caviar

Species of sturgeon:

Caviar fish are from the family of fishes, among rare aquatic species that are several hundred million years old dating back to the Jurassic era. These fish are divided into 27 species, 6 of which live in the Caspian Sea.

The value of sturgeon is not due to the use of their meat, but because of their eggs, which are known as caviar or black pearls.

The Caspian Sea alone contains 93% of the world’s stock of caviar and sturgeon fish.

Also, 5 species of the world’s best sturgeon live in this sea, in order of quality, they are elephant fish or beluga – Qarabron or Tas fish – Chalbash or Russian sturgeon, sheep fish and ozonbron fish.

Properties of caviar:

Caviar is a very valuable food that contains a variety of useful vitamins, proteins, essential fats and useful minerals. Arginine, isoleucine, lysine and methionine, which have high nutritional value.

The fat in caviar is also divided into two main categories, which include 25% cholesterol and 75% lecithin. Consumption of caviar prevents depression and cardiovascular diseases because the concentration of omega-3 fatty acids in caviar is very high.

How to consume caviar:

Caviar is eaten mostly in the morning and at the beginning of the meal. The most common way of consuming caviar is to put some caviar on toast that is covered with butter.