A caviar is a dish made from roe (eggs) of fish. The most popular kind is Sturgeon caviar, which comes from sturgeon in the Caspian Sea and is accordingly called “red” caviar as opposed to “black” or “white”. Other types include salmon roe and trout roe.
Red caviar is the processed, salted roe of the Acipenseridae family.
Roe is the egg-shaped body produced by female fish such as sturgeons, salmonids and trout. The eggs are used to make red caviar, which has a more pungent flavor than its white counterpart. It can be found in many different countries around the world but is most popular in Russia where it’s considered a delicacy worth up to $1 million per kilo (2 pounds).
The most famous species used is the Sturgeon.
Red caviar is made from the roe of sturgeon, a type of fish that has become endangered due to overfishing. Sturgeon roe is the most expensive type of caviar and it’s what gives red caviar its distinctive color.
Caviars are graded according to their size and quality.
Caviar is graded according to its size and quality. Smaller, less salty caviar is better because it has a stronger taste and can be eaten more quickly. The grade of the caviar depends on the species of fish that produces it, how fresh it is when it’s harvested, and how well processed it has been.
Caviars can also be made from Salmon and Trout, although these are not true caviars.
Caviar is a term that refers to any fish eggs that are used in foods or beverages. It can be made from many different kinds of fish and other animals, but its most commonly associated with sturgeon roe—the small, red-pink egg sacs found inside female sturgeons’ genital cavities.
Caviar comes in two main forms: roe (which comes from sturgeon) and grain (which comes from salmon). Both forms have their own unique characteristics, but they’re often confused as one thing or another by people who don’t know much about this fine delicacy!
Roe has been around for centuries; its use dates back to ancient Greece when Aristotle recommended it for treating colds and flus because he believed that these infections were caused by excess heat in the body which caused inflammation—a theory still used today by doctors treating patients suffering from upper respiratory tract infections like bronchitis or pneumonia.
Salmon roe is actually more common than sturgeon roe.
The latter is also known as red caviar, but it’s not clear why there’s such a difference in price between them.
Conclusion
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