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Gourmet Foods 101
Did you know?
"Some species of sturgeon have been known to live longer than 100 years"

Sevruga Caviar

When You Need Quality Caviar

Sevruga caviar is a fine-tasting, high-quality type of caviar, which comes from sturgeon roe (eggs). There are a few varieties of Sevruga caviars, and they are mainly produced and shipped from Russia and Iran. This type of caviar is less expensive than Beluga caviar and Osetra caviar because it comes from a more common and plentiful species of fish. This, of course, makes Sevruga caviar more available.

The Sevruga is the smallest species of the three caviar producing sturgeon and it reproduces faster than the others, which makes it less expensive and easier to find. A Sevruga sturgeon generally takes between six to 10 years to reach its point of maturity, while the other two species take years longer.

The Sevrugas are caught in the Caspian Sea before they lay their eggs and the eggs are massaged out of them before they are returned to the sea. Sevruga caviars have a strong to mild taste, but the eggs are smaller than the other sturgeon's eggs. These eggs are slightly greenish or gray in color and have a slightly crunchier texture than the other sturgeon varieties. Even though Sevruga caviars may be easier to find than Beluga caviars and Osetra caviars, they may still cost you about $50 for a one ounce tin.

Make sure you store your Sevruga caviar at a temperature between about 29 to 36 degrees Fahrenheit. It is a perishable food, so it will need to be eaten within a day or two after opening it. Make sure you read the label for information on how to handle any caviar you buy. Remember that although only a spoonful of caviar can supply the adult daily requirement of vitamin B-12, the food is also quite high in cholesterol and is loaded with salt.

You should serve Sevruga caviar very cold, preferably in a bowl that is placed on a container of ice. Sevruga caviar is usually presented simply, with toast points and lemon wedges. It is also often garnished with sour cream, minced onion and hard cooked egg whites and yolks. What you should drink with caviar is often debated; the general consensus is iced vodka or champagne.