Why Is Caviar So Popular and Expensive?
The caviar is a precious delicacy all over the world amongst the food lovers. In fact some caviars like the Russian imperial and the Osetra caviars are so expensive that they can cost you as much as $200 an ounce.
Usually the caviar is a food product that is prepared from the salt cured fish eggs or the salted roe of large fishes like salmon or sturgeon. Roe is the egg filled ovary of the fishes. It is an Italian delight and is served usually as a hors d’oeuvre.
In America, the salmon caviar and the black caviar is quite popular and in demand. The process of making caviar is to separate the unfertilized eggs of any female fish and separate them from the egg shacks. Although there are caviars of many large fishes are available in the market, some people think true caviars are made from the sturgeon fishes only.
When you buy caviars in a container, you should check out the name of the caviar. As per the popular rule, caviar of any fish should contain the species identifier mentioned in its name. For instance, if you are buying osetra caviar, black caviar or the salmon caviar, the container must also read so.
The caviars are excellent source of many essential proteins and elements that are good for overall health. In fact, the caviars are good suppliers of omega 3s, protein, amino acids, iron, magnesium, vitamin D, and selenium. It is also very high in cholesterol and sodium and thus having caviars more often can lead to many kinds of food borne illnesses that are prone to hit the body when you consume any kind of raw foods.
The industry for the caviars has mainly originated in the Europe and the Asian countries and the Mediterranean. Eventually the French began treating the caviars as a delicacy and started importing the Russian imperial from Russia.
Historically speaking, the caviars or the fish eggs were earlier salted very heavily so as to preserve its shelf life and then they were placed inside the wooden barrels. The best caviars are obtained from the sturgeon species of fishes. These fishes are usually found in places where the fresh water and the salt water merge. But they spawn in the fresh water only.
World’s most caviar is supplied by the three most popular sturgeon species of fish namely the osetra caviar online, the sevruga and the beluga caviar. The sturgeon fishes are slit open live in order to remove the ovaries and extract the caviars. Since roe is fragile and easily prone to damage, the harvesting of the eggs is a delicate process in a sturgeon and is thus done very carefully and manually.
The roe shacks are removed, opened and rubbed against the mesh screens with the help of some genteel pressure. This process separates the eggs from the membranes and they drop through the screen into a tub. They are then rinsed thoroughly and salted. Your caviar is finally ready for consumption as a dish!
View the article source... [http://www.articlesbase.com/cooking-tips-articles/why-is-caviar-so-popular-and-expensive-6565698.html]
Usually the caviar is a food product that is prepared from the salt cured fish eggs or the salted roe of large fishes like salmon or sturgeon. Roe is the egg filled ovary of the fishes. It is an Italian delight and is served usually as a hors d’oeuvre.
In America, the salmon caviar and the black caviar is quite popular and in demand. The process of making caviar is to separate the unfertilized eggs of any female fish and separate them from the egg shacks. Although there are caviars of many large fishes are available in the market, some people think true caviars are made from the sturgeon fishes only.
When you buy caviars in a container, you should check out the name of the caviar. As per the popular rule, caviar of any fish should contain the species identifier mentioned in its name. For instance, if you are buying osetra caviar, black caviar or the salmon caviar, the container must also read so.
The caviars are excellent source of many essential proteins and elements that are good for overall health. In fact, the caviars are good suppliers of omega 3s, protein, amino acids, iron, magnesium, vitamin D, and selenium. It is also very high in cholesterol and sodium and thus having caviars more often can lead to many kinds of food borne illnesses that are prone to hit the body when you consume any kind of raw foods.
The industry for the caviars has mainly originated in the Europe and the Asian countries and the Mediterranean. Eventually the French began treating the caviars as a delicacy and started importing the Russian imperial from Russia.
Historically speaking, the caviars or the fish eggs were earlier salted very heavily so as to preserve its shelf life and then they were placed inside the wooden barrels. The best caviars are obtained from the sturgeon species of fishes. These fishes are usually found in places where the fresh water and the salt water merge. But they spawn in the fresh water only.
World’s most caviar is supplied by the three most popular sturgeon species of fish namely the osetra caviar online, the sevruga and the beluga caviar. The sturgeon fishes are slit open live in order to remove the ovaries and extract the caviars. Since roe is fragile and easily prone to damage, the harvesting of the eggs is a delicate process in a sturgeon and is thus done very carefully and manually.
The roe shacks are removed, opened and rubbed against the mesh screens with the help of some genteel pressure. This process separates the eggs from the membranes and they drop through the screen into a tub. They are then rinsed thoroughly and salted. Your caviar is finally ready for consumption as a dish!
View the article source... [http://www.articlesbase.com/cooking-tips-articles/why-is-caviar-so-popular-and-expensive-6565698.html]
