In Russia, caviar is everywhere, from supermarkets and restaurants to specialty stores. Initially, I purchased some affordable canned salmon caviar from a supermarket. Upon opening the can, I was hit by an intense fishy odor that was so strong it almost deterred me from tasting it. Eating it with some bread, I couldn't help but wonder if this daunting caviar was really the famous delicacy everyone talks about.<\/p>\n
A few days later, while strolling the streets of Saint Petersburg, I met a specialty store that sold caviar. The poster at the entrance showcased glossy black sturgeon caviar. I bought a jar of Oscietra caviar, which is made from the roe of the Oscietra sturgeon. The rich, creamy saltiness and unique fresh sweetness of the roe transformed the ordinary bread into something truly delightful!<\/p>\n
Finally, I understood why caviar, along with truffles and foie gras, is hailed as one of the \"three great delicacies\" in Western cuisine. The caviar, made from sturgeon roe, turned out to be the most unforgettable delicacy of my trip!<\/p>","protected":false},"excerpt":{"rendered":"
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