10g of caviar has about 0.2 tael.

Caviar, also known as caviar, is a pickled product of sturgeon and salmon eggs. It means fish eggs in Persian. Narrowly defined, caviar specifically refers to sturgeon eggs, generally considered to be produced in the bordering Iran and the Russian Caspian Sea caviar is of good quality, fishy and salty taste, color and lustre.

Making and eating:

There are many things that are beautifully called caviar, narrowly speaking, does not belong to the caviar, the definition of caviar varies from country to country. In the United States, as long as the jar printed on the name of the fish produced, which processed fish eggs can be sold as caviar. But in France, only the eggs of sturgeon can be called caviar.

Overfishing, fueled by high demand for caviar, and environmental pollution have decimated sturgeon populations in Europe and around the world. At the turn of the 19th and 20th centuries, sturgeon were still found in the Hudson River in New York and in large and small rivers in Europe.

But since then, indiscriminate fishing and pollution have driven them almost to extinction, leaving only a few exceptions scattered around the world. The only waters on Earth where sturgeon can still be found in abundance are the Caspian Sea, the Black Sea and the Gironde River in France. But the sturgeon's fate doesn't stop there, as the Caspian Sea is now shrinking.

Of the surviving sturgeon species, the best known are the Beluga and Sevruga - the largest and smallest of the sturgeons, respectively.