Caviar produced in Iran is a treasure in luxurious parties and banquets.
People not only appreciate the delicious caviar, but also pay attention to its rich nutrition. However, the value of Iranian caviar is extremely high, which is tens of dollars per pound in China. Once in the big halls in Europe and America, the price rises several times, even more because it is refined and processed with precious raw materials.
The raw material of Iranian caviar is gill fish eggs produced in Caspian Sea. The fresh fish in Caspian Sea have long beaks, prominent backs and smooth and scaleless skin. There are two kinds of fish with and without stars. It can grow to 3 meters long and weigh about 200 kilograms.
Caspian Sea is the largest inland sea in the world, with an area of over 300,000 square kilometers and rich negative resources. 80% of the Caspian Sea coast belongs to the Soviet Union and its south belongs to Iran. Caviar in Iraq and the Soviet Union has long been famous. However, Iranian caviar is more popular in the international market than the Soviet Union, because the south bank of the Caspian Sea belongs to Iran, with high air overflow, big and fat fish and tight eggs.
When making caviar, the caught and frozen fish are first disembowelled, eggs are taken, and then salt is added to the fish egg pile for stirring, which can be boxed after being qualified by experts, and the finished product can be considered after low-temperature disinfection.
There are many kinds of caviar. It is said that because it comes from fresh fish and contains many vitamins, it is very beneficial to the human body. Whether it tastes sour, sweet, bitter, spicy or even smelly, everyone likes it. Superior caviar caviar is uniform in size, full in seeds and not adhered to each other.
Eating caviar has two advantages: first, spread it on small round cakes or slices of bread and chew it slowly; The second is to spread butter on the salty biscuits first, then caviar, and finally squeeze a few drops of lemon juice to remove the fishy smell, which tastes good. In order to increase the taste and interest, people often eat caviar with various drinks. It is said that Iranian caviar is eaten with the "vodka" of the Soviet Union and is a delicacy at European banquets.