Caviar (English Wikipedia)

Goldstein, D. (1999). A Taste of Russia: A Cookbook of Russian Hospitality. Russian Life Books. p. 71. ISBN 978-1-880100-42-4. Retrieved 28 May 2017.
Bronzi, Paolo; Chebanov, Mikhail; Michaels, James T.; Wei, Qiwei; Rosenthal, Harald; Gessner, Joern (February 2019). "Sturgeon meat and caviar production: Global update 2017". Journal of Applied Ichthyology. 35 (1): 263. doi:10.1111/jai.13870.

archive.today

According to Jean-Pierre Esmilaire, Directeur Général of Caviar House & Prunier: "two-thirds of caviar's taste is lost through pasteurisation." (in "Three-star caviar", Caterersearch – The complete information source for hospitality, 1 February 2001).

bbc.co.uk

news.bbc.co.uk

"Business – International caviar trade banned". BBC. 3 January 2006.
"Science/Nature – UN lifts embargo on caviar trade". BBC. 2 January 2007.

bloomberg.com

Krader, Kate (19 September 2017). "The World's Best Caviar Doesn't Come From Russia Anymore". Bloomberg News. Retrieved 20 September 2017.

books.google.com

lan Davidson, Tom Jane, The Oxford companion to food, Oxford University Press, 2006, ISBN 0-19-280681-5, ISBN 978-0-19-280681-9, p. 150.
Cristoforo da Messisbugo (1564). "Libro novo nel qual si insegna a far d'ogni sorte di vivanda". Venezia.
Joseph-Jérôme De Lalande (1771). "Voyage en Italie". Paris.

boston.com

"More than one fish egg in the sea". The Boston Globe.

caviarbase.com

Welch, James (22 March 2014). "Caviar Production". caviarbase.com. Archived from the original on 23 March 2014. Retrieved 23 March 2014.

caviarderiofrio.com

"Tienda de caviar. Gourmet online. Comprar Caviar de Riofrío". Caviar de Riofrío.

caviarkelp.com

"Kelp Caviar How It's Made! » Kelp Caviar". Archived from the original on 2 February 2013. Retrieved 2 February 2013.

cfbf.com

California Farm Bureau Federation Archived 29 May 2006 at the Wayback Machine – Farmers tame prehistoric fish to make food fit for a king

cites.org

"Caviar: processed roe of Acipenseriformes species." in CITES (2002), "Annex 1 – CITES guidelines for a universal labelling system for the trade-in and identification of caviar", in Resolution Conf. 12.7 – Conservation of and trade in sturgeons and paddlefish, Twelfth meeting of the Conference of the Parties, Santiago (Chile), 3–15 November 2002. Archived 14 February 2006 at the Wayback Machine

diariodesevilla.es

El caviar del Guadalquivir Archived 4 May 2018 at the Wayback Machine (in Spanish), Diario de Sevilla, 5 June 2011.

doi.org

Bronzi, Paolo; Chebanov, Mikhail; Michaels, James T.; Wei, Qiwei; Rosenthal, Harald; Gessner, Joern (February 2019). "Sturgeon meat and caviar production: Global update 2017". Journal of Applied Ichthyology. 35 (1): 263. doi:10.1111/jai.13870.
van Uhm, D.P.; Siegel, D. (2016). "The illegal trade in black caviar". Trends in Organized Crime. 19 (1): 67–87. doi:10.1007/s12117-016-9264-5. S2CID 155134345.

fao.org

"Roe coming from a fish other than Acipenseriformes is not caviar and is often classified as «caviar substitute»." in Catarci, Camillo (2004), "Sturgeons (Acipenseriformes)", in World markets and industry of selected commercially-exploited aquatic species with an international conservation profile, FAO Fisheries Circulars – C990, FAO Corporate Document Repository, Fisheries, and Aquaculture Department. Archived 12 July 2018 at the Wayback Machine

foodfancy.net

"The United States of America Custom Service (US Customs & Border Protection, 2004) defines caviar thus: Caviar is the eggs or roe of sturgeon preserved with salt. It is prepared by removing the egg masses from freshly caught fish and passing them through a fine-mesh screen to separate the eggs and remove extraneous bits of tissue and fat. At the same time, 4–6 percent salt is added to preserve the eggs and bring out the flavour. Most caviar is produced in Azerbaijan, Russia, and Iran from fish taken from the Caspian Sea, the Black Sea, and the Sea of Azov." in Johannesson, J. (2006), "1. Fish roe products and relevant resources for the industry: Definitions of caviar", Lumpfish caviar – from vessel to consumer, FAO Fisheries Technical Paper No. 485, Rome, FAO, p.1. Archived 10 November 2013 at the Wayback Machine

ghostarchive.org

Orange, Richard (25 July 2010). "Caviar producers to restart wild caviar exports". London: The Daily Telegraph, UK. Archived from the original on 11 January 2022. Retrieved 1 July 2010.
Orange, Richard (4 October 2010). "Kazakhstan launches state caviar monopoly". London: The Daily Telegraph, UK. Archived from the original on 11 January 2022. Retrieved 4 October 2010.

go.com

abcnews.go.com

ABC News. "Caviar, Israel's Latest Weapon Against Iran". ABC News.

guinnessworldrecords.com

"Most expensive caviar". guinnessworldrecords.com. 2019. Retrieved 6 April 2019.

haaretz.com

"New York's finest caviar: All the way from a socialist kibbutz in northern Israel". Haaretz. 27 April 2012.

ifis.org

SUSTAINABLE CAVIAR PRODUCTION: SAVE OUR STURGEON! Archived 23 March 2014 at the Wayback Machine

imperiacaviar.com

"How to Store Caviar to Maintain Freshness". Imperia Caviar. 29 June 2022. Retrieved 12 March 2024.

independent.co.uk

Walker, Shaun. "Russian caviar goes back on the European menu after nine years". Retrieved 30 March 2024.
Walsh, John (24 September 2009). "The new black: Can a revolutionary sustainable caviar make the grade?". The Independent. Retrieved 18 August 2012.

latimes.com

articles.latimes.com

"California caviar is big fish on this side of the pond". Los Angeles Times. 18 January 2013.

legifrance.gouv.fr

Arrêté du 23 février 2007 Archived 3 October 2012 at the Wayback Machine (NOR: DEVN0750874A; Version consolidée au 06 mai 2007), Article 1: "a) Caviar : oeufs non-fécondés, traités, des espèces d'acipensériformes dont la liste figure en annexe du présent arrêté;".

lexpress.mg

Ihariliva, Mirana (27 June 2018). "Produits halieutiques – le caviar sur le-marché international". L'Express (in French). Retrieved 28 December 2019.

lingualift.com

russian.lingualift.com

Angelica Dubinsky (18 September 2012). "Black Gold: Russian caviar". Russian Cuisine. Archived from the original on 2 October 2012.

malaymail.com

Lee, Kang Yi (6 May 2019). "Say what? Malaysia is producing caviar?". The Malay Mail.

mottra.co.uk

mottra.co.uk Archived 27 December 2009 at the Wayback Machine – The link to the Latvian farm which pioneered commercial "stripping" in 2007

newzy.net

"After a nine year ban Russia has begun exporting sturgeon caviar to the European Union" Archived 6 March 2011 at the Wayback Machine, Newzy.net, 21 February 2011

npr.org

Alastair Bland (30 March 2014). "No-Kill Caviar Aims To Keep The Treat And Save The Sturgeon". US National Public Radio. Retrieved 6 April 2019.

nytimes.com

Black, Jane (26 September 2006). "Caviar from farms instead of the seas". The New York Times. Retrieved 7 September 2017.

quibrescia.it

"È Brescia la capitale mondiale del caviale" [Brescia is the world capital of caviar]. quibrescia.it (in Italian). 26 March 2015. Retrieved 7 September 2017.

self.com

nutritiondata.self.com

"Fish, caviar, black and red, granular; one tablespoon, 16 g". Nutritiondata.com, Conde Nast from the US Department of Agriculture. 2018. Retrieved 18 August 2022.

semanticscholar.org

api.semanticscholar.org

van Uhm, D.P.; Siegel, D. (2016). "The illegal trade in black caviar". Trends in Organized Crime. 19 (1): 67–87. doi:10.1007/s12117-016-9264-5. S2CID 155134345.

slate.com

Engber, Daniel (4 October 2015). "How Do They Harvest Caviar?". Slate. ISSN 1091-2339. Retrieved 14 November 2017.

star2.com

Durai, Abirami (12 September 2019). "Local luxury: Malaysia's first caviar brand, T'lur Caviar". star2.com.

telegraph.co.uk

Orange, Richard (25 July 2010). "Caviar producers to restart wild caviar exports". London: The Daily Telegraph, UK. Archived from the original on 11 January 2022. Retrieved 1 July 2010.
Orange, Richard (4 October 2010). "Kazakhstan launches state caviar monopoly". London: The Daily Telegraph, UK. Archived from the original on 11 January 2022. Retrieved 4 October 2010.

thatsmags.com

"The World Is Eating Chinese Caviar (And Doesn't Know It)". that's. 4 February 2017.

theglobeandmail.com

Rockel, Nick (11 February 2015). "B.C. caviar farmer takes over where Russia left off". The Globe and Mail.

thenorthwestern.com

"DNR's top sturgeon biologist resigns, fined $500 in Calumet County caviar investigation for lying to game warden". thenorthwestern.com. Archived from the original on 31 July 2021. Retrieved 3 February 2022.

usda.gov

fdc.nal.usda.gov

"Fish, caviar, black and red, granular". FoodData Central, US Department of Agriculture. 1 April 2019. Retrieved 18 August 2022.

vegancaviar.com

Vegan Caviar. "Vegan Caviar, Seaweed Caviar, Vegetarian Caviar :: Buy Vegan Gourmet Food". vegancaviar.com.

web.archive.org

"Smith Bros. Whitefish Caviar". web44.net. Archived from the original on 4 January 2014.
According to Jean-Pierre Esmilaire, Directeur Général of Caviar House & Prunier: "two-thirds of caviar's taste is lost through pasteurisation." (in "Three-star caviar", Caterersearch – The complete information source for hospitality, 1 February 2001).
"Roe coming from a fish other than Acipenseriformes is not caviar and is often classified as «caviar substitute»." in Catarci, Camillo (2004), "Sturgeons (Acipenseriformes)", in World markets and industry of selected commercially-exploited aquatic species with an international conservation profile, FAO Fisheries Circulars – C990, FAO Corporate Document Repository, Fisheries, and Aquaculture Department. Archived 12 July 2018 at the Wayback Machine
"Caviar: processed roe of Acipenseriformes species." in CITES (2002), "Annex 1 – CITES guidelines for a universal labelling system for the trade-in and identification of caviar", in Resolution Conf. 12.7 – Conservation of and trade in sturgeons and paddlefish, Twelfth meeting of the Conference of the Parties, Santiago (Chile), 3–15 November 2002. Archived 14 February 2006 at the Wayback Machine
"Caviar is made from the unfertilized eggs of female sturgeon and paddlefish, among the oldest and largest species of fish living on earth." in World Wide Fund for Nature, Wildlife Trade – Caviar Trade FAQs. Archived 8 February 2012 at the Wayback Machine
"The United States of America Custom Service (US Customs & Border Protection, 2004) defines caviar thus: Caviar is the eggs or roe of sturgeon preserved with salt. It is prepared by removing the egg masses from freshly caught fish and passing them through a fine-mesh screen to separate the eggs and remove extraneous bits of tissue and fat. At the same time, 4–6 percent salt is added to preserve the eggs and bring out the flavour. Most caviar is produced in Azerbaijan, Russia, and Iran from fish taken from the Caspian Sea, the Black Sea, and the Sea of Azov." in Johannesson, J. (2006), "1. Fish roe products and relevant resources for the industry: Definitions of caviar", Lumpfish caviar – from vessel to consumer, FAO Fisheries Technical Paper No. 485, Rome, FAO, p.1. Archived 10 November 2013 at the Wayback Machine
Arrêté du 23 février 2007 Archived 3 October 2012 at the Wayback Machine (NOR: DEVN0750874A; Version consolidée au 06 mai 2007), Article 1: "a) Caviar : oeufs non-fécondés, traités, des espèces d'acipensériformes dont la liste figure en annexe du présent arrêté;".
Angelica Dubinsky (18 September 2012). "Black Gold: Russian caviar". Russian Cuisine. Archived from the original on 2 October 2012.
"After a nine year ban Russia has begun exporting sturgeon caviar to the European Union" Archived 6 March 2011 at the Wayback Machine, Newzy.net, 21 February 2011
California Farm Bureau Federation Archived 29 May 2006 at the Wayback Machine – Farmers tame prehistoric fish to make food fit for a king
SUSTAINABLE CAVIAR PRODUCTION: SAVE OUR STURGEON! Archived 23 March 2014 at the Wayback Machine
"DNR's top sturgeon biologist resigns, fined $500 in Calumet County caviar investigation for lying to game warden". thenorthwestern.com. Archived from the original on 31 July 2021. Retrieved 3 February 2022.
El caviar del Guadalquivir Archived 4 May 2018 at the Wayback Machine (in Spanish), Diario de Sevilla, 5 June 2011.
mottra.co.uk Archived 27 December 2009 at the Wayback Machine – The link to the Latvian farm which pioneered commercial "stripping" in 2007
Welch, James (22 March 2014). "Caviar Production". caviarbase.com. Archived from the original on 23 March 2014. Retrieved 23 March 2014.
"Kelp Caviar How It's Made! » Kelp Caviar". Archived from the original on 2 February 2013. Retrieved 2 February 2013.

web44.net

christmaswhistler.web44.net

"Smith Bros. Whitefish Caviar". web44.net. Archived from the original on 4 January 2014.

whatscookingamerica.net

Linda Stradley (20 September 2021). "Culinary Dictionary – C, Food Dictionary". What's Cooking America.
Linda Stradley (2 April 2015). "American Caviar – Think American Caviar!". What's Cooking America.

wikisource.org

en.wikisource.org

Don Quixote II, Chapter LIV: "They also put down a black dainty called, they say, caviar, and made of the eggs of fish, a great thirst-wakener."
Don Quijote de la Mancha II, capítulo LIV (in Spanish): "Pusieron asimismo un manjar negro que dicen que se llama cavial, y es hecho de huevos de pescados, gran despertador de la colambre."

worldcat.org

Engber, Daniel (4 October 2015). "How Do They Harvest Caviar?". Slate. ISSN 1091-2339. Retrieved 14 November 2017.

worldwildlife.org

"Caviar is made from the unfertilized eggs of female sturgeon and paddlefish, among the oldest and largest species of fish living on earth." in World Wide Fund for Nature, Wildlife Trade – Caviar Trade FAQs. Archived 8 February 2012 at the Wayback Machine

wscs.info

Area, Jam. "Big sturgeon". wscs.info.

wsj.com

magazine.wsj.com

"Uruguayan Aquaculture Farming Techniques Perfecting Caviar". The Wall Street Journal.