Depending on the method of processing, caviar is divided into whole-grain, pressed and yastik.
Yastik, the cheapest and most affordable, is made without separating eggs from the membrane (yastik).
Pressed caviar is made from a mixture of starry sturgeon and sturgeon caviar. Whole-grain caviar, the most expensive caviar is made from ripe sturgeon roe.
"The quality of farmed caviar depends on a few factors such as fish feed, the type of farm that produced the caviar – open water farm or closed one, and the breeding techniques", Alex Tyutin, Director of a caviar farm in Thailand, told RBTH.
In 1913, the best whole-grain beluga caviar in the Russian empire cost 3 rubles and 20 kopecks per kg. The price of pressed caviar ranged from 80 kopecks to 1.80 rubles per kg, depending on the variety and the quality. At that time, a loaf of brown bread cost 3-4 kopecks at that time.
In today's terms, 1 kg of pressed caviar of good quality could be purchased for $27.54 (2,100 rubles at the exchange rate of February 17).
Since the days of the USSR, the caviar of each species is packed in jars with lids of a certain color. The most expensive beluga caviar is packed in jars with a blue lid, a yellow lid represents sturgeon caviar, and a red one stands for starry sturgeon caviar.
In Russia, sturgeon caviar is classified by the type of fish from which it was taken. Foreign experts also use DNA to classify caviar by the age of the fish, its genetic and territorial origin.