Avruga caviar
Avruga Caviar
Avruga Caviar (pronunciation: /əˈvruːgə kævɪˈɑːr/) is a type of caviar that is made from herring roe. It is a popular alternative to traditional sturgeon caviar due to its more affordable price and sustainable production methods.
Etymology
The term "Avruga" is derived from the Spanish word "huevas", which means "eggs". The term "caviar" originates from the Turkish word "havyar", which was borrowed from the Persian word "khaviar". The Persian word is believed to have originated from the phrase "khaya dar", which means "egg bearer".
Production
Avruga Caviar is produced by extracting the roe from herring fish. The roe is then lightly salted and smoked to create a unique flavor profile. Unlike traditional caviar, which is made from sturgeon roe, Avruga Caviar does not contain any fish eggs. Instead, it is made from a blend of herring roe and other natural ingredients, which are formed into small pearls that resemble traditional caviar.
Usage
Avruga Caviar is often used as a garnish or topping for a variety of dishes, including canapés, sushi, and pasta. It is also commonly served on its own, accompanied by blini and crème fraîche.
Related Terms
- Caviar: A delicacy consisting of salt-cured roe, typically from sturgeon.
- Herring: A type of fish from which the roe used in Avruga Caviar is extracted.
- Roe: The fully ripe internal egg masses in the ovaries of fish and certain marine animals.
- Canapé: A type of appetizer that is often topped with caviar.
- Sushi: A Japanese dish that often features caviar as a topping.
- Pasta: A type of Italian dish that can be garnished with caviar.
- Blini: A type of thin pancake that is often served with caviar.
- Crème fraîche: A type of sour cream that is often served with caviar.
External links
- Medical encyclopedia article on Avruga caviar
- Wikipedia's article - Avruga caviar
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