The origin of caviar
Caviar, also known as caviar, is technically only sturgeon roe can be called caviar, and there are more than 20 different species of sturgeon worldwide, not all sturgeon roe can be made into caviar, of which only the eggs of the great white sturgeon (Beluga), Oscietra (Oscietra) and sevruga (Sevruga) can be made into caviar.
The top caviar grains are round and full, black and shiny, so it is also known as "black gold", whether it is price or value, caviar deserves this title.
Non-sturgeon caviar
After the 1960s, with the rise of caviar around the world, sturgeon resources were increasingly depleted, and people also tried to find eggs from other fish and even other creatures to make caviar.
White salmon caviar
The Russians pioneered the invention of white salmon caviar in 1830, a translucent caviar with large egg grains and a bright pink hue that was another delicacy, but the price was far from black caviar.
Salmon caviar
Salmon caviar is one of the common caviars in color, round and full. It tastes delicious and is full of marine atmosphere.
White caviar
Although it is called caviar, white caviar is made from snail eggs, which is pearly white, crystal clear and delicious. White caviar is generally only possible in high-end restaurants in France, and its price is second only to black caviar, known as the "white pearl".
Having said all this, Xiaobian finally wanted to ask what kind of taste this thing tasted like???