As far as caviar itself is concerned, there are three, six, nine and so on.

The quality and taste of the caviar is outstanding in the caviar made from Beluga eggs.

The distinction of quality can be distinguished from the appearance. The more advanced the caviar, the more round and full the grains, the color is clear and transparent, and even slightly golden luster, so people are used to comparing caviar to "black gold".

The fatty acids contained in caviar can effectively moisturize and nourish the skin, and it has the effect of making the skin delicate and smooth, and the so-called "rejuvenation" of the skin is such a secret.

Among the surviving sturgeon species, the most well-known are the Beluga and Svruga – the largest and smallest of the sturgeon respectively, and the names you can look for when you feel like you're big enough.

The giant white sturgeon can be up to 15 feet long and weigh more than 1,000 pounds, and its eggs can make up more than 20% of its body weight.

The eggs of the great white sturgeon are the largest and take a long time to make, taking up to 20 years for the mother to reach the size of a spawn. Weighing only about 50 pounds, the sturgeon grows in seven years and lays one of the smallest eggs.

The high-quality caviar comes from only three species of wild sturgeon: Beluga, Asetra and Sevruga.

Caviar has been highly acclaimed for more than 2,000 years.

Aristotle wrote it down in the 4th century B.C., and since then, there have been many books on the pages of scholars from Rabelais to Shakespeare to Evelyn auyh.

It is said that when the gourmand Mr. Liang Shiqiu was in love with Han Jingqing, he once took her to eat caviar for a week.

And every cooking expert also relies on the help of this flashy superlative, so as to avoid us falling into the bitter sea of lion's head recipes everywhere in life!

Unlike many ancient delicacies - such as lark tongue and flamingo brain.

Roasted swans, peacock breasts, and dozens of other famous dishes that have been lost due to changes in taste or changes in laws – this caviar has stood the test of time and is still with us today.

Not with most of us, that's true.

However, if it is sold everywhere like small ribs or burgers, and the price is not too high, then half of the pleasure of eating it will be wasted.

Order a guest of caviar and eat it on a sesame bun, how is it less of a panache, and of course it also detracts from the intoxicating, but almost sinful sense of superiority.

And this sense of superiority adds a lot of pleasant taste to every spoonful of slippery deliciousness!

There are many things called caviar, but strictly speaking, they are not caviar at all.

It may also be a processed fish egg, or it may have a delicious taste, but it could have come from roundfin, salmon, whitefish, cod, or a pregnant member of another fish family.

In the United States, processed eggs can be sold as caviar as long as the name of the fish is printed on the bottle.

In France, where belly matters are taken seriously, caviar is defined as precisely and strictly as champagne: only sturgeon eggs are eligible to be made into caviar.

And neither God nor man is merciful to sturgeon.

At the turn of the 19th and 20th centuries, sturgeon still roamed the Hudson River in New York and among the large and small rivers of Europe. But since then, overfishing and pollution have wiped them out, with a few exceptions, scattered around the world.

The only waters on earth where sturgeon can be found in abundance are the Caspian Sea, the Black Sea and the Gironde River in France. But the sturgeon's doom doesn't stop there, the Caspian Sea is shrinking.

The main consumer markets of caviar are relatively concentrated in the European market, the United States market and the Asian market, and the consumption of caviar in the three major consumer markets from 2005 to 2011 was 954.4 tons, accounting for 87% of the world's total consumption.

The European market is the traditional market for caviar consumption, and it is also the largest caviar consumer market in the world. The tradition of eating caviar has been formed since the 16th century, and caviar is recognized and sought after by many consumers.

In particular, Russia, as the homeland of caviar, has a long history of caviar consumption culture, and there is a huge potential for caviar consumption (in order to protect the domestic wild sturgeon resources and caviar market, Russia prohibits the import and export trade of caviar, so Russia is not included in the analysis of the caviar consumption market).

From 2005 to 2011, there were four European countries among the world's top ten caviar consumers, namely Germany, France, Switzerland and Belgium, and these four countries consumed a total of 487.62 tons of caviar, accounting for 44.3% of the world's total consumption, and the European market was the largest consumer market for caviar.

The caviar consumer culture in the United States originated in Europe, brought to the American continent by European immigrants at the beginning of its establishment in the United States, and after more than 100 years of development, the United States has become the second largest consumer market after Europe. From 2005 to 2011, the United States was the largest consumer of caviar in the world, with a total consumption of 167.73 tons of caviar, accounting for 23.51% of the world's total consumption. As the richest country in the world, the caviar market in the United States has huge consumption potential.

The Asian caviar consumption market, represented by Japan and the United Arab Emirates, has developed rapidly, with a total consumption of 139.58 tons of caviar from 2005 to 2011, accounting for 19.56% of the world's total consumption.

The market segments of caviar consumption mainly include Europe, the United States, Asia represented by Japan, Russia, emerging markets, and aviation and cruise markets.

Among them, the European market and the American market, as the main traditional consumer markets, have fully enacted legislation to prohibit the import trade of wild caviar.

With the improvement of the technical level of the industry, the supply of artificial caviar will gradually expand, the economies of scale will begin to be reflected, the production cost and sales price will decline to a certain extent, and the consumption will show a steady growth trend.

Sushi, as a traditional food in Japan, has the habit of using caviar, and has been consumed in large quantities historically, but because the supply of wild caviar is decreasing year by year, it cannot meet the demand of the market, and the Japanese market has begun to replace caviar with caviar such as salmon. With the increase in the supply of farmed caviar, the consumption of caviar in the Japanese market will also gradually recover.

Russia is a traditional big consumer of caviar, and when wild sturgeon resources are abundant, as the world's main caviar producer, it has exported a large amount of caviar to Europe and the United States while meeting the needs of the domestic market.

With the decline of wild sturgeon stocks, in order to protect the interests of domestic consumers, Russia has introduced a ban on the import and export of caviar.

China's caviar consumer market is mainly concentrated in the international first-tier cities, such as Beijing, Shanghai, Guangzhou, Shenzhen, etc., the main sales channels are high-end hotels, western restaurants, clubs, embassies and large supermarkets in various consumer cities, and the main consumer groups are foreigners, overseas Chinese, and a small number of Chinese consumer groups who understand caviar.