Caviar is the roe of sturgeons, that is, the eggs of their female fish. The transformation of fish eggs into caviar mainly depends on processing engineering.
Caviar, also known as caviar, is a pickled product of sturgeon roe, salmon roe, etc. It means fish roe in Persian. Strictly speaking, only sturgeon eggs can be called caviar. Among them, the quality of caviar produced in the Caspian Sea on the border of Iran and Russia is better.
The most famous caviar producing areas are Russia or Iran on both sides of the Caspian Sea. The Caspian Sea is the world's largest local body of water and the home of sturgeons. The waters here contain special algae that are staple food for sturgeons. Fishermen catch female fish in the second season and harvest their eggs to create caviar. Russia has the earliest experience of fishing and hunting sturgeons. In the 12th century, Russian caviar was already famous, and the French learned how to eat caviar from the emperor of Iran.
Caviar in the traditional sense refers to salted sturgeon roe. Its price is the truffle in the plant world. It has excellent taste and high price. It has been a "luxury product" on the Western table for a long time. .
The annual output of sturgeon caviar is less than 100, and the sturgeon must be over 60 years old to produce caviar. Intermediate Ositra sturgeons weighing about 12 pounds can be made from eggs. The shortest species is the scintillating sturgeon, whose eggs can be retrieved when it weighs 7 pounds.
In view of this, it has led to its current status of being expensive. Caviar is the most luxurious treat on the French table. In the past, black caviar was a delicacy among Western royal families. It is a beauty and health recipe for fashionable people and friends who love food and want to lose weight. The high-grade caviar has fine particles and is bright and clear. As for wine pairing, it is best to pair it with champagne, especially the sour champagne that goes best with the rich oiliness of caviar.
As far as caviar is concerned, there are three, six or nine grades. Caviar made from sturgeon eggs is outstanding in quality and taste. The essential difference can be distinguished superficially. The higher the grade of caviar, the more round and plump the particles are, and the color is clear and transparent, even lightly glowing with golden color. Therefore, people are accustomed to comparing caviar to "black gold".
The fatty acids contained in caviar can effectively moisturize and nourish the skin, and also make the skin delicate and bright.
Caviar not only tastes good, but also has high nutritional value.
</p></p>