In simple terms, caviar is Sturgeon fish eggs. There are several species of Sturgeon fish. As a result, the caviar produced varies in colors depending on the species. Caviar is full of protein and vitamins making the delicacy a healthy meal. The United States was the leading distributor of caviar around the year 1900 producing over 600 tons a year. However, due to the over harvesting of Sturgeon fish for the caviar, a ban was put in place to protect the Sturgeon from becoming extinct. The population has never recovered sufficiently since the ban, resulting in caviar’s continued status as a luxury item. (Courtesy-National Day of Calendar)
When I was a kid we had a place on one of the Finger Lakes in New York state. We often ate pan fish, sun-fish and perch, that we caught ourselves. My three older sisters and I learned to clean the fish at an early age. We were taught to carefully slice open the fish to remove the innards and retrieve any egg sacks. The girl who found the egg sack had first dibs on eating it once Dad fried it. We rarely gave one up, unless Mom wanted it. She called it the caviar of the poor.
About ten years ago I went to a very posh wedding in Boston. The tables had eight layers of table cloths and it was hard to pull your chair up to the table because there was so much fabric in the way. How do I know? To my husbands chagrin, I leaned down and counted them. I’m a fabric nut. The hors d’oeuvre table had black caviar on it. Most people, who had never even tried it, stuck their nose up, said “Fish-eggs,” and walked away. I had at least three bites and enjoyed them tremendously. This reception was a total waste of money in my opinion, I would have preferred to have had the cash to put down on a house, but then I’m way to practical for my own good. Side note; the couple is still married and they have four children.
For fun I looked up the price of caviar. You can get a can about the size of a snuff can for anywhere from $400.00 to $1200.00 depending on the type of sturgeon and where it is caught. Thank you, no, I’ll stick to my pan fish type and enjoy every little tiny egg with no salt added.