Caviar is round, full of particles, and it will smell fishy and salty at the entrance. In a narrow sense, caviar is only made from the eggs of sturgeon, and the caviar produced in Caspian Sea is the best. In France, caviar refers specifically to sturgeon eggs, which, together with foie gras and black truffles, are called the three most luxurious foods in the world. It is also called "black gold" or "Caspian black pearl" because of its rare output and dark color.
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The sturgeon with the best egg quality can produce the most precious and rare caviar in the world. The color of the great white sturgeon caviar varies from light gray to gray-black, and the slightly larger caviar is surrounded by a fine transparent film, which has always been called "Caspian Pearl". Usually, the annual catch of sturgeon is less than 100, accounting for only 2% of the total catch of sturgeon, and the number is really pitiful.
The main reason for the low yield is the slow growth of this sturgeon. It takes about 18 to 20 years for a young fish to mature and lay eggs. With such a long process of growth and reproduction, it is not easy to live well in the case of increasingly serious overfishing in the Caspian Sea, not to mention that it must not go wrong in recent years, and it really depends on ancestors.