A dive into caviar, the luxury ingredient taking Asia by storm
Caviar is a luxury ingredient synonymous with fine dining. Today, especially in Asia, it is rare to come across a tasting menu where the black pearls are not present, perched precariously atop delicate creations. The origins of the sturgeon roe date back to Russian and Persian royalty, but in more recent years, there has been a surge in its popularity in this part of the world due to economic growth, production in China, and changing global tastes.
“China now supplies caviar to more than 65 per cent of the world market, and the product is constantly rated as one of the best,” says Benjamin Goh, founder of the Singapore-based Caviar Colony. “Asia-Pacific’s rapid economic growth as well as an increase in caviar’s position as a status symbol also adds to its demand,” adds Victoria Solyanik, the founding partner of Caviar d’Eden.
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The high price tag on the product is also associated with the length of time it takes for sturgeons to mature enough to a stage where roe can be extracted. “Depending on the species of sturgeon, this can range between four to 20 years,” shares Jason Cohen, the founder of Nomad Caviar.
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While there are many other products in the market that resemble caviar, such as Avruga or lumpfish eggs, to be considered true caviar, the roe has to come from sturgeon fish, of which the most prized are Beluga, Osetra, and Sevruga. “Sturgeons are one of the few prehistoric animals left on earth, and have unique characteristics that allow them to live for over a hundred years and regenerate tissues like no other animal,” enthuses Solyanik.
Nowadays, only farmed caviar exist—it is illegal to fish wild sturgeon, as they are a protected species. There are almost 30 species of the fish that are able to produce caviar.
When it comes to harvesting caviar, there are two ways. The more traditional method results in the fish’s death: “a long incision is made lengthwise down the belly of the fish, where the sack containing the roe is found,” explains Cohen. The second, termed “milking” does not involve killing the fish, but instead using hormones to induce the release of the roe from the sturgeon. “While the fish are kept alive, the use of hormones is not seen as a good way to harvest, as often, the fish cannot handle the stress and die upon being released,” explains Goh. Furthermore, Solyanik adds that this process also results in an end product with a different taste and aroma.
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Once harvested, the eggs can be processed in different ways. “The best quality caviar is aged, where salt is sparsely added, and the roe is fermented for 30 to 60 days,” says Goh. The eggs harvested by the “milking” method are sometimes frozen to -20 degrees celsius, before being brought back to storage temperature when repackaging into tins. Pasteurised caviar, on the other hand, is cooked at low temperature for a short period of time, rendering it safe to consume for pregnant ladies.
Caviar not only lends itself well as an ingredient, but also has a wide variety of minerals and vitamins. “It is a rich source of vitamins A and D, while its proteins and omega-3 fatty acids make it a healthy and nutritional choice,” elaborates Solyanik. “In Russia, doctors often prescribe black caviar to patients after surgical operations, during chemotherapy, or to pregnant women.” The roe can also slow down the rate of blood absorption of both alcohol and sugar.
Caviar is traditionally enjoyed with baked potatoes, with blinis, or even just eaten on its own. “Gone are the days where caviar is just a condiment—today, the quality is so premium, it shines as the main component, with other ingredients complementing it,” says Goh.
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