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Caviar is the gold of modern gastronomy. The embodiment of wealth and prosperity, a rare delicacy and one of the most heavily advertised brand in our country.

Non-black black caviar
Black caviar is extracted from sturgeon. Just to mention, that in fact it is not entirely black. There are following types of caviar. The most delicious and popular is beluga’s caviar with silver-gray color, the owner of the largest eggs and refined taste. The second position belongs to acipenser caviar: the color of a dark-bronze, smaller eggs and slightly noticeable odor. Caviar of stellate sturgeon is on the last position: the smallest eggs, hard, really black, with a strong peculiar flavor. But the most expensive and rare is caviar "Almas" - yellow eggs of beluga-albino, which sells for $ 2000 per hundred grams. It is delivered from Iran in special jars, made of pure gold.

 Qualitative salting
 Roe has more calories than meat. It is rich in proteins, fats and mineral salts. It is full of phosphorus, potassium and zinc, vitamins and valuable fatty acids. All caviar is    prepared by the method of salting: the precious product is taken out from fish, the eggs are separated from the connective tissue, washed, dumped in a sieve, weighed  and added the required amount of salt. The process of salting of eggs lasts for several minutes, and ends when some amount of brine is formed. Good sign of proper  salting – eggs are intact in a jar, and well separated one from another.

 More recently, historians have discovered that earlier in Russia for the manufacture of caviar used only one type of salt - "Blue granatka", which was extracted in  underground mines somewhere in the Perm region. And it wasn’t allowed to cook eggs with another salt. True connoisseurs of "fish eggs" are in awe of the level of this mineral in the caviar. So, there was special small ball on the thinnest silver chain especially for French gourmets in the shop “Cannes Caviar House”. The ball is put on the roe, and if it plung immediately - the ratio of fat and salt is ideal.

"King’s delicacy" 

Caviar is a native Russian product that was used since time immemorial. Some people mistakenly think that in the old days it was served only in the homes of wealthy people. In fact, eggs were welcome guest at any table. The first written mention of the caviar belongs to 1240, and was made by the secretary of Batyj Khan. At that time the eggs were laid and heavily salted in wooden barrels, and the most expensive and demand was fresh, granular product from sturgeon and whitefish. In the eighteenth century, the famous chef of Marie Antoinette, Karem wrote that the Russian were pious and severe in the observance of religious canons. Most time of the year was occupied by the Orthodox fasting days. Especially Karem noted sturgeon roe, or as they called it in the south of Russia - "caviar". Europe tasted caviar only in the second half of the 19th century. By this time it has become delicious. French traders advertised eggs as a favorite food of the Russian tsars.