Caviar

This volume is a detailed source of information on caviare and fish roe products, including processing, packaging, distribution, and marketing. It tells the user the correct way to buy, store and handle all kinds of caviare, with a special emphasis on sturgeon and salmon products. The authors also discuss world caviare resources, the history of caviare, quality evaluation and assurance and the art of serving caviare (including recipes). Included is a multilingual glossary of approximately 100 important caviare terms in English, Russian, German, French, Japanese and Iranian.
 
This volume is a detailed source of information on caviare and fish roe products, including processing, packaging, distribution, and marketing. It tells the user the correct way to buy, store and handle all kinds of caviare, with a special emphasis on sturgeon and salmon products. The authors also discuss world caviare resources, the history of caviare, quality evaluation and assurance and the art of serving caviare (including recipes). Included is a multilingual glossary of approximately 100 important caviare terms in English, Russian, German, French, Japanese and Iranian.