Black Caviar, American Paddlefish, "Malossol", Metal Tin, 8oz/227g

Black Caviar, American Paddlefish, "Malossol", Metal Tin, 8oz/227g
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Price: $239.99



Black Caviar, American Paddlefish, "Malossol", Metal Tin, 8oz/227g


 Perishable product 


Caviar, sometimes called Black Caviar, is a luxury delicacy, consisting of processed, salted, non-fertilized sturgeon roe. Caviar is commercially marketed worldwide as a delicacy and is eaten as a garnish or a spread.

The American Paddlefish, closely related to the Sturgeons. This large freshwater fish may grow to 220 cm (7 feet) and weigh up to 100 kg (220 pounds). Though the American Paddlefish was once common, overfishing and habitat changes have caused major population declines; both the meat and roe of paddlefish are desirable as food. Paddlefish roe is occasionally sold as "American Sevruga Caviar". Caviar is simply sieved and lightly salted Sturgeon Roe. The four main types of caviar are Beluga, Sterlet, Ossetra, and Sevruga. The rarest and costliest is from the beluga sturgeon that swim in the Caspian Sea, which is bordered by Iran, Kazakhstan, Russia, Turkmenistan and Azerbaijan.

Caviar bearing the word Malossol on its label indicates that the roe is preserved with a minimum amount of salt, malossol being the Russian for "little salt." Caviar is extremely perishable and must be refrigerated immediately until consumption. Pasteurized caviar is roe that has been partially cooked, thereby giving the eggs a slightly different texture. It is less perishable and may not require refrigeration before opening. Although a spoonful of caviar supplies the adult daily requirement of vitamin B-12 it is also high in cholesterol and salt.

Other popular and much less expensive types of roe, sometimes presented as caviar, include salmon or red caviar (medium-size, pale orange to deep red eggs).

Given its high price in the West, caviar is associated with luxury and wealth. In Russia and other Eastern European cultures, though still expensive, caviar is commonly served at holiday feasts, weddings, and other festive occasions. In Russia, the concept generally includes both Sturgeon Roe (Black Caviar) and Salmon Roe (red caviar).

To make caviar, the fish eggs are graded, sorted, salted and cured.

Caviar is a good source of Vitamin D and marine Omega-3 polyunsaturated fatty acids, both of which have been associated with lower risk of certain cancers, including breast cancer. Caviar is also a good dietary source of vitamin B12, iron, magnesium, and selenium.

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