Question 1

What is roe?

Accepted Answer

The combination of unfertilized sturgeon roe and salt is the delicacy known as caviar. More about what is caviar.

Question 2

What is the difference between black caviar and red caviar?

Accepted Answer

Sturgeon caviar is considered to be black caviar because caviar is usually darker in color. Red, orange, and even yellow salmon and trout caviar are harvested as red caviar, despite the fact that it does not actually correspond to the value of caviar. gather more about the difference between black and red caviar.

Question 3

What is a malosol?

Accepted Answer

Malosol is a Slavic word that literally translates as “little salt”. When used to describe roe, it refers to the Kydyl salting process used to increase the shelf life of perishable fish roe. Most of the caviar and caviar, regardless of quality, is dried according to the model of lightly salted process. Find out more about what is malosol.

Question 4

What kind of caviar tastes like?

Accepted Answer

This is not easy to explain, even the caviar of the same fish species can have a different taste depending on a number of factors. The taste of most black caviar is usually interpreted by similar descriptions as a breath of the sea, a touch of salt, a delicate taste of fresh fish, sometimes smooth and nutty, full of sweet brine that appears in the mouth and fills the nose, and is similar to good raw oysters, but richer. Learn more about the taste of caviar.

Question 5

Why is caviar expensive?

Accepted Answer

The cost of caviar directly depends on its rarity, as well as the amount of time and resources required to produce it. Learn more about why caviar is expensive.

Question 6

What are the health benefits of caviar?

Accepted Answer

One serving of caviar contains protein, calcium, iron, magnesium, phosphorus, selenium and vitamins A, B2, B6, B12, B44, C and D. Caviar also contains a number of essential amino acids such as lysine, arginine, isoleucine, methionine and histidine.

Question 7

How is caviar quality assessed? What factors affect the ranking?

Accepted Answer

The quality of the caviar is assessed based on a set of factors on which the evaluator must answer a series of questions about the product in order to determine whether the caviar is in the 1st or 2nd class. The 9 factors by which caviar is judged are egg size, egg color, egg hardness, egg clarity, egg uniformity, egg separation, egg flavor, egg flavor and egg maturity. Learn more about how caviar is ranked and the factors that influence the ranking.

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