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    Caviar Guide
    Caviar Guide
    Caviar Guide
    Ebook38 pages17 minutes

    Caviar Guide

    By Debjani Sarkar

    ()

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    About this ebook

    This Book Consists different types of Caviar and its recipes around the world.

    LanguageEnglish
    PublisherDebjani Sarkar
    Release dateFeb 28, 2019
    ISBN9781386174226
    Caviar Guide

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      Book preview

      Caviar Guide - Debjani Sarkar

      76bd624894dc88cfb30c4021a1cf8534.jpgmotion.jpg

      Table of Contents

      Chapter 1

      1.1. Introduction about Caviar

      1.2. What Fish Make Caviar?

      1.3. How Popular Is Caviar?

      1.4. Why a Caviar Spoon Is Used?

      Chapter 2

      2.1. The History of Caviar

      2.2 The Caviar Boom

      Chapter 3

      3.1. Benefits of Caviar for Health

      3.2. Interesting Facts about Caviar

      Chapter 4

      4.1. Types of Caviar

      4.1.1Caviar Varieties by Preparation

      4.1.2 Caviar Classified By The Fish Species That It Comes From:

      4.1.3. Varieties of Non-True Caviar

      Chapter 5

      5.1. Why Caviar is so expensive?

      Chapter 6

      Acknowledgement

      Chapter 1

      1.1. Introduction about Caviar

      Caviar is fish roe or eggs, sieved to remove fatty tissues and membrane, and lightly salted with non-iodized salt. Caviar (less often, caviare) is a delicacy consisting of salt-cured roe of the Acipenseridae family. The roe can be fresh (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value. Roe or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals, such as shrimp, scallop and sea urchins. As a seafood, roe is used both as a cooked ingredient in many dishes and as a raw ingredient.

      Traditionally, the term ‘caviar’ refers only to roe from wild sturgeon in the Caspian Sea and Black Sea (Beluga, Ossetra and Sevruga caviars). Depending on the country, caviar may also be used to describe the roe of other fish such as salmon, steelhead, trout, lumpfish, whitefish, carp, and

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