Caviar is composed of fish eggs, the real sense of caviar is very precious, is the sturgeon eggs. In foreign countries, many people like to use caviar to make a variety of food to eat. So, what exactly is the food value of caviar? Why do people like to eat caviar?

Caviar (Caviar), also known as caviar, means fish eggs in Persian. Strictly speaking, only sturgeon eggs can be called caviar, and caviar produced in the Caspian Sea, which borders Iran and Russia, is the best quality. Not all sturgeon eggs can be made into caviar, there are more than 20 different species of sturgeon in the world ****, of which only Beluga, oscietra and Sevruga three species of eggs made into caviar, the highest grade of Beluga, less than a hundred pairs of fish a year, and more than sixty years of age of the Beluga to make caviar.

Caviar (Caviar) intermediate Oscietra, 12 pounds or so can take the eggs made. The lowest grade is Sevruga, which can be made from eggs of up to 7 pounds. For this reason, it is very expensive. Caviar is one of the most luxurious treats on the French table. The dark caviar was a royal delicacy in the past, and it is a beauty and health recipe for fashionistas and those who love food and want to lose weight. The best caviar is full and smooth, with a clear and bright color. As for the wine pairing, it is best to pair it with Champagne, especially the more acidic Champagne, which is the best match for caviar's richness and greasiness.

In terms of the caviar itself, there are three classes of caviar. The best in terms of quality and flavor is the caviar made from Beluga eggs. The quality of caviar can be recognized by its appearance. The more advanced the caviar, the more round and full particles, the color is clear and transparent, and even slightly golden luster, so people also used to compare caviar to "black gold".

Caviar is rich in valuable nutrients, such as proteins (arginine protein, histidine protein, isoleucine protein, lysine protein, methionine protein), fats (cholesterol, phosphorus), vitamins (vitamin A, vitamin B, vitamin C, vitamin B2, vitamin B6, vitamin PP, vitamin B12). It also contains a combination of lymphatic and vitamin B3 acids, which have significant health benefits. Caviar also contains trace elements, mineral salts, proteins, amino acids, and reconstituted essential fatty acids, which are essential for the skin.

Caviar contains trace elements, mineral salts, proteins, amino acids and reconstituted essential fatty acids for the skin. 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, skin care: inhibit skin aging, prevent hyperpigmentation. Repel skin allergies or infections caused by dry skin and itching and other skin damage, so that the skin is moist and shiny.

In particular, caviar should not be eaten with strong-smelling ingredients, such as onions or lemon is prohibited. In terms of drinks, vodka or champagne is a good way to savor caviar. Furthermore, the utensils used to serve caviar are also very particular. Shells, wood, horn and gold are ideal. The biggest taboo is the use of silverware, which has an oxidizing effect, destroying the caviar's own intriguing oceanic flavors and aromas.