Caviare

: Strictly refers to the roe of wild sturgeon from the Caspian and Black Seas (Beluga, Ossetra, and Sevruga).

Not a species, but a Russian term meaning "little salt," indicating high-grade roe preserved with minimal salt. caviare

: Broadly used to describe the roe of other fish, including salmon, trout, and lumpfish, though these are often legally labeled as "caviar substitutes". : Strictly refers to the roe of wild

The value of caviare is largely determined by the species of fish and the processing method used. Characteristics The value of caviare is largely determined by

: In the late 19th century, "caviare" was used figuratively in French to describe the act of censoring text with black ink ( caviarder ). Varieties and Grades

The rarest and most expensive; large, light-gray eggs with a buttery flavor.

Partially cooked to increase shelf life, though this slightly alters the texture and lowers economic value. Culinary Traditions and Etiquette