Do You Like Caviar…Then Watch How It Is Farmed And Processed

Speaking only for myself, I am not a big fan of caviar, I can’t get past the smell and truth be told, the only time I do use fish eggs, is to bait my hook when out fishing.

Here are some fun facts about this delicacy…Caviar is a nutritionally dense cuisine that was once used as a treatment for depression. It is in fact rich in calcium, phosphorus, protein, selenium, iron, magnesium, and Vitamins A, C, D, B6, B12 and B2. It also contains essential amino acids such as lysine, isoleucine and methionine as well as argine and histidine.

Why are sturgeon eggs so special? They are sold as caviar, a word derived from the Turkish word “havyar.” Traditionally coveted by royalty and the aristocracy, sturgeon caviar today is prized by chefs and discerning food connoisseurs the world over for its delicate flavor and nutrient-rich health benefits.

What makes sturgeon special? They are anadromous, meaning they start their life in fresh water and spend part in salt water, just like salmon. But unlike Pacific salmon, sturgeon do not die after they spawn. Sturgeon can live to be more than 100 years old! The white sturgeon can grow 20 feet long and weigh more than 1,500 pounds!