How Caviar Is Made

**A Delightful Journey through Caviar: A Hands-On Experience**

As I embarked on this caviar journey, I was excited to explore the vast world of sturgeon caviars. My guide expertly navigated me through the different types of sturgeons, each with its unique characteristics and flavors. We started with the Osatra sturgeon, a common species found in the Pacific Ocean. The eggs were large in size, buttery in texture, and neutral in flavor, with a nutty aftertaste.

Next, we delved into the world of California's white surgeon. This type of sturgeon was distinctly different from its counterpart, the Osatra, with a more intense jet black color and an earthy, creamy, and nutty flavor profile that lingered on the palate. The neutral taste was also notable, making it an excellent choice for those who prefer a milder caviar experience.

The Siberian sturgeon, however, stole the show with its complexity of flavors. Earthy notes, umami sharpness, and ocean-like flavors all combined to create a truly unique and delicious experience. The pearls on this particular sturgeon were also noteworthy, as they were large and well-defined, adding an extra layer of texture and flavor to each pop.

As we continued our journey, we encountered the salmon roe, also known as salmon caviar. This type of caviar was unlike any I had ever tasted before, with a smoky, ocean-like flavor that exploded in my mouth. The eggs were large and delicate, and when they popped, it was like having a piece of smoked salmon on my tongue.

The next sturgeon we encountered was the white surgeon from Siberia, which held its own against some of the more exotic options. Its creamy texture and subtle flavors made it an excellent choice for those who prefer a more mellow caviar experience. The pearls on this sturgeon were also noteworthy, as they seemed to hold their shape well and added a delightful texture to each pop.

Finally, we had the salmon roe from Japan, which was truly unlike anything I had ever experienced before. This caviar was like a giant smoked salmon flavored boba, exploding in my mouth with liquid flavors that were both bold and delicate.

Throughout our journey, it became clear that caviar is not just about the fish itself, but also about the eggs, pearls, and flavor profiles that make each type unique. My guide expertly navigated us through the different types of sturgeon caviars, highlighting their distinct characteristics and flavors. From the Osatra to the Siberian sturgeon, each type offered a new and exciting experience for my taste buds.

As we concluded our journey, I couldn't help but feel a sense of awe and appreciation for the art of caviar-making. From the delicate handling of the eggs to the expert pairing with traditional accompaniments like creme fraiche and Russian bellinis, it was clear that this is an art form that requires patience, skill, and attention to detail.

For those who have been following along on our journey, I hope you enjoyed this behind-the-scenes look at the world of sturgeon caviars. And for those who haven't had the chance to experience caviar before, I highly recommend seeking out a reputable source to try it for yourself. Who knows? You might just find yourself hooked on the unique flavors and textures that these incredible eggs have to offer.

As we concluded our journey, my guide handed me a small bag filled with an assortment of sturgeon caviars. "A little something to take home," she said with a smile. I left the farm feeling like I had been given a rare gift – a chance to experience one of the most unique and delicious foods in the world. And as I sat down to enjoy my first pop, I knew that this was just the beginning of an incredible journey through the world of caviar.