In the world of Seafood, Caviar is known as black pearl that has a luxurious texture and delicious flavor. This salt-cured fish-egg delicacy is famous as Roe (the ripe internal egg masses) that can be eaten as is or after pasteurization. When consumed fresh, you get a higher dose of nutrition in comparison with the pasteurized form. Caviar is used to refer Roe of wild sturgeon, salmon, steelhead, trout, carp, lumpfish, whitefish, and other species of sturgeon. After this brief introduction of Caviar, let’s go through some of the most interesting facts about it:
- This delicacy is older than raw oysters.
- Because of its jewel type look and aroma, it is used as a garnish or a spread on cakes, toast, etc.
- The cost of caviar varies based upon its age, color, flavor, and texture. Young ones are cheaper and dark in color while older are light in color with a delicate aroma.
- It has a good shelf life due to which it can last for a day under normal temperature.
- Store it in a cold place and it may last up to a month.
- In ancient time, it was used to treat depression because it is rich in Omega-3S fatty acid that works better to treat depression.
- It has also been recommended to treat impotence due to its high nutritional elements.
- It is a rich source of vitamin, protein, fat, zinc, etc.
- 16g of Caviar has 42 Kcal energy, 2.86g fat, 0.64g carbohydrates, 3.94 g protein, 240 mg sodium, 94 mg cholesterol, and 12.18 mg zinc.
- The most expensive Caviar is priced $35,000 per kilo. It is costly because it is from the 60-100 years Old Iranian beluga sturgeon.
These are some of the amazing facts about salt-cured fish-egg delicacy that has a good nutritional value.