2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Today - July 18th, there is a special holiday the caviar. That's why we share with you interesting facts for the delicious delicacy.
The simple description of caviar in encyclopedias of sturgeon caviar or other large fish fails to convey the splendor and luxury that accompanies this world-famous delicacy.
Salty, grainy and fragrant caviar, according to experts, is obtained from sturgeon inhabiting the Caspian Sea. It melts in the mouth like oil and has a long-lasting aroma of ocean water.
You know the word caviar is not russian? The Russians call it Caviar, and the word caviar itself comes from Turkish - havyar, which in turn comes from khayah - a Persian word for egg.
The oldest written document mentioning the caviar dates back to 1240 - the era of the Mongol ruler Batu Khan, grandson of Genghis Khan.
Photo: Izismile
Large quantities of caviar are harvested from the Caspian Sea, bordering Russia, Kazakhstan, Turkmenistan, Azerbaijan and Iran.
The people who spawn are called Ikrjanschik. Before they can make caviar, they must undergo an internship that lasts somewhere between 10 and 15 years.
The best caviar in the world is produced from three species of sturgeon: cod, Russian sturgeon (Osetra caviar) and star sturgeon (Sevruga caviar).
Types of caviar vary in colors from light to dark gray and yellow-gray to brown-black. Red caviar it does not come from sturgeon, but from salmon.
Serving caviar with silverware is not accepted, as the metal adversely affects the taste of this delicacy. Spoons made of mother-of-pearl are used.
The highest quality caviar is called Almas, which means diamond in Russian. It is sold only in London - Caviar House, and is packed in a round 24-carat gold box, which costs about 40,000 euros per kilogram.
Although high in sodium and cholesterol, caviar is rich in calcium and phosphorus, as well as protein, selenium, iron, magnesium and vitamins B12 and B6.
The caviar it should never be frozen as it will turn into a mush. The best way to store it is in a crystal or glass bowl with ice.
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