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| | A COMPLETE GUIDE TO CAVIAR, CAVIAR GUIDE, CAVIAR INFORMATION, ABOUT CAVIAR, CAVIAR INFO (Site not responding. Last check: 2007-10-14) |
 | | The factors that are considered in the grading of caviar are the uniformity and consistency of the grain, the size, color, fragrance, flavor, the gleam, firmness and vulnerability of the roe skin. |
 | | Grade 1 caviar is caviar which ideally combines all properties: it must be firm, large grained, delicate, intact, of fine color and flavor. |
 | | As a general rule, the lighter the color of Beluga Caviar the older is the fish and the more elegant and exquisite is the flavor. |
| www.nvogue.com /nVogueFoods/Caviar/caviarguide.htm (1355 words) |
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