hello everyone i'm Nima welcome to my youtube channel this video is about caviar there are a
lot of misunderstandings about caviar and one of the main one is that all fish eggs are caviar but
that's not true at all so in this video we will be talking about what caviar exactly is what are
the different grades for caviar how should we use caviar what does it exactly taste like why is it
so expensive and lastly how to keep in store so if you want to gain some information about caviar and
get the answer to all of those questions you're in the right place and keep watching this video
what is caviar so first of all all female fish produce eggs and these eggs are called rho roe
r-o-e but we cannot we cannot eat all types of raw because some of them some of the fish eggs are not
suitable for human consumption you know and in fact we cannot call any type of fish eggs any
type of raw caviar because caviar is only the row from sturgeon fish like that's the only that's the
only fish eggs that we can call caviar and the other types of fish eggs we just call them roe
that's it you know sturgeon fish are native to black and caspian sea and this fish can weigh up
to 3 000 pounds which is like 1 300 400 kilograms that's a lot that's like that's a big big big fish
and um caviar is the most expensive uh fish egg in the whole world where one kilogram of caviar can
go up to 34 to 35 000 but for example salmon eggs goes up to about five to eight hundred dollars per
kilogram so as you can see the price difference is a lot and some restaurants actually take advantage
of this they write caviar on the menu but they don't use caviar they use salmon row instead
and this is not ethical because whatever you write on your menu you have to use those ingredients and
because most people don't know that caviar only comes from the sturgeon fish they believe that
it's actual caviar on this food for example some sushi restaurants they write caviar on their menu
for a like sushi roll and when you see you see that like they use like half an ounce of caviar
and the price of the whole roll is like 28 dollars 40 dollars 50 but when you calculate only half of
ounce of like actual caviar you see it's like five hundred dollars so it doesn't make sense if you
use actual caviar on your sushi roll why are you selling it for twenty five dollars where it should
be at least eight hundred dollars you know what i mean what are the different grades for caviar so
we only have two different grades for caviar grade one and grade two and they're actually
called grade one and grade two where grade one is it has large fish eggs the eggs are large
they're firm and they're not watery they're like dry and because of all that it's expensive and
gray too they're a little smaller they're a bit watery and wet and they're a little softer than
grade one and it's a little it's yeah it's a little um cheaper compared to grade one what
does it taste like so when you eat caviar it's not just taste it's texture too the texture has a roll
too you know what i mean and when you have when when you're eating grate one caviar it would pop
in your mouth and it would have like a salty and a little fishy flavor to it but when you have grade
two caviar it would feel like you have like cold butter in your mouth because it just like melts
over time as you as you can understand what i'm saying and the flavor would be the same but it's
just a little milder than grape one how to use caviar so basically caviar you can basically
consume it right off the package like taking a spoonful but because it's so so so expensive
you'd wouldn't do that right but like caviar is usually used in appetizers it's usually used with
something else something like a little bit of something some other ingredients and this other
ingredients could be a little bit of rice it could be crackers you can have caviar on chicory boards
you can have it on fish it's basically like on salad and it's basically a very good
finishing garnish for your food and it's usually used in appetizers and um yeah you can basically
add it to like whatever you want but there are only but there's only one rule that don't use
some don't use too much of your other ingredients because if you use too much of say of the other
ingredient you can't really feel the caviar in your mouth and the flavor would be gone so you
basically use a little bit of like if you're using rice use a little bit of rice with a little bit of
caviar so you can basically like uh taste the two ingredients together that's it and if you're uh
looking for a substitute for caviar because caviar is so expensive if you're looking for a substitute
basically use samuro that's but but like when you're using samurai like if you're writing a
menu or if you're doing a catering or something do not do not write caviar on the menu write samurai
or salmon fish eggs all right everyone if you think you've learned something watching this video
so far please hit that like button down below so youtube will show this video to more people
who want to learn about caviar thank you what to look for when buying caviar so we have two types
of caviar and i'm not talking about degrades i'm not talking about grade one and two we have two
types of caviar when you only want to buy caviar pasteurized and unpasteurized pasteurized caviar
have less flavor it's not actually less it's like less intense flavor but unpasteurized caviar have
more flavor more intense flavor but the risk of foodborne illness is very high if you consume
unpasteurized caviar so if if i had to buy caviar i would always buy pasteurized caviar all right so
a lot of people have this question that why is caviar so so so expensive there are two reasons
one because because of overfishing and sturgeons are basically rare now in the whole world and we
don't have that much left of sturgeon fish and second it takes 10 to 12 years for a sturgeon to
become mature so it basically takes to basically takes 10 years 10 to 12 years for a sturgeon fish
to be able to produce eggs and that's a long time that's a very very very long time how to
keep and store caviar so you should basically keep caviar in the coolest place of your fridge
and if you have unpasteurized caviar you only can keep it for like two or three weeks if it's closed
if if like you haven't opened it yet but as soon as you open it you should go through it for like
two or three days because it goes bad very quickly and what what do i mean by going bad when it goes
bad it just have a very very intense fishy smell which is not like consumable a lot but if you have
pasteurized caviar you can basically keep it if it if it's closed you can basically keep it for
like two or three months and when you open it you have to go through it for like two or three
weeks which is like better it has a better chef's life all right everyone this is the end
of the video thank you for watching i hope you learned something watching this video
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to my youtube channel thank you and until the next video i will see you all later thank you