Fish roe, is a collective name for fish eggs cured or dried products. Processed with cannabis salmon eggs called red fish roe, with sturgeon eggs made of cuttlefish roe, and mackerel roe, rhubarb roe and so on. Fish roe consumption with ingredients and the right amount of water stirred into a paste after steaming, frying, can also be made of cold dishes. Fish roe has a high protein content and much fat, which is good for development and physical fitness, but it is not suitable for the elderly to eat too much, and overconsumption is not beneficial to absorption. Fish roe has always been a favorite seafood, and the history of consumption has been a certain number of years, starting with the appearance of caviar. The word caviar comes from the Turkish ear khavyar, first appeared in Middle English printed 1591. dating back 250 million years to prehistoric times, sturgeon has become part of the diet of the Middle East and Eastern Europe for most of the history of the people.

Caviar used to be very expensive. Surprisingly, however, in early 19th-century America, caviar was served in free lunchrooms, and its freshness and special flavor contributed significantly to increased beer sales.

At that time, U.S. waters were rich in fisheries, and the sturgeon resource was fully exploited by a German immigrant, Henri Schacht, in 1873, who set up a business exporting caviar to Europe at a price of nearly $1 a pound, and other entrepreneurs who saw how profitable it could be jumped into the market, making the U.S. the world's largest exporter of caviar by the end of the 19th century.

Much of the caviar supplied to Europe during the boom was due to the emergence of the more coveted "Russian sturgeon," and in 1900 a report published by the state of Pennsylvania estimated that 90 percent of the Russian sturgeon sold in Europe actually came from the U.S.

20 years later the U.S. was the largest exporter of caviar in the world, with a price of nearly $1 a pound.

The sturgeon was overfished to the point of extinction in the early 20th century as the U.S. caviar industry boomed. This sudden shortage caused wild caviar prices to skyrocket, and the U.S. also faced competition from Russian caviar. By 1960, prices were even higher.

The Romanoff Company (originally founded in 1859), which produced caviar, turned to salmon eggs (sockeye salmon caviar), lumpfish, and later, in 1982, whitefish (known as golden whitefish caviar) along with a growing economic source than its import counterpart.

In the 19th century, before the Russians came up with the idea that "caviar is the finest of foods," caviar would have been so unusual that people

could have found it even on the tables of ordinary people. Since sturgeon could also be caught in Russian waters, caviar quickly found its way to Europe, where it was embraced by many in the upper echelons of society, leading to a rise in its value.

Today, with great advances in technology and biotechnology, sturgeon breeding and survival rates have greatly improved. Thus, modern, edible caviar is no longer a pursuit of fashion, on its own nutritional value, it has a broad market prospects.