8 Things That You Didn’t Know About The Superfood Ikrai

by Keemo John Best Services Provider

Do you recall your first taste of caviar? This mystery delicacy, you'd heard so much about tiny black pearls with such exquisite flavor and texture that people would pay through the nose for just a spoonful.

Then you got a taste of it. And there it was: a little black mound on a little fat pancake with some sour creamy spread, salty and fishy. Is this all there is to it, you wondered? Few individuals fall in love with ikrai on the first bite. It takes the second, third, and fourth bites to get the hang of things. Then you're like, "Wow where have you been my whole life?"

We asked Alexandre Petrossian, founder of the Petrossian luxury food company and grandson of one of the first men to export Caviar to France and subsequently America, to tell us everything we need to know about the opulent fish eggs.

Caviar is one of the Ancient Delicacies on the Planet

King and nobility coveted ikrai even before raw oysters, Champagne, or even truffles were considered delicacies. caviar was reported to be consumed by ancient Greeks, Romans, and Russian tsars.

Ikrai is not as Extravagant as you would Assume

It's not inexpensive, to be sure. However, caviar prices have plummeted in recent years as developments in aquaculture, particularly in the United States, have increased the availability and affordability of farmed sturgeon. In the early nineteenth century, when lake sturgeon was determined to be numerous, the United States was also responsible for a significant decline in pricing.

Your Sushi contains Salmon roe, not Caviar!

Ikrai was first gathered in the Caspian Sea by Russian and Persian fishermen. Unfertilized salt-cured fish eggs from a variety of sturgeon species, including Ossetra, Sevruga, and Beluga. For caviar, nearly all of the 26 species of sturgeon have been employed.

Color, flavor, texture, and maturity are all factors in determining the quality of ikrai

Older, larger eggs with a lighter hue are the best and most expensive ikrai. They are made up of lower grade is younger, has a milder fishy flavor, and is darker in color. It's also a good thing for caviar rookies, who are more likely to start with the less expensive, milder varieties.

Ikrai is a Food that lasts Longer than a Day

Ikrai has a long shelf life, even after it has been opened because it is technically cured fish. It should last approximately a month if kept in the coldest portion of your refrigerator, as near to the freezer as feasible.

Ikrai is Similar to Wine

Reserve caviar, the rarest and most expensive of all Ikrai, will be sought after by caviar junkies and VIPs. Many countries in the Middle Ages had rules requiring the best caviar to be reserved for the monarchy. That caviar would have been reserve ikrai.

Caviar is Similar to Prozac

Ikrai has been used to treat depression in the past. Wouldn't it make you feel better if you were given caviar? It's not as strange as it sounds: new research suggests that large dosages of omega-3 fatty acids caviar is abundant in omega-3s – can help with depression and bipolar disorder symptoms.

Caviar can be a Long-Term Investment

According to Monterey Bay Aquarium Seafood Watch, several of the 26 species of sturgeon are currently designated endangered, but they have all been severely overfished. White sturgeon and paddlefish roe from American farms are recommended by the go-to source for sustainable fish alternatives.