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caviar    音标拼音: [k'ævi,ɑr]
n. 鱼子酱

鱼子酱

caviar
n 1: salted roe of sturgeon or other large fish; usually served
as an hors d'oeuvre [synonym: {caviar}, {caviare}]

Hausen \Hau"sen\ (h[add]"s[e^]n), n. [G.] (Zool.)
A large sturgeon ({Acipenser huso} syn. {Huso huso}) from the
region of the Black Sea; also called {Beluga}. It is
sometimes twelve feet long, and provides the highest quality
{caviar}.
[1913 Webster PJC]


Beluga \Be*lu"ga\ (b[-e]*l[=u]"g[.a]), n. [Russ. bieluga a sort
of large sturgeon, prop. white fish, fr. bieluii white. The
whale is now commonly called bieluka in Russian.]
1. (Zool.) A cetacean allied to the dolphins.
[1913 Webster]

Note: The northern beluga ({Delphinapterus catodon}) is the
{white whale} and {white fish} of the whalers. It grows
to be from twelve to eighteen feet long.
[1913 Webster]

2. the sturgeon ({Huso huso}) native to the Black Sea and
Caspian Sea; -- also called {hausen}. It is valued for its
roe, sold as {caviar}, and is also used for production of
isinglass. See also {sturgeon}.
[PJC]

3. the caviar obtained from the beluga[2]; -- also called
{beluga caviar}. The caviar of the beluga is considered
the finest sort, larger and of a taste superior to that
obtained from other sturgeon. See also {sturgeon} and
{caviar}.
[PJC]


Caviar \Cav"i*ar\, Caviare \Ca*viare"\, n. [F. caviar, fr. It.
caviale, fr. Turk. Hav[imac][=a]r.]
The roes of the sturgeon, prepared and salted; -- used as a
relish, esp. in Russia.
[1913 Webster]

Note: Caviare was considered a delicacy, by some, in
Shakespeare's time, but was not relished by most. Hence
Hamlet says of a certain play. "'T was caviare to the
general," i. e., above the taste of the common people.
[1913 Webster]



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  • Caviar - Wikipedia
    Beluga caviar is prized for its soft, extremely large (pea-size) eggs It can range in colour from pale silver-grey to black It is followed by the small golden sterlet caviar which is rare and was once reserved for Russian, Iranian and Austrian royalty
  • What Is Caviar and Why Is It So Expensive? - Allrecipes
    What Is Caviar? Caviar is cured, unfertilized fish eggs Technically, caviar refers to the cured eggs of sturgeon (a type of fish) Uncured eggs are called roe, but, over time, the word “caviar” has come to be used for several types of roe, even uncured and non-sturgeon varieties
  • Your Unpretentious Guide to Caviar - Whole Foods Market
    To experience its unique flavor and texture, you can serve caviar straight from the tin, but there are plenty of other delicious ways to enjoy it Follow these pointers to pull off the classiest spread
  • What Is Caviar? And How to Eat It | Food Network
    Caviar is unfertilized roe or eggs from the sturgeon family of fish, which are large, ancient fish found primarily in the Caspian and Black Sea regions The eggs are combined with a hint of salt
  • Caviar | Definition, Preparation, Grades | Britannica
    caviar, the eggs, or roe, of sturgeon preserved with salt It is prepared by removing the egg masses from freshly caught fish and passing them carefully through a fine-mesh screen to separate the eggs and remove any extraneous bits of tissue and fat
  • What is Caviar? Types, Taste, Cost, How to Serve, More
    Caviar is the eggs harvested from sturgeon fish One of the defining characteristics of caviar is its rarity and expense The sturgeon fish, particularly the Beluga, Ossetra, and Sevruga varieties, produce the highest quality caviar
  • Types of Caviar: A Complete Guide - Lot Caviar Catering
    Discover our guide to caviar types from Beluga and Osetra, to salmon roe and tobiko Explore their unique flavors, textures, and ideal pairings
  • What Is Caviar: Definition, Types How It’s Made
    Caviar is the salted, delicately cured roe of sturgeon—an ancient fish revered for producing the world’s most coveted luxury food True caviar comes exclusively from sturgeon species such as Beluga, Osetra, Sevruga, Siberian, and Kaluga
  • What is Caviar: Types, Tasting Tips, Eco-Friendly Choices | IHOC
    In this comprehensive guide, we delve into the world of sustainable caviar, exploring its various types, the unique tasting experience it offers, and how we can indulge in this exquisite delicacy responsibly Canada’s cold waters are home to some of the world’s most exquisite caviar varieties
  • What is Caviar, and How to Eat Caviar - Caviar Russe
    Caviar is simply the roe of sturgeon that is lightly salted and cured Traditionally served on blinis topped with crème fraiche, caviar is a wonderfully versatile food that can enhance and compliment a wide variety of dishes





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