How to extract caviar, and its source

Caviar is a species of fish eggs, which has a special taste and fame in the world, and is very valuable; it is used as currency in some countries. The global value of legal trade in caviar is estimated at about US $ 100 million per year. On the black market, the figure is even higher. The most famous is the beluga caviar relative to the type of fish extracted from it. This country alone has 60% of its production globally.

Caviar

Extract The sturgeon caviar is a type of primordial toothless fish that resembles prehistoric animals. It is called a living fossil, since its structure has changed very little for thousands of years, and twenty-seven However, almost all caviar production depends on only three types of sturgeon, all of which are found in the Caspian Sea Which is Dah five countries, including Russia, Iran and Kazakhstan, as well as in the Black Sea and Azov Sea.

Caviar is extracted by hunting Acipenseridae females, extracting eggs from inside her body, and then releasing her into the sea. After hunting, the eggs are passed directly through a very fine filter to separate the eggs from any pieces of fat or tissue suspended, and add salt between 4% to 6% to keep them from corruption and strengthen the taste, and stored in a temperature ranging between zero degrees Celsius to Seven degrees Celsius, in order to remain in good condition.

The value of the caviar is determined by the size of the eggs and the method of treatment, and according to the type of sturgeon that came from it, where some types of caviar can be produced by reducing the value of eggs broken or immature together, and add a lot of salt to it. Some other eggs, such as red salmon eggs, are also sold in the markets under the name caviar, but real caviar must be exclusively sturgeon. Sturgeon known as beluga is considered to be one of the largest and most valuable species in terms of eggs. A unique goldfish so that its acquisition and handling was confined to the Russian Czar.

The caviar trade attracts many fishermen because of its enormous physical value, which leads to the hunting of sturgeon, which is the source of the real caviar in large numbers. This has resulted in a decrease in the number of sturgeon very large in recent decades, may reach some areas to 90% As they are having difficulty maintaining their reproduction and spread. Some States have recently tried to put legal restrictions on caviar trafficking to avoid this problem, including the United States and some international bodies, but the effectiveness of these measures is not enough to slow the production of caviar.

Acipenseridae Caviar eggs are extracted from a species of fish called sturgeon. These fish live in the northern hemisphere, where temperate seas often inhabit, but they take up freshwater rivers every few years to lay eggs that hatch in the spring or summer. Some sturgeon may spend their entire lives in fresh water. There is a genetic relationship between the sturgeon and the prawn fish, and possibly also the platypus.

Acipenseridae, the main source of caviar, is found in freshwater rivers in Russia and Ukraine, as well as in the North American continent. Iran, Ukraine, Russia and the United States are among the most important countries that export sturgeon to the rest of the world. Where it is possible to hunt sturgeon to heat or to extract eggs from the female sturgeon and sell it in the form of caviar.

These fish have bone plates over their heads and sides of the body to provide protection. Their upper fin fins are longer than the bottom, their mouth is toothless, and they have four high sensitivity allergies around the mouth that can be used to comb the seabed for invertebrates and small fish Which feeds on them.

The nutritional value of caviar is one of the most expensive food items, and therefore it is considered a valuable addition to the food dishes and is not placed on them only in small quantities and accurate at each time; but it is characterized by containing concentrated amounts of some nutrients that benefit the human even when it is addressed in codified quantities, One of the most important nutrients is cholesterol. Each teaspoon of caviar contains one-third of the recommended daily value of cholesterol, and because of the great medical risks when over-consuming cholesterol, it is necessary not to exaggerate the intake Caviar

References, Sources:

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