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Rysk kaviar
(english) Sturgeon eggs very carefully detached from the roe, sorted and washed in cold water, then salted with fine salt; after a certain time of ripening consumed as hors d'oeuvre. Marketed in small containers of glass or other material, with tight fitting lids, or in barrels for bulk shipment. Beluga caviar refers to large sized sturgeons. Best caviar is made during winter and has 3 to 4% salt content, called malossol caviar.

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