What s so special about caviar?

First of all, it is very distinctive, caviar is a sauce made from fish eggs, and the authentic caviar is made from Russian sturgeon roe. But with people's demand for deliciousness, the number of sturgeon is declining, and caviar ** is also rising, so eating authentic caviar is already a luxury, caviar has become a luxury, this is the biggest difference between caviar and other sauces.

Caviar is delicious and has a fishy taste, but it tastes very fragrant and makes people love it.

Caviar has great benefits for the human body, which can make a woman's ** more thorough and make a woman look younger. It has the function of delaying aging, beauty and beauty, and women's consumption has a great effect on improving it. It can also reduce the deposition of melanin in **, making women look radiant.

The production process is very troublesome, you need to salvage the sturgeon, take out the roe, carefully select, and go through a long time to make delicious caviar, which is also very technically demanding.

The taste of black fish larvae is not as good as that of red fish larvae, but it is relatively nutritious, and the poor man's bread slice is smeared with a layer of butter and a few fish larvae, and the rich man swallows it directly with a big key until he is disgusted.

Caviar is fresh but not fishy, salty but not greasy, with a slightly sweet taste.

People who are very particular about eating caviar will have requirements on the tableware, and it is best to scoop caviar with a small spoon made of shells, **, ivory, wood and other materials. Many restaurants like to use high-end silver cutlery, but in the case of caviar, it is absolutely forbidden. It is believed that the silver spoon will bring a subtle metallic flavor over the caviar, causing it to lose its original sweetness.

How to eat caviar

For the majority of caviar lovers, the way to eat caviar is to use the simplest method: direct consumption. If you want to pour it into a plate and eat it, the plate should be chilled first. If you want to eat it right from the bottle, place the bottle in crushed ice.

Thin slices of toast coated with unsalted butter, Russian pancakes, or a drop or two of lemon juice can be worn with whatever you want. But the last leg of the caviar's journey – delivered to your mouth – has no choice but a spoon.

Fishy and salty taste. Caviar is round and full of granular, the color is black with gray or brown, the taste is fishy and salty when the entrance is broken, the general caviar refers to the salted sturgeon roe, the better the quality of the caviar particles are fuller and rounder, the color is clear and transparent, slightly golden luster, caviar is called "black **". Caviar is rich in vitamins and proteins, which have a strong antioxidant effect, help inhibit aging, prevent pigmentation, and make it rosy and shiny.

Caviar also contains a large number of trace elements, mineral salts, proteins, amino acids, and fatty acids.

The most classic and popular adjunct to caviar is served with whipped cream and baked white bread. When it comes to drinks, vodka or champagne are the best ingredients for a better caviar taste. Shells, wood, horns and ** are all ideal materials.

It is taboo to use silver tableware, silver has an oxidizing effect, which will destroy the taste and aroma of the caviar itself, which is intriguing to the sea, and is generally eaten on a crystal plate with a shell spoon. The common way to eat caviar is to coat soda biscuits with a little caviar and taste its taste; or spread a little sour cream on a small round biscuit with a little salty flavor and a little caviar to eat; You can also use a soft-boiled egg, crack the shell and scoop in a tablespoon of caviar.

Caviar, also known as caviar, is a pickled product of sturgeon roe, salmon roe, etc. In Persian, it means fish eggs. In a narrow sense, caviar refers specifically to sturgeon roe, and it is generally believed that caviar produced in the Caspian Sea, which borders Iran and Russia, is of good quality, with a fishy and salty taste and a bright color.

Make edible:

There are many things called caviar, but in a narrow sense, they do not belong to caviar, and different countries have different definitions of caviar. In the U.S., processed eggs can be sold as caviar as long as the name of the fish is printed on the bottle. In France, however, only sturgeon eggs can be called caviar.

Sturgeon populations in Europe and around the world have been reduced by overfishing driven by high demand for caviar and environmental pollution. At the turn of the century, sturgeon still roamed the Hudson River in New York and among Europe's large and small rivers.

But since then, overfishing and pollution have wiped them out, with a few exceptions, scattered around the world. The only waters on earth where sturgeon can be found in abundance are the Caspian Sea, the Black Sea and the Gironde River in France. But the sturgeon's doom doesn't stop there, the Caspian Sea is shrinking.

Among the surviving sturgeon species, the most well-known are the great white sturgeon (beluga) and the glittering sturgeon (sevruga) – the largest and smallest of the sturgeon respectively.