The Untold Truth Of Caviar

There is perhaps no food more closely associated with luxury than caviar. The eggs of the sturgeon fish are some of the most expensive food products in the world, and it's widely regarded as a delicacy. You're most likely to find caviar in a specialty store or on the menu of a fine dining restaurant, which means that the treat is inaccessible to some. However, not everyone even wants to try it: To some, the idea of downing fish eggs is a less-than-appealing prospect.

Because caviar is so expensive and exclusive, it can seem hidden under a shroud of secrecy. You're probably not going to find it at your local grocery store, so many have never even come across it and know surprisingly little about it. However, as it turns out, there's a lot to learn about caviar. The delicacy has a storied past, a troubled present, and an unclear future. One thing is for sure, though: It doesn't look like the wealthy are going to stop downing their fish eggs anytime soon.

If you're interested in learning more about this iconic ingredient, you're in the right place. This is the untold truth of caviar.

Those who frequent sushi restaurants may have tried roe or tobiko, which are also fish eggs. Wondering why your roll didn't cost hundreds of dollars with all of those eggs? That's because roe and caviar technically aren't the same thing. Well, at least, caviar is roe, but not all roe is caviar, according to MasterClass. Roe is a general term used to describe the eggs of marine animals, including fish and other creatures like sea urchins. Those large, round, red jewel-like eggs that burst in your mouth? That's salmon roe. And the tiny red fish eggs they cover your sushi with are known as tobiko, which is also sometimes referred to as flying fish roe.

Caviar, on the other hand, is the roe from a very specific type of fish called a sturgeon. Technically, only sturgeon roe can accurately be called caviar. While caviar is rarer, more expensive, and more difficult to source, that doesn't mean that roe isn't delicious — in fact, you may even find that you actually like it more. Generally, other types of roe are much, much less expensive than caviar, so if you want to want to experience the pleasure of eating fish eggs without the hefty price tag, go ahead and score yourself a roe ... and keep your bank account in check.

If you've had caviar before, there's a good chance it was served on a blini, which is a typical caviar pairing, according to The Spruce Eats. A blini is basically a small Russian pancake that's used as a carrier for other ingredients. Since blinis have a rather unremarkable taste, they're great carriers for the intense flavors of caviar. Oftentimes, the blini and caviar are complemented by crème fraîche, a kind of thick cream that's reminiscent of cheese (albeit much milder).

Of course, it's not always possible to find blinis, so if you want to recreate the taste but don't want to make your own, it's easy to find substitutes. Some people love eating their caviar with crackers, while others prefer toast points. Basically, any neutral-tasting bread-like carb will likely work well here. Regardless of what caviar is served on, it's almost always raw and chilled — you're not likely to encounter cooked caviar.

Caviar may hail from Iran, but Russia is largely responsible for popularizing it: It has been a staple in Russia for centuries. But you may not know that vodka, another Russian staple, has been regarded as the perfect pairing for high-quality caviar, according to The Moscow Times. According to writer Lana Matafonov, vodka is "known to help bring out the flavor of the caviar," so they are often served together — with blinis, of course — and an egg.

Generally, when caviar and vodka are paired together, the vodka is served plain (or over ice) and cold. When chilled, its flavor is quite light, which allows the taste of the caviar to take center stage. Some think of this pairing as a classic similar to wine and cheese: the flavors complement each other perfectly, and one is incomplete without the other.

Of course, you shouldn't feel beholden to tradition if you don't particularly like vodka or you just want to enjoy your caviar with an alternate beverage. However, a pairing as iconic as this one is almost always worth a try.

Depression is a common mental health problem that many people struggle with. Of course, if you're battling depression, you should see a medical professional to get the help you need. However, there is some evidence that caviar could potentially be used to treat depression, per WebMD. Technically, it's not caviar specifically that could help with depression. Rather, it's omega-3 fatty acids, which are found in a variety of different seafood. Studies have shown that depression is less of a problem in parts of the world in which fish — like the fish that caviar comes from — is eaten regularly. Early research indicates that sufferers of bipolar disorder can also benefit from plenty of fish, like caviar, in their diets.

This doesn't exactly mean that you should go out and buy several tins of caviar just to cure your depression. Speaking to a medical professional is your best bet, and the research in this area is still young. But hey, if eating something delicious helps make you feel a tiny bit better, it can't hurt to add it to your plate on occasion.

One of the reasons caviar is prized as a delicacy comes down to the fact that it's incredibly tricky to harvest, and it takes a ton of resources to do so. Much of the caviar we eat today is farmed, largely because sturgeon are endangered, according to the World Wildlife Fund. Though this species has been around since the time of the dinosaurs, it is now facing extinction in the face of overfishing and the loss of its natural habitats. While caviar from sturgeon found in the Black and Caspian Seas used to be common, international trade of these foods from the region are now banned.

However, caviar producers are now turning to alternate methods of getting fish eggs on your plate. Many sturgeons are now farmed in the hopes of creating a more sustainable source for caviar, according to The Guardian. But some have decided to turn away from caviar for good due to its lack of sustainability. Of course, that's a decision you have to make for yourself, but if you do want to eat caviar and be as responsible with your consumption as possible, it's always a good idea to verify that your caviar is farmed.

These days, caviar is almost synonymous with wealth. However, it turns out that caviar didn't always have such lofty associations. According to The Moscow Times, all the way back in the 12^th century, caviar was regarded as a food fit for peasants. It was served, strangely enough, by the bowlful — hard to imagine in these times. People often paired it with porridge for a cheap form of sustenance. But before long, caviar would seal its fate as a legendary food fit for the ultra-wealthy. When the tsar Ivan the Terrible started eating caviar — and loving it — its status as a food rose exponentially. Ever since that time, it's solidified its place in history as a veritable delicacy.

While it may be difficult to imagine caviar being regarded as a food for peasants now, it's not the only seafood to meet this kind of fate. According to Business Insider, lobster was similarly seen as a lowly food in times past. It just goes to show that many of the delicacies we enjoy today are actually quite arbitrary.