The most expensive is black caviar, which is thrown by sturgeon fish. It is a valuable source of complete protein, fat and vitamins. Caviar is indicated for depletion of the body and anemia. It is also a gourmet product.
Instructions
Step 1
There are three most popular varieties of black caviar - sevruga, sturgeon and beluga. They are thrown by the sturgeon of the same name.
Step 2
The cheapest is black sturgeon caviar. It has very dark and small eggs that resemble beads. Sevruga caviar is dense, not viscous, crumbles on a spoon. This variety is high in calories and has a pleasant delicate taste. Such caviar is released in jars under red lids.
Step 3
Sturgeon caviar belongs to the middle class. Its distinctive features are considered to be an unusual yellowish-brown color and a rich sea smell. Sturgeon caviar has a pronounced taste of algae. They pack it in jars with yellow lids.
Step 4
Beluga caviar is deservedly recognized as elite. She has the largest eggs of a pearl gray hue. This variety has a delicate taste and weak aroma, so beluga caviar should be stored in a tightly closed container so that it does not become saturated with the smell of other products. Caviar of the highest class is called "golden" - both in taste and in price. An albino beluga mosque mosques her. And the older the fish, the more valuable the caviar is. If the usual beluga caviar is produced in jars with blue lids, then the "golden" caviar is packed in containers of 995-carat gold. True, this is done only in Iran.
Step 5
All varieties of black caviar are divided into 4 types according to the processing method. Granular caviar is rubbed through a special sieve called a "screen". Thanks to this method, the eggs are completely cleared of ovary (fish ovaries) and packaged in size. Then this type of caviar is lightly sprinkled with fine dry salt. After a few minutes, the granular caviar is ready.
Step 6
Although granular caviar has the best presentation and costs more, pressed caviar is still considered the best quality and tastiest. It is harvested in special troughs right in the oysters. When the eggs are dry, they are cleaned of mucus and streaks, and then pounded to give the caviar a firm and rich taste. By lightly drying the eggs, an enzyme is released that improves the taste of the product. Salted caviar is not only tastier than granular caviar, but it is also better stored.
Step 7
Trinity caviar is a purely Russian product. It was most popular before the revolution in tsarist Russia. It is first wiped in the same way as granular. And then it is poured with strong salty brine - brine - and dried.
Step 8
The cheapest is roe caviar, which is salted and dried directly in the fish ovaries. Such caviar is not of good quality, since most often fish eggs of not the first freshness are used for its preparation.
