July 18 National Caviar Day

donna

Brev. Brig. Gen'l
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Now Florida but always a Kentuckian
Caviar is processed, salted fish roe, known as fish eggs. True caviar must come from sturgeon, which is a group of about 25 species of fish. Some of the best sturgeon are beluga, osetra and sevruga.

Caviar is quite salty and is usually enjoyed plain but can be used to garnish dishes. Caviar was once reserved for royalty. Today, it is still considered a delicacy all over the world.
 
When one thinks of caviar one thinks of Russian Caviar. But that has not always been the only kind. In the 19th century in America caviar was routinely served at the free lunches at saloons. The salty flavor encouraged beer sales. America's waters were abundant with sturgeon at that time. By end of 19th century sturgeon was fished to about extinction. This caused the price to sky-rocket. Also by this time caviar was coming from Russia.

See: http://www.themeaningofpie.com/2013-03/america-caviar/
 
I have to pass on caviar! We had it by the ton and didn't know it...used it for fish bait. Considering all the other creepy crawly things we ate, you'd think we'd be down with this... But it is pretty!
 
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I don't often eat true caviar, but enjoy several other kinds of fish roe on sushi. Masago (smelt roe) and tobiko (flying fish roe) are the tiny orange roe often found on the outside of uramaki sushi - inside out rolls with the rice on the outside and the seaweed facing inward. Ikuri, salmon roe, is what American often call "red caviar," big fat roe often served in "gunkan maki," little round cups or boats made out of rice and seaweed. Gunkan means boat.
 
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