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Caviar
1.
2. โข Caviar is fish roe or eggs.
โข It is lightly salted with non-iodized salt.
โข True caviar comes from the sturgeon and the
sturgeon alone.
โข Nowadays you will also find caviar from other
fish varieties, including salmon, lumpfish and
tuna, as well as in different forms.
3. โข The sturgeon is a saltwater
fish .
โข The sturgeon can grow to
over 3,000 pounds but
usually averages about 60
pounds.
โข It is found in Black and
Caspian Seas between
Europe and Asia, and also the
Pacific Northwest and
Southern Atlantic coasts of
the United States.
4.
5. โข First is the Malossol method, preferred by
connoisseurs.
โข Malossol means 'little salt' or 'lightly salted' and
refers to fresh caviar with less than 5% salt.
โข Modern fresh caviar often has much less, about
3.5%.
โข The term is sometimes used to describe any high
quality caviar, though.
6. โข The second caviar type and quality is Salted Caviar,
sometimes called 'semi-preserved' caviar.
โข It contains up to 8% salt.
โข The more salt, the longer the shelf life, but taste may
be compromised.
7. โข Pressed Caviar is next in quality.
โข Made from too-soft, damaged, broken and overly
ripe eggs, it is treated, highly salted, and pressed to a
jam-like consistency.
โข Once the only method available for preserving caviar,
this is still the favorite of many connoisseurs for its
strong, concentrated flavor.
8. โข The last of the caviar types is Pasteurized Caviar.
โข Fresh caviar is heat-treated and vacuum packed in
glass jars for much longer preservation.
โข Both taste and texture may be affected.
9.
10. โข Beluga is the world's most
expensive caviar, next to
exceedingly rare Sterlet.
โข Its roe is very large,
ranging in color from
black to pale grey, and
has a smooth, buttery
flavor.
โข Fewer than 100 Beluga
sturgeon are caught each
year.
11. โข Also spelled Ossetra,
Oscietra, or Asestra.
โข This caviar consists of
medium-sized eggs,
ranging in color from
dark brown to light grey
and even golden brown.
โข Many prefer Osetra's
nutty, slightly fruity
flavor over Beluga.
12. โข The Sevruga sturgeon
produces the smallest roe
of the three main caviar
varieties.
โข More plentiful than the
other two, it is also the least
expensive.
โข Its roe is black to very light
grey in color and, like
Beluga, it has a buttery
flavor, but saltier, richer, and
more intense.
โข It's unique flavor is highly
valued.
13. โข Sturgeon.
โข Small golden eggs which
were once considered the
finest caviar available and
reserved for the highest
royalty in the lands.
โข This variety is virtually
extinct, so don't expect to
find any on the market,
even if you can afford it.
14. Fine caviar is rated according to...
โข the size and color of its roe
โข its method of processing
Color is designated by...
โข 000 for light caviar
โข 00 for medium
โข 0 for dark
โข Very light or golden roe is also designated 'Imperial'
caviar or 'Royal' caviar, and was once reserved only
for royalty.
15.
16. โข True caviar comes from the icy waters of the Caspian
Sea where the environment is most conducive to
producing the finest sturgeon.
โข The United States imports approximately sixty
percent of the total world caviar supply.
โข Caviar is full of proteins, vitamines, low in calories
and thus is a complete meal by itself
17. โข Caviar is being given to patients after surgery to aid
their recovery.
โข Caviar is also used for beauty treatments - facials and
other.
โข Caviar contains acetylcholine, which improves
alcohol resistance. That is also why Russians ate a lot
of caviar while drinking vodka.
18. โข Oil, extracted from caviar is used on burns to heal
them.
โข Other spices like pepper and other herbs must not
be added to the caviar.
โข Silver utensils alter the taste of caviar so it must not
to be used when eating the delicacy.