Question

what is the special feature of caviar tissue?​

Answer 1

Caviar (and some other types of fish eggs) has a special texture as you eat it, the eggs pop gently in your mouth and on your tongue, releasing their flavor that is a delicate mixture of salt and fish, umami and clean, briny sea and a slight mineral taste.

Answer 2

Answer:

.Caviar (less often, caviare; from Persian: خاویار‎, romanized: xâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or a spread.[1] The roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.[2]

Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea[3] (Beluga, Ossetra and Sevruga caviars). Depending on the country, caviar may also be used to describe the roe of other species of sturgeon or other fish such as salmon, steelhead, trout, lumpfish, whitefish,[4] or carp