Aydın Gastronomy

Yazarlar: Özkan ÖZDEN, Nuray ERKAN, Candan VARLIK

Konular:-

Anahtar Kelimeler:Havyar,Mersin balığı,Delikat ürünler

Özet: The product, which is expressed as caviar, is the ovaries of the sturgeon, separated from its connective tissues, salted and cured.“Caviar”, which has been on the tables of the kings throughout history, has become the indispensable product of gastronomic arts and molecular kitchen applications today. Caviar food value is high and economically valuable. Even if the eggs of the fish outside the Sturgeon fish are processed, these products cannot be directly attributed to caviar. The most popular and popular types of caviar are produced from Sturgeon fish and are accepted as original caviar. This product, which reaches high trade volumes today, is sold under strict legal controls and applications that are generally accepted in all countries of the world, to protect stocks of sturgeon species during caviar production. While production from farm fish increases in sturgeon caviar, the caviar obtained from eggs that are obtained from aquaculture fish in other species is of great commercial significance. With this review, the historical roots of caviar, production and trade are evaluated and at the same time information about products other than food is also given

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