Why caviar can sell for 50,000 yuan a catty, you may not know anything about it
Introduction: Truffles, caviar, and foie gras are known as the three most expensive ingredients in the West, even if you haven't tasted it, you must have heard it a little. Over the years, caviar has gradually become popular in our country, many food bloggers have tried, I heard that its taste is slightly salty and fresh, after chewing there is a bursting taste, giving people a wonderful feeling that has never been seen before.
Just such a small box of caviar, only 10 grams of a small box, a bite to eat, it sold to 188 yuan, this is just ordinary level of caviar, if it is the supreme best, the price even reached 50,000 yuan a pound. Aren't these slimy black roe very common ingredients, why have they become "luxury goods" in the food industry? You probably don't know anything about it.
<h1>Why is caviar so expensive? </h1>
We have to start from the very beginning of history, caviar was first born in Russia, but it was not popular with the locals, until the 16th century, after the caviar was exported to France, the then King Louis XIV tasted it, and then many French nobles ate caviar.
Therefore, caviar was labeled "aristocratic" in France, and its value soared instantly, not because of how delicious it tasted, but more importantly, it could show its noble status. It's like if you spend millions on a watch, it's not how powerful the technology it uses, it's a symbol of a person's prominent status and status.
It is said that "things are scarce and expensive", and the same is true for caviar, and only the caviar produced by sturgeon can be called real caviar. The world's top caviar must be made with a sturgeon called "Beluga", which is the largest sturgeon species. This caviar has a golden luster, and each roe is as full and plump as a pearl, appearing crystal clear in the light. This sturgeon grows for 20 years before spawning, a very long and very small process.
After "Beluga", there is "Ossetra" caviar, a sturgeon that generally grows for 12 to 14 years before spawning, and its roe is brownish-gray with a special nutty flavor, which is found on the menu of Michelin-starred restaurants. There is also a high-grade caviar that we often buy online, its official name is "Sevruga", this sturgeon can spawn in 7 years, but the particle size, taste and taste are slightly worse, the advantage is that it has a higher cost performance.
However, the three types of caviar mentioned above are all fish eggs from wild sturgeon. Most of the caviar on the market today is actually the eggs of artificially farmed sturgeon.
<h1>Second, how is caviar made? </h1>
The traditional caviar, the production method is very simple and rough, fishermen will be fresh sturgeon on the shore, and will not kill the fish immediately, but vigorously knock the sturgeon knocked out, take advantage of its unconscious state, at a rapid speed to remove the egg sac, the egg sac is full of roe, this is the raw material for making caviar. So what about the fish, the fishermen slaughter it and take it to the market to sell.
After the roe is taken out, it needs to be carefully screened and graded by hand, the grade is different, and the price naturally varies greatly. Subsequently, the fishermen will use salt to marinate the roe, which is a very critical step, more salt, the taste is broken, otherwise it is difficult to preserve, which is a very test of the master's feel and experience.
In the whole process of processing, there is also a very strict rule, that is, no cold water can be touched, otherwise the caviar is easy to harden, so that the good ingredients are wasted. After the previous treatment, the roe is left to stand for 5 to 15 minutes to dehydrate, then placed in a large jar and cooled to minus 3 degrees in the refrigerator, and that's it. Because roe is salted, it is difficult to freeze at low temperatures.
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