The delicacy of the slightly rich
Pressed caviar made from sturgeon roe belongs to the ‘cheap’ category, probably because damaged eggs can also be used. Now American top restaurants start to discover pressed caviar: sturgeon roe has an intense taste and distributors now sell 30-g portions or larger. Restaurants use it for luxury starters or stuffed egg.
Related news
More related news >
Related news
There are protests against mass tourism in Spain
In several major cities in Spain, including Barcelona and Malaga,…
Read more >Hungarians are spending less money on travel this year
Pénzcentrum conducted its annual Great Travel Survey again this year,…
Read more >Support for restaurants in the countryside
Restaurants can apply for non-refundable funding from a budget of…
Read more >