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Snail caviar
Snail caviar (''caviar d'escargots'', sometimes referred to as escargot pearls)〔〔 is a food, a type of caviar that consists of fresh or processed eggs of land snails.
In their natural state, the eggs are colorless.〔 After processing, the caviar may be cream-colored, pinkish-white, or white, with the eggs generally 3–4 mm in diameter.〔 Some snail eggs may measure at 3–6 mm in diameter.〔 Some commercial snail farms that produce escargot include the production of snail caviar as a part of their operations.〔 In September 2014, the retail value of one brand of snail caviar was over €150 for a 50 gram jar.
==Characteristics==
The raw snail eggs have a slick shell that is delicate and breakable.〔 They are sometimes pasteurized to preserve them.〔 However, the pasteurization of snail eggs has been described as having a tarnishing effect upon their flavor.〔 Some preserved versions are processed and jarred without the use of pasteurization, using brine as a preservative.〔 Some producers use a flavored brine to add flavor to the product.〔
The flavor of snail caviar has been described in some instances as being reminiscent of "baked asparagus", and in other instances as being like "baked mushroom".〔 It has also been described as having a "subtle" flavor with "woody notes",〔 as having a "strong earthy" flavor, and as being crunchier than fish egg caviar.〔 It may be served as other caviars are, with toast points, sour cream and champagne.〔 It may also be served in soups,〔 and in other ways.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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