ranges from 2.5–3.5% salt. The
classicCaspian caviars have distinctive sizes,
colors, and flavors. Beluga is the rarest,
largest, and most expensive. Osetra, the most
common wild caviar, comes mainly from the
Black and Azov seas, is tinged with brown,
and has a flavor reminiscent of oysters.
Sevruga caviar is dark and has a less
complicated flavor. “Pressed caviar” is a
relatively inexpensive, saltier (to 7%), strong-
tasting paste made from overmature eggs, and
can be frozen.
Salmon and Other Caviars Russia pioneered
the development of salmon caviar in the
1830s, and it’s a delicious and affordable
alternative, with its striking red-pink
translucence and large grains. The separated
eggs of chum and pink salmons are soaked in
saturated brine for 2 to 20 minutes to achieve
a final salt level of 3.5–4%, then drained and
dried for up to 12 hours. Lumpfish caviar