Caviar, also known as caviar, means fish eggs in Persian. Strictly speaking, only sturgeon eggs can be called caviar, among which caviar produced in the Caspian Sea bordering Iran and Russia has the best quality. Not all sturgeon eggs can be made into caviar. There are more than 2 different sturgeons in the world, among which only the eggs of Beluga, oscietra and Sevruga are made into caviar. The highest-grade Beluga can produce less than 1 fish a year, and only Beluga over 6 years old can make caviar.
caviar
Intermediate Oscietra can be made of eggs at the age of 12, and the lowest one is Sevruga, which can be made of eggs at the age of 7. Based on this reason, it leads to its expensive status quo. Caviar is the most luxurious enjoyment on the French table. Black caviar used to be a royal delicacy, but now it is a beauty and healthy recipe for fashionistas and friends who love food and want to lose weight. The best caviar particles are full and smooth, and the color is transparent and clear. As for wine, it is best to match champagne, especially with the strong sour champagne and caviar.
as far as caviar itself is concerned, there are three or six grades. The caviar with superior quality and taste is made from Beluga's eggs. The distinction of quality can be distinguished from the appearance. The more advanced caviar is, the more round and full the particles are, and the color is clear and transparent, even slightly golden, so people are used to comparing caviar to "black gold".
Caviar contains trace elements, mineral salts, protein, amino acids and recombinant basic fatty acids. It can not only effectively moisturize and nourish the skin, but also make the skin delicate and smooth. The so-called "rejuvenation" of skin is such a secret.
among the surviving sturgeon species, the most famous ones are the great white sturgeon (Bduga) and the flash sturgeon (Svruga)-the largest and smallest sturgeon species respectively, and they are also the names you can look for when you feel rich enough. The sturgeon is 15 feet long and weighs more than 1 pounds, and its eggs can account for more than 2% of its weight. The eggs of Amur sturgeon are the largest species, and it takes a long time to make them. It takes 2 years for the female fish to grow up to lay eggs. The sturgeon, which weighs only about 5 pounds, can grow in seven years, and its eggs are the smallest.
if caviar is just to catch sturgeon and cut their eggs, the price will definitely be much lower, but the taste is definitely not like this. Fish eggs are actually tasteless things, even sturgeon eggs. The transformation from fish eggs to delicious caviar depends entirely on the processing process, and the skilled skills and knowledge required for this processing can be called art.
this processing needs to complete more than ten procedures in about 15 minutes; As long as it is longer, the fish eggs will not be fresh and cannot be made into caviar. First of all, the sturgeon is knocked unconscious-not killed, because the fish eggs will rot faster-and then the fish eggs are taken out, screened, washed and drained for a mythical figure to take care of; This man, like a master brewer, can turn natural materials into magic.
This grader, taster, or caviar master will be more correct. He has only a few minutes to make judgments, which will determine the taste and price of the pile of fish eggs in front of him. He smells, tastes, looks and touches with his fingertips. According to the size, color, firmness, aggregation and dispersion density and smell of fish eggs, the grade is evaluated, and then the most important decision in the whole process is made: how much-yes, how little-salt should be put to marinate fish eggs into caviar, but the salty taste will not cover up the delicate combination of taste and taste.
The best quality fish eggs should use the least amount of salt, which should not exceed 5% of the fish eggs; This kind of caviar can be called "Maloso" (low salt) caviar. ("Maloso" Mallss means "a little salt" in Russian, but it means a lot more than a little in the United States; This is the case in the United States. The food instructions are not so strict. ) After adding salt, the fish eggs are shaken on the filter screen until they are dry, and the can is very small-only two kilograms, that is, a little more than four pounds-so as not to crush the lower fish eggs by the upper fish eggs. Next, these caviar will embark on a journey in the freezer, from the Caspian Sea to a few well-respected firms around the world; The customers of these firms are all people who can afford to pay at least $5 for a sip.
In fact, if you consider that sturgeon is so rare, it takes so many years for the female fish to mature and lay eggs, and the processing requires such high skills and transportation is so difficult, it is easy to understand why caviar ranks among the three most expensive foods in the world (the other two things are saffron essence and truffles). In terms of its price and ounce ratio, caviar should be regarded as a major investment and must be carefully considered before selling; Only its taste will definitely be better than your stake in IBM or the famous Monet painting hanging in your bedroom.
Caviar, like any natural, delicate and perishable thing, must find a supplier you trust. He must sell enough, because then he will take the trouble to store it well. There is no special price for caviar. If you buy it from the best store, you will never suffer. Such as new york's Petrossian or London's Fortnum. If you look like a person who wants to buy in good faith, instead of looking for a snack, they may let you try it before buying it. However, ironically, if the suppliers have full confidence in their caviar and dare to provide this kind of beautiful service, then their suggestions must be something you can trust, and you don't have to try it for free!
but just buy as much as you want; And once you buy caviar, don't go back to the office, don't turn to the bar, and don't wander to the park to see the girls. You have to go straight home and put the caviar in the refrigerator. Caviar can be preserved unopened for about four weeks. Once opened, it can be kept fresh for a day or two in theory, but in fact it won't be left.
you have to make a series of decisions now. It seems to be a trivial matter, but the result of a single thought is either to make your caviar a well-deserved feast or to waste your money. The first thing in this series of decisions is who you should choose to enjoy.
some people can be eliminated immediately. If a fat cat pours a lot of sauce into everything he eats, you'd better let them enjoy their terrible hobbies in front of the hot dog stand! Your boss and your friendly tax inspector friend should also be excluded, because these two will definitely think that you earn too much. People in business will think that you may want to put on airs in front of them, but just eat more. Relatives, not worth it. Therefore, the choice is narrowed down to a particularly close friend, or someone you love more than anyone else, and this person, of course, is your own. Enjoy a caviar dinner alone, which will definitely make you unforgettable.
and what wine should you go with it? Traditionally, it is Russian or Polish vodka, and the whole bottle of wine has to be frozen in a large piece of ice, so that the vodka will sting my throat. But don't risk experimenting with flavored vodka: the taste of flavored vodka will fight with caviar and usually win. Personally, I like champagne with very low sweetness. In addition to eating bubbles that are boring, drinking bubbles that are boring at the same time is quite symmetrical and ingenious.
When caviar is prepared and served, the procedures are often complicated and ridiculous. You often see people piling layers of seasoning on their plates, either changing the taste of caviar or covering it up; And they spend so much money, isn't it for this taste? Clouds of sour cream, pieces of carp meat, finely chopped thorn fruit buds and onions, and hard-boiled eggs are piled up layer by layer. What else can you eat? It may taste great, but it won't be caviar.
The best way to eat caviar is to use the simplest method: direct entrance. If you want to pour it into a plate, the plate should be chilled first. If you want to eat directly with bottles and cans, put them in crushed ice. Thin slices of toast are spread with unsalted butter, Russian pancakes, or a drop or two of lemon juice, which can be matched at will. However, the last leg of caviar's life journey-delivering it to your mouth-has no choice but to be a spoon.
You will see people-often the same people who drowned caviar with minced onions and eggs-eating this pile of sticky things on toast with a knife, as if making a peanut butter sandwich. These people are civilized killers. The most precious thing about caviar, and the reason why it is so difficult and expensive to process and transport caviar, is that the fish eggs must be intact when they are sent into the mouth. Only then, at the moment when you crush the fish eggs with your tongue and upper jaw, can you understand that it took so much effort to make this little fish egg feel delicious. If the fish eggs are crushed by the knife first and contain a mouthful of caviar, they will be enjoyed by the toast early, not your tongue. So be sure to use a spoon.
caviar addicts will argue passionately about the advantages and disadvantages of different spoons. Many people who love to practice some sacred rituals in life are like this. But strangely enough, the spoon in the mouth when the favored one was born-the silver spoon-can't be used, because the silver spoon will add a faint metallic taste to the caviar. Besides, take your own choice: gold, ivory, wood, pearls, horns, or-my favorite-you can always get back a handful of plastic short-handled spoons at the snack bar. This kind of spoon is easy to handle, light and soft, and has no acute angle to puncture fish eggs. It has good function and good hygiene, and can be thrown away after use. No aftertaste, often free. I recommend this kind of spoon.
The final decision you have to make is when and where to pamper yourself. At this time, you can begin to understand another less obvious advantage of caviar. This caviar is also a convenience food! This is the best side of "convenience food". You can sit on the bed and eat without having to endure dangerous stunts such as moving knives and forks. You can sit in the back seat of the car on your way off work, (an ounce can of caviar, chew slowly all the way-that's what you should eat-stop from time to time to take a sip of wine and get drunk, enough for you to eat from Wall Street to Park Avenue. ) You can sit on the floor and eat by the fire of the fireplace, or you can eat comfortably in the bathtub. You don't need a table full of colorful tableware or a $1, dress to eat this. The delicacy of caviar can be brought into full play without red tape.
caviar is a delicious food, which can be eaten on good days and bad days. It can be a reward for victory and a comfort for disaster. On the day of earning the first million yuan, it tasted delicious, but on the eve of bankruptcy, it could be even better as a last-ditch gesture; When love first blooms, it can also; When love withers, it can be. There is no excuse for eating caviar. If you can't think of it at the moment, eat it for your health. It is said that caviar is good for the body and mind.
74 calories per ounce, you have to spend tens of thousands of dollars to get fat. Caviar has a reputation as an aphrodisiac, an anti-hangover agent and a liver protector. Caviar contains 47 kinds of minerals and vitamins. The only mistake made by this female sturgeon in making is that the sodium content is slightly higher, otherwise she will produce a perfect delicacy. But, whatever! No one is perfect.
*** Classification of caviar ***
Beluga sturgeon, which has the best quality of sturgeon eggs, can produce the most precious and rare caviar in the world. The color of Beluga caviar varies from light gray to grayish black, and it has a fine transparent film surrounding the slightly larger caviar, which has always been known as the "Caspian Pearl". Usually, the sturgeon Beluga catches less than 1 fish in a year, accounting for only 2% of the total sturgeon catch, which is really pitiful.
The main reason for the low yield is the slow growth of this sturgeon. It takes about 18 to 2 years from a young fish to the time when the fish is big enough to mature and lay eggs. Under the increasingly serious situation of overfishing in the Caspian Sea, it is not easy to live well, not to mention that there is no mistake in these years, and it is really necessary to rely on the ancestors to accumulate virtue. In fact, the life span of Beluga can be over 1 years old, the body length can exceed 4 meters, and the weight is nearly 1 metric ton. The fully mature Beluga sturgeon is about 6 years old, and there are also a few caviar produced by Beluga over 1 years old, so there is no need to mention the precious degree.
The second-class sturgeon, the Oscietra sturgeon, is smaller, weighing only 8 to 2 pounds, and its growth period is only 12 to 14 years. Its roe is grayish brown and shiny with black gold. It has a unique nutlike flavor, and its taste is not as good as that of "Caspian Pearl", but it has a unique fruit flavor.
The common Sevruga sturgeon can grow up in seven years. The roe is not as big as the Caspian Pearl, but the color is similar. The roe with spherical particles and gray-black color is favored for its full and rich roe flavor, but it tastes like specially selected roe, and the flavor specificity is not as good as Beluga and Oscietra.
[ Edit this paragraph] Production process
Sturgeon is harvested twice a year in the Caspian Sea region, that is, in spring and autumn; It is generally believed that sturgeon caught in spring can produce caviar with better quality. Every year, after the harvest season of sturgeon begins, fishermen work almost all day, just like the mullet season in Taiwan Province. The way to catch sturgeon in Russia is to make use of the characteristics of sturgeon spawning upstream, wait for catching sturgeon in the delta area formed by the rivers that converge around the Caspian Sea, and kill and take eggs directly on the ship after catching it. On the other side of the Caspian Sea, Iran's style is different. Iranian fishermen drive boats to catch sturgeon in the lake. They specialize in catching sturgeon just about to lay eggs, which are relatively strong.
However, it is not easy to deal with this kind of sturgeon, which is extremely fierce in appearance and weighs 2, pounds. Although the sturgeon is very peaceful, it often floats on the water like dead wood. But the feeling of being caught by a group of human beings who are eyeing up is not very good, so it is not easy to give it a good time after being arrested. How to quickly and accurately give the sturgeon a knife in the head when it jumps alive, so that the sturgeon can die painlessly, which depends on an experienced fisherman. Otherwise, in the case of slight pain, sturgeon secretes a lot of adrenaline under natural reflex, which is likely to destroy the delicious original taste of caviar. However, after the sturgeon died, things did not end immediately, because the fish