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The caviar is the roe of sturgeon female (blue fish). A majority queprocede fish from the Caspian Sea. Russia, Iran and Azerbaijan are losprincipales producers of this delicate dish traditionally LECOM pearl spoon.

in Spain during the thirties cuencadel produced in the riverside, with a reputation for being the best in the world. But service as the result of damming and pollution of rivers by industrial Laera faded back in the fifties. The last cheese fish sturgeon in the Guadalquivir river dates from 1992. Mediantela today and aquaculture is trying to recover the species.

There are different species, caviar Belgian Stertlet, Osetra, Sevruga. But the most expensive of all and that makes being on the ingredients dirlist the most expensive in the world, is the mark of Almas Iranian caviar, quevende 250 grams of caviar at $ 9,180 (about 7000 € approx.) That if piensanen details, because it comes in a tin-plated gold.

can find cheaper versions decaviar substitutes, which are eggs of other fish like Salmon Lumpfish and . Ademásde substitutes made from the mixture of fish such as herring and laanchoa, or seaweed, that through a variety of processes adquierenla shape and color of caviar.

During the Middle Ages , caviar was considered in Rusiacomo folk food, then become exclusive to the czars. Despuésde the Russian Revolution, were the nobles of this country to spread among the upper classes lacostumbre eat the eggs.

At the beginning of the production of caviar, caviar erasalado by fishermen, wrapped in a cloth and was buried in the ground, the reason is very simple, the lands that touch the very rich Caspian Sea are a great enbórax preservative.

So much so that today we add this to your conservation, except for those exported to the U.S. , cuyaadministración composed expressly prohibited understand enlarged, amounts taken, the equivalent take a kilo of caviar for all losdías not be removed, so the caviar for this country salami.

In conclusion, it says there is a big difference between caviar elsabor and substitutes. So anyone who quierainvitar me to caviar to check the gap with the substitutes, the email fondogastronomico@gmail.com puedeutilizar or twitter account @ fondo_g, or smoke signals, which more like, parainvitarme.

A hug: Revista OCU-Compra teacher http://elcomercio.pe , http://www.historiacocina.com , image: http://www.dopazochef.com , http://www.taringa.net ,

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