Characteristics and nutritional value of selected caviar products

Abstract

Caviar is a typical example of a luxury food, and the history of its consumption goes back to antiquity. The European Union regulations provide a strict definition of caviar, whose production is regarded as part of aquaculture. There are various caviar products available on the market, which have been classified into categories by Bronzi and Rosenthal. Caviar products purchased most often by consumers are substitutes produced from eggs of fish species other than the Acipenseridae family because of their high availability, low prices, and vast offer. Another type of substitutes are salted snail eggs, but they are produced in limited amounts, and their price is relatively high. Less popular are products imitating caviar, for instance those produced from seaweed. The nutritional value of caviars and their substitutes varies significantly, according to their nutrient content and caloric value, It depends mainly on the origin of the fish roe. Due to its high nutritional value, and especially the presence of unsaturated fatty acids (NNKT), caviar is the most recommended for consumption by humans. Certain caviar substitutes, such as keta roe, also have a high nutritional value. On the other hand, salted snail eggs contain trace amounts of fat, which decreases their nutritional and caloric value.