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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]
Female fish are the main target for the fishery which utilizes the roe to make lumpfish caviar. [29] Lumpfish are targeted close to the shore, where they come to spawn, using small fishing boats (generally less than 15 m or 49 ft) with large mesh gillnets. [29] Due to the smaller size of the male, very few are caught in the large meshes.
In the North Atlantic Ocean in areas such as Iceland and Norway, commercial lumpsucker fisheries raise and catch Cyclopterus lumpfish and their eggs for consumption. In northern Europe, both smoked lumpfish and lumpfish eggs, which can make for an inexpensive form of caviar, are sought after. [8]
Caviar is versatile: these delightful fish eggs can be served solo, as a canapé or hors d’oeuvres, or as a fancy garnish on your favorite dishes that would typically require salt. 7 Types of ...
Caviar is a salty delicacy with an elitist aura – it's one of the world's most expensive food items. Here's why, plus where it comes from.
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Norwegian caviar is most commonly made from cod, but caviar made from lumpsucker or capelin roe is also available. During winter season, when skrei, winter cod is available, roe is cooked in its sack and served with cod liver and poached cod. This traditional dish is particularly popular in coastal Norway and is called mølje.
The Cyclopteridae are a family of marine fishes, commonly known as lumpsuckers or lumpfish, in the order Scorpaeniformes. They are found in the cold waters of the Arctic , North Atlantic , and North Pacific oceans.