Caviare Access
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". 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
Produced from Siberian sturgeon; known for a "silky" taste and spicy finish. Not a species
The value of caviare is largely determined by the species of fish and the processing method used. Characteristics
The rarest and most expensive; large, light-gray eggs with a buttery flavor.