Caviar

From Recipes Wiki

[[Image:|thumb|300px|right|Caviar]]

Contents 1 About Caviar 2 Production of Caviar 3 Buying Caviar 3.1 Caviar Variations 4 Preparing Caviar 5 Cooking Caviar 6 Storing Caviar 7 Caviar Nutrition 7.1 Caviar Nutritional Research 8 Caviar Recipes 8.1 Caviar Related Recipes

About Caviar

Beluga Sturgeon is the largest of the three caviar species, and Beluga caviar has a mild, delicate flavor with a blue-gray color. Osetra is a smaller fish with small-grained eggs that are nutty in flavor with a golden yellow color. Sevruga is the smallest of the three, with eggs that are strongly flavored and reddish or dark colored. The fish eggs most commonly used in "domestic caviar" are Atlantic Sturgeon, White Sturgeon, Hackleback Sturgeon, Paddlefish, Bowfin Fish, Golden White Fish, Salmon, and Trout. Poor quality caviar tastes metallic, salty and fishy. Caviar may be simply defined to many as being "fish eggs". Caviar is among the most expensive wild foodstuffs in the world, but the fish that produce the little black eggs are rapidly disappearing. Ninety percent of caviar comes from wild sturgeon in the Caspian Sea. Caviar comes from the icy waters of the Caspian Sea where the environment is most conducive to producing the finest sturgeon. Through chemical analysis it has been revealed that caviar does contain 47 vitamins and minerals.

Production of Caviar

Buying Caviar

Caviar Variations

Preparing Caviar

Cooking Caviar

Storing Caviar

Caviar Nutrition

• Caviar Nutrient Charts

Caviar Nutritional Research

Caviar Recipes

Add a Caviar Recipe to Cookbookwiki:

Name of Caviar Recipe or Article	Add to Category
	Caviar Recipe Buying Caviar Article Caviar Nutritional Research Article Caviar Preparation Article Caviar Cooking Method Article

• Caviar Recipes
• Caviar Recipes by Preparation Time
• Caviar Recipes by Cost
• Caviar Recipes by Dish Type

Caviar Related Recipes

• Category Caviar