Caviar is the egg of sturgeon and salmon. Caviar, also known as caviar, means fish eggs in Persian. Narrowly defined, caviar refers specifically to sturgeon eggs, usually considered to be produced in the bordering Iran and the Russian Caspian Sea caviar quality is better, fishy and salty taste, color and lustre.

Introduction:

Caviar, in the form of rounded, full-bodied granules, tastes fishy and salty when it breaks in the mouth. Narrowly speaking, only the eggs of sturgeon are used to make caviar, with the best quality being produced in the Caspian Sea. In France, caviar refers to sturgeon eggs and is one of the world's three most luxurious delicacies, along with foie gras and black truffles, and is also known as black gold or Caspian Sea black pearls because of its scarce production and lustrous color. There are no brands of caviar, only grades and qualities. High-quality caviar comes from only one type of wild sturgeon: the sturgeon sturgeon, the sturgeon sturgeon Ositra, and the sturgeon sturgeon flash.