Caviar is actually the eggs of sturgeon, which is one of the three world-renowned delicacies, because it is very rare in itself, rich in vitamins, phosphorus, calcium, etc., has a high nutritional value, three caviar is equivalent to an egg, so it is very expensive.

In addition to the sturgeon's eggs, there are some other fish eggs made of caviar on the market, the price is relatively cheaper, but those are less authentic, and the nutritional value is not as high as the caviar made of sturgeon eggs.

The sturgeon has a very long growing period, and generally have to wait about 7 years for their growing period to end and start spawning, and this is when we can eat their caviar. The growth period of salmon is much shorter, so a large portion of the caviar on the market is made from salmon eggs.

Caviar is a common ingredient in Japanese sushi and Western haute cuisine. The Japanese usually catch fish that have been raised for a sufficient number of years. Generally speaking, in order to maintain the freshness of the caviar and to prevent the fish from dying in the process of removing the eggs, the fish is knocked unconscious, and then a special tool for removing the eggs is taken out, and the fish's abdomen is cut open first, and then the tool is probed into the fish's stomach to remove the eggs.

Generally speaking, when the sturgeon's eggs are all taken out, some of them are a little lighter and more resilient, and can repair their wounds and still survive. The lives of some of the other more seriously injured fish end when the eggs are removed. And salmon are a little bit worse, the vast majority of salmon have a hard time repairing their wounds at the end of the egg retrieval, so the number of salmon that die is a little bit higher.