Download or read book STURGEON CAVIAR written by Yan Merkulov and published by Applied Sturgeon Agency. This book was released on 2020-03-21 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Caviar written by Inga Saffron and published by Crown. This book was released on 2002-10-08 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 in Russia, the Elbe in Europe, and the Hudson and Delaware Rivers in the United States. At the same time, Saffron describes the complex industry caviar has spawned, illustrating the unfortunate consequences of mass marketing such a rare commodity. The story of caviar has long been one of conflict, crisis, extravagant claims, and colorful characters, such as the Greek sea captain who first discovered the secret method of transporting the perishable delicacy to Europe, the canny German businessmen who encountered a wealth of untapped sturgeon in American waters, the Russian Communists who created a sophisticated cartel to market caviar to an affluent Western clientele, the dirt-poor poachers who eked out a living from sturgeon in the aftermath of the Soviet collapse and the “caviar Mafia” that has risen in their wake, and the committed scientists who sacrificed their careers to keep caviar on our tables. Filled with lore and intrigue, Caviar is a captivating work of culinary, natural, and cultural history.
Download or read book Caviar written by Theodore Sturgeon and published by . This book was released on 1962 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Caviar written by Nichola Fletcher and published by Global Eye Investments Group Inc . This book was released on 2024-04-08 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: It would be easy to write caviar off as an out-of-date and unsustainable indulgence, but the story is far more interesting and complex than that. Fourteen years on from her original publication, Nichola Fletcher, MBE, has brought the expanding world of caviar right up to date in this gem of a book. Her engaging writing has won her many awards including, for the first edition of this book, being co-winner of the coveted André Simon Award. The story of caviar is one of greed, indulgence, enterprise, and despair, but ultimately one of hope, with sustainable caviar now readily available. How did the humble fish eggs of Caspian fishermen become such an international symbol of luxury and decadence? Looking back to its heyday in Tsarist Russia, America, and Europe in the Roaring Twenties, Nichola seeks out the colorful characters who played their part. She investigates the declining wild sturgeon population – a story that is a microcosm of overfishing all over the world. But the work of conservationists now gives optimism, and the worldwide spread of sustainable caviar production means that it is now possible to enjoy caviar with a clear environmental conscience. Finally, there is sound guidance on choosing from the many different kinds of caviar as well as advice on how best to serve and cook with this ultimate indulgence.
Download or read book The Philosopher Fish written by Richard Adams Carey and published by National Geographic Books. This book was released on 2006-02-14 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A captivating chronicle of a fast-disappearing fish--and of the people whose lives and livelihoods depend on it. Since the days of the Persian Empire, caviar has meant status, wealth, prestige, and sex appeal. Today it sells for up to $100 an ounce, and 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--and a very uncertain future. Sturgeon populations worldwide have declined 70% in the last 20 years, most drastically in the Caspian Sea, and the beluga sturgeon, producer of the most coveted caviar, is an endangered species.
Download or read book Lumpfish Caviar written by Jon Johannesson and published by Food & Agriculture Org.. This book was released on 2006 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Sturgeon Stocks and Caviar Trade Workshop written by Vadim J. Birstein and published by IUCN. This book was released on 1997 with total page 93 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Caviar and Conservation written by Douglas F. Williamson and published by . This book was released on 2003 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Husbandry and Dietary Effects on Sturgeon Acipenser Transmontanus Farmed for Caviar written by Yue Zhang and published by . This book was released on 2010 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sturgeons and Paddlefish of North America written by G.T.O LeBreton and published by Springer Science & Business Media. This book was released on 2006-01-20 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Modern North American sturgeons and paddlefish are the result of 100 million years of evolution. Once an integral part of aboriginal culture, their numbers were decimated by overfishing and habitat destruction during the past two centuries. This book details the extensive science aimed at helping these remarkable species recover from the brink of extinction, and describes the historical, biological, and ecological importance of North American sturgeon and paddlefish. The text is enhanced by photographs and detailed line drawings. This comprehensive volume will be an invaluable resource for researchers, educators, and consultants, in academic and government settings, who work to further scientific understanding of these fishes. No other single compilation has documented current information in such detail.
Download or read book Caviar written by Nichola Fletcher and published by Reaktion Books. This book was released on 2010-05-15 with total page 138 pages. Available in PDF, EPUB and Kindle. Book excerpt: Served up with a mother of pearl spoon and alongside a crystal flute of champagne, caviar is the ultimate culinary symbol of wealth, luxury, and decadence. But how did tiny fish eggs—which many might regard as an unwanted, throwaway food—become such an international delicacy? In Caviar: A Global History, renowned food writer Nichola Fletcher answers this curious question, examining the rise of caviar as an indulgence and its effect on the lives of the people who seek and sell it today. Fletcher takes the reader on a tour of the main areas of caviar production—Russia, Iran, Europe, and America—and investigates how the industry has contributed to the decline of the sturgeon population, the fish most associated with caviar. As Fletcher details, many efforts are underway to create sustainable sturgeon farming, which would make it possible to enjoy caviar with a clear, environmental conscience. Featuring vibrant illustrations and many fascinating anecdotes, Caviar also offers advice on purchasing and serving caviar. This is the perfect food book for everyone in need of a little opulence and glamour.
Download or read book Marine and Freshwater Products Handbook written by Roy E. Martin and published by CRC Press. This book was released on 2000-04-04 with total page 986 pages. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensive handbook of seafood information! This definitive reference is the most comprehensive handbook of information ever assembled on foods and other products from fresh and marine waters. Marine and Freshwater Products Handbook covers the acquisition, handling, biology, and the science and technology of the preservation and processing of fishery and marine products. The array of topics covered includes: aquaculture fisheries management, and harvesting o fish meal and fish oil o fish protein concentrates o seaweed products o products from shell o other industrial products o bioactive compounds o cookery o specialty products o surimi and mince o HACCP o modern processing methods o religious and cultural aspects of water products o marine toxins and seafood intolerances o contamination in shellfish growing areas o pathogens in fish and shellfish. Marketing, transportation and distribution, retailing, import and export, and a look to the future of the seafood industry are also addressed. Extensive coverage of species All major marine and freshwater finfish species are covered, as well as processing technologies: fresh fish, preserved fish, finfish processing, and other processed products. Crustaceans and other useful marine and freshwater species and their processing are also covered. These include: mollusk o clams o oysters o scallops o abalone o squid o shrimp o lobster o crawfish o crabs o eels o turtles o sea urchin o octopus o snails o alligator. The definitive seafood industry sourcebook Marine and Freshwater Products Handbook incorporates the advances in biotechnology and molecular biology, including potential drugs and medicinal products; the manufacture of chemicals from the sea; seafood safety, including toxin detection techniques and HACCP, and processing technologies. With contributions from more than 50 experts, helpful, data-filled tables and charts, numerous references and photos, this is the sourcebook for everyone involved in products from our waters. It will serve as the standard reference for the seafood industry for years to come.
Download or read book Philosopher Fish written by Richard Adams Carey and published by . This book was released on 2024-09-19 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "In Philosopher Fish 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-and a very uncertain future. This new edition brings the story up to date"--
Download or read book The Philosopher Fish written by Richard Adams Carey and published by . This book was released on 2005 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meanwhile the beluga sturgeon, producer of the most coveted caviar, has climbed to number four on the World Wildlife Fund's most-endangered species list." "Carey takes us on a journey across the globe to uncover the secrets of the sturgeon - and meet the real-life characters both profiting from its scarcity and fighting to save it. A high-stakes cocktail of business, crime, diplomacy, technology and the dilemmas of conservation, The Philosopher Fish is the story of a 250-million-year-old fish struggling to survive."--Jacket.
Download or read book Caviar written by Susie Boeckmann and published by Millers Publications. This book was released on 1999-01-01 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: This guide covers every aspect of this desirable and sought-after delicacy, including its history and the many different varieties available. It contains over 40 caviar recipes and features other delicacies such as smoked salmon, scallops and seabass.
