Caviar is mashed fish eggs mixed with spices or eaten on its own. It is eaten around the world.
Food Property | Type | Description |
---|---|---|
Flavor Profile | Umami | Caviar has a strong umami flavor, often described as savory and briny. |
Texture | Firmness | Caviar has a firm texture that pops in the mouth when eaten. |
Nutritional Value | Macronutrients | Caviar is high in protein and healthy fats. |
Micronutrients | Caviar is rich in vitamins and minerals, such as vitamin A, vitamin D, and omega-3 fatty acids. | |
Color | Natural Pigments | Caviar typically has a shiny, dark color due to the natural pigments in the fish eggs. |
Aroma | Volatile Compounds | Caviar has a subtle and delicate aroma, often described as marine and fresh. |
Chemical Composition | Water Activity (aw) | Caviar has a low water activity, which contributes to its stable shelf life. |
Cooking Behavior | Heat Conductivity | Caviar is typically served raw and does not require cooking. |
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