国产av不卡一区二区_欧美xxxx做受欧美_成年人看的毛片_亚洲第一天堂在线观看_亚洲午夜精品久久久中文影院av_8x8ⅹ国产精品一区二区二区_久久精品国产sm调教网站演员_亚洲av综合色区无码一二三区_成人免费激情视频_国产九九九视频

Caviar, sometimes called black caviar, is a luxury delicacy, consisting of processed and salted sturgeon roe. The roe can be “fresh” (non-pasteurized) or pasteurized, the latter having much less culinary and economic value.

The word caviar originates from the Turkish khavyar, first appearing in English print in 1591. Traditionally the designation caviar is only used for sturgeon roe from the wild sturgeon species living in the Caspian and Black Sea. Caviar is expensive due to its limited supply outstripped by constantly increasing demand, and elaborate time-consuming technique of production. Therefore, caviar was once reserved strictly for royalty.

Experts often prefer Malossol process in making caviar. Malossol means lightly salted. Fresh caviar usually has a maximum of five percent salt. Today, caviar’s salt content is much lesser, approximately less than three percent. This type of caviar is considered a high quality type. It is the finest process and tends to be more expensive. In general, salt content of Caviar depends on the grade or also known as size of the roe, the weather, and condition.

Caviar and health

For those watching their cholesterol and salt intake, caviar should be reserved as a rare treat as it is high on both counts. On the other hand, caviar is a rich source of vitamins A and D, as well as omega-3 fatty acids which some researchers say can aid in deterring depression.

Caviar is touted as a hangover remedy due to its high content of acetylcholine (a neurotransmitter believed to play a key role in memory retention) which lines the stomach and increases the body’s tolerance to alcohol.

Arginine, a vascular dilator in caviar, helps increase blood flow. Surprisingly, airlines purchase about fifty percent of the world’s caviar to serve to their first-class passengers.

Tips to choose and enjoy caviar

Quality caviar must have a bright glossy colour, fresh, mild smell, uniformly sized eggs and lightly salty flavour. The texture must be firm to the bite, not squish soft. In many restaurants, caviar is served with sour cream, chopped red onions, chopped hard-boiled egg whites and yolks, and parsley. All help stretch the quantity, but drown the delicate taste. Most gourmets like to pair it with champagne, but the true connoisseur knows that the best alcoholic beverage to accompany caviar is well-chilled vodka.

Caviar is a food like no other. Sometimes called gray gold, a symbol of luxury and excess, it’s the stuff of fantasy.