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How to eat the best French caviar

Caviar is a pickled product of fish eggs. Means fish eggs in Persian. Among them, the quality of caviar produced in the Caspian Sea bordering Iran and Russia is the best.

Caviar is one of the three most precious delicacies in the world, and it is also an aristocrat on the table. It has been loved by scholars and gourmets since ancient times. And the French who have always been particular about their diet, can there be less caviar on the table?

The best caviar is full and round without depressions, the color is clear, the mouth is elastic, and the texture is fine. The moment the full-grained caviar is crushed with the upper jaw, the extremely delicious juice bursts in the mouth, and there is a faint freshness between the lips and teeth. The sea smell is not very salty, but the aftertaste is a little sweet.

Caviar can be used directly, or it can be served with other food on the table, and when eating caviar, it is generally eaten with a small spoon made of ivory, gold, shell and other materials, and a small silver spoon will destroy the caviar. Yummy taste. Traditionally, the best pairing with French caviar is champagne, especially the sour champagne that matches the caviar’s rich oiliness.

Americans refer to the sauce made of fish eggs as caviar, whether it is the eggs of salmon, cod, or other fish. The French have a clear definition of this. Only the eggs of sturgeon are qualified to be made into caviar . Good quality caviar is low in salt and does not need to be spread on bread. Silent time alone, listening carefully to the sound of the roe popping in his mouth.

Caviar was not invented by the French, but it was carried forward by the French. French caviar is now mainly from farming, French brands Prunier and Petrossian and CaviarHouse are of high quality.

The best caviar is made with the black roes of sturgeons from the Caspian Sea: Beluga, Asetra, Sevruga. Only the eggs produced by these three kinds of sturgeon have the preciousness and sweetness of caviar itself, fresh but not fishy, ​​salty but not greasy.

As far as caviar itself is concerned, there are three, six, nine, and so on. The caviar made from Beluga eggs is of outstanding quality and taste. The distinction of quality can be distinguished from the appearance. The more advanced the caviar is, the more round and full the particles are, the color is clear and transparent, and even has a slightly golden luster, so people are accustomed to comparing caviar to “black gold”.

Beluga, oscietra and Sevruga are three varieties of roe to make caviar. The most advanced Beluga produces less than 100 fish a year, and only Belugas over 60 years old can make caviar. The intermediate level is Oscietra, which can be made from egg retrieval at around 12 years old, and the lowest level is Sevruga, which can be harvested at 7 years old. Based on this, it has led to the status quo of its expensive price.

Caviar is the most luxurious treat on the French table. Black caviar was a delicacy in the royal family in the past, and now it is a beauty and health recipe for fashionistas and friends who love food and are concerned about losing weight.

The best caviar particles are plump and smooth, and the color is transparent and clear. As for wine pairing, it is best to pair it with champagne, especially the sour champagne and the caviar’s rich oily taste.

Overfishing, driven by high demand for caviar, as well as environmental pollution, have decimated sturgeon populations in Europe and around the world. At the turn of the 19th and 20th centuries, there were still sturgeons swimming in the Hudson River in New York and other rivers in Europe.

But since then, overfishing and pollution have nearly wiped them out, with a few exceptions scattered around the world. The only waters on earth where sturgeons are found in abundance are the Caspian Sea, the Black Sea, and the Gironde River in France. But the sturgeon’s doom doesn’t stop there. The Caspian Sea is shrinking.

Caviar is rich in valuable nutrients: protein, fat, vitamins, and also contains lymphatic mixture and vitamin B3 acid, which has a very significant health care effect. Caviar also has trace elements, mineral salts, proteins, amino acids and recombinant essential fatty acids that the skin needs. It can effectively nourish and nourish the skin, and make the skin delicate and smooth.

The transformation of fish eggs into delicious caviar depends on the process of processing, and the skilled skills and knowledge required for this processing can be called art. This processing needs to complete more than ten procedures in about 15 minutes; as long as it takes a little longer, the fish eggs will not be fresh and cannot be made into caviar.

The first is to knock the sturgeon unconscious (not to death, because the eggs will be killed faster), then take out the eggs, screen, wash, drain, and then hand it over to an appraiser to take care of it. : He will rate the fish eggs according to the size, color, firmness, density, and smell of the eggs.

Finally, the most important decision of the whole process is made: how much (yes, more “less”) salt to put in, to marinate the roe into caviar, but the salt will not make the taste and texture subtle. The combination is covered. After salting, the eggs are sifted through a strainer until dry, ready for canning and then shipped around the world.

For hundreds of years, the secret to caviar tasting has remained the same: the simpler the better. Perhaps it is the realization of the meaning of returning to the original, that the top luxury food of caviar refuses to associate with prosperity.

The best way to eat caviar is to use the simplest method, that is, directly into the mouth . When a spoonful of caviar is taken into the mouth, lightly spread it on the tongue, and slowly crush the caviar grains with the tip of the tongue. For those who cannot accept it directly, thin toast, bread, biscuits, as long as the food is not too strong, can be used to match it .