Caviar, also known as caviar, sturgeon eggs, salmon eggs and other pickled products. In Persian, it means fish eggs. Strictly speaking, only sturgeon eggs can be called caviar, and caviar produced in the Caspian Sea bordering Iran and Russia has the best quality.

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1, the world's top caviar is black caviar, and black caviar is the top caviar only if it is made from the eggs of three kinds of sturgeons, Beluga, setra and Sevruga, which are produced in the Caspian Sea. Because this caviar costs thousands of dollars, which is definitely a luxury. Because Russia and Iran are close to the Caspian Sea, the superior caviar produced by the two countries accounts for 95% of the global market.

2. When you first taste caviar, you will feel a little fishy, salty and uncomfortable. In fact, it is not the right way to eat. In order not to be overwhelmed by too strong and diverse smells, and to avoid high-temperature cooking affecting the quality, never use a metal spoon, because it will seriously damage the aroma of caviar. The authentic way to eat is to use shells as spoons, scoop them up in spoons and eat them directly, or with toast and soda cakes.

3. The higher the grade of caviar, the higher the fat content and salt content of fish. As far as appearance is concerned, the higher the caviar, the fatter and fuller the particles are, and the color is transparent and clear, with a slight golden color.

Refer to the pickled products of caviar (sturgeon eggs, salmon eggs, etc. ) _ Baidu Encyclopedia?

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