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Encyclopedia Britannica



CAVIARE, or CAVIAR

This article appears in Volume V05, Page 582 of the Encyclopedia Britannica.

Encyclopedia Britannica - Main :: CAU-CHA
CAVIARE, or CAVIAR , the roe of various species of Acipenser or
sturgeon
  (q.v.), prepared, in several qualities, as an article of food. The word is common to most European languages and supposed to be of Turk or Tatar origin, but the Turk word khavyah is probably derived from the Ital. caviare.; the word does not appear in
Russian
 . The best caviare, which can only be made in winter and is difficult to preserve, is the loosely granulated, almost liquid, kind, known in
Russia
  as ikra. It is prepared by beating the ovaries and straining through a sieve to clear the eggs of the membranes,
fibres
  and fatty matter; it is then salted with from 4-6% of
salt
 . The difficulty of preparation and of transport has made it a table delicacy in western Europe; where it has been known since the 16th
century
 , as is evidenced by Hamlet's " His play . . . pleased not the million, 'twas caviare to the general." It is eaten either as an hors d' oeuvre, particularly in
Russia
  and northern Europe with kummel or other liqueurs, or as a savoury, or as a flavouring to other dishes. The coarser quality, in Russia known as prijusnaya (from pajus, the adherent skin of the ovaries), is more strongly salted in brine and is pressed into a more solid form than the ikra; it is then packed in small barrels or hermetically-sealed tins. This forms a
staple
  article of food in Russia and eastern Europe. Though the best forms of caviare are still made in Russia, and the greater quantity of the coarser kinds are exported from Astrakhan, the centre of the
trade
 , larger amounts are made each year for export in America and also in Germany, Norway and
Sweden
 . The roe of tunny and
mullet
 , pickled in brine and vinegar, is used, under the name of " Botargo," along the Mediterranean littoral and in the Levant.


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