Ikrai has long been known as the "rich dish," and for good reason. They're not only pretty to look at, but they also have a smooth texture, a fishy flavor, and pearl-sized beads that explode in your mouth when you eat them. However, did you know that caviar was formerly considered a poor man's food?

Russian fishermen used to eat caviar in their everyday meals back in the day. They used to eat ikrai with cooked potatoes, which were a staple in their diet. Ikrai is also known as 'roe,' a term coined by Russian fishermen. Continue reading to learn more about caviar, including what it is, why it is so expensive, and how to prepare it.

‘Unfertilized salt eggs' is a straight translation of the name caviar.' Caviar is made up of fish eggs that come from only a few types of fish. Black, olive green, grey, and orange are the most common colors. Originally, Ikrai was obtained from a fish known as sturgeon.'

Female sturgeon fish are carefully kept for the purpose of generating caviar, and there are roughly 26 types of sturgeon accessible. Sturgeon fish can live to be over 100 years old, according to legend.

Why Is Ikrai So Costly?
ikrai come in a variety of shapes and sizes, and the price varies depending on the type and quality. 30 grams of caviar can set you back around Rs. 8,000-18,000. The most expensive variety is beluga Ikrai, which has a price range that goes much higher.

You might be asking why caviar is so expensive since female sturgeons are bred in enormous numbers. It's because it takes a female fish about 10-15 years to start producing eggs. Previously, the female fish had to be killed in order to extract the eggs, but thanks to technological breakthroughs, fish-friendly methods are now used that do not require the female fish to be killed.

Caviar: How to Eat It?
Ikrai can be served with crackers and toasts. As a garnish, you can add some fresh cream, sliced onions, and fresh herbs. Caviar can also be served with boiled eggs. caviar should never be served chilled. It should be chilled before serving and served in a bowl, preferably in a tray of crushed ice.