Diferenças entre edições de "Caviar"

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m ((GR) File renamed: File:Six types of caviar.jpgFile:Seven types of caviar.jpg Criterion 3 (obvious error) · There are seven types of caviar pictured, not six.)
 
=== Substitutos ===
[[Ficheiro:SixSeven types of caviar.jpg|thumb|350px|Seis tipos de sucedâneo de caviar]]
Produtos de ovas de peixe, que não esturjão, que tenham sido lavados, limpos de tecidos aderentes, salgados e por vezes prensados ou secos, com ou sem aditivos e corantes, são considerados ''substitutos de caviar''.<ref>"Roe that comes from a fish other than the sturgeon is not true caviar, and it is classifiable as a caviar substitute. For example, the eggs of lumpfish, whitefish and salmon may be prepared or preserved as caviar substitutes. Although the term “caviar” may appear on the commercial invoice, and the importer’s price list may show the merchandise under a caviar heading, for Customs classification purposes, this roe is not caviar, but rather, a caviar substitute. Attention must be given to the name of the fish that is specified on the invoice. (…) Products consumed as caviar but prepared from the eggs of fish other than sturgeon (e.g. salmon, carp, pike, tuna, mullet, cod, lumpfish), which have been washed, cleaned of adherent organs, salted and sometimes pressed or dried. Such fish eggs may also be seasoned and colored." - United States of America Custom Service (US Customs & Border Protection, 2004) in [ftp://ftp.fao.org/docrep/fao/009/a0685e/a0685e01.pdf Johannesson, J. (2006), "1. Fish roe products and relevant resources for the industry: Definitions of caviar", ''Lumpfish caviar – from vessel to consumer'', FAO Fisheries Technical Paper No. 485, Rome, FAO, p.2.]</ref><ref>Para imagens e explicações sobre estes substitutos e sucedâneos de caviar, ver [http://www.delbuencomer.com.ar/index_archivos/caviarsucedaneo.htm Arte y Ciencia del Buen Comer - Enciclopedia Gourmet: Caviar Sucedáneo].</ref>
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