Put the caviar on ice. Just take the cheapest plastic spoon and eat it. Dip bread in it. Caviar can be made from a wide variety of fish eggs, and specific products are generally identified, including the name of the fish from which the eggs were obtained and, in some cases, the body of water where the fish were caught. This is particularly common for high quality and expensive products.

The processing process is: raw material → extraction of eggs → ovary grading → extraction of seeds → bleaching → selection → picking → pickling → draining → drying → packaging → storage of the finished product

So it is only right that it is raw!

But you can eat it straight! Caviar can be served with a special kind of cracker, and then you can pour some salsa and other condiments over it.

It can also be served with bread, special barley bread, slathered with butter if you like.

There are also salads where caviar is tossed with vegetables.

The caviar is also eaten with champagne.

Caviar should also be used in some sushi.

"Caviar" is a common delicacy on European and American banquet tables. In the minds of gourmets, the real caviar is

the caviar of sturgeon from the Caspian Sea, the lake that divides Europe and Asia. There are three more common types of sturgeon: Beluga, O

Sitra and Sevruga. The largest Beluga sturgeon takes 20 years to grow from birth and can reach 4.5 meters in length and

weigh more than 4,500 kilograms. The eggs of the female make up 20% of her body weight.

What makes caviar so valuable is that it is a tedious and very short process, with 12 procedures that must be completed in about 15 minutes

or else the quality and flavor of the caviar will be compromised.

The sturgeon cannot be killed after it is caught, but only rendered unconscious, otherwise the freshness of the eggs will be compromised.

Once the eggs are removed, they are quickly sieved, cleaned, drained, and then begin a series of gastronomic processes that require a high degree of skill

like wine making.

The "head technician" who determines the final product of caviar has to decide how much salt to add in the shortest possible time, based on his senses of smell, taste

, and touch, and the size, color, softness, and aroma and texture of the eggs, in order to ripen the roe

and turn it into caviar. The better the caviar, the less salt is added. According to Russian standards, the salt content

is less than 5% to be labeled as "Malossol" (Russian: low salt content). After the salt is added, it is shaken by hand by lifting up the

sieve, so that the water disappears, and then it is bottled.

When buying caviar, the smaller the bottle, the better, so that the caviar at the bottom of the bottle does not get crushed by the weight of the top layer and get deformed during transportation.

The proper way to eat caviar is not to add any condiments, but to take the chilled caviar directly into the mouth with a silver spoon

, bite the eggs gently with your teeth, enjoy the sound of "boing, boing" in your ear, and then savor it with your tongue before swallowing it.

This is the first time that you have ever eaten caviar. Then you take a sip of vodka, which is both refreshing and flavorful, and it's a real treat to take one sip after another! Or

Pair it with a glass of champagne, and you're in for the ride of your life!

A French gastronome once gave a spot-on critique of the new caviar at a caviar tasting

"It's made from sturgeon caught in the fall in the Caspian Sea, near the Russian border! It doesn't taste good!"

The others asked him why he had this opinion. He explains, "Industrial wastewater from the factories around the Neva River in Russia

washes into the Caspian Sea through the heavy summer rains, making the eggs in the fall taste like oil! Spring caviar is better than fall!"

Caviar is served in a compact vessel filled with ice to keep its quality fresh, while it can be served with different condiments according to personal taste. The most classic and popular accompaniment is with whipped cream and toasted white bread. It is especially important to note that caviar should never be served with strong-smelling condiments, such as onions or lemons. As for beverages, vodka or champagne are perfect for savoring caviar.

And the utensils used to serve caviar are also very particular. Shells, wood, horn and gold are ideal. The biggest taboo is the use of silverware, which has an oxidizing effect and can destroy the caviar's own intriguing oceanic taste and aroma.

Finally, I would like to recommend a caviar salad for women, which is popular among European women. Not only can it nourish the yin and strengthen the body's immunity, but it is also very helpful for those who are obese and have weak knees and waist.

Materials: eggs, caviar, onions, lettuce and French eggs

Methods: Boil eggs in water and cut in half, complete the yolk out. Chop the onion, add the yolk and French mayonnaise and mix well, fill the mixture into the egg white. Lettuce shredded mixing plate as the base, eggs on the top, the caviar with a wooden spoon on the yolks, in order to beautiful, you can also choose to lettuce or other vegetables as a garnish.