The caviar itself can be divided into three classes. The best quality and flavor is the caviar made from Beluga eggs. The quality of caviar can be recognized by its appearance. The higher the quality of caviar, the more rounded the particles are, the color is clear and transparent, and even a slight golden luster, so people also used to compare caviar to "black gold".
Caviar also has trace elements, mineral salts, proteins, amino acids and restructured essential fatty acids that the skin needs. Not only can it effectively moisturize and nourish the skin, but it also has the effect of making the skin delicate and smooth, the so-called "rejuvenation" of the skin quality is such a secret.
Caviar -- caviar. There you go! Mention the word and you'll instantly picture yourself rubbing shoulders with the rich and the beautiful while savoring the world's longest running craze, caviar. Caviar has been a favorite of the world for more than 2,000 years. Aristotle wrote about it in the 4th century B.C., and since then, literati have been drooling over it, from Rabelais and Shakespeare to Evelyn Wauw. From Rabelais and Shakespeare to Evelyn Wauyh; and every culinary expert has relied on the pomp and circumstance to help keep us from falling into a sea of lion's head recipes!
Not unlike many ancient delicacies - such as lark's tongue and flamingo brain. Roasted swan, peacock breast, and dozens of other famous dishes lost to changing tastes or changing decrees - this caviar iteration has stood the test of time and is still with us today. Not with most of us, that's true. But if it were as readily available and inexpensive as baby back ribs or burgers, half the fun of eating it would be wasted. Ordering caviar and eating it on a sesame seed bun is less of a treat, and certainly detracts from the intoxicating, but almost sinful, sense of superiority. And this sense of superiority is for each spoonful of slippery delicious, add a lot of pain taste!
There's a lot of stuff out there that's called caviar, but technically it's not caviar at all. It may be processed fish eggs, and it may have a delicious flavor, but it may come from a pregnant member of the albacore, salmon, whitefish, cod, or other fish family. In the U.S., the processed eggs can be sold as caviar as long as the jar bears the name of the fish from which they came. In France, where belly matters are taken seriously, the definition of caviar is as precise and strict as champagne: only sturgeon eggs qualify for caviar.
And neither God nor man has been kind to the sturgeon. At the turn of the 19th and 20th centuries, sturgeon still roamed the Hudson River in New York, as well as rivers large and small in Europe. But since then, indiscriminate fishing and pollution have driven them almost to extinction, leaving only a few exceptions scattered around the world. Now the only waters on earth where sturgeon can still be found in large numbers are the Caspian Sea, the Black Sea, and the Gironde Rive r in France. But the fate of the sturgeon doesn't stop there, as the Caspian Sea is shrinking. （The Russians, who eat more caviar than anyone else, are trying to figure out how to deal with the problem; but it's a long way to go to reclaim an ocean.)
Of the surviving sturgeon species, the best-known are the bduga and svruga -- the largest and smallest sturgeon, respectively, and the names to look for when you're feeling generous. The Greater White Sturgeon is up to 15 feet long, weighs more than 1,000 pounds, and its eggs can make up more than 20 percent of its body weight. The eggs of the Great White Sturgeon are one of the largest and take a long time to make, with females taking up to 20 years to grow to the point where they are ready to spawn. Flash sturgeon, which weigh only about 50 pounds and grow to maturity in seven years, produce the smallest eggs.
Caviar would be a lot cheaper if it was just a matter of catching a sturgeon and disemboweling it to get the eggs, but that's definitely not the case with the flavor. Fish eggs are not really flavorful, even sturgeon eggs. The process of transforming them into delicious caviar is all about processing, and the skill and knowledge required to do it is an art.
The process takes about 15 minutes and involves more than a dozen steps; any longer and the eggs are too fresh to be made into caviar. First the sturgeon is knocked unconscious - not killed, because that would cause the eggs to rot faster - and then the eggs are removed, sifted, cleaned, and drained for a mythical figure who, like a master brewer, is able to turn nature into magic. material into something magical.
The grader, the taster, or more correctly, the caviar master, has only a few minutes to make the judgments that will determine the flavor and price of the pile of eggs in front of him. He sniffs, he tastes, he looks, and he feels with his fingertips. He grades the eggs according to size, color, firmness, density of aggregation, smell, and then makes the most important decision of the whole process: how much - yes, how "little" - salt to put on the eggs. - of salt to cure the eggs into caviar, but without overpowering the subtle combination of flavor and texture.
The best-quality eggs use the least amount of salt, no more than 5 percent of the eggs; this caviar can be called "maloso" (low-salt) caviar. (Mallosso means "a little salt" in Russian, but in the United States it means a lot more than a little; that's just the way it is in the United States, where food labels aren't as strict.) After the salt is added, the eggs are sifted through a colander until they are dry and canned in very small jars - just two kilos, or a little over four pounds - so that the top layer of eggs doesn't crush the bottom layer. The caviar then travels in freezers from the Caspian Sea to a handful of highly regarded shops around the world, whose clientele is made up of people who can afford to pay at least $5 for a sip.