Icelandic caviar
October 28, 2009 by Food-Critic
Filed under Food
Caviar is the processed, salted roe of certain species of fish. The more common are black caviar, harvested from the sturgeon and red caviar from salmon. They are considered a delicacy and are usually eaten in small quantities as in hors d’oeuvres. There are ways of harvesting caviar without actually killing the fish. One way is to operate on the fish and then allowing them to return to the waters. More modern approaches are now available that do not even need surgical intervention.
There are many different kinds of caviar and they are referred to base on their country of origin. The most preferred kinds are those sourced from the Caspean Sea where sturgeon fish lives. Due to increasing demand they are forced to extinction. Caviar producers are on the lookout for alternatives and Icelandic caviar is one solution. They are sourced from lumpfish or capelin. Lumpfish caviar has a firm crunchy texture with a pronounced salty fish flavor. Capelin caviar is light and chewy. Both are delicious and will make a good addition to any meal.
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