What is Caviar?
Caviar is a fancy food made from sturgeon fish eggs. The eggs are salted to make them taste good. Caviar is soft and has a salty, buttery flavor. People love it because it feels special. It’s called “black gold” because it’s rare and expensive.
Caviar comes from fish like Beluga, Ossetra, and Sevruga. These fish used to live in cold seas. Now, many sturgeons are raised on farms. This helps protect wild fish. In Malaysia, caviar is becoming popular. People enjoy it at nice restaurants.
Why is Caviar Expensive?
Caviar costs a lot for a few reasons. Sturgeon fish take many years to grow and make eggs. Some need 10 to 15 years! This makes caviar hard to get.
Also, making caviar is a careful job. Workers must clean and salt the eggs just right. Wild sturgeon are rare now, so farmed caviar is more common. This keeps prices high.
In Malaysia, a small tin of caviar can cost RM500 or more. Imported caviar, like Beluga, is even pricier. That’s why caviar feels like a treat for special occasions.
Caviar in Malaysia: Local Farms
Malaysia is hot and sunny. Sturgeon like cold water. But some clever people found ways to raise sturgeon here. This is a big deal for Malaysia’s food world.
T’LUR Caviar
T’LUR Caviar is in Tanjung Malim, Perak. It’s the first place to make caviar in a hot country. They started in 2008. At first, they raised sturgeon for meat. Then they saw the fish made eggs. In 2019, they began selling caviar.
Their farm has thousands of sturgeon. They use clean water from Perak. This helps make tasty caviar. T’LUR has two kinds: Amur and Siberia. Amur tastes light. Siberia is stronger. They also make a rare Gold Amur caviar. It’s very special.
T’LUR Caviar is famous. They set world records for growing sturgeon fast and making caviar in a warm place. Their caviar is as good as ones from cold countries.
HEXA Caviar
Another brand is HEXA. They sell Malaysian Siberian Kaluga Hybrid Caviar. It comes from a sturgeon called Kaluga. The caviar is small and has a buttery taste. A 30-gram tin costs RM400. It’s packed cold to stay fresh.
HEXA’s caviar is pure. It has no extra chemicals. This makes it a great choice for caviar fans in Malaysia.
Challenges of Making Caviar
Raising sturgeon in Malaysia is hard. The weather is too warm. Sturgeon like water that’s 18–22°C. Malaysia’s water is hotter, around 27°C. Farms use special systems to cool the water. They also pick sturgeon that can handle warmer water.
Making caviar takes time. Sturgeon need 7 to 11 years to make eggs. Workers must be gentle when taking the eggs. They clean and salt them carefully. The caviar stays fresh for about two months. It tastes best in the first two weeks.
Malaysia’s farms work hard to make caviar. Their success shows how smart and creative they are.
Where to Eat Caviar in Malaysia?
You can try caviar at fancy restaurants. They serve local and imported caviar. Here are some places to go:
- Maristar (Kuala Lumpur): At The Starhill. They have Beluga and Osietra caviar. Try it with their Seafood Tower. Open daily, noon to midnight.
- Poseidon Reserve Caviar & Oyster Bar (Kuala Lumpur): At Four Seasons Place. They offer 20 types of caviar. Open daily, 10 am to 10 pm.
- Entier French Dining (Kuala Lumpur): At Alila Bangsar. They use T’LUR Caviar with crab or oysters. Open daily, 2–10 pm.
- Jeff’s Cellar (Ipoh): They serve caviar in a special menu. Open daily, 6–11 pm.
These restaurants make caviar fun to eat. You can try it in many ways.
Fun Ways to Eat Caviar
In Malaysia, chefs do cool things with caviar. One place, Pun’s Ice Cream, teamed up with T’LUR Caviar. They made caviar ice cream! It’s sweet and salty at the same time. Other chefs might mix caviar with local foods, like coconut or spicy sauces. This makes caviar exciting for Malaysians.
You can also eat caviar the classic way. Serve it cold with small pancakes called blinis. Add some cream or chopped eggs. Use a special spoon made of pearl or plastic. Metal spoons can change the taste.
Caviar tastes great with drinks like champagne or vodka. These make the flavor pop. Try a little at a time to enjoy the “pop” of the eggs in your mouth.
How to Serve Caviar?
Here’s how to eat caviar like a pro:
- Keep it cold in the fridge.
- Use a pearl or plastic spoon.
- Put it on blinis, toast, or crackers.
- Add cream, onions, or eggs for extra taste.
- Drink champagne or vodka with it.
In Malaysia, you can try caviar with local twists. Maybe add a bit of sambal for fun!
Is Caviar Healthy?
Caviar is more than just tasty. It’s good for you too. It has:
- Protein: Helps your body stay strong.
- Iron: Gives you energy.
- Vitamin B12: Keeps your nerves healthy.
- Amino Acids: Good for your whole body.
Caviar has salt, so don’t eat too much. A little bit is enough to enjoy and stay healthy.
The Future of Caviar in Malaysia
Caviar is new in Malaysia, but it’s growing. T’LUR Caviar wants to make more. They plan to grow their farm. HEXA is also selling great caviar. These brands show the world that Malaysia can make top caviar.
Farming caviar helps save wild sturgeon. Wild fish are almost gone because of too much fishing. Farmed caviar is better for nature. Malaysia’s caviar farms are doing a good job.
In restaurants, caviar is getting popular. Chefs are trying new ideas. They might mix caviar with Malaysian flavors. This could make caviar a big part of Malaysia’s food culture.
Conclusion
Caviar in Malaysia is special. It’s a fancy food that’s hard to make. Local farms like T’LUR Caviar and HEXA create amazing caviar. You can eat it at nice restaurants in Kuala Lumpur and Ipoh.
From seafood plates to ice cream, caviar is exciting. It’s healthy, tasty, and a sign of Malaysia’s creativity. Try caviar and see why it’s called “black gold”!
