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Caviar, one of the world's most celebrated and expensive appetizers, is simply salted fish eggs (or roe). They may be black, gray, red or gold. The finest and technically the only authentic caviar comes from sturgeon, although other species of fish yield suitable roe. Beluga, osetra and sevruga are the three main types of caviar. Beluga sturgeon from the Caspian Sea, prized for its large eggs, is considered the best. Other less costly caviar comes from lumpfish, whitefish and salmon.
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