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Le caviar
Pêche, traitement, qualité, étiquetage et emballage, stockage, conservation, préparation culinaire, tous les éléments techniques sont ici exposés.
Caviar
In the tradition of Cod and Olives: a fascinating journey into the hidden history, culture, and commerce of caviar. Once merely a substitute for meat during religious fasts, today caviar is an icon of luxury and wealth. In Caviar, Inga Saffron tells, for the first time, the story of how the virgin eggs of the prehistoric-looking, bottom-feeding sturgeon were transformed from a humble peasant food into a czar’s delicacy–and ultimately a coveted status symbol for a rising middle class. She explores how the glistening black eggs became the epitome of culinary extravagance, while taking us on a revealing excursion into the murky world of caviar on the banks of the Volga River and Caspian Sea...
Lumpfish Caviar
The best and most expensive caviar uses eggs from sturgeons caught in the Caspian Sea. But eggs from many other fish species have been used to develop products imitating original caviar. By utilizing processes appropriate for each kind of fish, it is possible to make a similar, though imitation, product. This publication presents an overview of the production of lumpfish eggs as a model for developing fish caviar. It describes fishing methods, preservation and storage of the eggs, as well as details on the caviar production process itself to obtain the final product. Production and marketing statistics demonstrate the extent of the global lumpfish caviar business. The publication draws heavily on source material from Iceland.
STURGEON CAVIAR
The digest contains descriptions of 21 patents related to the processing and salting of sturgeon caviar (mainly ovulated, i.e. obtained in vivo), registered at different times in Russia. The materials of the digest are divided into four chapters. The first section contains descriptions of the methods for pretreating ovulated eggs (without salting), including two methods of preparing the so-called raw caviar, intended for long-term storage, followed by transfer to the caviar factory. The second section is devoted to the description of the methods for salting ovulated caviar with the preparation of granular or pressed caviar, both without the use of preserving agent or with the use of various preserve substance. The third section provides methods for processing non-ovulated caviar, and the fourth section contains a description of some preserving agents and how to use them. The materials of the digest can be used both for organizing independent processing of caviar by novice sturgeon farms, and for optimizing the technological process at existing caviar production facilities.
Horror Caviar
None
The Philosopher Fish
A captivating chronicle of a fast-disappearing fish -- & of the people whose lives & livelihoods depend on it. Since the days of the Persian Empire, caviar has meant status, wealth, prestige, & sex appeal. Today it sells for up to $100 an ounce, & aficionados will go to extraordinary lengths to get their fill of it. That¿s just the problem. Here, Carey immerses himself in the world of sturgeon, the fish that lays these golden eggs. Ancient, shrouded in mystery, inexplicable in several of its behaviors, the sturgeon has a fascinating biologic past -- & a very uncertain future. Sturgeon populations worldwide have declined 70% in the last 20 years, most drastically in the Caspian Sea, & the beluga sturgeon, producer of the most coveted caviar, is an endangered species.
Caviar and Sausages
The definitive analysis of Arsenal during Arsène Wenger's 22 years.
Caviar Dreams, Tuna Fish Budget
"How to survive in business and life"--Jacket.
Black Caviar
Featuring a new epilogue and updated tables, this is the updated and bestselling biography of Black Caviar, the racehorse who transcended the track to become an Australian icon. Written by acclaimed journalist and broadcaster Gerard Whateley, with a foreword by Peter Moody, Black Caviar begins with the entrancing story of champion trainer Peter Moody, a self-made man bred in the remote outback of Queensland, who came to select and guide the fastest horse the world had ever seen. Under Moody's patient and masterful guidance, the hulking injury-prone filly matured into a champion, idolized by a devoted following more akin to a rock band than a racehorse. Her gift is to defy the very nature of sport, making victory look both certain and effortless. With her invincible run and marauding dominance, Black Caviar has returned racing to the glory days of more than half a century past and secured a reputation that will echo for as long as horses are sent out to race.
Caviar : The Resource Book
A comprehensive source of information on caviare and fish roe products, which includes details on 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.
