Blossary – Caviar

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Caviar refers to the salted eggs (roe) of the fish species, sturgeon. Caviar comes from the Persian word Khaviar which means "bearing eggs". Some eggs from other species ( such as salmon, paddlefish, whitefish, and lumpfish) may be labeled caviar if the name of the fish is included. The three main types of caviar beluga, sevruga, and osetra, refer to the sturgeon species the caviar comes from.

Category: Food

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Created by: dnatalia

Number of Blossarys: 60

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Malossol Caviar

First is the Malossol method, preferred by connoisseurs. Malossol means 'little salt' or 'lightly salted' and refers to fresh caviar with less than 5% salt. Modern fresh caviar often has much less, about 3.5%. The term is sometimes used to describe any high quality caviar, though. With modern refrigeration and sanitation techniques, the amount of salt needed as a preservative is not as great as it once was.

Domain: Seafood; Category: General seafood

Ettekandja käest kaaviar

Esiteks on eelistatud connoisseurs käest meetod. Ettekandja käest tähendab ' vähe soola ' või ' kergelt soolatud ' ja viitab värske kalamari alla 5% soola. Kaasaegne värske kalamari on sageli tunduvalt vähem, umbes 3,5%. Terminit kasutatakse mõnikord kirjeldada kvaliteetne kaaviar, küll. Kaasaegsete jahutus ja kanalisatsiooni tehnikat vaja säilitusainena soola ei ole nii suur, nagu ta kunagi oli.

Domain: Seafood; Category: General seafood