What is caviar? Inside the cost and taste of the fish delicacy.


The world of caviar is one of luxury, an intricate harvesting process and high-priced tins of the delicacy. 

The United States produced 18 metric tons, or nearly 40,000 pounds, of caviar in 2018. European countries produced 164 metric tons of caviar in the same year, accounting for 84% of total production, according to a report from the European Market Observatory for Fisheries and Aquaculture Products.

Caviar is served at many of the world’s five-star restaurants and hotels, a luxury staple on menus of fine-dining establishments. But what is caviar actually made of? Read on to learn more.

What is caviar?

Known to the world as a delicacy, caviar is unfertilized fish eggs with a salty taste. The eggs come from wild sturgeon, a fish in the Acipenseridae family that is found most often near Russia, Ukraine and North America. 

A sturgeon can release several million eggs at once, and are either caught in the wild or monitored in fish farms. These are some of the most common types of caviar:


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