One of the mysteries of the English language finally explained.
Of caviar: preserved by the malossol process.
1Lightly salted fresh caviar, preserved by being washed in a low-salt brine.
2The process of washing caviar in low-salt brine to preserve it (as opposed to pressing it and packing it with salt).
1950s. Shortened from Russian malosol'nyj lightly salted, fresh-salted from malo little + sol' (with doubling of s, perhaps under the influence of German and French transliteration).
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