Although any sauce made from fish eggs can be called caviar, the caviar made from different fish tastes quite different. In France, only the eggs of sturgeon can be made into caviar, not all sturgeons can be made into caviar. Only the eggs of three species, oscietra, Beluga and Sevruga, can be made into caviar. Therefore, the most authentic, delicious and excellent caviar is made from the eggs of the above three sturgeons.

Second, the grade of caviar.

In France, caviar is made of sturgeon eggs, and the top caviar is made of sturgeon beluga eggs, and it is required to be over 60 years old. However, the number of sturgeon in this age group is very rare, so this kind of caviar is limited in production and expensive, and is known as "black gold". In addition, caviar made of sturgeon oscietra and Sevruga is common, so in the eyes of the French, caviar is not caviar as long as it is not made of sturgeon eggs.

Third, how to eat caviar

1. Eat directly

Take the caviar out of the refrigerator, dig a spoonful of caviar with a spoon, then put it in your mouth, bite the caviar with your teeth, then taste it carefully with your tongue and finally swallow it. This caviar is the most authentic way to eat.

2. caviar salad

Prepare eggs, onions, caviar, French mayonnaise, onions and lettuce; Then cook the eggs and cut them in half; Then shred the onion; Wash lettuce; Put all the ingredients in a bowl, add caviar and French mayonnaise and stir well.