GASTRONOMY: and its stars

Revista Estilo de Vida Latin America

Caviar: a story of refinement, passion and tradition

An impressive explosion of flavors and sensations. That’s how diners define the experience of trying a bite of this succulent and expensive snack, preferred by kings and czars.

Research: Claudia M. Gómez – Photo: Manuel Alexiades – Hotel: NIZUC Resort & Spa

There are two key moments in the history of humankind that determine the importance of caviar. It’s said that Persians were the first to consume this delicacy in a daily basis, because they believed that, beyond the sensations to the palate, it gave their men strength and resistance.

Research: Claudia M. Gómez – Photo: Manuel Alexiades

Years later, this rarity got to the Romans, who attribute healing properties to it. During the Middle Ages, Russians from the upper class started to try and include it to their diet as a red meat replacer. Little by little, as the centuries passed, caviar has become an element of good taste in the world’s finest diners.
That’s how, since old times, it’s associated with luxury, quality and sophistication, and it establishes an economic and gastronomic standard. Iran is the world’s greatest producer of this food that comes from sturgeons, animals that live throughout the 700 kilometres of coast that this Persian country has next to the Caspian sea. There are more than 50 species of this fish, which has existed for more than 3 million years, but only 3 kinds breed the right type of eggs.

Research: Claudia M. Gómez – Photo: Manuel Alexiades

The clean waters of this immense saline lake and the ancient techniques still used for fishing, turn this product into one of the world’s best.

Almas, an Iranian caviar brand, is considered the highest-priced in the market, since only one container can cost USD $28,000. Its origin: the 70-year old beluga sturgeon, characterized by a delicate and aromatic taste. The only place that offers this selective type is Caviar House & Prunier, an exclusive shop in London. It’s worth mentioning that its package is made with 24ct gold.

Research: Claudia M. Gómez  – Photo: AguaVirgo Caviar

But there’s also the Osetra, made with medium-size brown and grey eggs; preferred because of its nutty smell and fruity flavor. Finally, there’s the Sevruga, produced with smaller sturgeon eggs that have a buttery and saltier taste. These two kinds of caviar are less expensive than the others.