Caviar comes from sturgeon. Eggs are harvested as caviar from all sturgeon species except the green sturgeon, which is poisonous. The most common varieties of sturgeon used for commercial caviar are the beluga, the sevruga and the osetra.
A:The ham hock is the lower segment of the pig's leg, equivalent to the ankle and calf region. Although it is not a particularly fatty portion of the pig, it contains a lot of collagen that breaks down during cooking and makes the meat tender.
A:Chicken eggs do not come from a mammal's mammary glands, and this makes them poultry and not dairy. Eggs are an animal byproduct, and while chicken eggs are considered poultry, eggs from other animals may or may not be, depending on the animal.
A:According to the USDA, thawed meat can be refrozen as long as it still has ice crystals on it or it has been kept consistently at 40 degrees Fahrenheit or lower. Refreezing may affect the quality of the meat.
A:Bresaola is Italian, air-dried, salted beef that has been aged up to 3 months until it becomes hard and turns dark red. It is usually cut into strips and served with olive oil and lemon, al though some prefer it plain with Italian bread served on the side.
A:Plucking a chicken is one of the trickier aspects of dressing the carcass at home. Mother Earth News advises a tried-and-tested method of first scalding the carcass and then rapidly chilling it to loosen up feather follicles before plucking.
A:The common carp is a bottom feeder that has a muddy taste, although the freshwater Asian carp feeds on plankton and algae in the upper water of rivers and tastes like cod or tilapia. Confusion among taste stems from lumping all carp into the same classification.
A:Bologna typically contains cured pork, beef or a mixture of both along with various herbs and spices. These might include ground black pepper, myrtle berries, nutmeg, allspice, celery seed and coriander. Mass-produced bologna is also likely to contain sweeteners, preservatives and bulking agents such as corn syrup, sodium nitrite and modified food starch used in many commercial sausage products.
A:Halibut tastes very mild and sweet. It is a lean and flaky fish when cooked correctly. Fresh halibut tastes the best and is available primarily between mid-May and mid-September each year. Frozen halibut is available year round.
A:According to the San Francisco Chronicle, severe gastrointestinal sickness can be caused by eating raw chicken. The bacteria salmonella is sometimes found as a contaminant in raw chicken. Consumption of salmonella often results in an illness called salmonellosis. Symptoms include severe diarrhea, cramping, nausea, headache, chills, fever, vomiting and fatigue.
A:No single person invented bacon, but the first records of cured pork originate in ancient China. The word “bacon” was used starting in the 17th century to refer to any type of salted and smoked pork belly.
A:Freshwater clams can be eaten, but it is not advisable to eat them as they can be toxic. Many different species of clam inhabit Ontario's lakes and rivers and were eaten for centuries by Native Americans, especially when game was scarce.
A:A person can become sick from eating raw chicken. According to the U.S. Centers for Disease Control and Prevention, bacteria that is harbored inside and outside a chicken's body can get on the raw poultry during processing.
A:Meat Basics 101 states that sausage casings can be made using animal intestines, processed collagen or non-edible casings intended to be removed before eating. Loose sausage, such as is used for sausage patties, requires no casing at all.
A:Shucked oysters last up to a week when stored at temperatures that are less than 35 degrees Fahrenheit, the temperature recommended to impede bacterial growth. Shelf life is reduced at temperatures above 40 F. Regardless of refrigeration, oysters purchased shucked should be consumed by the expiration date on the container.
A:According to research published by the Mayo Clinic, the average adult human requires 53 hours to completely digest any food and eliminate the associated waste products. The average digestion time for children is 33 hours. These times apply to all foods.
A:According to experts, it takes the human body between one to four days to digest meat of any kind. Although meat typically moves through the small intestine within hours after being consumed, it spends the bulk of its digestion time in the colon.