The most famous is Caspian black caviar.

Strictly speaking, only the eggs of sturgeon are qualified to make caviar, among which caviar produced in Caspian Sea is of the best quality. Caviar refers to sturgeon eggs in France. This kind of salted sturgeon eggs has always been called the world's three largest luxury foods with foie gras and black truffles, and it is also known as "black gold" or "Caspian black pearl" because of its rare output and dark color. Caviar has no brand name, only grade and quality. High-quality caviar comes from only three kinds of wild sturgeons: Beluga, Asetra and Sevruga. The life span of Beluga can be as long as 100 years, but only the healthy wild roe of European snakehead with a growth cycle of more than 60 years can be used to make Beluga caviar. Usually, the global fish catch is less than 100 a year. Nowadays, it is recognized that the best caviar in the world is produced in Iran. Iran * * * attaches great importance to the protection of sturgeon fishery resources, and its caviar products are controlled by * *, and the fishing, processing, quota and final sales are all managed by the state, which also greatly guarantees the quality of caviar. The legendary Almas caviar also comes from Iran. Generally speaking, the lighter the color of sturgeon caviar, the more precious it is. In the already rare Beluga sturgeon, there may be only one or a few golden roe in the abdomen besides gray roe, and the total amount after selection is very few and priceless. Gourmets call it Almas, which means diamond. For a long time, the management right of Iranian wild sturgeon caviar has been monopolized by European firms, and it is difficult for China people to taste real caviar, which was completely changed in 20 10. Every step from making to storing this caviar requires great care. Taking product preservation as an example, after Iranian wild sturgeon caviar is imported to China, in order to preserve its delicious taste to the greatest extent, it is necessary to use the world's top cold storage preservation technology.

What are the caviar? Which is the best? Which is the best?

To put it simply, non-coagulated fish roe is really taken out from the belly of fish, and caviar in a broad sense is counted as long as it is made of fish roe, such as salmon caviar I ate recently. But in a narrow sense, it refers to the caviar made from the eggs of three kinds of sturgeon, Beluga, oscietra and Sevruga, which is black, but the price is extremely expensive, about 40-50 yuan per gram, and a can of 50 grams of real sturgeon caviar costs 2,000 yuan to 3,000 yuan.

Coagulated roe sauce is synthetic caviar, which is made of fish, fish oil and other things into caviar-flavored jelly, and made into artificial fish eggs by centrifugation. Although it can make the taste similar, the key is that it can't synthesize the film of fish eggs. It feels like asking for tiny salty jelly particles, and it doesn't have the extremely refreshing feeling that real fish seeds are broken in your mouth. To put it bluntly, it just tastes terrible.

According to my experience, synthetic fish eggs can be bought and tasted. If the black sturgeon is really expensive, you can buy caviar of salmon and salmon. Although it is a bit fishy, it tastes good and cheap. As long as 50 grams imported from Russia on Taobao are 30 yuan, you can try it. The key is true.

Where is the best caviar produced in the world?

Germany'

What is the most expensive and best roe sauce?

Fish roe sauce means fish eggs in Persian. Strictly speaking, only sturgeon eggs can be called caviar, among which caviar produced in Caspian Sea bordering Iran and Russia has the best quality. Not all sturgeon eggs can be made into caviar. There are more than 20 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 100 fish a year, and only Beluga over 60 years old can make caviar. The intermediate one is Oscietra, which 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.

What kind of caviar is the best?

Generally speaking, the quality of caviar produced in Caspian Sea bordering Russia and Russia is the best. As for the most expensive caviar, there is no fixed price. The authentic way to eat it is: don't add any seasoning. Send the chilled caviar directly into your mouth with a silver spoon, first bite it gently with your teeth, listen to the sound of "bam, bam" in your ears, and then carefully taste it with your tongue before swallowing it. Generally, the most common way to eat is to spread a little caviar on soda crackers and savor its taste carefully.

What kind of fish caviar is caviar?

Caviar, also known as roe sauce, 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 20 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 100 fish a year, and only Beluga over 60 years old can make caviar. The intermediate one is Oscietra, which 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. Haijia's 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.

What is caviar?

There are many things that are euphemistically called "caviar". Strictly speaking, they are not caviar at all. Those things may come from round fin fish, salmon, whitefish, cod, or a pregnant member of other fish families. In France, the definition of caviar is as precise and strict as champagne: only the eggs of sturgeon are qualified to make caviar.

Last day, humans were unkind to sturgeon, and overfishing and pollution have almost wiped them out, leaving only a few exceptions. At present, a large number of sturgeon waters can be found on the earth, leaving only the Caspian Sea, the Black Sea and the Gironde River in France. Among the surviving sturgeon species, the most famous ones are Beluga and Sevruga-the largest and smallest sturgeon, respectively, and the names you can look for when you feel rich enough.

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.

Cann't make caviar First, the sturgeon is knocked unconscious (not killed, because the fish eggs will rot faster), then the fish eggs are taken out, screened, washed and drained, and then handed over to an expert to take good care of them: he will grade them according to their size, color, firmness, aggregation density and smell, and finally make the most important decision in the whole process: how much to put (yes, After adding salt, the fish eggs are shaken on the sieve until they are dry, and then they can be canned and shipped to all parts of the world.

Trilogy of eating caviar

Caviar itself has a salty taste, so it is recommended that you eat it with broken egg yolk on cracker, because this traditional eating method can best eat the delicious taste of caviar.

Step 1: Put about a spoonful of caviar on the cracker. Remember not to be greedy, or it will be too salty.

Step2: according to personal preference, put the egg whites and egg yolks on the crakcker, and other ingredients such as Swiss onion and red onion.

And sour cream are also good.

Step3: caviar cracker is done. Try it quickly.

■ How to eat 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 in 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 most important thing is to choose a spoon for delicious caviar.

Strangely, the spoon-gold spoon or silver spoon-contained in the mouth when the favored one was born can't be used to eat caviar, because they will add a faint metallic taste to the caviar.

Besides, you can choose: ivory, shell, wood, pearl, horn or even plastic spoons.

What wine should I 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 some people of insight think that the taste of vodka will fight with caviar and usually win. So they suggest choosing champagne with lower sweetness.

Caviar is a delicious food, which can be eaten in good days and bad days. It can be rewarded when victory is victorious and comforted when disaster strikes. When love first blooms, it can also; When love withers, it can be. There is always no excuse to eat caviar. If you can't think of it at the moment, eat it for your health-caviar is said to have the reputation of aphrodisiac, hangover remedy and liver protector, and it is good for your body and mind to eat it often!

Caviar is a common delicacy on banquet tables in Europe and America. In the eyes of gourmets, the real caviar refers to the caviar of sturgeon in the Caspian Sea (the boundary lake between Europe and Asia). There are three kinds of common sturgeons: Beruga, Ositra and Sevruga. The largest sturgeon, the Berujia sturgeon, takes 20 years from birth to growth. It can be as long as 4.5 meters and weighs more than 4,500 kilograms. The eggs of female fish account for 20% of the body weight. The reason why caviar is expensive is that the production process is complicated and the time is very short. You must complete 12 procedures in about 15 minutes, otherwise the quality and flavor of caviar will be affected. After catching sturgeon, you can't kill the fish, you can only make it unconscious, otherwise it will affect the freshness of fish eggs. After the fish eggs are taken out, they are quickly screened, washed and drained, and a series of beauty that requires a high degree of skill like brewing wine begins ... > >

Caviar is best with what?

The most authentic way to eat: don't add any condiments. Put the chilled caviar directly into your mouth with a silver spoon. First, bite it gently with your teeth, listen to the sound of "bang, bang" in your ears, and then carefully taste it with your tongue before swallowing it. To see the authentic way to eat, you have to bite your teeth, bite your scalp and crunch.

The simplest way to eat: first spread a layer of butter on white bread, and then dip red or black caviar in the butter.

2. Secondly, a spoonful of high-grade things like caviar is a waste of time. Zhuang Chen said that eating with egg whites and egg yolks on biscuits is delicious, and eating caviar is best with black fish roe. Although it is small and has a long aftertaste, the rest is like red caviar, which is only suitable for sushi ingredients at a price of ten times.

The correct way to eat caviar is to put caviar in a small container filled with ice to keep its quality delicious, and at the same time, it can be matched with different accessories according to personal taste. The most classic and popular accessory is white bread with cream and baking. It is particularly noteworthy that caviar cannot be eaten with strong-smelling accessories, such as lemons.

The correct way to eat caviar is to put caviar in a small container filled with ice to keep its quality delicious, and at the same time, it can be matched with different accessories according to personal taste. The most classic and popular accessory is white bread with cream and baking. It is particularly noteworthy that caviar cannot be eaten with strong-smelling accessories, such as lemons.

In terms of drinks, vodka or champagne are excellent products that can better taste caviar.

The utensils for caviar are also exquisite, and shells, wood, horns and gold are ideal materials for selection. The biggest taboo is to use silver tableware, because silver has an oxidizing effect, which will destroy the intriguing marine taste of caviar itself.

For women who love beauty, there is a caviar salad that must be tasted, which can not only enhance the body's immunity, but also be of great help to obesity, waist and knees. The production method is:

Ingredients: eggs, caviar, onions, lettuce and French mayonnaise.

Practice the egg is cooked in water and cut in half, and the yolk is taken out completely. Chop onion, add egg yolk and French mayonnaise and stir well. Fill the mixture with egg whites. Lettuce is shredded to make the bottom, eggs are placed on it, caviar is decorated on the yolk with a wooden spoon, and lettuce or other vegetables can be chosen as decoration for beauty.

3. soak caviar in vinegar first, not too much, just half of caviar. Soak for about ten minutes, then cut some chopped green onion. You can also cut some parsley if you like.

Pour out the vinegar, add chopped green onion and chopped coriander monosodium glutamate. Mix it and you can eat it. That's how I eat. It's delicious.

Which country has the best caviar?

Italian caviar.

What is the price of the best caviar in the world?

The most expensive caviar is priced in ounces, which is definitely not affordable for wage earners, but it doesn't matter if you know the price. If calculated in dollars, the goods that go up to $700 per ounce are high-grade goods. As for the highest specific price, I can't say that it is the auction price, and I can't find it at the moment.

Caviar is not eaten alone, it is delicious only when it is well matched, and it is not delicious when it is opened and put in the mouth. In fact, caviar is salty and fishy when eaten alone, and imagination is better than reality.

I hope my answer is helpful to you.