According to Russia's Channel 5, because the number of Herring in the Pacific is increasing rapidly, a large number of fish eggs have been washed on land by the waves, and the coast of Sakhalin Island, located in russia's Siberian Far East, has recently been covered with a layer of 10-15 cm thick "caviar". Nearby residents shoveled these fish eggs back into their gardens for fertilization. Experts say the eggs are not suitable for consumption, but it is a good idea to use them as fertilizer.
Netizen: Too extravagant; "Versailles"?
Caviar( caviar), also known as fish roe sauce, is a pickled product of sturgeon fish roe, salmon roe and so on.
The caviar is rounded and full of granules, and when it is cracked in the mouth, it tastes salty and salty, like the taste of the ocean. Caviar in the traditional sense refers to the salted sturgeon roe, its value is equal to the truffles of the plant kingdom, the flavor is outstanding and expensive, and it has long been a "luxury" on the Western table.
All the food that comes from the water is the most luxurious of fish eggs.
Peter Meier's "Mouth full of black pearls" has a beautiful expression of caviar: caviar, you can eat when you have a good life, and you can eat it when your life is bad; When you are triumphant, it is a reward, and when you are in great trouble, it is a comfort. On the day you earn your first million, it's going to be wonderful to taste caviar; And enjoying this delicacy on the eve of bankruptcy is the last to show a gesture of not accepting defeat, and the taste may be better; Also, when the flower of love first blooms, it can be eaten; The flower of love can also be eaten when it withers. Eating caviar is no excuse. If you don't think about it for a while and a half, then just eat it for the sake of good health. ”
caviar, meaning caviar, is rounded and full of granules, and when the entrance is cracked, it has a delicious salty taste, like the taste of the ocean. Strictly speaking, only the roe of sturgeon is eligible for caviar, of which the caviar produced in the Caspian Sea is of the best quality. In France, caviar refers specifically to sturgeon eggs, this salted sturgeon eggs have always been called the world's three most luxurious delicacies together with foie gras and black truffles, and because of their rare production and bright color, they are known as "black gold" or "caspian black pearl". Caviar has no brand, only grade and quality. The high-quality caviar comes from only one species of wild sturgeon: European sturgeon, Ossitra sturgeon, and glitter sturgeon.
The most prestigious production areas for caviar are Russia or Iran on both the north and south shores of the Caspian Sea. The Caspian Sea is the world's largest inland water and home to sturgeon, where the waters contain special algae, the staple food of sturgeon, and fishermen catch females in spring and autumn to make caviar. The history of Fishing and Hunting Sturgeon in Russia is the earliest, in the 12th century, Russian caviar has become famous, and the French eat caviar set is learned from the Emperor of Iran.
Caviar in the traditional sense refers to the salted sturgeon roe, its value is equal to the truffles of the plant kingdom, the flavor is outstanding and expensive, and it has long been a "luxury" on the Western table.
Great white sturgeon caviar, produced less than a hundred a year, and it takes more than sixty years old to make caviar. Intermediate Ossitra sturgeon can be made by retrieving eggs for about 12 pounds. The lowest level is the flash sturgeon, which can be retrieved at 7 pounds. Based on this, it has led to the current situation of its high price. Caviar is the most extravagant treat on the French table, black caviar used to be a delicacy in the Western royal family, a beauty and healthy recipe for fashionable people and friends who love food and are worried about weight loss. The fine caviar is full and sleek, and the color is transparent and clear. As for the wine pairing, it is best to accompany the champagne, especially the champagne with a heavier sour taste and the thick grease of caviar.
As far as caviar itself is concerned, there are three, six, nine and so on. The quality and taste of the best is the caviar made from the eggs of the great white sturgeon. The distinction between qualities can be distinguished from appearance. The more advanced the caviar, the more rounded and full the particles, the color is clear and transparent, and even slightly glowing with golden luster, so people are also accustomed to comparing caviar to "black gold".
The fatty acids contained in caviar can effectively moisturize and nourish the skin, and have a delicate and smooth effect on the skin.