Caviar: A Primer
Harold McGee writes in his book “On Food and Cooking: The Science and Lore of The Kitchen” that caviar appears to have arisen in Russia in the early 13th Century as a “more palatable” alternative to other methods of preserving fish eggs.
Caviar is created when the roe, or eggs, from sturgeon are salted, which cures the roe and preserves the delicate eggs. By law in the U.S., the term “caviar” may only be used on its own to refer to the preserved eggs from sturgeon fish. Other salted, preserved eggs from other species of fish must name the type of fish in its labeling; for instance “salmon caviar” or “paddlefish caviar.”
Like fine wines, caviar flavors change with age; tins are periodically turned to help develop its flavors and texture.
Siberian sturgeon caviar produced by Mote is sold by some of the most well-respected purveyors in the world. Mild and smooth, these small glistening grains with their melt-in-your-mouth silkiness come from Siberian sturgeon that is farm-raised in Florida in an Earth-friendly way.
Mote Caviar summons the storied history of this delicacy once controlled only by kings. Our curing process creates the briny sweetness that gourmets have craved for hundreds of years.