Black caviar
Posted by Irina Antonenko on January 26th, 2021
Which black caviar is better: the buyer notes. Since Russia got access to the Caspian Sea in the 16th century, sturgeon caviar has become one of the favorite snacks not only of Russian tsars. The volume of production increased so much that in the 17th century Russia began to export the delicacy and could afford to supply almost the rest of the world with black caviar.
Black caviar is a generalized name for caviar of sturgeon fish, including paddlefish. It is interesting that it differs in size, color, chemical composition, shell elasticity, and taste. The color of real sturgeon caviar is not completely black. Quite the opposite: the lighter the product, the higher it is valued. Today, wild sturgeon fishing is limited and strictly prosecuted.
type of caviar:
black, fish: sturgeon, salting method: granular, processing method: salted, milking, pasteurized
Black caviar has a unique composition. It is obtained from sturgeon fish, including: sterlet, stellate sturgeon, beluga and sturgeon. What are the varieties of this product, how do they differ, and which type is more valuable and useful? Varieties by type of fish. Interestingly, the intense black color does not indicate high quality, on the contrary, it suggests that the product is not natural.
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