"Almas caviar", exported from Iran, is the most expensive caviar in the world. It is made of the great white sturgeon (Beluga), and the outer layer of the box is coated with gold foil.

In addition to gold and jade, the content is naturally good. According to the gluttonous experience, only the fish eggs of sturgeon are qualified to be made into caviar in the true sense; There are also many kinds of sturgeons, and the grades of caviar are different with different species.

The highest grade is Beluga, the annual output is less than 100, and only mature Beluga fish over 60 years old are qualified to make Beluga caviar; Secondly, Asetra caviar made from eggs laid by Asetra fish over 40 years old; Then there is Sevruga caviar made from eggs laid by Sevruga fish over 20 years old.

In terms of appearance, the whiter the color of caviar, the older the sturgeon as its source, the nobler the quality of caviar, and the more delicate and elegant the natural taste.

Caviar introduction:

Caviar is a "fragile delicacy", and if there is any mistake in the processing, it will lead to no value. When fish eggs are processed into caviar, more than ten processes must be completed within 15 minutes. First of all, the sturgeon should be knocked unconscious, because it will secrete a lot of adrenaline under natural reflex, which will destroy the delicious original taste of caviar.

Then, after taking fish eggs, screening, cleaning and filtering, the caviar master will smell, taste, see and touch them, evaluate the grade, and decide the most important thing-how much salt to put. Because the better the quality of fish eggs, the less salt is used, so the salt content of Almas is very low, and the degree of grasping is more and more important.

Finally, the caviar is carefully layered (so as not to crush the lower layer of fish eggs), put into cans, sent to refrigerated trucks, and transported to prestigious businesses around the world.

Use a shell spoon (metal spoon will seriously damage the aroma of caviar, which is absolutely forbidden) to scoop a spoonful of entrance, gently spread it on the tongue, and slowly crush caviar particles with the tip of the tongue; At the moment of bursting, it is judged by the high and low-in addition to the intriguing taste of the ocean, almas has a lot of unique flexibility. There was a slight pressure on the tongue. At first, I seemed to feel weak and resistant, but it was the tender moment in this millisecond that made people particularly worried.

Refer to Baidu Encyclopedia -Almas Caviar for the above contents.