Caviar

Caviar is commonly enjoyed as a garnish or a spread. It is traditionally served on blini with sour cream, or on toast points with crème fraîche. It is also used to top canapés and to enhance the flavor of various appetizers and entrees.

Approximately 264 calories per 100 grams (3.5 oz).

About 24 grams of protein per 100 grams (3.5 oz).

Contains 18 grams of fat per 100 grams (3.5 oz), with a mix of saturated and unsaturated fats.

Caviar is low in carbohydrates, with less than 4 grams per 100 grams (3.5 oz).

Rich in vitamins A, E, and B12, as well as folate and riboflavin.

Source of minerals like iron, magnesium, selenium, and calcium.

Caviar is known for its omega-3 fatty acids, which are beneficial for heart health and cognitive function. The vitamins and minerals found in caviar also contribute to a healthy immune system and can aid in cell regeneration.

Due to its high sodium content, caviar should be consumed in moderation, especially by individuals with hypertension. There is also a risk of allergic reactions for some people. Overfishing is a concern for certain species of sturgeon, making sustainable sourcing important.

Caviar can be found in recipes for elegant appetizers, sushi, and as a garnish on top of seafood dishes. It is also a key ingredient in some sauces and spreads.

Caviar is not cooked but rather served chilled to preserve its delicate texture and flavor.

Caviar pairs well with champagne, vodka, and dry white wines. It complements ingredients like smoked salmon, potatoes, and eggs.

Caviar is an iconic gourmet ingredient known for its rich taste and luxurious status. With a history of being prized by aristocracy, it has found its way into modern cuisine as a symbol of refinement. While celebrated for its unique taste and nutritional benefits, caviar's sustainability and high sodium content are considerations for responsible consumption.