Fish roe, a collective term for cured or dried fish eggs. Processed salmon eggs are called redfish roe; squid eggs are cuttlefish roe. There are also mackerel roe, rhubarb roe and so on. Fish roe is high in protein and fat.

In Russia, it is customary for caviar to be mixed with eggs from many sturgeon and repackaged, while in Iran there are stricter quality control standards, with retail jars of less than 20 grams produced only from the same fish.

Larger packages of caviar packaged into 1.8 kilogram cans, and color to distinguish the caviar contained within the type and grade, blue on behalf of Beluga, yellow on behalf of the Ossetra, the red is said to be Sevruga, the general caviar in the temperature of minus 2 degrees Celsius to 4 degrees Celsius can be preserved for 18 months in the refrigerator in the refrigerator can only be preserved for 6 to 8 weeks. If it's not too late, caviar can also be cryopasteurized to provide a longer refrigerated shelf life.

History of consumption

The seafood product, fish roe, has long been a favorite and has a history of consumption that goes back some years, beginning with the appearance of caviar. The word caviar originates from the Turkish ear khavyar , first appeared in English in print in 1591. Dating back 250 million years to prehistoric times, sturgeon has been part of the diet of the Middle East and Eastern Europe for most of human history.

Caviar used to be very expensive. Surprisingly, however, in early 19th-century America, caviar was served in free lunchrooms, and its freshness and special flavor contributed significantly to increased beer sales.

At that time, U.S. waters were rich in fisheries, and sturgeon resources were fully utilized by a German immigrant, Henri Schacht, in 1873, who set up a business exporting caviar to Europe at a price of nearly $1 per pound, and other entrepreneurs who saw such a high level of profitability jumped into the market, making the U.S. the world's largest exporter of caviar by the end of the 19th century.