True caviar is far too an expensive commodity to buy without some sound guidance. It is often too rare and too precious a pleasure for most. One of the luxuries in Central Asia, are local markets selling an array of bottled or loose caviar. Always buy from refrigerated vendors, located inside the bazaar. It will last about 1 week at home in your refrigerator and should be stored in the coldest part, usually in the meat compartment. When in the bazaar ask to smell and taste the product as it should never smell or taste fishy or salty. Jet black, golden yellow, gray, or dark brown, the eggs should look shiny, translucent, firm, perfectly whole and distinct. You can buy as little as 100 grams.

There are many types of fish sturgeon on the market, yet only the eggs from the sturgeon can be labeled, "caviar". Taking the roe and running it over a very fine mesh screen that separates the eggs into separate pieces processes caviar. The eggs then fall into a large bowl to which precise amounts of pure salt are added. The salt is added to prevent freezing, as Caviar must be stored at between 280 to 310 C. The Caviar is then graded and packed into 4-pound tins. Sturgeon eggs come in several varieties:

Osetra is large grained and can be golden brown, bottle green, slate grey, or blueish white. Its unique nut flavor is more intense than other caviar. A medium size sturgeon fish generally reaches 10 feet and weighs in excess of 500 pounds.

Beluga is grey and has the largest, best quality, and mildest-flavoured berry. The colour is graded from 000 for the lightest grey (also the most prized) to 0 for the darkest. Beluga is the largest of these three types of sturgeon fish and as such is highly prized for the large size of its eggs. It is also the rarest of the sturgeon fish. The Beluga can weigh over 2500 pounds and reach lengths of 20 feet or more.

Sevruga is the smallest grained and is dark grey to black. There are those that prefer sevruga above all others. It is the most abundant of the three sturgeons and reaches 7 feet and weighs up to 150 pounds. It has a consistency of butter and melts in your mouth.

Which ever tickles your fancy, we suggest that you add a tiny tin to your luggage. When you decide to indulge, buy the best. Such a small tin can be popped into a handbag, and placed in the planes fridge for safe keeping. Never freeze, crush or serve on a silver platter as the caviar takes on a metallic taste. For a delectable feast in true Russian style, treat tenderly when transferring and serve with blinis (buckwheat pancakes), and locally bought iced Wimpes Vodka.

So, lock the doors, bring out the caviar, and enjoy, knowing you are eating the food of Kings.