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	CAVIAR
		CAVIAR AND PUMPERNICKEL: A SNACK FIT FOR CZARS To celebrate the birth of her son to the Grand Duke Paul, Catherine the Great of Russia gave a banquet of such magnificent proportions that the English Ambassador to the Russian Court made up a detailed report of the affair, saying that there were "...
		The dyed caviar is salty and relatively inexpensive.
		A mildly salted caviar, which is a favorite of the Russians, is referred to as malossol, meaning "little salt." Generally speaking, the amount of salt that is used in processing caviar depends upon the grade (or size) of the roe, its condition, the weather, and the market for which the caviar is intended.
	www.enter.net /~jtmaru/seafood/caviar.html (2279 words)

	1caviar
		Understand that caviar is graded according to the size and color of the egg.
		Caviar is the processed, salted roe of various species of fish, most notably sturgeon.
		Store caviar at 26 to 32 degrees F (in the coldest part of your refrigerator, not the freezer) in the original tin.
	www.1caviar.com (236 words)

	Caviar FAQ (via CobWeb/3.1 planetlab1.netlab.uky.edu) (Site not responding. Last check: 2007-10-11)
		Caviar is fish roe; both terms refer to the eggs harvested from fish.
		Beluga caviar is the largest grain of all the caviars while being the most delicate of all of the eggs.
		It is best to serve caviar or fish roe with a spoon made from a natural resource such as mother of pearl, horn, wood, or bone.
	www.theseafoodmerchants.com.cob-web.org:8888 /fishfax/caviarfaq.htm (479 words)

	Caviar - Wikipedia, the free encyclopedia
		Commercial caviar production normally involves stunning the fish (usually with a club to the head) and extracting the ovaries, although a number of farmers are experimenting with surgical removal of the roe from live sturgeon, allowing the females to produce more eggs during their lifespans.
		Caviar is not generally regarded as part of a vegetarian diet, even by vegetarians who consume milk and eggs.
		Caviar is also generally avoided by Jews because the Sturgeon lacks scales and is thus not kosher.
	en.wikipedia.org /wiki/Caviar (776 words)

	WWF \| Wildlife Trade \| FAQs \| Caviar Trade
		Caviar is made from the unfertilized eggs of female sturgeon and paddlefish, among the oldest and largest species of fish living on earth.
		Worldwide, caviar is one of the most well recognized symbols of wealth and luxury, costing as much as $4,000 per kilogram ($1,800 per pound) in importing countries.
		Trade in caviar from these species is only permitted if the exporting country can prove that the trade is not detrimental to the survival of the species.
	www.worldwildlife.org /trade/faqs_caviar.cfm (1621 words)

	Awers Inc. Red Caviar Online Store
		Caviar has long since been considered a simple yet exquisite delicacy, appropriate for celebrations along with a glass of fine champagne.
		Red Caviar can be served as a garnish or as a savory appetizer, for both elegant and everyday meals.
		Red Caviar is an excellent source of DHA and EPA, the very Omega-3 acids that work to prevent heart disease, blindness, depression, premature birth and play an essential role in the healthy development of one's brain and eyes.
	www.red-caviar.com (448 words)

	Caviar, American Caviar, Caviar Recipes, Buy American Caviar
		As of January 2006, the United Nations banned export of beluga sturgeon caviar from the Caspian Sea region, because the traditional source of the sought-after roe, reaches the brink of extinction.
		Caviar, of course, is the eggs of sturgeon which from the earliest times thrived in American waters.
		Caviar should be scooped from the container vertically from top to bottom to avoid crushing the egg.
	whatscookingamerica.net /caviar.htm (2164 words)

	A COMPLETE GUIDE TO CAVIAR, CAVIAR GUIDE, CAVIAR INFORMATION, ABOUT CAVIAR, CAVIAR INFO (Site not responding. Last check: 2007-10-11)
		The factors that are considered in the grading of caviar are the uniformity and consistency of the grain, the size, color, fragrance, flavor, the gleam, firmness and vulnerability of the roe skin.
		Grade 1 caviar is caviar which ideally combines all properties: it must be firm, large grained, delicate, intact, of fine color and flavor.
		On the table caviar should be presented in a caviar- service set but it is acceptable to use plain glass jar, ceramic jar or even retail container it came in.
	www.nvogue.com /nVogueFoods/Caviar/caviarguide.htm (1355 words)

	Caviar
		Caviar's origin as a business in Penns Grove can be traced to 1869 when three Germans came to Penns Grove from New York, where strong tides made Sturgeon fishing on the Hudson unprofitable.
		Caviar was made by straining the fresh Sturgeon eggs through a sieve and mixing them with the proper amount of salt.
		It was Harrry who also perfected a method of vacuum packaging the Caviar that had previously sold for $1 and $2 a pound was retailed in small jars bringing from $4 to $8 dollars a pound.
	www.pennsgrovehistory.com /Caviar.html (1511 words)

	NRDC: Caviar Emptor
		But unrelenting overfishing aimed at harvesting caviar (the fish's eggs), together with pollution and habitat destruction, have driven many of the world's 27 species of sturgeon, and their relatives, the paddlefish, to the brink of extinction.
		Since consumers drive demand for caviar, they are a focus of Caviar Emptor, which urges them to reduce their consumption of caviar and not to eat any beluga caviar at all.
		But although overfishing to fuel the caviar trade is the biggest immediate threat to sturgeon, it is not the only one.
	www.nrdc.org /wildlife/fish/caviar.asp (602 words)

	Caviar. Caviar and Gourmet Food Direct From Importer.
		Caviar is the salted eggs from three types of sturgeon fish, Beluga, Osetra, and Sevruga.
		Caviar is processed by taking the roe (one large sac) and running it over a very fine mesh screen that separates the eggs into separate pieces.
		Caviar should be eaten within 2-3 days after opening.
	www.freshcaviar.com /caviarfaq.htm (586 words)

	Caviar Russe offers the finest caviar and select gourmet foods
		Caviar is the quintessential luxury food which everyone has heard of and admires.
		Beluga caviar varies in color from pale to dark gray and is among the rarest of all caviar.
		Sevruga caviar is smaller in grain than Osetra and yields light to dark grey colors and holds and an intense, rich flavor.
	www.caviarrusse.com (435 words)

	Caviar, American Caviar, Sturgeon Caviar, Black Caviar, Salmon Caviar, Buy Caviar (via CobWeb/3.1 ... (Site not responding. Last check: 2007-10-11)
		Sturgeon Caviar - (Scaphiryhnchus Platoryhnchus) - Also known as Hackleback Caviar or sometimes called the "shovelnose sturgeon," or the "sand sturgeon," it is the most abundant sturgeon in the American wild.
		This caviar is commonly used for garnish, decoration of fish in catering events, on sandwiches and enjoyed on top of bagels and cream cheese.
		This caviar could be frozen and defrosted before serving (But, be sure not to freeze and defrost this caviar frequently because this type of caviar handling will cause the eggs to break and the quality will become juicy).
	www.affordablecaviar.com.cob-web.org:8888 (1207 words)

	CAVIAR:
		Today, caviar is generally pasteurized and vacuum- packed in glass and tin, but in earlier times its transportation to Moscow and St. Petersburg required containers that had to be carefully warmed in winter and iced in summer.
		Relatively low-priced, red caviar is the roe of salmon caught in the sea.
		Pressed caviar is usually a combination of osetrova and sevruga eggs that have been damaged in processing or are to frail to be sold whole.
	www.russia-in-us.com /Cuisine/Dadiani/caviar.htm (727 words)

	Caviar, An Excellent Free Recipe.
		Caviar from the Caspian region's last remnant populations of sturgeons is now being sold on the world's Black markets, and at quite excellent prices.
		The caviar I am most familiar with is from the stocked Kokonee salmon of our New Mexico lakes, and this recipe is for these eggs, but the same method works with many different types of eggs.
		Caviar is good on crackers, with baked or boiled potatoes, scrambled eggs, blinies, crepes, deviled eggs and such.
	www.premiersystems.com /recipes/appetizers/caviar.html (698 words)

	Caviar
		Caviar — food of the gods, and relished by lesser mortals too.
		In Caviar, Susie Boeckmann and Natalie Rebeiz-Nielsen reveal how to distinguish between the different varieties, how to serve it for optimum flavor and enjoyment, which drinks to offer alongside it; and even how caviar is considered a beauty treatment and aphrodisiac — not for nothing is it call "Aphrodite's eggs".
		An established authority on caviar, Susie Boeckmann has worked in the industry for more than a decade, although her passion for and fascination with caviar started in late 1960s when living in Madrid.
	www.globalgourmet.com /food/special/2001/caviar/index.html (322 words)

	Caviar Supreme - russian caviar online
		Caviar Supreme is a leading retailer of Russian Caviar and other gourmet foods.
		If you are purchasing caviar for a special occasion in the future, you can specify a preferred delivery date during the checkout process.
		Russian caviar officially produced in the US or imported from Russia by authorized dealers who are monitored and controlled by 1) CITES 2) FDA, and 3) U.S. Customs.
	www.caviarsupreme.com /about.htm (758 words)

	Cook's Thesaurus: Caviar and Roe
		American fl caviar = fl sturgeon roe Substitutes: beluga caviar (considered better) OR hackleback caviar OR paddlefish caviar (gray, not brown) OR lumpfish roe (not as delicate) Notes: If substituting an inferior caviar, consider perking it up with a splash of fresh lemon juice.
		It resembles sevruga caviar but it's a lot cheaper.) OR salmon roe (This has large orange eggs and a bolder flavor than caviar.) OR lumpfish roe (This is cheaper, but much saltier and not as delicate) OR bowfin roe (This fl roe is cheaper, but not as delicate as caviar)
		This greenish-gold caviar has very large grains and is very rare and pricey.
	www.foodsubs.com /Caviar.html (1389 words)

	All about caviar. Caviar's news.
		U.S. Caviar, which claimed to one of the Nation's largest importers of sturgeon roe from the Caspian Sea and counted airlines and gourmet grocery chains among its customers, admitted importing tons of fl market caviar from the United Arab Emirates using forged Russian caviar labels.
		Caviar is compact and has a high value relative to its bulk making it ideal for smuggling.
		Caviar production, which is tightly controlled by the government and the international community, could well drop to less than a third of the annual quota.
	www.caviar-caviar.com /news.htm (3782 words)

	Caviar (Site not responding. Last check: 2007-10-11)
		The king of fish roes is undoubtedly caviar, which is the salted roe of certain species of sturgeon.
		Nowadays caviar is mainly made of the roe of the European and Asiatic sturgeon species living in the Caspian Sea, but caviar of the lake sturgeons of North America (Acipenser fulvescens) is also available.
		Good, fresh caviar should be moist, yet not wet nor runny: the individual eggs should be plump, unbroken and separate and the scent must be fresh, not "fishy".
	www.dlc.fi /~marianna/gourmet/caviar.htm (309 words)

	Mackenzie Limited Caviar
		There are several different varieties of caviar, but all are from the sturgeon: a rather large, scary-looking fish (you can find pictures online if you are curious) that lives in the Caspian Sea.
		In fact, only roe from the sturgeon is technically "caviar", and the best is "Malossol" (Russian for "little salt"), which has been processed with the least possible amount of salt.
		However, in the fall of 2005, the United States banned all imports of Beluga caviar from the Caspian sea in order to protect the sturgeon, which is in danger of extinction due to over fishing.
	www.mackenzieltd.com /mackenzie/Caviar_2.html (323 words)

	Caviar
		Caviar, which is mainly produced in Iran and Russia, comes from the salted roe of the sturgeon; the finest of all from the sterlet.
		The so-called ‘red’ caviar, although delicious in its own way, is prepared from the eggs of salmon, and scorned by true caviar devotees as a feeble substitute for the genuine article.
		However, this type of ‘caviar’ does have an excellent and completely distinctive flavor and, oddly, when used as a flavoring in bland fish dishes, it surpasses the fl.
	www.cardullos.com /caviar.htm (466 words)

	Amazon.com: Caviar: The Strange History and Uncertain Future of the World's Most Coveted Delicacy: Books: Inga Saffron (Site not responding. Last check: 2007-10-11)
		Caviar is one of those few foods which changes form when put in the mouth - the fish eggs pop like bubbles as soon as they're on the tongue - and in this sense it is not unlike chocolate (which melts in the mouth) for its sensual appeal.
		She shares stories of major caviar producing areas on the shores of New Jersey that are so broken down as to not even qualify as ghost towns, nature having reclaimed those areas that once were internationally known.
		Caviar, the book, is an enjoyable read that leads the reader through the very interesting history of caviar, the food, from its surprisingly humble origins in Russia to its New World presence and industry.
	www.amazon.com /Caviar-Strange-History-Uncertain-Delicacy/dp/0767906233 (2621 words)

	Caviar Emptor
		Caviar is the eggs (or roe) taken from female sturgeon, a "fossil" fish found in coastal waters, rivers and lakes of the Northern Hemisphere.
		From 1989 to 1997, the U.S. imported an average of 59 metric tons of caviar per year at an annual average value of $6.6 million, and ranked third in overall caviar imports.
		Caviar varieties produced from sturgeon and paddlefish farmed in the United States offer excellent taste and are environmentally sustainable: a win-win situation for culinary professionals and consumers who are concerned about the sharp decline of sturgeon populations in the Caspian Sea.
	www.caviaremptor.org /qanda.html (1469 words)

	Awers Inc. Red Caviar Online Store
		The large orange roe are delicious berries that burst in your mouth with a fresh and salty flavor.
		Hackleback caviar, with its smaller roe, ranges in color from dark gray to fl.
		Paddlefish, a caviar with larger eggs, ranges in color from light to dark steel gray.
	www.red-caviar.com /product_list.asp (672 words)

	The Seattle Caviar Company - Caviar
		We encourage new customers to visit the store and sample all the varieties of caviar we offer, ask lots of questions, and learn about caviar's rich history and simple presentation.
		The Seattle Caviar Company is a full service caviar house offering retail, wholesale, and mail-order service with overnight delivery.
		The Seattle Caviar Company stores all caviar at 28° to 30° F. Caviar may be stored at slightly higher temperatures as in our home refrigerators, but it is best to store caviar in your Seattle Caviar insulated bag with frozen gel ice to help maintain the proper temperature; as close to 32°F (0°C) as possible.
	www.caviar.com /shop/caviar.html (187 words)

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