: Strictly refers to the roe of wild sturgeon from the Caspian and Black Seas (Beluga, Ossetra, and Sevruga).
: 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 caviare
The rarest and most expensive; large, light-gray eggs with a buttery flavor. : Strictly refers to the roe of wild
Made from damaged or fragile eggs that are salted and pressed together. Made from damaged or fragile eggs that are
The value of caviare is largely determined by the species of fish and the processing method used. Characteristics
Not a species, but a Russian term meaning "little salt," indicating high-grade roe preserved with minimal salt.
: Broadly used to describe the roe of other fish, including salmon, trout, and lumpfish, though these are often legally labeled as "caviar substitutes".