Sevruga caviar is made from the roe of the sevruga sturgeon fish and is considered the third most expensive type of sturgeon caviar. It is traditionally served cold with low-fat bread or blini and is accompanied by lemon wedges, chopped egg, and sour cream or creme fraiche. It should be consumed immediately after opening and is best served with a caviar spoon made of mother of pearl or gold.
Sevruga is a type of caviar made from the raw roe of a fish called sevruga sturgeon. Caviar is mainly produced in Russia and Iran, both of which border the Caspian Sea, where sturgeon originates. It is considered the third most expensive type of sturgeon caviar in the world, and many also think it has the strongest flavor. The roe is often smaller than the rarer and more expensive beluga and osetra caviar, and since the sevruga sturgeon spawns at an earlier age than the osetra or beluga sturgeon, its roe is also more abundant.
Fresh fish roe is extremely perishable, so all caviar must be prepared with salt. The more expensive types of caviar, however, often have the least amount of salt added, as they are often the freshest. The more expensive caviar labels will have the word malossol, which is Russian for “little salt,” written on them. Sevruga caviar can sit in its unopened box for up to a month, but when opened it should be consumed immediately. Refrigerated, it should only last a few days and shouldn’t be frozen.
Sevruga caviar is believed to be served very cold, usually in a glass bowl set over ice. Its traditional accompaniments are pieces of low-fat, toasted bread or small Russian pancakes made with buckwheat flour called blini. Some also serve the caviar with lemon wedges, chopped egg, and sour cream or creme fraiche, but others feel that the more expensive the caviar, the less should be eaten with it in order to appreciate its distinctive taste. For celebrations, caviar is usually served with very cold vodka or champagne. It is not traditional to cook with sevruga, but it is sometimes used to complement a finished dish, such as a cream soup, for a luxurious presentation.
Care should be taken when serving to spoon the caviar gently from its container or bowl, so as not to break the roe. The type of spoon used is also considered very important. Silver or stainless steel can cause a chemical reaction, which can make sevruga taste metallic or bitter. Most of the caviar spoons, made specifically for this purpose, are made of mother of pearl or gold. Sevruga caviar is thought to be very high in cholesterol and salt, but one tablespoon contains enough vitamin B12 to meet an adult’s daily requirement.
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