Black caviar
Generally speaking, black caviar refers to sturgeon caviar, which is real caviar. According to different sturgeon species, black caviar also has grades:
The first level-beluga caviar.
The eggs of ACIPENSER schrenckii are of the best quality, and the caviar made from it is also the top in the world. The color of the great white sturgeon caviar is light gray to grayish black, even slightly golden luster, mellow and sweet, and it is known as the "Caspian Pearl".
Acipenser schrenckii grows very slowly. It takes about 18 ~ 20 years from juvenile to mature spawning, and the annual catch is less than 100. Overfishing and environmental degradation have also made the sturgeon ACIPENSER schrenckii endangered. It can be seen that the production time of giant sturgeon caviar is long and the quantity is scarce.
The most expensive Iranian caviar in the world is made from the extremely rare eggs of 100-year-old paddlefish. It is sold in 24-carat gold cans, and the price of one can is $25,000.
Second grade -Oscietra caviar.
The second-class ACIPENSER schrenckii is small, weighing only 80 to 200 Jin, and its maturity has been reduced to 12 to 14 years. Its fish eggs are grayish brown, with black and golden luster, and have a unique nutty taste. The taste is not as good as that of Caspian pearls, but it has a unique fruity taste.
Third grade -Sevruga caviar.
The more common ACIPENSER schrenckii can grow up in only 7 years, and it is gray-black, similar to the caviar of ACIPENSER schrenckii, and the particles are smaller than the latter. The sturgeon caviar is very popular because of its full flavor and outstanding taste, but its flavor is not as special as the first two, and it tastes more like specially selected sturgeon roe.
Non-sturgeon caviar
After the 1960s, with the rise of caviar in the world, sturgeon resources gradually dried up, and people also tried to find the eggs of other fish and even other creatures to make caviar. The following red catering network will introduce you to one or two.
White salmon caviar
The Russians first invented the white salmon caviar in 1830. This translucent caviar has huge eggs and bright pink, which is another delicious food, but its price is far from that of black caviar.
Sea cucumber caviar
In recent years, it has been found that the eggs of sea cucumber spots are the best substitute for sturgeon caviar, and the fishing of sea cucumber spots is becoming more and more popular. Now this product has become one of the most popular varieties of imported high-quality seafood.
Salmon caviar
Salmon caviar is red, round and full, which is one of the common caviar. Delicious and full of ocean flavor.
White caviar
Although it is called caviar, white caviar is made of snail eggs, which is pearl white, crystal clear and delicious. Generally, white caviar can only be tasted in high-end restaurants in France, and its price is second only to black caviar, so it is called "white pearl".
Artificial cultured sturgeon caviar
While looking for sturgeon substitutes, people also artificially breed sturgeon to take eggs to make caviar, such as the following four kinds:
Russian sturgeon caviar
It is made of Russian sturgeon eggs after 1 1 year. The color is mostly light yellow and golden yellow, the egg membrane is more elastic, the collagen content is higher, the entrance is explosive, and there is a faint nutty smell.
Sturgeon schrenckii caviar
It is made from the eggs of ACIPENSER schrenckii which have been cultured for more than 7 years. The color is brownish yellow or light gray, the particle size is larger than 2.9 mm, the taste is mellow, and it is slightly fragrant with fresh fruit.
Siberian sturgeon caviar
Made from Siberian sturgeon eggs over 7 years old, it is mostly brown, gray and black in color, crystal clear, pure in mouth taste and light and refreshing in aftertaste.
Hybrid sturgeon caviar
Made from hybrid sturgeon eggs over 8 years old. The color is pearl gray or gray-black, the fish eggs are larger, the egg membrane is more elastic, the entrance is creamy and the aftertaste is long. Only China has this variety.