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Caviar (also known as caviare, originally from the Persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or spread. [1] Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea ...
Beluga caviar is caviar consisting of the roe (or eggs) of the beluga sturgeon Huso huso. The fish is found primarily in the Caspian Sea, which is bordered by Iran, Azerbaijan, Kazakhstan, Russia, and Turkmenistan. It can also be found in the Black Sea basin and occasionally in the Adriatic Sea. Beluga caviar is the most expensive type of ...
Sevruga : Harvested from a smaller, critically endangered sturgeon, the starry sturgeon, Sevruga caviar is gray and smaller in size than Beluga and Kaluga caviars and has an intense taste. White ...
Roe, (/ roʊ / ROH) 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, sea urchins and squid. As a seafood, roe is used both as a cooked ingredient in many dishes, and as a raw ingredient for delicacies such as caviar.
Sturgeon. Sturgeon (from Old English styrġa ultimately from Proto-Indo-European * str̥ (Hx)yón - [1]) is the common name for the 28 species of fish belonging to the family Acipenseridae. The earliest sturgeon fossils date to the Late Cretaceous, and are descended from other, earlier acipenseriform fish, which date back to the Early Jurassic ...
The lake sturgeon uses its elongated, spade-like snout to stir up the substrate and sediments on the beds of rivers and lakes to feed. Four sensory organs (barbels) hang near its mouth to help the sturgeon locate bottom-dwelling prey. Lake sturgeons can grow to a large size for freshwater fish, topping 7.25 ft (2.2 m) long and 240 lb (108 kg).
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