鱼子酱历来为西方皇室青睐的珍品，也是欧美上流宴会桌上的“黑色黄金”。丰富的营养、精细的制作、考究的食用方法为它披上了一层奢华而神秘的面纱。

Caviar, sometimes called black caviar, is a luxury delicacy, consisting of processed and salted sturgeon roe. The roe can be “fresh” (non-pasteurized) orpasteurized, the latter having much less culinary and economic value.

The word caviar originates from the Turkish khavyar, first appearing in English print in 1591. Traditionally the designation caviar is only used for sturgeon roe from the wild sturgeon species living in the Caspian and Black Sea. Caviar is expensive due to its limited supply outstripped by constantly increasing demand, and elaborate time-consuming technique of production. Therefore, caviar was once reserved strictly for royalty.

Experts often prefer Malossol process in making caviar. Malossol means lightly salted. Fresh caviar usually has a maximum of five percent salt. Today, caviar’s salt content is much lesser, approximately less than three percent. This type of caviar is considered a high quality type. It is the finest process and tends to be more expensive. In general, salt content of Caviar depends on the grade or also known as size of the roe, the weather, and condition.

Caviar and health

For those watching their cholesterol and salt intake, caviar should be reserved as a rare treat as it is high on both counts. On the other hand, caviar is a rich source of vitamins A and D, as well as omega-3 fatty acids which some researchers say can aid in deterring depression.

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