Caviar vs Roe

By | February 14, 2018

There are a lot of wonderful delicacy in this world, not only because they taste very delicious but they are also packed with nutritional values. People are already consuming different types of nutritional packed food like eggs since a very long time ago. Eggs are relatively easy to cook and serve, it also contains protein and fat which are needed by our body. The most familiar eggs to be consumed by human is eggs that comes from chicken. But there are other eggs which also packed with good nutrition and also taste as good. They are caviar and fish roe, these fish eggs are fancied by a lot of people and already become major food ingredients in some countries.

Caviar
Caviar is a delicacy consisting of salt-cured roe of the Acipenseridae family. Caviar in the USA is defined as the pickled roe of sturgeon or other large fish, eaten as a delicacy. Depends on the country caviar may also be used to describe the roe of other fish such as salmon, steelhead, trout, lumpfish, whitefish, carp, and any other type of sturgeon. The main type of caviar are Beluga, Sterlet, Kaluga hybrid, American osetra, Ossetra, Siberian sturgeon and Sevruga. The most expensive caviar is the one which came from beluga sturgeon that swim in the Caspian Sea. Caviar are harvested from mature female sturgeon when they are ready to migrate upstream and lay their eggs. The fishermen will takes their eggs and the fish itself will be sold separately.

Caviar is a major OMEGA-3 fatty acids source, it said you can improve your heart health only by consuming one gram of caviar each day. These fatty acid helps reducing blood clotting, protect the arteries from hardening, and can help reduce your chance of heart attack, stroke, or clogged artery. It also can lower your blood pressure and triglycerides too. Caviar is rich in selenium, when paired up with vitamin E in the body together they can protect the cells from the damaged caused by free radicals. The method to serve caviar is usually by placing it in a cold crystal glass and use spoon made from anything but metal. Caviar is relatively pricey these days, but compare to the old times it is considered not as high as it used to be. The most expensive caviar on record is Almas. It sold for $35000 per kilo, and it came from Iranian beluga sturgeon. The finest caviar are older, larger eggs, and have a lighter color. The lower quality of caviar is younger, darker in color and has a less fishy flavor. When storing caviar put it in the coldest part of the refrigerator and as close to the freezer as possible and it should stay fresh for about a month.

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Roe
Roe is the fully ripe internal egg masses in the ovaries, or the release external egg masses of fish and certain marine animals, like shrimp, scallop and sea urchins. Some shellfish like lobsters, also produce edible eggs and it has a bright orange color, people call it coral because of it. While true roe or hard roe only comes from female fish only, some people also sell soft roe, which is the milt, or semen of the male fish. All types of roe are very nutritious, among them salmon and carp roe are the most affordable compare to the fancy caviar. Fish roe contains Omega-3 fatty acids, Vitamin D, and Vitamin B12 which are good to your body. The easiest way to enjoy fish roe might be eating it with your sushi, but if you want to cook it yourself, use a low heat so it won’t damage the Omega-3. Do not fry the roe because it will ruin the nutritional values in it.

In Japanese dishes they have different name to call each type of fish roe, first is tobiko or flying fish roe. The size of the eggs are ranging from 0.5-0.8 millimeter in size, the naturally red-orange eggs have a mild smoky or salty taste, with a note of sweetness and especially crunchy texture. Tobiko can be infused with natural ingredients to change its color and flavor. Second is masago, it is eggs which comes from a fish in the smelt family. It has the same color like tobiko but the eggs size are smaller and does not have a crunchy texture. The last is ikura, this roe comes from salmon and is bigger than tobiko or masago. The texture is gooey and delicate, if not handle carefully the eggs will easily break.

CaviarRoe
- Usually found in black- Has a yellowish orange color
- Curing process caviar with salt- Roe is referred to the unsalted fish eggs
- Caviar contains Omega-3, vitamin E, and selenium- Fish roe contains Omega-3 fatty acids, Vitamin D, and Vitamin B12

Conclusion
Caviar and fish roe are both packed with a lot of nutrition and is good for your body. All caviar are fish roe but not all fish roe are caviar. What makes the different are the curing process, caviar is a salt cured roe, while roe is referred to the unsalted fish eggs.

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