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2. 7 Types of Caviar & Why They're All So Expensive - AOL

   www.aol.com/lifestyle/7-types-caviar-why-theyre...

   One, sturgeon are relatively rare, and certain breeds (like Beluga) can take up to 20 years to start producing eggs. Two, the actual production of caviar is a very expensive and labor-intensive ...

3. Manhattan vs. New England Clam Chowder: Taking Stock of Two ...

   www.aol.com/lifestyle/manhattan-vs-england-clam...

   The first recipe appeared in an early 20th century cookbook. Manhattan Clam Chowder is made with: Bacon or salt pork. Butter. Carrots. Celery. Clams like cherrystone, chowder, and littleneck. Clam ...

4. Caviar - Wikipedia

   en.wikipedia.org/wiki/Caviar

   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 ...

5. Beluga caviar - Wikipedia

   en.wikipedia.org/wiki/Beluga_caviar

   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 ...

6. Ossetra - Wikipedia

   en.wikipedia.org/wiki/Ossetra

   Ossetra. Ossetra (also Osetra, Oscietra, Osetrova, or Asetra) caviar is one of the most prized and expensive types of caviar [1] (eclipsed in price only by Beluga caviar). It is obtained from the Ossetra sturgeon, which weighs 50-400 pounds and can live up to 50 years. Ossetra caviar varies in color from deep brown to gold.

7. What is 'cowboy caviar' and how do you make it? Get a recipe ...

   www.aol.com/lifestyle/cowboy-caviar-recipe...

   Dressing ingredients: 1 tablespoon lime zest. 4 tablespoons lime juice, freshly squeezed (approximately 2 limes) ¼ cup olive oil. ½ teaspoon kosher salt