The fish will die after taking out the caviar.

caviar is actually the eggs of sturgeon or salmon. There are many kinds of fish, but not all fish eggs are particularly suitable for making caviar. Only sturgeon eggs and salmon eggs can make very delicious caviar, while other fish eggs can't make very delicious caviar.

when sturgeon lays eggs, people will cut the belly of sturgeon with a knife, then carefully take out the eggs and make them into very delicious caviar after special processing. Although this is a cruel process, people have been eating caviar for thousands of years. Aristotle recorded the delicacy of caviar in the 4th century BC.

Extended information

Precautions in the selection of caviar:

Good quality caviar is soft and round in appearance, fresh and full, with dark gray or brown juice. It tastes a little maritime in the mouth, but its aftertaste is mellow and sweet, and it should not be too salty.

The better the caviar, the less salt is added. It has a faint fresh sea smell between the lips and teeth, and you can feel the extremely delicious juice bursting in your mouth, not so salty, but with a sweet aftertaste and endless aftertaste. If there is a strong oily smell after eating, it means that the quality of this caviar is average.

The more advanced caviar is, the rounder and fuller the particles are, and the color is clear and transparent, even slightly golden. The higher the grade is, the higher the fish fat content in caviar is, the lower the salt content is, the more viscous the taste is, and the more refined and clear the flavor is.

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