under Industry · 2 Comments  

ROE TO RUIN

September 28, 2008

Yesterday it was about the Caviar Mafia in Kazakhstan. Today we remain in this profitable underworld which is protected by officials.

An Al Jazeera report about the Kazakhstan authorities ‘battling’ against the caviar mafia (or is it dancing?).

Sturgeon poaching and smuggling brings the sturgeons in the Caspian Sea to their end – within the next 10 years! Note that 90% of the worlds sturgeon population is in the Caspian Sea. Wild caviar is, as Caviar Emptor puts it, a ‘roe to ruin’. And not only for the Beluga, but for most of the sturgeon species!

 

Youtube video

Filed Under Industry · Leave a Comment  

The Golden Opulence

September 27, 2008

The Golden Opulence: Check out world’s most expensive chocolate – with caviar on top.

Actually it is not caviar, but either Keta red caviar (= roe from the Keta salmon), Tarama (= roe from carp or cod fish) or even Tobiko (= roe from flyfish, popular in sushi rolls).   

Anyway, if you wanna spend a thousand bucks in sweets, go this way or better: get a flight to N.Y.C.

 

Filed Under Essence, HighLife · Leave a Comment  

Caviar Mafia – Kazakhstan

September 27, 2008

It sounds suspenseful. But is plain dumb.

This video found on Youtube talks about the Caviar Mafia and its connections deep into the corrupt system of Kazakhstan authorities. It raises questions and doubts about how well CITES is regulating international caviar trade and why it seems so easy to get ‘green lights’ for trading with illegal documentation.

Don’t miss this, when poachers and ‘authorities’ are giving a show to the TV team! A big shame, proofing that your safer bet is on super-premium farmed caviar.

 

Caviar Mafia – Kazakhstan

Filed Under Industry · 1 Comment  

El Bulli – pure kitchen art

September 25, 2008

For all the ones who need some more mouth-watering delicacies besides caviar, check out the gourmet heaven restaurant of El Bulli in Spain.  

 

And don’t even think about making a reservation for the next weekend. Needs a couple of months of planning ahead…

 

E L  B U L L I  -  A R T   I   C U I N A

Filed Under Essence · Leave a Comment  

Sturgeon breeding programm at the University of Maryland

September 24, 2008

 

 

 

An interesting project from the University of Maryland about boosting the population of the atlantic sturgeon in the US. According to a source, it might face its extinction within the next 22 years. It also shows the reproduction and anatomic description of the atlantic sturgeon. 

 

But dont test the words of the professor and put the fish out of the tank for an hour and see if he really survives…

 

Rare Sturgeon Key to Breeding Program on Youtube

 

Filed Under Industry · 1 Comment  

Can farmed caviar deliver stable quality?

September 12, 2008

A report with good intentions (‘enjoy farmed caviar’) and a badly informed correspondent about this delicacy.
The three kings of caviar are not Sevruga, Sterlet and Beluga, as this reporter explains. The Sterlet refers to the sturgeon type (Acipenser ruthenus) that gives us Sevruga (caviar). The third one missing is of course Oscietra. So, its Sevruga, Oscietra and Beluga. And pls never ever follow his words and test caviar with a silver spoon!
 
Let’s be clear about one thing: farmed caviar gives us the best chance in offering a stable and high quality of caviar throughout the year. If experts who observe the fishes growth during their hole lifespan, have full control on the feed, select and grade individually the sturgeon, and most of all have access to unpolluted and inexhaustible high water quality doesnt help to craft better caviar, than shoot me! After all it puts the most important variables of sturgeon breeding into human hands. This is not so much the case for wild caviar, whatsoever. For obvious reasons there is almost zero control over wild sturgeons and their roe. No expert around, establishing a close and respectful relationship with theses fossils. And am not even talking about the heavily polluted Caspian Sea… That’s why wild caviar is infamous among many people. Its high range of inequality kills the fun. It may contain a blast or a bluff. More often one gets the second effect. You just never know what you are gonna get when looking for the wild thing.
 
Feel free to add some more ‘mistakes’ you may find in this video!

Filed Under Industry · Leave a Comment  

Ban on Caviar

September 9, 2008

This Video found on Youtube might have a cool in- and outro, but its middlepart is very sad! 
Listen to what Marine Ecologist Ellen Pikitch (of Wildlife Conservation Society and the Pew Institute for Ocean Science) has to say about the beluga population in the Caspian Sea. Note how poachers and legal fishermen alike treat, or better torture, these beautiful animals.
It shows us cristal clear that we must support the fight against illegal caviar trade where and how you can. If you wanna be a modern james bond – enjoy farmed caviar and not (wild) Beluga!
And if you look for the most premium caviar there is, order ZwyerCaviar!

Filed Under Industry · Leave a Comment  

Keep this in mind when buying caviar next time

September 8, 2008

Caviar is about trust. But whom is better to trust if not in oneself? Many caviarists around the globe have had very bad surprises after buying bad caviar. Caviarist is kindly helping out and passes you the key for (supposedly) good quality. The following video might save you easly several thousand dollars!
Alternative title:
A Hitchhikers Guide through C A V I A R. 
Worth to watch!
All About Caviar
Other visual characteristics come to mind when thinking about detecting good quality of caviar:
- sizes and color of roes dont show big differences
- not havig traces of ‘black paint’ on your skin after tasting caviar (as some use it to boost the appearance of caviar)
- and very little liquid on the bottom of the tin/jar
If you have additional hints, free to complete this guide!
Once you bought the right stuff, make sure to store it correctly. Read my instructions about proper caviar storing under: caviar.fm – the facts.

Filed Under HighLife · Leave a Comment  

« Previous Page