Caviare -

Produced from Siberian sturgeon; known for a "silky" taste and spicy finish.

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

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

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

Made from damaged or fragile eggs that are salted and pressed together. Produced from Siberian sturgeon; known for a "silky"

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

Caviare is typically treated as a standalone experience or a delicate garnish. FRESH START, FRESH CAVIAR - Pat McNees Not a species, but a Russian term meaning

: 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