for: Caviar (band)
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for: Caviar (band)
Etymology
The word caviar entered English via Italian [http://www.etymonline.com/index.php?term=caviar Online Etymology Dictionary ] or Turkish,; it is ultimately derived from Persian /xɒvjɒr/, from khaya "egg" (from Middle Persian khayak "egg," from Old Iranian *qvyaka-, diminutive of *avya-, from PIE *owyo-/*oyyo- "egg") + dar "bearing."
Some also think it derives from the Persian word خاگآور (), meaning "the roe-generator"; others say chav-jar, which means "cake of power", a reference to the ancient Persian practice of eating caviar in stick form as a kind of elixir.
In Persian, the word refers to both the sturgeon and its roe; in Russian, the word (ikra), "roe", is used. The Russian word malossol ("little salt") sometimes appears on caviar tins to show that the caviar is minimally salted; typically, caviar contains 4% to 8% salt, with the better-brand varieties generally being less salted.
Varieties
The harvest and sale of black caviar have been banned in Russia since August 1, 2007. The ban extends for 10 years, but scientific research and the artificial breeding of black caviar fish are exempted.
Ecology
In Spain a fish farm called Caviar de Riofrio has begun to produce organic caviar. The company raises sturgeon in such a way that it has earned organic certification by CITES.
Current aquaculture of sturgeon is an economically viable means of sustainable, commercial caviar production, especially in Spain, France, Uruguay, and California. Hackleback caviar is a popular, inexpensive product of this industry. Paddlefish, a sturgeon cousin, is also farmed in increasing numbers.
Recently, the amount of allowed wild fish harvesting has been decreased, consequently increasing caviar prices. In September 2005, the United States Fish and Wildlife Service banned the import of Caspian Sea Beluga caviar, to protect the endangered Beluga sturgeon; a month later, the ban included Beluga caviar from the entire Black Sea basin. In January 2006, CITES, the convention for trade in endangered species, announced they were "unable to approve the 1 export quotas" for 2006 from wild fish stocks. In January 2007, this ban was partly lifted, allowing the sale of 96 tons of caviar, 15% below the official 2005 level.
Production
Commercial caviar production normally involves stunning the fish (usually by clubbing its head) and extracting the ovaries; some commercial fish farmers are experimenting with surgically removing roe from living sturgeon, allowing the females to continue producing more roe during their lives.Fact: date=March 2008
