The Dapper Swede Learning Hub
The world of caviar
Why is caviar farm-raised?
And isn’t farm-raised considered bad?
Read the story →What is caviar?
At its simplest, caviar is salt-cured sturgeon roe.
Read the story →How can two caviars of the same type be so different?
This is one reason caviar can be difficult to choose with confidence: two tins carrying the same variety name can offer remarkably different experiences. The name identifies the type of caviar, but it cannot tell you the quality of the decisions made throughout the production process.
Read the story →Why is caviar so expensive?
Caviar is unlike most products we encounter today; it takes nearly a decade or two for fine caviar to be produced from the time a sturgeon is hatched. During this time, the aquafarm must consistently and carefully care for the sturgeon.
Read the story →Kaluga caviar
Kaluga caviar comes from the Kaluga sturgeon, the closest relative of the Beluga. Both belong to the genus Huso, and the family resemblance is unmistakable. Kaluga produces impressively large pearls with a velvety texture, buttery richness and a refined flavor profile, earning it the name "River Beluga."
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