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). caviare

Partially cooked to increase shelf life, though this slightly alters the texture and lowers economic value. Culinary Traditions and Etiquette Produced from Siberian sturgeon; known for a "silky"

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

Made from damaged or fragile eggs that are salted and pressed together.

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

: 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