Everyone knows that caviar is made from fish roe, but can all fish roe be made into caviar? Obviously not, otherwise caviar wouldn't be so expensive, let alone have such a high price. So what kind of fish roe is caviar made from?
What kind of fish roe is caviar made from?
Theoretically, any fish roe can be made into caviar, but there will definitely be a big difference in taste. For example, in the United States, it is regulated that as long as the label of caviar has the species of fish printed on it, the roe of that fish can be made into caviar and sold. However, in France, there is a big difference. France is the most serious country in the world when it comes to food, and in their eyes, only the roe of sturgeon can be made into caviar, and not all sturgeons, only a few of the three species. Therefore, it is very difficult to taste authentic French caviar.
Grading of caviar
The French have high demands for caviar, with the highest grade being caviar made from the roe of beluga sturgeon from the Caspian Sea. It is also required that the beluga sturgeon is over 60 years old. There are not many sturgeons in this age group, with an annual production of no more than 100. Therefore, this caviar is extremely rare and is called "black gold" because of its black color. The next grades are caviar made from the roe of Asetra and Sevruga sturgeons. These two types of caviar are partially black and mostly red roe, and they are the caviar that people commonly consume. Caviar made from fish from other countries is not recognized by the French and can only be eaten by us.
How to eat caviar
Caviar is a high-end delicacy, especially French caviar, which is a luxury item. So how should this delicacy be eaten?
Straight from the spoon
Caviar emphasizes freshness, so the authentic way to eat it is without adding anything. Take chilled caviar directly into the mouth with a silver spoon, gently bite it with your teeth to appreciate the sound of "pop, pop", carefully taste it with your tongue, and then swallow it. It seems that the authentic way requires teeth, so you have to chew it with a stiff upper lip, making a creaking sound.
Paired with other foods
Caviar can be said to be a versatile delicacy that can be paired with bread, biscuits, sushi, eggs, etc. A common way is to spread a little caviar on soda crackers and savor its flavor; or spread a little sour cream on slightly salty round crackers, and then add some caviar for consumption; you can also use a soft-boiled egg and scoop a tablespoon of caviar into it after cracking the eggshell.
The nutritional value of caviar
Caviar contains valuable nutrients such as proteins (arginine protein, histidine protein, isoleucine protein, lysine protein, methionine protein), fats (cholesterol, phosphorus), vitamins (vitamin A, B vitamins, vitamin C, vitamin B2, vitamin B6, niacin, vitamin B12), as well as lymph mixing and vitamin B3 acid, which have very significant health effects. Caviar also contains trace elements, minerals, proteins, amino acids, and recombinant essential fatty acids needed for the skin. It can effectively nourish and moisturize the skin, making it delicate and smooth.
How to store caviar
Usually, the caviar we buy is mostly canned sturgeon or precious canned sturgeon roe. Canned caviar also needs to be frozen for preservation. It can be preserved for about 18 months at a temperature of -2 to -4 degrees Celsius. It can only be preserved for 6 to 8 weeks in the refrigerator.
Caviar is prone to spoilage, so it is generally sold in quantities that can be consumed. Once purchased, it should be consumed in one go. Opened caviar can only be stored for 48 hours and needs to be chilled in the refrigerator. After opening, the caviar needs to be resealed, kept away from other foods in the refrigerator, and avoided picking up other flavors that may affect the freshness of the caviar.
