Caviar, also known as caviar, sturgeon eggs, salmon eggs and other pickled products. It is round and full of particles. When the roe is cracked after the entrance, it has a slight salty taste.
In France, caviar, black truffle and foie gras have become three luxury foods in the world. Caviar is also called black gold, because it is rare and its color is very black and shiny.
The preciousness of caviar is mainly due to the low yield. Sturgeon grows slowly, and in the face of increasingly serious fishing, coupled with the long growth and incubation process, the preciousness of caviar has also increased a lot.
How is caviar made?
When making caviar, fish eggs should be taken first, usually live fish, so as to ensure the freshness of fish eggs.
After the fish eggs are taken out, they are screened, cleaned, filtered and dried, and then handed over to the appraiser for smelling, tasting, looking and touching with your fingertips. According to the size, color, firmness, aggregation and dispersion density and smell of fish eggs, the grade is determined, and how much salt is needed for caviar to be shaken to dryness on the filter screen after anesthesia, and then transported to all parts of the world.