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    Kitchen Dictionary: caviar

    Pronounced: KA-vee-ahr

    Fish eggs (roe). Sturgeon row is the most expensive and "true" caviar, which comes in three varieties, starting with the finest: beluga (large, pea-size silvery-black eggs), osetra (medium-sized grey-brown eggs)and sevruga (small grey eggs). There are other less-expensive varieties: lumpfish has tiny hard black eggs, whitefish has small yellow eggs, and salmon or red caviar is medium-sized with orange to red eggs.


    Season: available year-round

    How to store: Caviar is extremely perishable and must be refrigerated constantly from the moment it leaves the fish. Pasteurized caviar has been cooked, and would not require refrigeration.

    How to prepare: Serve very cold, in a bowl set on ice, usually presented with toast points, lemon wedges, hard-boiled eggs, sour cream and minced onion. Classically accompanied by vodka or champagne.

    Matches well with: black bread, blini, cream, hard-boiled eggs, lemon, parsley, potatoes, shallots, smoked salmon, sour cream, toast, vodka

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    Nutrition Facts

    Calculated for 1 tbsp
    Amount Per Serving %DV
    Calories 42
    Calories from Fat 25 (61%)
    Total Fat 2.9g 4%
    Saturated Fat 0.6g 3%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 1.2g
    Trans Fat 0.0g
    Cholesterol 94mg 31%
    Sodium 240mg 10%
    Potassium 28mg 0%
    Total Carbohydrate 0.6g 0%
    Dietary Fiber 0.0g 0%
    Sugars 0.0g
    Protein 3.9g 7%

    How is this calculated?

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