Caviar is gaining popularity on social media and in trendy dining, being paired with unlikely foods such as chicken nuggets. Despite its increasing visibility, it remains an expensive delicacy, often priced above $100 for a small tin. The quality of caviar depends on the species of sturgeon and is graded A or B. Grade A caviar is characterized by its freshness, firmness, and uniformity of egg size. Beluga caviar is considered the best, yet virtually unavailable in the U.S., with white sturgeon caviar from California as a notable alternative.
Grade A caviar is extremely fresh, large and firm with uniform egg size, offering a mild ocean-like scent. It's the highest quality you can purchase.
Caviar is made from female sturgeon fish eggs, graded based on characteristics like firmness and taste, with grade A being the top grade and most expensive.
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