[QUOTE]Originally posted by Keith:
[b]Does anyone out there know the dietry make-up of caviar. Is it all cholesterol? Like most of the good things in life, is it bad for you? Or should I include it as a regular part of my dining repetoire once I have won the lottery?
To my understanding caviar is about 40 calories per tablespoon. Since they are fish eggs I would imagine they are high in omega-3 fatty acids, but I am not sure, I have not seen a break down of their nutrition. I don't suppose you would eat enough of it to matter unless you were a millionaire.
John Paul
And which is currently deemed best - Russian or Iranian?
The Iranians to my knowledge use borax in their process to highten flavor and
so there would be problems obtaining it in the USA if that process were used. To my understanding, passed on to me by an Iranian friend, the waters of the Caspian bordering Iran are deeper and colder than the Russian side and so are cleaner and the sturgeon prefer it, the quality of the harvested eggs are better. They also informed me that the really good stuff from Iran is sold to royalty and is so expensive that it puts it out of reach of most. If this is true, then the Russian, or now decent domestic(USA), may be the only stuff you could get your hands on. Have you seen any Iranian caviar in Hungary?
John Paul Khoury,CCC
E]
[This message has been edited by chefjohnpaul (edited March 31, 2000).]
[This message has been edited by chefjohnpaul (edited March 31, 2000).]
[This message has been edited by chefjohnpaul (edited March 31, 2000).]  | 
Caviar 
