One of the most valuable fish delicacies has long been considered caviar. This is especially true for caviar of elite fish species, although products from the caviar of other fish are also not deprived of attention.
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Black caviar, red caviar
It is now impossible to establish when and where for the first time people learned to salted eggs for the future. She ceased to be familiar, familiar from childhood food, and turned into an exquisite delicacy. Only the rules for serving caviar exclusively on silver or cupronickel utensils are mandatory on ice and so on, they speak of a special attitude to this product.
However, this is very predictable. Fish is not getting bigger, but the number of its lovers is growing from year to year. Especially since it is primarily about valuable species of salmon and sturgeon fish, although today other types of caviar, which were not particularly paid attention to, such as pike, whitefish, pollock, mullet, and others, are very widely used in cooking.
This is not surprising, since in terms of food and sometimes taste, these products are not inferior to red and black caviar, but are strikingly more pleasant in price.