Caviar, also known as caviar, means fish eggs in Persian, and technically, only sturgeon eggs can be called caviar.

The best caviar is from the Caspian Sea, which borders Iran and Russia.

Not all sturgeon eggs can be made into caviar, there are more than 20 different species of sturgeon in the world***, only Beluga, oscietra and Sevruga three species of eggs made into caviar, the highest Beluga, less than a hundred piles of production a year, and more than 60 years old Beluga can make caviar.

In fact, why caviar is so expensive, the first point is too rare. Rare is expensive. It's not for nothing that it's been called the "soft gold" of food.

Caviar is rich in nutrients and calories, but the protein content is very high, and rich in vitamins and minerals, their cell structure is very similar to humans. Caviar can help accelerate the natural production of collagen, and also contains trace elements, mineral salts, amino acids, etc., which are needed by the skin to make it appear plump and full. So when you see the main ingredient of some high-level cosmetics appeared caviar, on its nutrition must be convinced.

But the taste of a good thing may not be everyone's cup of tea.

More than 400 years ago, Shakespeare referred to caviar as "not to the common taste" in Act 2, Scene 2 of his masterpiece Hamlet. "This fish is fit only for a chosen few to eat.

Eating caviar has been described as "the same as eating salt, feces and flies."

Eating caviar should be done away with the fancy food piles and eaten straight away is the most flavorful thing you can do. It should be scooped with a non-metallic utensil, traditionally a mother-of-pearl or gold spoon, as stainless steel or silver spoons can easily oxidize the tasty roe and impart a metallic taste.

Some people also like to put a small spoonful of caviar on the back of their hand to taste it, supposedly to ensure that it doesn't oxidize and change its flavor. Just as the eggs are delivered into the mouth, the grains of intact roe are crushed and bursting with flavor. And if this is the time for a glass of superb champagne, how excellent is that?

Caviar means fish eggs in Persian, and technically only sturgeon eggs can be called caviar, with the best quality found in the Caspian Sea, which borders Iran and Russia. Not all sturgeon eggs can be made into caviar, there are more than 20 different species of sturgeon in the world***, of which only the eggs of Beluga, oscietra and Sevruga are made into caviar, the highest grade of Beluga, with less than a hundred produced a year, and only Beluga over 60 years old can be made into caviar. The middle grade is the Oscietra, whose eggs are taken at the age of twelve, and the lowest grade is the Sevruga, which is taken at the age of seven. For this reason, it is very expensive. Caviar is one of the most luxurious treats on the French table, the dark caviar used to be a delicacy of royalty, now it is a beauty and health recipe for fashionistas and those who love good food and want to lose weight. The best caviar is full and smooth, with a clear and bright color. As for wine pairing, it is best to pair it with champagne, especially the more acidic champagne with the thick grease of the caviar.

The caviar itself can be divided into three classes. The best quality and flavor is the caviar made from Beluga eggs. The quality of caviar can be recognized by its appearance. The higher the quality of caviar, the more rounded the particles are, the color is clear and transparent, and even a slight golden luster, so people also used to compare caviar to "black gold".

Caviar contains trace elements, mineral salts, proteins, amino acids and restructured essential fatty acids that are needed by the skin. Not only can effectively moisturize and nourish the skin, but also make the skin delicate and smooth effect, the so-called skin quality "rejuvenation" is such a secret.

Russia has the geographical advantage of being at the forefront of caviar production in the world. Caviar has a unique flavor, is round and full of particles, the entrance to the rupture of the fresh salty taste, like the taste of the sea. Strictly speaking, only the eggs of sturgeon are qualified to make caviar, and caviar produced in the Caspian Sea is the best quality. Because of their proximity to the Caspian Sea, Russia and Iran produce 95 percent of the world's top-quality caviar.

Moreover, caviar represents status and position. Russian writer Valen Ramov once joked, "If any author describes the diet of the nobility without mentioning the black caviar, which symbolizes status, he is certainly not a Russian writer." In the 18th century, the Russian upper class is popular to speak French, but respected the French culture of the aristocrats were surprised to find that the original Volga River Basin production of caviar, but is the French eyes hot noble food, since then the caviar to enter the house, became the Russian aristocrats on the table of the new favorite.

Because black caviar is expensive and rare, Russians often eat red caviar, caviar smeared on white bread or small round pancakes (), with a glass of vodka, or directly eaten, added to the salad.