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Caviar is placed in tins or jars that are kept at near-freezing temperatures to allow the fish eggs to age. Caviar is graded based on certain characteristics, which influences its cost and popularity.
Another method of extracting caviar is by removing eggs through a small incision, which allows the female to continue producing roe. [54] Other farmers use a process called "stripping", which extracts the caviar from the fish via a small incision made along the urogenital muscle when the fish is deemed to be ready to be processed.
The fish is found primarily in the Caspian Sea, which is bordered by Iran, Azerbaijan, Kazakhstan, Russia, and Turkmenistan. It can also be found in the Black Sea basin and occasionally in the Adriatic Sea. Beluga caviar is the most expensive type of caviar, [1] with market prices ranging from $7,000 to $22,000/kg ($3,200 to $10,000/lb). [2] [3]
Here's the scoop on those tiny fish eggs and why they're so expensive. The post What Is Caviar, Exactly? appeared first on Reader's Digest. ... The post What Is Caviar, Exactly? appeared first on ...
The roe of freshwater fish is also popular but the commercial availability is lower. Soft roe of various fishes is also widely consumed, mostly fried, and is a popular cantina-style dish. For those "everyday" roes, the buttered bread makes sense, since the canned roe is more salty than caviar sturgeon roe.
Caviar is a salty delicacy with an elitist aura – it's one of the world's most expensive food items. Here's why, plus where it comes from.