What Is Caviar?
Caviar is the processed, salted roe of certain species of fish, most notably the Sturgeon (“Black Caviar”) and the salmon (“Red Caviar”). It is commercially marketed worldwide as a delicacy and is eaten as a garnish or a spread; for example, with hors d’oeuvres. Classic caviar comes primarily from Iran or Russia, harvested by commercial fishermen working in the Caspian Sea.
How Caviar Is Made?
Once the female fish are caught, the next steps follow quickly: the Sturgeon is taken to a nearby processing centre. The ovaries of the fish are beaten to loosen the eggs, which are then freed from fat and membrane by being passed through a sieve. The liquid is pressed off, and the eggs are mildly salted and sealed in small tins or kegs.