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Everything You Needed to Know About Red caviar

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Those who have managed to taste all kinds of red caviar, it is easier to decide on a favorite. And what people who buy this holiday delicacy and do not want to make a mistake in choosing such an expensive product? The article presents the classification of existing types of granular goodies to taste, cost and people reviews. And also lists recommendations for buying a quality product.

Production
Salmon delicacy is produced in the Far East of Russia (Sakhalin, Kamchatka, Kuril Islands). The family of these fish live in the Pacific and the Atlantic Ocean. During the sow-sow season, adults move into freshwater rivers. There is something to it and capture networks for further commercial processing. Known representatives, caught in a liquid fishermen in the Far East, are salmon, salmon, sockeye, coho, chum. Depending on the order of some fish was produced granular delicacy distinguish respective types of caviar.

After picking up the prey sent to the factory where it is cut. That is, free of abdomen eggs, fish, cleaned and sent to the freezer. Granular product extends parallel store more careful preparation to the final product. Its first through the special structure released from the shell, the fixing grains then salted and sent to the inspection department. There, under strict supervision, eggs are taken out, and then select the product is packed.

red caviar

interesting facts
Until the beginning of the 19th century, the indigenous peoples of Kamchatka ate granular products in a wet or dry form. pickles learned red delicacy until the late nineteenth century. Relations have developed rapidly in Russian with sturgeon (black) caviar. In Tsarist Russia, this product is available to everyone, and the nobility and ordinary people. Poaching imposed a ban on sturgeon fishing in 2007, so caviar production today is through aquaculture production.

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