home about us shop for:Caviar Press Attire Taste Maker ™Hosted Tastings Gifts Blini and Accoutrements Presentoirs Club Books Where to Buy?

· Little Pearl American Sturgeon
· Little Pearl Caviar
· Caviar Nutritional Information
· USDA Caviar Nutrition
· Lobster Nutrition Facts
· Recipe Card ~ Ikura Sushi
· NY Times Summer Caviar Recipes
· The Caviar Diet 2008
· The Nibble: Join the (Caviar) Club
· Water and Salt - Caviar Taste
· King Salmon Caviar
· Escaped Salmon
· How to Throw a Caviar Party
· A Brief History of Caviar
· Recipe Card ~ Buckwheat Blini
· The Caviar Diet
· It's Fabulous, It's Glamorous, It's a Picnic!
· $15 Next Day Ground
· Hooked on U.S. Caviar
· Sustainable Choices
· Serving and Handling Recommendations
· FoodandWine.com
· Recipe Card ~ Caviar Parfait
· Recipe Card ~ Salmon Tournedos

05/19/2009

Lobster Nutrition Facts

According to Atlantic Canada Lobster, hard shelled lobster is lower in fat and cholesterol than alternative proteins. We posted this because it is interesting that lobster, a food many people associate with high fat and cholesterol, is lower than most comparative foods.

caviar club caviar events caviar monthly tell a friend news caviar blog conservation professional contact

What is Caviar?

Most commonly, caviar is salted fish eggs taken immediately from the fish during spawning season. Different countries use different harvest techniques, different salts, in different quantities. The end product should taste buttery with fresh, clean flavors of the sea, not overly fishy or salty.

Caviar is now made on 4 continents, and the definitions and techniques vary widely. The Little Pearl has tested every major caviar making method and invented several others in our search for the world's best caviar making technique. Here are a few definitions to help you understand this simple, but often confusing product:

Biologically, caviar is the unfertilized eggs of fish. Roe is fertilized.

The FDA ingredients list for caviar reads (roe, salt.) "Roe" in this case means unsalted fish eggs, not fertilized fish eggs gathered in the stream bed.

French law states: if the name simply says caviar, it's from sturgeon. Caviar from other fish must list the species name, such as "salmon caviar."

This definition has carried over to the U.S. and the FDA says when the word caviar is used alone on a label it means the eggs are from sturgeon: "the name "caviar" unqualified may be applied only to the eggs of the sturgeon prepared by a special process."

In Russia, sturgeon caviar is often referred to as black caviar, and salmon caviar is referred to as red caviar.

However, in much of northern Europe, black and red caviar are dyed lumpfish, capelin, or whitefish caviar.